{"product_id":"foodtek-vacuum-packing-kit","title":"Foodtek Vacuum Packing Kit — Sealer + 150 Bags","description":"\u003cp\u003eThe Foodtek Vacuum Packing Kit brings together the VS3200 vacuum sealer and 150 embossed vacuum bags, supplied as three packs of 50 in 150 x 300 mm, 200 x 300 mm and 250 x 350 mm. It is intended for people who are setting up to vacuum pack for the first time and would prefer a machine and a working stock of bags in a single purchase.\u003c\/p\u003e\n\u003cp\u003eThe VS3200 runs a dual-pump motor rated for up to 100 continuous seal cycles, with double-seal technology and a 32 cm sealing rod. The dual seal lays down two parallel welds across the bag mouth, which gives a second line of defence on bags that will be handled, stacked and frozen. At 39 x 20 x 10 cm and 165 W, the unit sits on a bench without taking over the space.\u003c\/p\u003e\n\u003cp\u003eThe three bag sizes cover most of what comes off a home kill or a fishing trip. The 150 x 300 mm suits fillets, backstraps, sausages and jerky. The 200 x 300 mm takes portioned steaks and single meals. The 250 x 350 mm handles roasts, larger primals and bulk mince. All three are 90 micron multi-layer, embossed for air removal on a channel-style machine, BPA-free, freezer-safe and suitable for sous vide.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTop 5 Facts — Foodtek Vacuum Packing\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe kit costs less than the parts bought separately\u003c\/strong\u003e\u003cbr\u003eThe sealer and the three bag packs total $337 at individual prices. The kit is $249.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVacuum packing is what stops freezer burn\u003c\/strong\u003e\u003cbr\u003eFreezer burn is the meat surface drying out where air touches it. Removing the air removes the cause, which is why vacuum-packed meat holds colour and texture far longer than wrapped meat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEmbossed bags are required on this style of machine\u003c\/strong\u003e\u003cbr\u003eA channel-style sealer needs the raised texture inside the bag to give the air a path to the pump. Smooth chamber-machine bags will not evacuate on a VS3200.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDual pump, not a single diaphragm\u003c\/strong\u003e\u003cbr\u003eThe two-pump arrangement is what allows the run of continuous cycles. A single-pump domestic sealer typically needs a rest between bags.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe moist setting exists for a reason\u003c\/strong\u003e\u003cbr\u003eWet meat and fish release liquid into the seal line. The moist mode extends the seal time so the weld still forms through the moisture.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFoodtek VS3200 dual-pump vacuum sealer, 165 W\u003c\/li\u003e\n\u003cli\u003e32 cm sealing rod, wide enough for the 250 x 350 mm bags supplied\u003c\/li\u003e\n\u003cli\u003eDouble-seal weld on every cycle\u003c\/li\u003e\n\u003cli\u003eRated for up to 100 continuous seal cycles\u003c\/li\u003e\n\u003cli\u003eVacuum\/Seal, Speed, Food, Pressure, Pulse\/Vac and Moist controls\u003c\/li\u003e\n\u003cli\u003e150 embossed bags supplied across three sizes\u003c\/li\u003e\n\u003cli\u003e90 micron multi-layer bags, BPA-free, freezer-safe, sous vide suitable\u003c\/li\u003e\n\u003cli\u003eStainless steel housing, 39 x 20 x 10 cm footprint\u003c\/li\u003e\n\u003cli\u003e2 year manufacturer warranty on the machine\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePacking a home kill down into freezer portions\u003c\/li\u003e\n\u003cli\u003eWild game — venison, kangaroo, pork, rabbit\u003c\/li\u003e\n\u003cli\u003eFish and fillets straight off the boat\u003c\/li\u003e\n\u003cli\u003ePortioning bulk meat bought on special\u003c\/li\u003e\n\u003cli\u003ePreparing bags for sous vide cooking\u003c\/li\u003e\n\u003cli\u003ePacking sausages and jerky after a making session\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in the box\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Foodtek VS3200 vacuum sealer\u003c\/li\u003e\n\u003cli\u003e1 x 50pk Foodtek embossed vacuum bags 150 x 300 mm\u003c\/li\u003e\n\u003cli\u003e1 x 50pk Foodtek embossed vacuum bags 200 x 300 mm\u003c\/li\u003e\n\u003cli\u003e1 x 50pk Foodtek embossed vacuum bags 250 x 350 mm\u003c\/li\u003e\n\u003cli\u003eInstruction manual\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eChoose a bag that leaves at least 50 mm of clear space above the product.