Fagor MV-200: 7. DURATION OF VACUUM PACKED FOOD

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inside, submerge the bag in water and 

squeeze it. Bubbles will indicate that 

there is a leak. Seal it again or use 

another bag

The bags have not sealed correctly

•  The cause could be the sealing bar 

overheating or the bag has melted. Open 

the cover and let the sealing bar cool for 

several minutes.

The bag did not maintain the vacuum 

after being sealed  

•  This can be caused by a leak due to 

wrinkles, crumbs, fat or liquid. Open the 

bag, clean the upper part and remove 

any foreign matter from the sealing bar 

before trying to seal it again.

•  Make sure that the bag does not have 

7. DURATION OF VACUUM PACKED  FOOD 

Vacuum packing processes prolong the life of 

food by eliminating most of the air in the 

sealed receptacle, thereby reducing oxidation 

which affects the nutritional value, their flavour 

and above all the quality. Expelling air also 

inhibits proliferation of micro-organisms 

Below is a list of the storage times for 

vacuum packed foods. These times are just a 

guideline and can vary depending on how 

well the food is cooked and its original quality.

Normal storage time 

Vacuum packed storage time

Beef, lamb, pig 

Poultry 

Fish 

Salami

Salami slices

Soft cheese

Very hard cheese

Vegetables

Fruit

3 – 4 days

2 – 3 days

1 – 3 days

7 days

4 – 6 days

5 – 7 days

15 days

1 – 3 days

5 – 7 days

8 – 9 days

6 – 8 days

4 – 5 days

25 days

20 – 25 days

20 days

60 days

7 – 10 days

14 – 20 days

Soup 

Pasta and rice/risotto

Stewed or roast meat

Cakes

2 – 3 days

2 – 3 days

3 – 5 days

2 – 3 days

8 – 10 days

6 – 8 days

10 – 15 days

8 days

REFRIGERATED FOOD (5 ± 2 °C)

COOKED AND REFRIGERATED FOOD (5 ± 2 °C)

Meat 

Fish 

Vegetables

4 – 6 months

3 – 4 months

8 – 10 months

15 – 20 months

10 – 12 months

18 – 24 months

FROZEN FOOD (-18 ± 2 °C)

Fresh bread

Biscuits 

Pasta and rice

Flour

Nuts

Ground coffee

The

Powdered milk

1 – 2 days

4 – 6 months

5 – 6 months

4 – 5 months

3 – 4 months

2 – 3 months

5 – 6 months

1 – 2 months

8 – 10 days

12 months

12 months

12 months

12 months

12 months

12 months

12 months

FOOD AT HIGH AMBIENT TEMPERATURE (25 ± 2 °C)

any holes. If the food to be sealed has 

sharp edges, first cover it with serviettes 

or kitchen paper.