How It Works

STEP 1: Fill container with guacamole or your favorite dip and smooth with a spoon or level off with a knife. For best results, pack tightly and check the sides of the container to be sure there are no air pockets.

STEP 2: Place cover on container and lock lid with 3 clips – keeping the large tab on top of the lid still open.

STEP 3: Place container on elevator and push down gently. Squeeze out all the air until the guacamole appears at the top of the hole.

STEP 4: Close the tab to form an air-tight seal and store in the refrigerator with elevator attached until ready to serve. Before opening, open large tab first, then unlock 3 clips.
 

Note: Always push the base up from bottom, not down through top. Pushing in the wrong direction will affect its ability to maintain an airtight seal.

2 Scarsdale mums, Jane Och and Sharon Prince designed, tested and launched the Guac-Lock after frustration with storing avocado and guacamole. The Guac-Lock keeps guacamole fresh – without browning – so you can make it now and eat it later. But you can use it for so much more than just guac, think of the Guac-Lock as the Fort Knox of your dips, salsas, hummus and more, keeping it safely swaddled and away from oxygen.

The Science; 

Ever wonder what’s happening when your beautiful green guacamole turns brown? What’s the science behind this nasty change? The answer is in the enzyme – polyphenol oxidase (PPO). When you cut open the avocado you also cut into the fruit’s cell which allows the enzyme to react with oxygen in the air. This, in turn, causes a chemical reaction in the avocado that leads to the browning. Oxygen, or air, is the enemy!

By eliminating the exposure to oxygen, as the guac-lock does with it’s unique air tight seal and it’s ability to “push” out all excess air from the container, you can now store guacamole without browning. No more enzyme and oxygen fighting getting in the way!