Frequently Asked Questions

For most South African home users — hunters, fishermen, home cooks, families — the V.300® Premium X is the right choice. It handles every domestic application with a 42 cm sealing width, Liquid Stop, pressure control and a jar attachment. If you process large quantities of game or run a small butchery, consider the V.333® Chrome or V.400® Premium. Contact Anneke at info@lava-sa.com if you're unsure — she'll give you an honest recommendation.

The V.100 is the entry-level domestic machine — full LAVA quality at a lower price point, with a 30 cm sealing width. The V.300 is the most popular — wider seal (42 cm), more features including Liquid Stop and pressure control, handles everything a serious home user needs. The V.400 and above are commercial-grade with wider sealing bars, higher-rated pumps and continuous-use ratings for butcheries and production environments.

The best way to think about it is total cost over time. A budget sealer at R700 typically lasts 1–3 years. A LAVA V.300 at R4,500 typically lasts 15–20+ years. Over 10 years, the LAVA costs less per year — and in the meantime, you're not losing food to failed seals or buying replacement machines. If you use it regularly, a LAVA pays for itself in reduced food waste within the first 1–2 years.

LAVA external sealers require embossed (textured/ribbed) vacuum bags. The channel pattern is essential — it allows the pump to draw air from the entire bag. Smooth bags block the channels and cannot be used with external sealers. LAVA bags are BPA-free, freezer-safe to -40°C, microwave-safe and can be used for sous vide cooking (boilable).

The most common causes are: (1) Moisture on the bag opening — pat dry before sealing. (2) Worn sealing strip — replace if seals are inconsistent. (3) Using smooth bags instead of embossed bags. (4) Food or grease on the seal area — wipe clean. (5) The bag is not flat against the sealing strip — pull taut before closing the lid.

Yes — with the Liquid Stop function enabled. All LAVA V.300+ machines have Liquid Stop, which detects moisture entering the vacuum hose and stops the pump before damage occurs. For very liquid items like soups or stocks, pre-freeze flat first (1–2 hours in a container), then vacuum seal the frozen block.

The LAVA jar attachment and hose connects to the container lid and draws a vacuum. The machine seals the container without using a bag. This works with LAVA acrylic containers, standard mason jars with wide-mouth lids, and wine bottles with the stopper attachment. Any V.300 or above includes jar attachment capability.

Yes — use the pressure control dial on the V.300+ machines to reduce the vacuum level. Start at about 50% vacuum, which removes enough oxygen for preservation without compressing delicate items. For bread, freeze it lightly first (30 minutes) to firm up the structure before sealing.

Domestic machines (V.100, V.300) are designed for household use — typically 15–20 consecutive seals before allowing a 10-minute rest. Commercial machines (V.333, V.400, V.500) are rated for extended continuous use. If you're processing a large game animal or running a production session, the V.400+ is the right tool.

Beef, lamb and venison: 2–3 years. Chicken: 18 months–2 years. Fish (snoek, yellowtail): 12–15 months. Compare this to 3–6 months for standard freezer packaging. The key difference is the elimination of air contact, which prevents both freezer burn and oxidation of fats.

Not immediately. The carcass needs to hang and cool to 0–4°C first — usually 24–48 hours. Sealing warm meat traps gases and heat, resulting in poor-quality vacuum and accelerated spoilage. Once the meat is properly cooled and processed, LAVA bags handle venison excellently for 2–3 years in the freezer.

Yes, with some important distinctions. Very dry biltong can be sealed at room temperature — it will keep 4–6 months at room temperature and 2 years frozen. Wet or soft biltong must be refrigerated even after vacuum sealing — the moisture means mould can still develop without refrigeration. Never seal biltong with visible mould.

Yes — vacuum sealing slows but doesn't stop all spoilage. Anaerobic bacteria (like C. botulinum) can grow in sealed environments at room temperature. Always refrigerate or freeze raw proteins, even when sealed. Start with fresh food for best results — vacuum sealing extends shelf life, it doesn't reverse deterioration.

Replace the sealing strip when: seals are inconsistent or incomplete; you can see visible indentations or uneven wear; seals regularly fail under pressure; or the strip has become brittle or discoloured. With regular home use, sealing strips typically last 3–5 years. LAVA sealing strips are available from Lava-SA — order the one that matches your model.

Check in this order: (1) Are you using embossed bags? (2) Is the bag fully flat in the lid with no folds near the seal? (3) Is the lid seal/gasket clean and undamaged? (4) Has liquid entered the machine? (5) Is the vacuum seal set (gasket) worn? If the problem persists after checking all these, contact Anneke — it may be a pump service issue covered under warranty.

Stop using the machine immediately. Remove and clean the liquid trap lid (the removable compartment that catches moisture before the pump). Dry it thoroughly. Check if liquid reached the pump — if the machine makes unusual sounds or doesn't reach full vacuum afterwards, contact us. This is why Liquid Stop is essential for fish, marinated meat and wet foods.

Wipe the inside of the lid and the sealing area with a damp cloth after each use. Remove and clean the liquid trap lid regularly (rinse under water, dry thoroughly). The exterior can be wiped with a damp cloth and mild detergent. Do not submerge any part of the machine in water. Do not use abrasive cleaners on the stainless steel lid.

Gauteng: 1–2 business days. Major centres (Cape Town, Durban, PE): 2–3 business days. Outlying areas: 3–5 business days. Remote/farm addresses: 5–7 business days. Orders placed on weekdays before 15:00 are typically dispatched the same day.

Yes — to most farm addresses. Remote deliveries may require collection from the nearest depot in some cases. Contact us before ordering if your address is very remote and we'll advise the best approach.

Yes — within 30 days of delivery, if the machine is unused and in its original packaging. A 10% restocking fee applies plus return courier costs. Contact Anneke first for authorisation before returning anything.