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Recommended vacuum levels for various applications

Anonymous Modernist 2308

By Anonymous Modernist 2308
in Kitchen Consumer

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Anonymous Modernist 2308

Anonymous Modernist 2308

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Posted

Is there a table with recommended vacuum levels for various applications (bagging fresh meat, fish, liquids; vacuum compression etc.)? The MC chapter on chamber vacuum sealers has several suggestions sprinkled in the text itself, but AFAIK no single table combining the "best guesses".

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