GardaPack Vacuum Seal Storage Guide:
Mastering long-term food preservation starts here. Each GardaPack bag utilizes either a multi-layer laminated, extruded, or hybrid construction, precision-engineered to combat the two major threats to food integrity: Oxygen (leading to rancidity and discoloration) and Moisture (resulting in freezer burn, staleness, or sogginess). Our advanced barrier technology is designed to keep products fresher for longer.
Our guide helps you choose between our high-performance Standard Barrier (PA/PE) bags and our premium High Barrier (PA/EVOH/PE) bags to guarantee maximum flavor and longevity for your inventory.
The GardaPack Advantage: Extended Shelf-Life Comparison
The table below illustrates the dramatic increase in storage duration you can expect when upgrading to our High-Barrier EVOH technology, showcasing how we protect your investment in food quality.
| Food Category | Standard Barrier (PA/PE) | High Barrier (PA/EVOH/PE) | Key Benefit of EVOH Upgrade |
|---|---|---|---|
| Raw Meat (Refrigerated) | 6–9 days | 14–30 days | Stops bacterial growth and locks in the meat’s original color and freshness. |
| Raw Meat (Frozen) | 9–12 months | 18–24 months | Cuts moisture loss and oxidation by up to 50%, virtually eliminating freezer burn. |
| Raw Fish / Seafood (Frozen) | 6–9 months | 12–18+ months | Critical for blocking fat oxidation (rancidity) in oily fish like salmon and tuna. |
| Raw Poultry (Frozen) | 9–12 months | 18–24 months | Guarantees texture and flavor retention during extended frozen storage. |
| Marinated Meals (Refrigerated) | 5–7 days | 10–14 days | Resists acids and oils in marinades, preventing seal breakdown and extending freshness. |
| Cooked Meals / Leftovers (Frozen) | 9–12 months | 18+ months | Preserves the ‘just-cooked’ taste by creating a complete oxygen vacuum seal. |
| Dairy (Hard Cheese) | 6–8 weeks (Refrigerated) | 4–6 months (Refrigerated) | Blocks oxygen to prevent mold growth, maintains the cheese’s original flavor integrity >> Shop Dairy Bags |
| Dried Nuts (Pantry/Cool Storage) | 6–12 months | 18–24 months (or longer) | The ultimate defense against rancidity, keeping expensive nut oils fresh and crisp. |
| Dried Fruits / Grains (Pantry) | 12–18 months | 2–3 years | Locks out trace moisture that causes clumping or mold growth in dry goods. |
| Non-Perishable Goods (Flour, Rice) | 1–2 years | 5+ years | Prevents insect infiltration and moisture absorption, preserving essential staples indefinitely under ideal conditions. |
Guard Your Food: Choosing the Right Bag Thickness (Mil)
Thickness, measured in Mils (1 Mil = 0.001 inches), determines the bag’s durability and resistance to punctures—a critical factor for maintaining the vacuum seal integrity against sharp edges and rough handling.
| Thickness (Mil) | Puncture Resistance & Application | Recommended Food Use |
|---|---|---|
| 3 Mil | Standard Duty & Economy. Best for short-term preservation or products that are soft and have zero risk of puncturing the material. | Boneless deli meats, soft vegetables, cooked meals, bakery products. |
| 4 Mil | Heavy Duty & Balanced Protection. Our most popular choice. Offers superior toughness for all general freezer and long-term storage needs. | All boneless raw meat (steaks, roasts), blanched vegetables, bulk grains, sharp dried pasta, or portioned meals. |
| 5 Mil+ | Maximum Protection & Extreme Durability. The only choice for professional or industrial use where puncture risk is high due to sharp contents or rough handling. | Bone-in cuts (ribs, T-bones, shanks), shellfish (crab legs), and foods with hard, abrasive corners. |
The EVOH Difference: Why GardaPack’s Barrier Technology is Superior
Ethylene Vinyl Alcohol (EVOH) forms the nucleus of our premium high-barrier system. This polymer achieves an exceptionally low Oxygen Transmission Rate (OTR)—offering up to 100 times the barrier protection compared to conventional film plastics.
- The Structure: Because EVOH is highly susceptible to humidity, it is always secured, or “sandwiched,” between the robust Polyamide (PA) layer and the excellent moisture-repelling Polyethylene (PE) sealant layers.
- The Result: This multi-layer approach creates a virtual airlock, providing the highest level of preservation against oxygen, guaranteeing flavor integrity and extended storage stability.
Disclaimer: These are general guidelines, and actual results can vary based on your specific sealer, storage conditions, and initial product quality and preparation. We highly recommend conducting your own testing to determine suitability for your specific products.