Frequently Asked Questions

The system is designed for straightforward use.

1. First, ensure the pump is charged.

2. Install a STOR cartridge by gently placing it in the hollow tube and pushing until you feel a perceptible click.

3. Connect the pump to the container by positioning the lid interface on the container valve and twisting gently until the threads engage and the movement stops.

4. The device powers on when you press any button. Select your desired mode, then press the operation button again to begin the cycle.

The modes provide you with the flexibility to properly preserve different types of food.

• Vacuum + Gas is ideal for robust protection.
• Vacuum Only is used for simple sealing.
• Gas Only is designed to protect delicate items from being crushed during the vacuum process.

Yes. The MiniMAP system includes a High/Low Vacuum Selector. You can toggle this to a lower vacuum level for more fragile foods, giving you greater control over the preservation process.

Yes. Pressing the side "Mode" button at any time will interrupt the current cycle you are running and return you to the mode selection screen.

The components are designed for easy maintenance.

• Device: The pump is not dishwasher safe and should not be submerged in water. Wipe the exterior with a clean, damp cloth only.
• Containers: The lid and base are top-rack dishwasher safe. The lid’s seal and valve can be gently removed for a more thorough cleaning.

Yes, the containers are microwave safe. However, you must open the container lid to release any vacuum or gas before using it in a microwave. We generally recommend removing the lid completely before microwaving.

The cartridge contains gas under high pressure to help preserve your food. A cartridge must be installed for the device to function; the pump will not operate without one, even if the installed cartridge is empty. When a cartridge is empty, simply replace it with a new one.

When you push the cartridge all the way down while holding the release button, you will feel a perceptible click as it locks into place. The device will not operate unless a cartridge is properly installed.

First, check the battery. If the battery is low or empty, the device may not power on or may stop an operation before it's finished. Plug the pump in using the charging cable and check for the charging indicator on the screen. Ensure the device is fully charged before starting a cycle. If the issue persists after charging, please contact customer service.

This usually indicates an improper seal between the pump and the container lid. Disconnect the device and reconnect it to the container, being careful to hold the unit straight to get a great seal.

Gently continue to twist until you feel the movement stop. If it still does not seal after several tries, please contact customer service.

Do not overfill the container. Always leave space between the contents and the container edge to ensure a proper seal. Make sure the contents do not come in contact with the valve on the inside of the lid.

There are three main storage environments for keeping food in containers:

• In regular air: The container is simply closed, trapping normal air (about 21% oxygen) inside.
• Vacuum-sealed: Most air is removed with a vacuum, slowing down spoilage.
• Inert gas-sealed (like Nitrogen or Argon): Air is first vacuumed out, and then replaced with a heavier, non-reactive gas that blankets the food.

• Inert gases like Nitrogen or Argon are much heavier than air and form a protective “blanket” over your food.
• Unlike vacuum sealing, inert gas does not compress your food — it preserves its natural texture, so baked goods don't get crushed and delicate produce like mushrooms hold their shape.
• By replacing oxygen, inert gas also blocks oxidation, which means less browning and an even longer shelf life.
• Inert gas storage is ideal for foods you want to keep at peak quality, especially those with fragile structure or high value

• Vacuum sealing is great when you want to quickly marinate food—vacuum pressure helps flavors penetrate fast.
• It’s also good for firm foods that hold their shape (like meats, hard cheeses, or root vegetables).
• However, strong vacuum can crush breads or delicate items, so it may not be best for everything.

Yes! STOR is designed to work with both professional-grade vacuum sealing and inert gas (Nitrogen or Argon) methods. That lets you:

• Quickly vacuum-seal and marinate, or
• Go further and apply inert gas to preserve food’s moisture, structure, and freshness for longer—especially with premium or delicate items.

• For quick-consumed leftovers or everyday storage, air is simplest (but food will spoil fastest).
• For marinating meat or prepping foods for sous vide, vacuum works best.
• For preserving expensive produce, bakery items, delicate fruit, or anything you want to keep at its best for longer, inert gas (with STOR) is your best option.

Contact our team any time or visit our How It Works page for detailed guides and comparisons.