The FoodVault Pro does three jobs: it seals mason jars, reusable food bags and open bottles of wine. Once you have done each one, it takes seconds. This page walks you through every step, from getting it on the wall to emptying the reservoir. Bookmark it and come back any time.
Before your first use: charge it
The Pro charges over USB-C with the cable in the box. Give it a full charge before your first seal, then you are free to use it anywhere in the kitchen without a cable in the way.
Set it up: on the wall or on the bench
The Pro works just as well standing on the bench as it does on the wall, so pick whatever suits your kitchen. Everything you need to mount it, the adhesive mounting plate and the screws, comes in the box.
Permanent wall mount. Drill two holes in the wall and fit the screws. The screws hook into the dedicated mounting points on the back of the machine, so the Pro simply hangs in place and stays put.
No-drill wall mount. Don't want holes in the wall? Use the adhesive mounting plate instead. Fix it to the back of the machine, then press it firmly onto a clean, dry, flat section of wall. It holds just fine.
Get to know the hose
The Pro's nozzle sits on a retractable silicone hose. Pull it out to the length you need and it will want to glide back up on its own when you let go, a bit like a seatbelt. The silicone is tough, but there is no need for force: a gentle, steady pull is all it takes.
How it switches on and off
It starts by itself. The Pro senses movement, so pulling the hose out is enough to start it sealing. That's normal, and it's what makes it so quick to use.
It stops by itself. Once it senses enough air has been drawn out and the seal is right, it switches off on its own. Usually that's within 60 seconds.
You're always in control. Tap the power button once to stop a seal manually at any time. If you'd rather it didn't start on movement, hold the power button for 3 seconds to switch the automatic start off.
Sealing a jar
1. Fill the jar. Leave a little room at the top and wipe the rim clean and dry. A trace of flour or moisture on the glass is the most common reason a seal won't hold.
2. Fit an air-valve lid. Use the 70 mm lid for regular jars and the 86 mm lid for wide-mouth jars. The Pro needs our air-valve lids, the ones with the little valve in the centre.
3. Place the nozzle. Press the nozzle firmly over the valve on the lid. The Pro gets to work and stops by itself once the jar is sealed.
Opening it again: lift the valve with the lid opener to let the air back in, then lift the lid off.
Sealing a bag
1. Fill and zip. Fill a reusable vacuum bag, press the zip closed from end to end, then slide a clip across it.
2. Lay it flat. Lay the bag flat with the valve facing up.
3. Place the nozzle. Press the nozzle firmly over the valve and let the Pro draw the air out. It stops by itself when the bag is sealed.
A heads-up on juicy food. If you are sealing something with a lot of juice, like cut lemons or marinated meat, some liquid can be drawn out of the bag while it seals. The reservoir in the nozzle catches most of it, but with a larger amount a little may spill. That does not mean the seal has failed. It just means there was more liquid than the reservoir could take in. Keep a cloth handy, and for soups and stocks, freeze them flat first, then bag and seal.
Sealing an open bottle of wine
1. Push in a stopper. Press a wine stopper firmly into the open bottle.
2. Place the nozzle. Press the nozzle firmly over the top of the stopper. The Pro draws the air out and switches off when it's done.
3. Pour another night. When you're ready for the next glass, pull the stopper out. The stoppers are made for still wine: reds, whites and rosé. Sparkling wine keeps its fizz under pressure, so a vacuum would pull the bubbles out. Use a clamp-style champagne stopper for those.
Emptying and cleaning the reservoir
The nozzle has a small built-in reservoir that catches any juice drawn out while sealing, so it never reaches the motor. To empty it, twist the top of the nozzle and the reservoir comes loose from the nozzle cap. Tip it out, rinse it in warm soapy water, let it dry, then twist it back on.
Caring for your bags, lids and stoppers
Everything is reusable. Wash bags in warm soapy water, rinse and dry them fully before the next seal. Hand wash the air-valve lids and keep the valve clean and dry. Rinse wine stoppers in warm water and let them air dry.
What you need to hand
The FoodVault Pro 3-in-1 comes with 30 reusable bags, 4 clips, 20 air-valve lids (10x 70 mm and 10x 86 mm), 2 wine stoppers, a lid opener, a USB-C cable, an adhesive mounting plate and screws. Glass jars are not included, and the lids fit any regular (70 mm) or wide-mouth (86 mm) mason jar you already own. When you need more, refill packs of bags, air-valve lids and wine stoppers are ready to go, or grab the lot in the Pro Kitchen Bundle.
Still stuck? Send us a photo of what you're sealing and we'll tell you what's going on.