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Rommelsbacher VAC300 Manual

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26
B) Storage times
Storage time under atmospheric
pressure
Storage time when
vacuum-sealed
Cooled food (5 2 °C)
red meat 3 - 4 da
y
s 8 - 9 da
y
s
white meat 2 - 3 da
y
s 6 - 9 da
y
s
fish, whole 1 - 3 da
y
s 4 - 5 da
y
s
g
ame 2 - 3 da
y
s 5 - 7 da
y
s
sausages 7 - 15 days
25 - 40 days
sliced sausage 4 - 6 days
20 - 25 days
soft cheese 5 - 7 days
14 - 20 days
hard and semi-hard cheese 15 - 20 days
25 - 60 days
vegetables 1 - 3 days
7 - 10 days
fruit 5 - 7 days
14 - 20 days
Cooked and cooled food (5 ± 2 °C)
ve
g
etable
p
uree or sou
p
2-3 da
y
s 8 - 10 da
y
s
p
asta and risotto 2 - 3 da
y
s 6 - 8 da
y
s
cooked and roast meats 3 - 5 da
y
s 10 - 15 da
y
s
filled cakes (with cream and fruit) 2 - 3 da
y
s 6 - 8 da
y
s
dee
p
-fr
y
in
g
oil 10 - 15 da
y
s 25 - 40 da
y
s
Frozen food (-18 ± 2 °C)
meat 4 - 6 months 15 - 20 months
fish 3 - 4 months 10 - 12 months
ve
g
etables 8 - 10 months 18 - 24 months
Food at room temperature (25 ± 2 °C)
bread 1 - 2 da
y
s 6 - 8 da
y
s
p
acked biscuits 4 - 6 months 12 months
p
asta 5 - 6 months 12 months
rice 5 - 6 months 12 months
flour 4 - 5 months 12 months
dried fruit 3 - 4 months 12 months
g
round coffee 2 - 3 months 12 months
p
owdered tea 5 - 6 months 12 months
freeze-dried
p
roducts 1 - 2 months 12 months
p
owder milk 1 - 2 months 12 months
NOTE: These are indicative values which depend on the quality of the packaging and the original quality of the
food. They solely refer to the use of original accessories (bags, rolls, containers and caps). For the use of other
brands’ accessories we can neither make a statement regarding their general suitability nor regarding the
storage life of food vacuum-sealed with them. No liability will be assumed in this case.
ATTENTION: Store perishable foods in the freezer or fridge. Vacuum sealing extends the life of food, but does
not turn it into a ‘preserve’, i. e. a product stable at room temperature.
C) What is vacuum sealing?
The deterioration of food is caused by chemical reactions that occur in food which is exposed to the air, temperature,
moisture, the action of enzymes, the growth of micro-organisms or contamination by insects.
Vacuum sealing reduces the absolute pressure of the air inside the package or container, by removing the oxygen and
eliminating volatile compounds. The oxygen in the air causes food to deteriorate, firstly through a process of oxidation,
causing the loss of nutritional values, flavour and all the food’s qualities. Air also promotes the growth of most micro-
organisms and causes the frost burns which occur on frozen food.
… 26 …


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