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HEIYO KITCHEN makes practical kitchen tools for food storage, everyday meal prep, and precision cooking. Current products include Mason jar vacuum sealers, handheld vacuum sealers, wireless meat thermometers, and related accessories.

The VP05/VP07 vacuum seals Mason jars. The VP09 seals Mason jars, vacuum bags, wine bottles, and food containers. The MS02 quickly shreds cooked meat for meal prep.

Yes. Both use HEIYO’s patented sealing technology. The VP09 also supports vacuum bags and wine bottles.

Yes. These sealers are compact and portable for camping, picnics, travel, and RV trips.

Choose the VP05/VP07. It is designed for regular-mouth and wide-mouth Mason jars, costs less, and covers core jar-sealing needs.

Choose the VP09. One device seals jars, vacuum bags, and wine bottles, so you do not need three separate tools.

The VP09 adds vacuum-bag sealing and wine preservation. It includes a hose connector and vacuum wine stopper, making it ideal for irregularly shaped foods.

Choose the VP09. Steaks, fillets, and bunches of greens that do not fit in a jar can be stored in vacuum bags.

Choose the VP09. Vacuum seal food in compatible bags before sous vide cooking. The VP05/VP07 does not support vacuum bags.

Yes. The compact VP05/VP07 suits small households, apartments with limited kitchen space, travel, and outdoor use.

Yes. The MS02 quickly produces evenly shredded meat, reduces the fatigue of shredding by hand or with forks, and suits weekly batch meal prep.

We recommend the VP09 Value Bundle. It is available for $74.90 on our website, includes all accessories in addition to the main unit, and comes with 50 bonus XL vacuum bags.

There are three: the Starter Kit for $59.90 with 10 XL vacuum bags, the Value Bundle for $74.90 with 50 XL vacuum bags, and the Family Pack for $99.90 with 80 XL vacuum bags and 50 bonus lids.

Yes. The VP09 is $59.90, while our website comparison lists a jar sealer, bag pump, and wine pump at $142.97 combined.

Yes. It works with both regular-mouth and wide-mouth Mason jars.

It works with common standard Mason jar brands, including Ball, Kerr, and Bernardin.

No. Each sealer includes 10 lids, and you can also use regular store-bought Mason jar lids. Replacement lid packs and rings are available on our website.

Yes, if the lid is not bent and has no rust inside. Lids opened with the included opener or another tool may warp and may not seal reliably. If a warped lid still seals, use it with a ring for short-term storage only.

Yes, as long as the bag valve fits the VP09. For first-time use, we recommend HEIYO reusable vacuum bags.

No. The VP09 works only with reusable vacuum bags that have an air valve.

Yes, with compatible vacuum food containers. Before buying, make sure the container valve fits the VP09.

Connect the main unit to the connector with the hose, then insert the vacuum wine stopper into the bottle. Press the connector firmly onto the stopper, hold it in place, and press the power button to remove the air.

Not recommended. Use the included vacuum wine stopper or another confirmed compatible vacuum stopper. Regular corks cannot be vacuum sealed.

Use USB-C. You can charge it with a phone charger, power bank, or computer port.

A full charge provides about 100 seals.

No. The MS02 has a built-in battery and includes a USB charging cable.

No. Vacuum sealing does not replace refrigeration or freezing. Food that normally needs to be refrigerated or frozen must still be stored that way after sealing. (University of California ANR)

No. Vacuum sealing does not use heat, so it does not destroy spoilage organisms or botulism bacteria. It cannot replace water-bath or pressure canning. (Bernardin, University of Minnesota Extension)

Low oxygen slows mold and other aerobic microbes, but it can favor anaerobic bacteria such as C. botulinum. Temperature control is essential. (HEIYO, USDA NIFA)

Yes. The VP05/VP07/VP09 sealing rings are made from food-grade silicone and do not touch food directly. The MS02 is made from BPA-free food-grade materials.

They are certified to FCC, UL60335-1, GCC, RoHS, and CE standards. View the certificates in the certification section of our Product Manuals page.

Dry goods work best, including nuts, seeds, dried fruit, coffee beans, whole grains, flour, and crackers.

Yes. Removing air helps slow oxidation and preserve the aroma of coffee beans.

Vacuum storage slows fat oxidation, which helps keep nuts from spoiling or turning rancid.

Yes. Hard aged cheeses such as Parmesan and Cheddar work well, but keep them refrigerated.

Yes, in the refrigerator. HEIYO estimates 1–2 weeks for berries and salad greens. Actual results depend on freshness and storage temperature.

Yes, but refrigerate within 2 hours of cooking. Eat cooked leftovers, such as chicken, within 3–4 days. (USDA FSIS)

Yes. Cool them to room temperature first, leave at least 1–1.5 inches of headspace, and refrigerate after sealing.

Yes, but refrigerate them after opening. HEIYO estimates about 2–3 weeks for sauces and 1–2 months for opened pickles.

Not recommended. These cruciferous vegetables keep releasing gas after harvest, which can break the seal and speed up microbial growth.

Not recommended. Raw mushrooms contain a lot of moisture and can turn slimy under vacuum. Cook or dehydrate them first.

Not recommended. Soft cheeses are high in moisture and actively ferment. Store them with standard refrigeration instead.

