Reusable vacuum bags for food, available in two sizes:

• 10 bags sized 20 × 23 cm
• 10 bags sized 26 × 35 cm

Instructions for use:

• Place the food inside the bag through the side opening with the zipper.
• Seal the bag tightly using the airtight sealing accessory.
• Place the tip of the vacuum pump (sold separately) on the vacuum valve of the bag.
• Use the manual pump to create a vacuum or connect to a compatible vacuum sealing machine.

These bags can be used with the Laica VT3402 automatic vacuum pump or with vacuum sealing machines.

Laica reusable bags can be stored in the refrigerator or freezer.

Vacuum sealing is a food packaging technique based on reducing the absolute air pressure inside a bag or container, in order to eliminate oxygen which is responsible for the decomposition of foods through a chemical reaction called oxidation. Air also contributes to the growth of most types of microorganisms. Vacuum packaging extends the shelf life of many foods by reducing oxidation and preventing the growth of microbes.

The lifespan of vacuum bags is 3–4 times longer.

Shelf life of foods in vacuum:

Frozen foods (-16°C / -20°C)

Food Normal storage time Storage time after vacuum sealing Meat 4-5 months 15-20 months Fish 3-4 months 12 months Vegetables 10 months 18-24 months

Fresh foods (+3°C / +6°C)

Food Normal storage time Storage time after vacuum sealing Raw meat 2-3 days 6-9 days Fresh fish 1-3 days 4-5 days Game 2 days 6 days Sliced salami 4-6 days 22 days Salami 7-14 days 25-40 days Cheese 6-20 days 25-60 days Vegetables 1-4 days 8-10 days Fruits 5-8 days 10-14 days Pasta/Rice/Lasagna 2-3 days 6-9 days Cooked meat 3-4 days 10-15 days Sweets, desserts 5 days 18-20 days

Foods at room temperature (+23°C / +27°C)

Food Normal storage time Storage time after vacuum sealing Bread 2 days 6-8 days Biscuits 4-5 months 12 months Pasta/Rice 6 months 12 months Flour 4 months 12 months Coffee 3 months 12 months Tea 5 months 12 months Nuts 4 months 12 months