Guides

Freezer, fridge and pantry times, and what vacuum sealing changes.

Freeze-first, liquid modes and chamber sealing.

Why the bag type sets your running cost.

And the ones that need extra care.

Chill, portion, pad, seal and label.

Keep the liquid out of the seal.

Seals that survive a long water bath.

Pulse, freeze or skip the vacuum.

Hard cheeses only, and keep them cold.

Jar attachments and accessory ports.

Open the bag, thaw in the fridge.

What freezer burn is and how to stop it.

Wrinkles, wet seals and worn gaskets.

Bag, gasket and placement fixes.

Keep the lid gasket, seal bar and pump healthy.

Faster marinades, and what the vacuum really does.