Not recommended, especially at room temperature. Garlic may carry botulism spores. Pickle or dehydrate it first. (CDC)

No. Garlic-in-oil stored at room temperature carries a botulism risk. Refrigerate it and use it within 4 days, or freeze it. (NCHFP)

Not recommended. Leftover moisture speeds up spoilage in low-oxygen storage. Fully dehydrate or freeze-dry herbs first.

Not recommended. For low-oxygen packaged raw fish, refrigeration may be the only barrier against botulism. Freeze raw fish for long-term storage. (FDA)

Yes. Vacuum sealing only slows quality loss. Raw meat must still be refrigerated or frozen.

No. Hot food releases steam as it cools, which can weaken the seal and add moisture. Cool it to room temperature first.

Not recommended. Leftovers with a small amount of sauce can go in a vacuum bag, but too much liquid can be pulled into the device. Use jars for larger amounts of liquid.

Not recommended. The MS02 is designed for cooked meat. Use cooked chicken or pork only.

Refrigerate within 2 hours of cooking, or within 1 hour when temperatures are above 90°F (32°C). (USDA FSIS)

Yes. Use plain, unseasoned chicken breast. Onion and garlic are harmful to dogs, so do not add them to pet meals. (ASPCA)

Fill the jar and place the lid on top. Center the sealer over the jar opening, press down firmly, and press the button to start removing air. When sealing is complete, press the button again to release the sealer, then lift it off.

For jars, place the device directly over the jar opening. For bags or wine, connect the hose to the Hose Connector, then place the connector on the bag valve or wine stopper. All three modes use the same button.

Leave about 1 inch for solid foods and at least 1–1.5 inches for soups and liquids so liquid is not pulled toward the lid.

The center of the lid should be concave. If the lid pops up when pressed, seal the jar again.

The indicator usually signals completion in about 40 seconds. Jar size and contents can affect sealing time.

Look through the clear bag to confirm the air has been removed before refrigerating, freezing, or sous vide cooking.

Add up to 180g of cooked meat, secure the lid, choose Gear 1 or Gear 2, and press the button to start.

Add no more than 180g per batch. Overfilling can affect shredding results.

Gear 1 runs for 120 seconds, and Gear 2 runs for 240 seconds. Choose a setting to get evenly shredded meat in different textures.

Wipe the exterior with a slightly damp, soft cloth, avoiding the USB-C port. Occasionally clean the sealing ring with a soft, dry brush to remove food residue.

Do not wash the main unit with water. Avoid the USB-C port and keep it dry. Occasionally clean the sealing ring with a soft, dry brush to remove food residue.

Yes. Wipe the rim clean. Residue can prevent the silicone seal on the lid from forming a complete vacuum seal with the glass rim.

Yes. The inner bowl is made from eco-friendly material and is top-rack dishwasher-safe. A cleaning brush is included to remove residue between the teeth.

Not recommended. Do not submerge the base, which contains the motor and charging components. Refer to the manual for washable parts.

They are designed not to. The VP09’s food-grade silicone parts resist stains and odors and stay clean over time.

Make sure the jar rim is clean and the lid is centered. Place the sealer over the jar, press down quickly until it locks firmly in place, then press the power button again to start sealing.

The jar is not fully sealed. Clean the rim, make sure the lid is not bent, and vacuum seal it again.

The jar is usually too full or the soup is too warm. Cool the soup first and leave at least 1–1.5 inches of headspace.

The food may be releasing gas, or moisture or residue on the rim may have affected the seal. Check whether the food is suitable for vacuum storage and reseal if needed.

Make sure the bag has an air valve that fits the VP09 Hose Connector. Press the Hose Connector firmly onto the bag valve, press the button again, and keep holding it in place until sealing is complete.

Charge it with a USB-C cable and try again. If it still does not respond, note your order number and product model, then contact support.

Make sure the meat is fully cooked and under 180g. Cut it into smaller pieces and try the other gear for a longer run time.

Make sure it is charged and the lid is fully secured and locked. If it still will not start, contact support with your order number.

Include your order number, product model, a description of the issue, and a photo or short video so our team can help quickly.

Final pricing is shown at checkout on our website.

Standard shipping is free on orders over $36.

Orders are processed in 1–3 business days. U.S. standard shipping takes 5–10 business days. Orders do not ship on weekends.

No. We do not ship to P.O. Boxes or military APO/FPO addresses.

You will receive a tracking number by email after your order ships. If you do not receive it or it does not work, contact support.

You can choose a full refund or a reshipment. Reshipped orders usually arrive within 5–10 business days.

Orders may not be changed or canceled after they move to processing. Contact support as soon as possible for help.

You can request a return within 30 days of receiving your item. Contact support first to receive return authorization.

Items must be unused and in the same condition you received them, with tags, original packaging, and proof of purchase.

Customers pay return shipping for personal reasons. You do not pay return shipping if the item arrives damaged or incorrect.

Approved refunds are issued to the original payment method within 10 business days. If more than 15 business days have passed, contact support.

Yes. Products purchased from our website include a 90-day warranty, in addition to our 30-day money-back guarantee.

Yes. You can request a return within 30 days of receiving it, and it includes a 90-day warranty.

Inspect your order upon delivery and contact support right away. We will review the issue and make it right.

Contact us through Live Support on our website, email heiyo@hsinchitek.com, or text (302) 272-7173. Our team aims to respond within 24 hours.

Download a digital manual from our Product Manuals page, or contact Live Support for help.