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Zepter VacSy Sealing Unit VS-S Manual

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6.3 VACUUM PACKING USING VACUUM
CONTAINERS AND LIDS
VacSy® SEALING UNIT includes an Accessory adapter (hose and port), which
can be used for the vacuum packing of VacSy®’ line vacuum containers and lids.
1. Insert the opening of the Accessory Hose into the Accessory Port (see
Figure 8) on the right side of the Vacuum Channel.
2. Attach the Accessory Hose and Port to the valve of the chosen vacuum
container.
3. Press the Vacuum Packing of Container button (pos. 5) to vacuum the
container. When the correct negative pressure is reached, the process
stops automatically.
WARNING! When vacuum packing liquid foods (soups, sauces, etc.) there
should be at least 1.5 cm between the surface of the liquid and the lid.
WARNING! Vacuum packing is not a substitute for freezing or refrigeration.
Despite being vacuum packed foods still have to be stored in the refrigerator or freezer or in a cool place (e.g. dried meat
products in a cellar).
ATTENTION! Do not use bags or rolls for packing foods that contain a lot of liquid.
Soups, sauces and liquids should either be pre-frozen before packing in a vacuum bag or vacuum packed in an acrylic
container.
Cooked meat, raw meat and fish
For best results, we recommend pre-freezing meat and fish for 1-2 hours prior to vacuum packing to ensure the retention of juices and shape,
and to help guarantee a good seal. If pre-freezing is not possible, place a folded paper towel between the meat and the top of the bag, avoiding
the area to be sealed. Leave the paper towel in the bag when vacuum packing to absorb excess moisture and juices.
ATTENTION! Beef may appear darker after vacuum packing due to the removal of oxygen. However, this does not indicate it is spoiled.
Vegetables should be blanched prior to vacuuming.
• 1 to 2 minutes is enough for fresh leaf vegetables or beans.
• 3 to 4 minutes for chopped zucchini or broccoli and other cruciferous vegetables.
• 5 minutes for carrots.
• 7 to 11 minutes for cereals.
The process of blanching stops the enzyme action and preserves flavour, colour and texture. After blanching, submerge the vegetables in cold
water to stop the process, and then dry them with a paper towel prior to vacuum packing.
We recommend storing leaf vegetables in vacuum containers. They should first be washed and dried with a paper towel, and then stored in a
vacuum container. This way, spinach and lettuce will stay fresh up to 2 weeks when refrigerated.
Mushrooms, raw garlic and raw potatoes
We do not recommend vacuum packing. If you want to do it anyway, follow the instructions for the "manual vacuum packing" function carefully.
WARNING! Defrosting of vacuum packed foods: Foods should always be defrosted in the refrigerator to preserve quality.
7  VACUUM PACKING OF DIFFERENT TYPES OF FOOD
The process of manual vacuum packing is very similar to the above-described automatic vacuum packing, with only two main differences. Keep
in mind that with soft and moist foods you have to pay extra attention to what is happening in the bag during vacuum packing. Always place the
bag so that you set the edge of the bag between the gaskets in the Vacuum Channel (pos. 11).
ATTENTION! When you assess that enough air has been removed (pay attention to what is happening with the food, if liquid is starting
to slip toward the machine or if further removing of air could damage soft foods), press the Stop button (pos. 4). The pump
stops and sealing is activated.
You can always stop the vacuum packing process by pres sing the Stop button (if you, for example, determine that the food contains more liquid
than you had assessed).
TIP!
The easiest way to vacuum pack the majority of fruits and vegetables, fresh meat and mushrooms is to put it into the freezer for 1-2 hours
beforehand. It will keep its form and you will avoid the danger of liquid entering the Vacuum Channel during vacuum packing.
Figure 8: Vacuum packing
using containers
… 11 …


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