Vacuum packing machine

I also notice that somewhere on the fourth or fifth day, the packages are de-vacuumized, but not all

Oh Mann, why do you think ??? At first I thought that the kebab was liquid, so frozen dry cutlets .. not clear.

[Mistletoe]

I do not know, Mistletoe... Now I'm trying to make two seams. Maybe one solder worse? Let's see how such seams behave

I kind of did two too .. I don't remember exactly .. It just turns out that there is no point in making blanks in them.

By the way, about storage. I have. for some reason, the packages will be evacuated over time

Vooot, but I sit in the bushes in bewilderment and think - is it really only my bags that let the air pass? ... Yesterday I cooked chicken breasts sous-vid again, now I smell the water in the bowl at the end of cooking and that's it! I already checked the shovchik, it seems to be soldering evenly, without gaps ...
And also my vegetables are not very well stored in a vacuum. Then my men went on vacation, I cook a little, a couple of carrots in a vacuum bag were lying around in the vegetable department. So it swelled up like a ball, I assumed that vegetables, even in vacuum packaging, continue to "breathe"
Packer ProfiKuk, native packages

even in vacuum packaging they continue to "breathe"

So such thoughts came to me. That this air does not pass from the outside, but it fills the bag from the inside.
Otherwise, the package would not have swollen.

I also sinned at first on the packer, but now I have three different ones and the result is the same for everyone. Well. with vegetables, you can somehow explain that they "breathe", but why the frozen cutlets are being vacuumized is not clear.

I was also unsoldered when I did it on moist, and on dry mode with double soldering I spent a week in the refrigerator. Maybe it would have lain longer, but I opened the package.
I will clarify that I packed a bag in a bag in dry mode.

lay in the refrigerator for a week

I would like a little longer ... I mean dry foods.

No, I didn’t talk about wiring. The seal remains, but air is formed in the bag ... for 4-5 days.
I don’t know how it will be in the freezer. So far, I've just sealed the berries. We'll see.

I also did not talk about wiring. The packaging bag no longer adheres to the product.

I just realized for myself that a packer for "here and now" is needed, and if you store it, there is no difference in a regular bag or in a vacuum, all the same the air will pass.

And, here, I also remembered ... I have long wanted to ask
Here, somehow, in order to save money, I cooked sous-vide meat not in a new package, but in a previously used one (thoroughly washed, essno). So the finished meat gave me some foreign taste, slightly medicinal. Nobody noticed?

I never reuse after meat (very fatty bag), wash only after dry products.

Girls, I will check all these moments of de-germitization !!! I'm going to solder everything ... There will be freezing and dry products ...
By the way, one time I spoiled the Suvid meat. I left it for a day (they left for a day), and put it on the day before. The bag was pouted so that you can play football .... I thought that this spoiled meat gave off gases and the bag was pouted !!! And so it happened fresh meat in a vacuum in the refrigerator is whole, for three days for sure, maybe, however, I did not pay much attention !!! Let's see what will happen on the trip !!!

I never reuse after meat (very fatty bag), wash only after dry foods.

Nooo, I don’t wash greasy bags either! But sometimes, for dietary purposes, I sous-vidnichayu chicken breast only with herbs, without marinade At first I "frog", washed all the packages.Now I spat, mine is rare, only when it is really problem-free to rinse. And for sous-vide I don't use it, so pack the rest of the carrots and cabbage.

And so it happened that fresh meat in a vacuum in the refrigerator is whole, for three days for sure, maybe, however, I did not pay much attention !!! Let's see what will happen on the trip !!!

Our cat strongly respects venison, but we always sell it with a bone. Sometimes you cut a piece for him, cut off the meat, and the bones remain. And I don't want to shove it into the freezer, re-freeze it, and it is inconvenient to cook the broth ... I pack it in a vacuum, it also lives for 4-5 days in the coldest compartment without problems. I even experimented here, put it right on the pallet in the refrigerator, without a plate (my pallet is white). No trace! So, it is still sealed, does not leak ...
I'm thinking, maybe some micropores open when heated? .. Although it seems to be also intended for sous-vide ...
Girls, maybe someone will do sous-vide, smell the water "with addiction", eh? I still want to understand ...

who will do sous-vide, smell the water "with passion", eh?

The water is not clean for sure .. there is a taste of fat.

I don't understand either ..

I also notice that somewhere on the fourth or fifth day, the packages are de-vacuumized, but not all

Maybe it's in the packages? For the Pro, Cook did not notice.
And if your bags are textured on one side only, then they are recommended to be sealed not just like that, but from the side corrugated to the heater. Maybe that's why the spike is of poor quality, what do you put on the other side?

the bags are textured on one side only, then they are recommended to be sealed not just like that, but from the side corrugated to the heater.

Thank you, this is the first time I hear about it.

