FAQS

Here Are Some Of The Questions That Our Customers Have Presented.

If you have other questions, feel free to send us an email at:vacuumsealeraftersales@outlook.com

Q: What are the benefits of vacuum sealing?

A: 1. Extend the shelf life of food: By extracting air and creating a low-oxygen environment, it can effectively inhibit the growth and reproduction of aerobic microorganisms, slow down the oxidation and deterioration of food, and keep the food fresh for longer. For example, fresh meat can extend its shelf life several times under vacuum sealing conditions.

2. Maintain food flavor and nutrition: It can prevent the aroma components in food from volatilizing, and avoid flavor changes and nutrient loss caused by oxidation. For foods like nuts, vacuum sealing can prevent their oils from oxidizing and rancidity, and maintain the original flavor and nutrition.

3. Prevent food from getting damp and odor: It can block external moisture and odor. For some foods that are susceptible to moisture, such as biscuits, tea, etc., vacuum sealing can keep them crisp and original flavor, and avoid odors between different foods.

4. Facilitate food storage and transportation: The volume of vacuum-sealed food is reduced, which is convenient for sorting and storage, saving space. At the same time, it can also reduce the damage to food caused by squeezing and collision during storage and transportation.

Q: What foods are not suitable for vacuum sealing?

A: 1. Soft and delicate type

Fresh strawberries, raspberries, peaches

Why not: Vacuum turns them into jam! It is recommended to use a fresh-keeping box with kitchen paper instead, which is breathable and pressure-proof

2. Fermentation group that breathes

Kimchi, natto, active yeast dough

Danger point: The live bacteria continue to produce gas, and the bag will turn into a balloon in minutes Use a fermentation tank with an exhaust valve instead

3. Shelled seafood assassin

Oysters, mussels, live crabs

Fatal operation: The vacuum environment allows anaerobic bacteria to multiply wildly, which may be toxic! Must be cooked before sealing

4. The metaphysics of raw mushrooms

Fresh shiitake mushrooms, button mushrooms, and king oyster mushrooms

Cold knowledge: The vacuum environment will accelerate the secretion of autolytic enzymes, and it will become sticky in 24 hours! It is more reliable to cover with a wet cloth when refrigerating

5. Crispy King

Potato chips, egg rolls, wafer biscuits

Scene of tragedy: only residues are left after vacuuming... Using a sealed can + deoxidizer is the correct solution

6. High-moisture vegetables

Lettuce, cucumber, bean sprouts

Tips: Vacuum squeeze destroys cell walls, and leaves turn into rotten leaves in seconds after thawing! It is recommended to blanch and freeze

Q: How do I find my Amazon order ID?

A: Step 1: Log in to your Amazon account and click "Your Orders" on the "Account & Lists" page.

Step 2: Click "Order Details" for the corresponding order.

Step 3: You will see your order ID: