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APPENDIX: STORING ADVICE FOR FOODS
The vacuum device will change the way you purchase and store foods. As vacuum-packaging
decelerates spoilage and prevents freezer burn, you can buy more foods at a time without the risk of
waste.
Using the vacuum device, you remove up to 90% of the air from the packaging. As such, foods can be
kept up to five times longer than when storing it the normal way. Dry foodstuffs such as pasta, grains
and flour will even stay fresh from the start to when being used. Also, using vacuum packaging you
prevent beetles and insects from nestling in your foodstuffs. Package foodstuffs always as freshly as
possible.
Please note: Not all foods are suitable for vacuum packaging. You can never vacuum pack garlic or
fungi such as mushrooms. Removing the air could initiate a biochemical reaction, making consumption
of these products very dangerous. Vegetables should first be blanched to break down the enzymes
that produce decomposition gases.
Foods
Vacuum + Deep-freeze
Vacuum + Cooling
Normally
Beef and veal
1½ years
2 weeks
2 days
Minced meat
1 years
1 week
1 to 2 days
Pork
1 years
1 to 2 weeks
2 days
Fish
1½ years
1 week
2 days
Poultry
1½ years
1 to 2 weeks
2 days
Smoked meat
2 years
3 months
2 to 4 weeks
Blanched vegetables
2 to 3 years
4 weeks
1 week
Fresh fruit
2 to 3 years
2 weeks
3 to 7 days
Hard cheeses
6 months
2 months
2 weeks
Unboiled pasta
1 years
½ years
Abovementioned times are indicative and may vary per product and quantity.
13


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