For the Pro, Cook did not notice.

And with him too, although he keeps more time.

Maybe it's in the packages?

No, does not depend on packages

No, it doesn't depend on packages

I also have three types of packages and in all so.

Regarding unpacking. These packages are most likely not completely soldered.
I have a sealing time regulator on the vacuumator. Now, if I solder on "6", then for 3-5 days the package is unpacked (apparently there are micro-slots in the seam), and if for "7", then the lemons were lying for 2 months for the experiment (I bought for a share for 30r / kg and filled it, used as needed).

I have dried apples for more than two months or more. I tried a new one when I bought it.

Yes, exactly, when I tried the vacuum cleaner, I packed the raisins and bought them before Easter.
It still lies intact in a vacuum.

Well, it's good that they figured out without me that the link is to Yulmart, otherwise I did not run here We have packages and film in stock!
Exactly two weeks ago, I vacuum packed three kilograms of homemade sausage. All this time, we gradually ate it. Today I opened the last package - the freshest sausage, the package on the outside is completely dry, but a lot of moisture appeared inside, although the sausage was completely dry when packing! It's also unclear where the moisture comes from.

And since I just bought the device, I read the instructions: The air is pumped out with all efforts by a maximum of 90%, the bag should be 8 cm longer than the material being packed, and for freezing another + 5 cm (to expand watery products when freezing). In general, it is advised to pre-blanch cabbage, since it emits fresh gas in the bag. Meat (and not only it) contains a lot of moisture-vacuum only with paper towels. And it turns out that everything inside something highlights and expands and it needs to be left quite decently for this, otherwise it will "crack". : umnik2: And in homemade sausage, there is plenty of moisture inside, even the driest in appearance.

Regarding unpacking. These packages are most likely not completely soldered.

I completely agree with Sergei - for sure the "seam" of the adhesion is not very good. Maybe the "ribs" don't melt the microcracks. Well, I have never come across this. For "one-sided-ribbed bags" look at which side you are sealing.

God, I read the last pages and my hair stands on end, I'm waiting for the ordered Profic, and you here are discussing such "passions"! "Sigismund, what are you doing?" Maybe I'm waiting for him in vain?

Do not worry! Not in vain!
Everything can be solved. In any case, everyone is delighted with vacuumators, and minor problems do not spoil the overall impression.

Here on the video you can see the tube and the tip (tip at 1.22 minutes). If you need large photos, I can take them. Is it necessary?

I watched a video on evacuating a can with a screw cap. You blew my brain))). If the jar is evacuated (in the sense, the contents of a glass jar), then there are micro "passages" for air outflow. And if there is something for the air to leave, then through the same it will come back and the bank will be depressurized. What's the point then? Or tighten the lid a little after this procedure? Or ... what? Maybe I don't understand something?

Do not worry! Not in vain!
Everything can be solved. In any case, everyone is delighted with vacuumators, and minor problems do not spoil the overall impression.

I'm not thrilled. And minor problems are the lack of the effect for which the device was manufactured, bought and used?))) If anything, it's just good-naturedly joking.

By the way, I also have a Profi cook with vacuum cans, and I am completely unhappy with vacuum sealers (it is not the first, the first was some kind of cheap one, I don’t remember the name, I didn’t immediately impress, I was lying around, I threw it away): everything will be depressurized. And then what is the point in it, to be honest? I needed it to evacuate drying (fruits, tomatoes, etc.) for long storage. Everything will be depressurized. When it is fast when it is slow. We must continue to train. Maybe, after all, I will get what I want: tightness for a long time!)))

I understand that when a can is evacuated in a container, the tin lid sticks to the can when the air is pumped out (therefore, the air will no longer enter it back), and then it is also quickly screwed to the stop.
For several days, I have only dry products sealed until they are depressurized, apparently they will have to be checked periodically, to monitor them. In ordinary cans under the lids "VAKS" stood for a year and nothing was depressurized, but there are silicone gaskets.
I have another question about packages. Shteba directly says that the bags are not for freezing, that is, they cannot be stored vacuum-sealed in the freezer, will they still be depressurized? They will just lay like regular food bags, so what? And Pro Cook has nothing on the box about it.

If the jar is evacuated (in the sense, the contents of a glass jar), then there are micro "passages" for air outflow. And if there is something for the air to leave, then through the same it will come back and the bank will be depressurized. What's the point then? Or tighten the lid a little after this procedure? Or ... what? Maybe I don't understand something?

I am telling you what this procedure looks like with the contents inside the jar. When pumping out, the contents rise slightly. The cover has not yet been retracted. As air begins to flow into the container, the lid clicks / retracts. During vacuuming, the lid is pressed against the jar (and where else can it go when pumping out the air then?) Therefore, those slots that were - disappeared. I haven't kept such jars for a long time - I don't know what will happen to them. But I have one can, which has been stored in the refrigerator since that video was filmed (since the beginning of March, it has been almost 4 months), it has not been depressurized.

