Game and beef stay fresh for up to 6 weeks in the fridge when vacuum packed. Freezer storage guarantees a shelf life of up to 3 years for vacuum-packed meat. This means that you can take advantage of bulk discounts when shopping, as you can simply freeze the extra in portions.
When vacuum packed, you can keep whole (gutted) fish in the fridge for up to 5 days and in the freezer for up to 36 months without any loss of quality.
When vacuum packed, hard cheese can be stored in the fridge for up to 8 months while still maintaining full quality. Soft cheese will stay fresh for up to 15 days when vacuum packed.
Pasta and baked products such as noodles, biscuits or crackers retain their full flavour for up to 12 months when vacuum packed. Cooked pasta stays fresh in the fridge for up to 12 days.
Baked goods stay fresh in the freezer for up to 3 years. In order not to change the appearance and consistency, we recommend vacuuming pressure-sensitive foods with the L+ pressure regulator.
The shelf life of fruit such as apples can only be extended if they are peeled before vacuuming.
Vegetables can be vacuum packed and stored in the freezer for up to 3 years. Certain vegetables, such as asparagus, sugar snap peas, green beans and cabbage, should be blanched beforehand, otherwise they will release gases and re-inflate the bag.
Thanks to vacuum packing, light-sensitive products such as tea or coffee retain their intense aroma for up to 12 months at room temperature, and up to 3 years in the freezer.
Ammunition, batteries, matches, first aid kits and other items that are often essential in the great outdoors can be vacuum packed and made watertight in just a few seconds.
Vacuum-packed silver cutlery and valuable collector's coins don’t tarnish and keep their full shine thanks to vacuum packing. Vacuum-packed tools don’t rust and paint in vacuum-packed paint cans doesn’t dry out.
Sensitive metal parts and electronic components can also be protected from moisture and electrostatic charge under vacuum.