You preserve food with vacuum because if you take out air you also take out all the microflora that feeds on your cheese, lemons etc. turning it into a green stinking mess that makes you feel hunger is preferable.
When you preserve film, you always preserve it sealed in its container. The container is factory-filled with factory-air which does not contain moisture* and does not contain said micropests.
So my advice is: if your film is not in a factory-sealed package, do not put it in the fridge or freezer, because you might have condensation problems. If your film is, instead, sealed, putting it in the "vacuum" container does not make any difference because the film is not in touch with outer air. If there is any so-to-speak microbial contamination in the film, you are not improving the situation by vacuuming it because it is sealed.
* Or maybe contains the right amount of moisture, I don't know.