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Lava - Food shelf life tables vacuum-packing


Shelf Life Tables - Lava Vacuum Packing

The durability and the resulting freshness of the product are of course the main topic in the vacuum packaging area. Due to the extremely high vacuum Lava Vacuum Sealer guarantee a particularly long shelf life. Below is the shelf life of foods without and with Lava vacuum packing, both at room temperature, stored in a refrigerator and storage in the freezer. Please read the processing tips mentioned below, when using your vacuum sealer, these points provide interesting information for Vacuum packaging and hygiene. If you have further questions about vacuum and hygiene, don't hestitate to contact us.


Food at
room temperature
Shelf Life
not vacuumed
Shelf Life with
vacuumpackaging by
Bread / Rolls 2-3 days 7-8 days
Biscuits / cookies 4-6 months 12 months
Raw rice / pasta 5-6 months 12 months
Coffee / tea 2-3 months 12 months
Freeze-dried things 1-2 months 12 months
Wine 2-3 days 20-25 days
Non-Alcoholic Drinks 7-10 days 20-25 days


Food Storage
in the refrigerator (+5/ -2 °C)

Shelf Life
not vacuumed
Shelf Life with
vacuumpackaging by
Game 2-3 days 30-40 days
Beef 3-4 days 30-40 days
Poultry 2-3 days 6-9 days
Whole fish 1-3 days 4-5 days
Pork 4-7 days 14-21 days
Hard cheese 15-20 days 40-60 days
Soft cheese 5-7 days 13-15 days
Raw vegetables 5 days 18-20 days
Fresh herbs 2-3 days 7-14 days
Fresh fruit 3-7 days 8-25 days

5 days

10-18 days
Cooked pasta 2-3 days 8-12 days
Cooked Soups 2-3 days 8-12 days
Cooked risotto 2-3 days 8-12 days
Roasted meat 2-3 days 8-12 days


Food Storage
in the freeze (-15 / -18 °C)
Shelf Life
not vacuumed
Shelf Life with
vacuumpackaging by
Meat 6 months 24-36 months
Minced Meat
4 months 12 months
Poultry 6 months 24-36 months
Fish 6 months 24-36 months
Vegetables 8-10 months 24-36 months
Fruit 6-12 months 24-36 months
Baked goods 6-12 months 24-36 months
Coffee beans 6-9 months 24-26 months

Note: The indicated period is dependent on many factors (see also below, processing and hygiene tips) and therefore not binding.



Lava Processing and Hygiene Tips:

When following these guidelines, your product will stay maximum fresh:

  1. Vacuum meat always cooled (about 0 to +3 ° C), for a better quality of the product. Also, the maturation process in the vacuum bag is much better.
  2. The product, which should be vacuumed, must always be fresh. Already stored products have a much higher bacterial count.
  3. The hands must be washed thoroughly during the processing and packaging. To insert the product into the bag, llatex gloves are recommended.
  4. A work surface made of stone or stainless steel is recommended, as this can be cleaned easily without leaving residue.
  5. The surface and all working tools such as knives, saws, axes, etc. have to be cleaned carefully during portioning to package.
  6. A storage in a closed cold chain is essential for meat.
  7. Mixtures between raw and cooked products during vacuum packaging should be avoided.
Processing and Hygiene Tips


It could be still mentioned so much more in this area. The above seven points, however, are among the most important factors for an optimal and hygienic vacuum packaging. Generally stated: A low initial bacterial content of the product takes a long shelf life. A high initial bacterial content can spoil the goods faster.


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