The 20cm x 6m EziVac Rolls are great for packing a range of large and small goods. Simply cut to fit and enjoy the versatility.
- Reduces oxidization of food
- Reduces freezer burn
- Prevents bacteria and mould from ruining your food
- Save money by getting the most out of your food
- Never waste your groceries again!
What to Vacuum Pack:
Vacuum Packing Tips:
- Pat down to dry with paper towel before vacuuming.
- If still moist place a paper towel in the bag and seal inside.
- For best results freeze fish before sealing, in particular smaller, more delicate fish.
- Allow hot food to cool before vacuum sealing. This prevents bacteria from producing in the bag and provides a better quality seal.
- Pre-freezing before sealing prevents delicate foods such as raspberries, small fish etc from being crushed by the vacuum.
- Pat them down to be as dry as possible.
- Vacuum packaging allows the special cooking method called sous-vide, meaning “under vacuum” in French. It involves poaching food that is vacuum sealed in a plastic bag, a much healthier option than some.
- For best practice it is recommended to first blanch vegetables before sealing.
- It is not recommended to seal the following: mushrooms, garlic & soft cheese. Furthermore cabbage, broccoli, cauliflower and brussel sprouts emit gases when stored that will cause the bag to expand and spoil the food.
Backpackers adore the EziVac!
The EziVac is perfect for backpackers, hikers and campers! By extending the food life by up to 5 times fridges are no longer a must have on weekends away. Vacuum packed dehydrated soup or stew is the perfect getaway meal. Plus it’s packed so tightly in its sealed packaging that is takes up almost no space at all and fits easily into backpacks and jacket pockets. Forget heavy cans and large containers that take up precious space. Travel light and effortlessly with vacuum packed food that lasts longer! Stay away longer and enjoy the freedom.
Shelf life of Vacuum Packaged Foods:
Stored InNormal Shelf LifeVacuum Shelf Life Freezer6 months2-3 years Freezer4 months1 year Freezer6 months2 years Room temperature4 weeks16 months Freezer6-9 months2-3 years Refrigerator1-3 days1 week Refrigerator3-6 days2 weeks Refrigerator1-2 weeks4-8 months Room temperature (periodically opening)1-2 weeks3-6 weeks Room temperature6 months1-2 years Refrigerator3-6 days2 weeks Room temperature6 months2 years Room temperature5-6 months1-1.5 years Refrigerator1-3 weeks2-4 months
|Large cuts of meat: beef, poultry, lamb and pork|
|Ground meat: beef, poultry, lamb and pork||Fish||Coffee beans||Coffee beans||Berries: strawberries, raspberries, blackberries||Berries: cranberries, huckleberries, blueberries||Cheese – hard, semi-soft and pasteurized cheeses.*Soft cheeses such as Brie, Camembert, Ricotta, Cottage and Teleme MAY NOT be vacuum packaged||Cookies, crackers||Flour, sugar, rice||Lettuce||Nuts||Oils with no preservatives, like safflower, canola, corn oil||Wine|
Above table adapted by Tilia Inc. from Dr. G.K.York, Dept. of Food Science & Tech, U of California, Davis Please note, this table serves as a guide only