\u003c\/li\u003e\n\u003cli\u003eWipe the inside of the bag mouth dry. Fat or brine on the seal line is the most common cause of a failed weld.\u003c\/li\u003e\n\u003cli\u003eLay the open end flat across the sealing rod, with no folds or creases.\u003c\/li\u003e\n\u003cli\u003eClose the lid and press down at both ends until it latches.\u003c\/li\u003e\n\u003cli\u003eSelect Moist for wet meat and fish, Dry for cured product and sausages.\u003c\/li\u003e\n\u003cli\u003ePress Vacuum\/Seal and let the cycle finish. Use Pulse\/Vac for soft product that would crush under full vacuum.\u003c\/li\u003e\n\u003cli\u003eCheck the seal before the bag goes in the freezer. Re-seal 10 mm inside the first weld if it looks incomplete.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eStorage \u0026amp; care tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWipe the sealing rod and the gasket after each session. Dried fat on the gasket will cost vacuum on the next bag.\u003c\/li\u003e\n\u003cli\u003eEmpty the drip channel before storing the unit.\u003c\/li\u003e\n\u003cli\u003eLet the machine cool if a long run has warmed the sealing rod. A hot rod tends to cut the bag instead of welding it.\u003c\/li\u003e\n\u003cli\u003eStore bags flat and out of direct sunlight.\u003c\/li\u003e\n\u003cli\u003eDo not run the sealer with a wet exterior, and disconnect it from power before cleaning.\u003c\/li\u003e\n\u003cli\u003eLabel bags before freezing. Vacuum-packed meat is hard to identify once it is frozen flat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use supermarket vacuum bags with this machine?\u003c\/strong\u003e\u003cbr\u003eOnly embossed or textured bags will work. The VS3200 is a channel-style sealer and needs the internal texture to draw air out. Smooth bags intended for chamber machines will not evacuate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long will vacuum-packed meat keep?\u003c\/strong\u003e\u003cbr\u003eFrozen, vacuum-packed meat holds condition several times longer than wrapped meat because there is no air at the surface to cause freezer burn. Actual storage life depends on your freezer temperature and how the meat was handled before packing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWill it seal liquids?\u003c\/strong\u003e\u003cbr\u003eNot directly. Freeze liquids and wet marinades to a solid block first, then vacuum pack. Free liquid drawn to the seal line will prevent the weld from forming.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs 150 bags enough to start with?\u003c\/strong\u003e\u003cbr\u003eFor most home users it covers a full lamb or a deer with bags left over. Refill packs in all three sizes, plus 300 x 400 mm and 300 x 500 mm, are stocked separately.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan this machine be used in a shop?\u003c\/strong\u003e\u003cbr\u003eNo. The VS3200 is rated for domestic use. Commercial-volume packing needs a chamber machine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the kit come with a warranty?\u003c\/strong\u003e\u003cbr\u003eThe VS3200 carries a 2 year manufacturer warranty on parts and workmanship. Bags are a consumable and are not covered.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWarranty\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFoodtek machinery includes manufacturer warranty on parts and workmanship. The VS3200 in this kit is covered for 2 years.\u003c\/p\u003e","brand":"FOODTEK","offers":[{"title":"Default Title","offer_id":59837630710046,"sku":"01FT019","price":249.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/Vacuum_Packing_Kit.jpg?v=1788050650","url":"https:\/\/butcherquip.com.au\/products\/foodtek-vacuum-packing-kit","provider":"BUTCHERQUIP","version":"1.0","type":"link"}