Page 8 - Manual – Chamber vacuum sealer G21 – Virtuous

Comparison of shelf life
Foods Vacuum Freezer Vacuum Fridge Storage Typical Storage
Storage
Fresh Beef & Veal 1-3 years 1 month 1-2 weeks
Ground Meat 1 year 1 month 1-2 weeks
Fresh Pork 2-3 years 2-4 weeks 1 week
Fresh Fish 2 years 2 weeks 3-4 days
Fresh Poultry 2-3 years 2-4 weeks 1 week
Smoked Meats 3 years 6-12 weeks 2-4 weeks
Fresh Produce, 2-3 years 2-4 weeks 1-2 weeks
Blanched
Fresh Fruits 2-3 years 2 weeks 3-4 days
Hard Cheeses 6 months 6-12 weeks 2-4 days
Sliced Deli Meats not recommended 6-12 weeks 1-2 weeks
Fresh Pasta 6 months 2-3 weeks 1 week

Maintenance
Unplug the power cord before cleaning. Clean the device regularly with a damp cloth and mild
soap.
Troubleshooting
The device does not turn on
Make sure the power cord is plugged in.
- Check that the power cord is not broken or frayed. If the power cord is damaged, do not use
the device.
Insufficient vacuuming results when vacuuming with a bag
The vacuuming/sealing time is short.
- Set a higher vacuuming and sealing time and repeat the process.
For proper vacuuming and sealing, the opening of the bag must be inside the vacuum chamber.If
you are using bags made from roll, make sure the first seam is complete and correct.
Vacuum bag loses its vacuum after being closed
Sharp foods/objects can puncture the bag. To prevent this, cover the sharp edges with a paper
towel and vacuum in a new bag.
Some fruits and vegetables can release gases if they are not properly blanched or frozen before
packing. If you think the food has started to spoil, throw it away. If the food has not yet started to
spoil, use it immediately. If in doubt, discard the food.

The bag is not sealed properly
Sealing time is short. Extend it and try again.
The bags will not be sealed if there is moisture, food particles or dirt in the sealing area. Wipe
the inside of the bag and try again.The bag must be positioned correctly along the sealing strip.