Why is my A100 | GEN 2 not sucking all the air out of my vacuum sealer bags when I'm vacuum sealing high moisture proteins like chicken or fish?Updated a year ago

When vacuum sealing high moisture proteins, it is important to remember the following:

• Ensure that there is plenty of headspace above the contents, so air can escape the bag.
• When sealing extra wet items, ensure the seal area is very dry and free from residue.
  
  Note: If moisture or residue is on the sealing area of the bag, it can act like glue to the sides of the bag and prevent air from escaping. 
• Ensure the seal time setting isn't set too high. We recommend 3 for Avid Armor bags or similar.

Steps to Vacuum Seal High Moisture Proteins with the A100 (Chicken, Fish, etc.):

1. Pat the protein with a paper towel to take off some of the excess moisture. 

2. Place the protein in a vacuum sealer bag that is large enough for there to be at least 3 inches of headspace. 

3. Make sure the seal area is clean and free of any moisture or residue. If there is residue, wipe the inside of the bag with a paper towel. 

4. Place the bag over the seal bar and close the vacuum sealer lid (make sure the magnetized lid locks). 

5. Press 'START' to run a vacuum cycle. 

6. The protein will start to stick to the vacuum bag, so massage the protein inside the bag to allow for all the air to be pulled out.

7. Once the cycle is complete, your vacuum sealed bag is ready for long-term storage!

Note: The vacuum sealed protein will still be "squishy" to the touch. It will not feel hard and compressed like vacuum sealed dry goods would.