Principle of vacuum preservation Food stored in a vacuum state is under negative pressure in a low-oxygen environment. By isolating bacteria and moisture from the air, the food can stay fresh at room temperature. The preservation time is typically 3 to 5 times longer than non-vacuum storage. Benefits - Extends freshness by about 3 to 5 times compared with non-vacuum storage at room temperature - Reduces exposure to air, slowing bacterial growth and moisture ingress - Enables storage of various foods at room temperature without immediate refrigeration How it works - Creates a vacuum by removing air to establish negative pressure and a hypoxic environment, which slows spoilage and helps preserve texture and flavor Key attributes - Function: vacuum preservation - Performance: extends shelf life 3-5x versus non-vacuum storage - Environment: storage at room temperature - Safety: limits bacteria and moisture interaction with food - Compatibility, size, material: specifics depend on model; refer to product specifications for dimensions, compatible containers, and materials Use scenarios - Storing raw or cooked meats and seafood for longer use - Preserving fresh fruits and vegetables to extend freshness - Keeping prepared meals or leftovers ready for later consumption