FREQUENTLY ASKED QUESTIONS & SOLUTIONS

**Our Bags & Rolls are proudly manufactured in Lake Barrington, IL**

 

Q.  There isn’t an On/Off switch, how do I turn my vacuum sealer on?

A.  Many of our models do not have an ON/OFF Switch. Our machines are designed to function once you depress either “Vacuum & Seal” or “Seal Only”. Fill your bag with product, allowing a minimum of 2” of space above the contents in the bag.  Place the open end of the bag in the center of the lower black oval gasket, close the machine then press the Vacuum & Seal button.  NOTE: For V200 Series machines, where you see the Ziploc logo, press down on the lid with the heel of your hand until you hear the distinctive “click” of the lid.  Next move to the right side and repeat the process.  Once the lid is locked the machine will perform a function. If you are using the Vacuum & Seal function, the light will be green during the process. When it’s finished evacuating the air, the light will turn red.  When the red light turns off, the function is complete and you may open the lid. If you are using a V150 Series machine, wait about 5 seconds after the red light turns off and the lid will automatically release.  In the rare instance it does not automatically release, press the corner of the lid that is still locked, just as you did to close the unit.

 

Q.  My bags are losing air after sealing.

A.  Allow a minimum of 2” of space between the contents and the top of the bag. If using a custom-sized bag, check the bottom seal.  There may be a hole or wrinkle that is allowing air in. Be sure you are not drawing liquids or debris into the seal area of the bag. This is especially common with foods that have a high liquid content. If vacuum sealing a bag with a high-liquid content, pre-freeze for a minimum of 20 minutes to solidify the contents, be sure there is no condensation in the sealing area, if there is, wipe out area with a paper towel. 

 

Q.  My appliance will not vacuum or seal.

A.  Make sure the lid is properly closed and locked into place. The lid must be locked in order to work properly. NOTE: Foods that have a high liquid content may prevent the bag from sealing properly.  If this happens, pre-freeze contents for a minimum of 20 minutes to solidify and to help reduce the moisture/liquid content.  Wipe the inside of the bag or use an entirely new bag and Vacuum & Seal again.  For technical assistance please contact our Consumer Support Team toll-free 888-723-5198

 

Q.  My appliance will not remove air.

A.  Place the open end of the bag in the center of the lower black oval gasket, close the lid of the machine and listen for a distinctive “click”, which lets you know that the machine is properly locked. Next, press the Vacuum & Seal button. If your machine is still not vacuuming air out of the bag, check both upper and lower black oval gaskets to make sure there are no tears, rips, small debris, or that the gaskets are worn or cracked. Never store the unit in the locked position.

 

Q.  There is something wrong with the bag/roll material.

A.  Save the box that the product was in, there is a code on the bottom of the box that starts with a letter, A, B, C, D, E etc. and 5-digits followed by a colon : and 2 more numbers. Please call the Consumer Support team for assistance toll-free 888-723-5198.

 

Q.  What if I just want to seal a bag?

A.  If you are making a custom-sized bag from a roll, or sealing a foil chip bag, place the end of the bag next to the back edge of the lower gasket, there is no minimum size allowance for the sealing function. Next, close the lid of the machine and listen for a distinctive “click”, which lets you know that the machine is properly locked then press the Seal button, the red light will turn on. When the light goes off, the process is complete and you can open the lid and remove the sealed bag.  When sealing a foil chip bag, it’s best to cut the excess off the top of the bag BEFORE sealing.

 

Q. How do I cancel my auto-ship subscription?

A. To cancel your auto-ship subscription, you must first login to your Ziploc® Brand Vacuum Sealer account. From your account management page, click on the “RECURRING ORDERS” title. Your recurring orders should be listed. Simply click on the “MANAGE” tab on the right side of the page. Then, scroll down to the “DELETE ORDER” option. Make sure to click “OK” to confirm the cancellation. 

 

 

HELPFUL TIPS

 

Our specially designed material is one of the strongest on the market made with over 90% US materials.

Under heavy usage the appliance will shut off automatically to prevent overheating.  If this happens, wait 20 minutes to allow appliance to cool off.

When vacuum sealing foods with an abundance of liquid, pre-freeze the contents, which has been placed in your vacuum seal bag. Freeze for a minimum of 20 minutes then use your Ziploc® Brand Vacuum Sealer to remove any additional air and seal your bag closed. By pre-freezing the contents, this will help keep the liquid from seeping toward the seal area. The result is an air-tight seal.

 

 

SPECIAL CARE AND HANDLING

 

  • Never store machine with the lid latched.
  • Always clean the chamber after each use with a paper towel or damp cloth.  
  • Only use bags specifically designed for vacuum sealing food.
  • Do not submerge unit in water

 

 

FOOD STORAGE AND SAFETY 

 

IMPORTANT: Vacuum packaging is NOT a substitute for refrigeration or freezing. Any perishable foods that require refrigeration must still be refrigerated or frozen after vacuum packaging.