[Manna]

Manna,

Well all tady, I will evacuate banks to evacuate everything !!! I will be all sorts of bulk in the same !!!)))

[Natasha]

Natasha, here I am thinking about the bulk. But the container only holds a 0.5 liter can. I bought Aperts for 2L. Today I'm just going to pick up the package.I'll see if it fits into the proficiency, and which can fits there. How do I feel, unsubscribe here

Tell me please. Is there a list of products that should be vacuum packed?
It's understandable for freezing, but, simply, for storage. It seems to me that the vacuum then pulls liquid out of the product. Vegetables become damp, if not wet. Or should it be?

Received a container. Checked it out. I report

First, about the packaging ... Packed that you can play football in a container The supplier packed the container in a cardboard and a bag, and the intermediary wrapped it all in a 3m bubble bag


Here is a sticker on the container with its characteristics




And this still came to me for future use

Konetyner bought on Taobao through an intermediary from this supplier - 🔗.
I also buy roll bags there:
12cm * 500 - 🔗
17cm * 500 - 🔗
20cm * 500 - 🔗
22cm * 500 - 🔗
28cm * 500 - 🔗
There are also other sizes, but I bought only these (several times).

a reference, give pzh-hundred!

[Manna]

Manna, with a purchase)) I have a Unold vacuum unit, will this container fit it?

[Portowww]

PortowwwAre you asking me? All links under the spoiler (click on "Show")

Sivana, thanks I have not seen Unold, so I have no idea what adapter is there

I got my Profic today, I tried it right away. Of course, for almost a week "the pens itched". I packed the meat (I buy pieces of beef shank for the broth for future use) on a gentle mode, the pieces themselves were also pre-folded in zip bags. Well, so that there is less moisture in the bag. Cool! Now let's see how the bags will behave.
I also soldered the frozen manti, the rest, them - on the "turbo" - it's generally fly away - just a pebble!
And how do the berries behave at the same time, do they not crumple? I would like to stock up on blueberries for the winter, I like them in this form the most.

Tell me please. Is there a list of products that should be vacuum packed?
It's understandable for freezing, but, simply, for storage. It seems to me that the vacuum then draws liquid from the product. Vegetables become damp, if not wet. Or should it be?

And what about what NOT worth it?
So I baked a layer in advance for a cake according to the recipe for "coconut meringue" and decided to pack it in a vacuum, like it will be better preserved for a week before the assembly of the cake. Well, what would you think, instead of a neat, flat cake, it turned out to be a kind of plate, it was ... uh, sucked in and flattened on one side
So I put this product on the "not worth it" list
Yesterday I went through all my medicinal herbs, dried berries, threw out all the boxes that take up a damn hole in space and closed everything in a vacuum, putting it inside a cardboard box with a name and method of application. This is real, I think it's worth it!
Homemade meat products are excellent, they are stored really longer
I also pack dog food. A large package of rice flakes can be infested with bugs, so I pack and pack. Here!

[marinastom]

marinastom, so I first froze the blueberries in a tray, and then sealed them in a bag so that they would not crumple !!! I want to take a part to my mother, I think it will work out, although it will defrost a little, but at least it will not deteriorate !!! I'll tell you later !!!

Thanks, namesake! The main thing is on time! Now I brought a ripe black currant and, just tormented, how can I hide it: "raw" or already frozen. And if frozen in advance, then you can "turbo"?

I haven't tried it on 'Turbo' !!! On 'Normal' the same sucks air well !!

Marish, you have turbo speed too!
I'll try this and that.

[marinastom]

marinastom, I'll try tomorrow !!! Just have something to pack !! Although when I was packing, I did not think ...

The turbo pumps constantly, even when sealing occurs. If there is moisture in the product, then it rises.

[Manna]

Manna, Thank you !

I have a Unold vacuum, will this container fit?

Look at page 21, where Manna gave a large photo of the tips at the vacuum tube.If your packer is the same (like the thinner with notches), then it will work.
And I also received three Aperts containers from China (0.7, 1.4 and 2.0 liters) and a vacuum tube. Of course, the Chinese "friend" did not send the tube that he asked, she has both tips the same, but I just took off one and put the silicone tube directly on the pipette in the Profi Cooke itself, it just fits snugly.
By the way, until I received the pipe and containers, I tried, as one of the men here advised, to compose something from the available means. I took a tube of a suitable diameter from a large bottle of liquid soap with a dispenser and a silicone suction cup from a soap dish. She pierced a hole in it with a hot nail. One end of the tube to the vacuum, the other is inserted into the suction cup. And so I tried to pump air out of the cans that I close the VACS lids so that I do not pump with a hand pump. This is how it works.