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Supreme Vacuum Sealer
Deni Vacuum Sealer will change the way you purchase and
store foods. As you become accustomed to vacuum packing,
it will become an indispensable part of your food preparation.
When preparing and vacuum packing foods using your
Vacuum Sealer, there are certain procedures that must be
followed to ensure food quality and safety. Review this
section carefully for your protection.
■ Food spoilage is caused by chemical reactions in the
food to air, temperature, moisture, enzyme action,
growth of micro-organisms, or contamination from
insects.
■ Oxygen in the air causes spoilage primarily through the
process of oxidation, which causes food to lose nutritive
value, texture, flavor and overall quality. Air contributes
to the growth of most micro-organisms, and carries
moisture into and out of foods unless they are protected
with moisture-proof packaging. Freezer burn results from
frozen foods being exposed to air.
■ Vacuum packaging with the Vacuum Sealer removes up
to 90% of the air from the package. In scientific terms,
the vacuum level is measured up to 24” Hg (inches of
Mercury). Air contains approximately 21% oxygen, which
leaves a 2% to 3% residual oxygen level in Deni Vacuum
Sealer vacuum packaged foods. Most mold, moisture and
micro-organisms are inhibited from growth when the
oxygen level is at or below 5%.
■ Although vacuum packaging extends the life of many fresh
foods by reducing oxidation, most fresh foods still contain
enough moisture to support the growth of micro-organisms
which can grow with or without air. To prevent spoilage,
foods need to be stored at low temperatures.
■ Temperatures in the refrigerator greater than 40°F (4°C)
(especially for extended periods of time) may support the
growth of harmful micro-organisms. Monitor the
temperature and maintain a temperature at 40°F (4°C) or
below.
■ Suitable temperature for the freezer is 0°F (-17°C). Freezing
retards the growth of microorganisms, BUT DOES NOT
KILL THEM.
■ Dried foods are also affected by storage temperature when
vacuum packaged. Their shelf life is extended 3-4 times for
every 18° F (10°C) drop in temperature.
■ Micro-organisms can be divided into three categories:
mold, yeast, and bacteria. Although micro-organisms are
present everywhere, they can only cause problems under
certain conditions.
■ Mold does not grow in a low oxygen environment or in the
absence of moisture. Yeast requires moisture, sugar and a
moderate temperature to grow, but can grow with or
without air. Refrigeration slows the growth of yeast and
freezing stops it completely. Bacteria can grow with or
without air.
Food Storage and Safety Information