For best results in extending the life of foods, it is important to vacuum package foods that are fresh. Once food has begun to deteriorate, vacuum packaging may slow the deterioration process. Vacuum sealing cannot prevent the growth of mold. Other disease causing microorganisms can still grow in low oxygen environments and may require further measures to be eliminated.

 

YEAST: The development of yeast can be slowed by refrigeration and completely stopped by freezing food at 0°F (-18°C). Yeast causes fermentation, which will give food an identifiable smell.

 

BACTERIA: Bacteria can grow rapidly in the “Danger Zone”, the temperature between 40°F (4°C) and 140°F (60°C). Pathogenic bacteria cause illness and do not generally affect the taste, smell or appearance of food. They are rare, but can be very dangerous.

 

There are basic rules to follow when handling food. They are:

COOK, SEPARATE, CLEAN and CHILL.

COOK – It is crucial to cook food to a safe internal temperature to destroy bacteria that is present. Bacteria is not just a surface condition but can also be found deep within the mixture of meats and other foods.


SEPARATE - Foods that will be eaten uncooked and foods that will be cooked before eating MUST ALWAYS be kept separate. Cross contamination can occur when raw foods (such as meat or eggs) come in contact with foods that will be eaten before or after cooking. Always use your Ziploc® Brand Vacuum Sealer Bags to ensure that juices won’t drip onto fresh produce or other foods.

       

CLEAN - Wash hands and work surfaces frequently when cooking. Washing with soap and water for at least 15 seconds, then dry with a paper towel.

 

CHILL - Chilling food is very important. To help preserve foods safely, do not allow food to stand at room temperature for 2 hours or more, set your refrigerator to 40°F (4°C) or colder and your freezer to 0°F (-18°C). Freezing at 0°F (-18°C) does not kill microorganisms, but stops them from growing. For long-term storage, always freeze perishable foods that have been vacuum packaged and keep refrigerated after thawing.

 

 

FOOD PREPERATION HINTS AND TIPS FOR AIR-TIGHT VACUUM SEALING

 

COOKING, THAWING AND REHEATING:

Simmering in a Ziploc® Brand Vacuum Sealer Bag helps food retain its flavor and it helps with the clean up as well. When reheating foods in the microwave that has been stored in Ziploc® Brand Vacuum Sealer Bags, puncture the bag to allow hot air to escape. You can also reheat foods in Ziploc® Brand Vacuum Sealer Bag by placing them in water at a low simmer below 170°F (75°C). IMPORTANT: Always thaw foods in either refrigerator or microwave – do not thaw perishable foods at room temperature.

 

PREPERATION HINTS FOR MEAT & FISH:

Pre-freeze meat and fish for 1-2 hours before vacuum packaging. This helps retain the juice and shape, providing a better seal.

 

PREPERATION HINTS FOR CHEESE:

Buy fresh and keep fresh, that’s our motto! Vacuum package cheese after each use. If you make your bag just a little longer than needed, you can re-seal the bag after each use. IMPORTANT: Due to the risk of anaerobic bacteria, soft cheeses should never be vacuum packaged.

 

PREPERATION GUIDELINES FOR VEGETABLES:

Mom always said “eat your vegetables…”, we say blanch them. Blanching is a process that should be done before vacuum packaging. This process stops the enzyme action that could lead to loss of flavor, color and texture. To blanch vegetables, place them in simmering water or in a microwave until they are cooked, but still crisp. Blanching times can range from 1 to 2 minutes for leafy greens and peas; 3 to 4 minutes for snap peas, sliced zucchini or broccoli; carrots about 5 minutes; and 7 to 11 minutes for corn on the cob. After blanching, immerse vegetables in cold water to stop the cooking process. NOTE: All vegetables (including broccoli, brussel sprouts, cabbage, cauliflower, kale, turnips, etc.) naturally emit gases, during storage. Therefore, after blanching, it’s best if they’re stored in the freezer.

Vegetables are a great candidate for portion control: when storing vegetables, try pre-freezing them for 1 to 2 hours, then separate them into meal portions within your Ziploc® Brand Vacuum Sealer Bags. After they have been vacuum packaged, return them to the freezer. IMPORTANT: Due to the risk of anaerobic bacteria, fresh mushrooms, onions & garlic should never be vacuum packaged.

 

PREPERATION HINTS FOR POWDERY FOODS:

When vacuum packaging powdery items like flour, it’s best to use their original packaging inside of the Ziploc® Brand Vacuum Sealer Bags.  The fine powder could get sucked into the machine and cause enough damage to shorten the life of the sealer.

 

PREPERATION HINTS FOR LIQUIDS:

Before vacuum packaging liquids such as soup stock, pre-freeze in a casserole dish, loaf pan or ice cube tray until solid. Remove frozen liquid from the pan and vacuum package in a Ziploc® Brand Vacuum Sealer Bag. Then store in the freezer. When ready to use, simply cut the corner of the bag and place with the cut corner up in either a microwave dish or drop into water at low simmer, below 170°F (77°C).

 

PREPERATION GUIDELINES FOR VEGETABLES:

Ziploc® Brand Vacuum Sealer Bags are very effective in helping you plan and prepare healthy make-ahead meals. Check out the recipes contained on our website for additional ideas.