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Rommelsbacher VAC500 Manual

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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 freezer burns which occur on
frozen food.
• Vacuum-sealingextendstheshelf-lifeofmanyfreshfoods,byreducingoxidationandpreventingthe
proliferation of microbes (bacteria and mould). However, many fresh foods contain sufficient moisture
to encourage the growth of micro-organisms that can grow with or without air. Such foods must be
preserved at low temperatures.
• Micro-organismslikemould,yeastandbacteriaarepresenteverywhere,buttheycancauseproblems
only in certain conditions. For example, mould will not grow in environments with low oxygen content,
or in the absence of moisture or humidity. To grow, yeast requires moisture, sugar and a moderate
temperature, but it can grow in the presence or absence of air. Refrigeration slows the growth of yeast
and freezing blocks it completely. Bacteria can multiply with or without air, depending on their type.
• ClostridiumBotulinumisaverydangeroustypeofbacteriawhichcandevelopinenvironmentswhich
do not contain acids, are without oxygen and are exposed to temperatures in excess of 4 °C for long
periods of time.
• FoodstuffsvulnerabletobeattackedbyClostridiumBotulinumarethosewithlowacidity(likeredmeat,
poultry, fish, seafood, olives in brine, eggs, mushrooms and vegetables) and medium acidity foods like
virtually all vegetables and many fruits (ripe tomatoes, onions, red pepper, figs and cucumbers). To
prevent contamination by this bacterium, it is essential to observe the basic rules of hygiene and, to
prevent its harmful proliferation in preserved foods; they must be refrigerated for short periods and/or
frozen for long-life preservation. However, such foods must be eaten immediately after heating.
• Severalenzymesfoundinfoodscausechangesincolour,structureandavour;suchchangesdepend
on the preservation time, temperature and, above all, the presence of air. To halt the action of enzymes,
vegetables must be blanched briefly using steam or a microwave oven. Food which contains a high
percentage of acidity, like most fruits, does not require blanching. The absence of air created by the
vacuum will in any case slow down or prevent the action of these enzymes.
• Insectlarvaearefrequentlyfoundinmanylowwatercontentordriedfoodswhichhavenotbeen
vacuum-sealed or frozen, and they can develop during preservation and thus contaminate the food.
Some products like flour and grain might contain larvae, but using vacuum-sealing will stop them
developing into insects.
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.
IMPORTANT: You must consume immediately any food which has been heated while still
vacuum-sealed. Leaving the food to cool slowly at room temperature in the sealed vacuum
bag may cause several harmful micro-organisms to multiply, in just a few hours, to values that
are health-threatening.
… 40 …


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