ARY VacMaster SVP-20, Operator'S Manual

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OPERATION
STOP!
Before operating, check to be sure that oil has been added to the vacuum pump.
Make sure you put oil in the correct fill hole on rear of pump. Refer to the
operator’s manual and the diagram. Oil level should register between the
minimum and maximum levels on the pump sight glass visible through the back
or side panel of the machine. Operation of the pump, even for a few seconds,
without oil can cause extensive wear and damage. If oil needs to be added, refer
to the Maintenance section of the Operator’s Guide.
WARNING!
For countertop models, SVP-20/30, make sure that the units rest on a sturdy, flat
surface. If you intend to place the unit on a mobile cart, make sure that the cart
is able to support the weight and that the cart is large enough to allow the unit to
rest on its rubber feet as designed. Units should never be placed so that they are
resting off of the edge of a counter or cart.
WARNING!
Plug the unit into a properly installed, rated and grounded receptacle. Never
remove the grounding pin.
TURN ON THE
POWER
The main power switch is located on the left hand side of the front control
panel. A glowing red (lit) rocker switch indicates that power is on and the unit
is “ready” for operation.
POUCH
SELECTION
Good packaging results begin with proper selection of the vacuum pouch.
There are two major items to consider:
1).
Pouch Thickness.
Pouches are available in a variety of materials and
thicknesses. Generally most consist of an inner layer of heat sealable
thermoplastic such as polyethylene or surlyn. These materials also act as a
moisture barrier to prevent dehydration and freezer burn. The inner layer is
laminated to an outer layer of gas impermeable material such as nylon. A
third layer of material, such as aluminum, often sandwiched between the
first two may be added for specialized purposes such as protection from
light.
Cumulative thickness of the layers should range between 3 and 6 mils
(.003
” -.006 ” ). Bags thinner than 3 mils, while initially appearing to hold a
vacuum, are likely to permit some exchange of air, moisture or both directly
through the material over a period of time. Excessively thin bags are also
more readily subject to puncture during handling.
Pouches measuring 3 mils in thickness are in wide use and are sufficient for
most applications. Since they are readily available and relatively
inexpensive they are commonly used for fish, boneless cuts of meat,
cheeses, soups, and sauces.
Thicker pouches, 4 to 6 mils in thickness, are ideal for food items containing
pointed bones (ribs, T-bone steaks), sharp ridges (crab legs), or items
subject to rougher shipping and handling.
Pouches thicker than 6 mils, while sealable on the VACMASTER units, are
generally reserved for specialized applications such as medical equipment
where goods need to be kept sterile and in some instances, sterilized inside
the pouches.
2).
Pouch Size.
The most economical and efficient pouch is the one that best
matches the product size. To determine the optimal pouch size, use the
following formulas: For block shaped products: pouch width = W + H +
7/8”. Pouch length = L + H + 1-
⅝ ” . For tubular shaped products: pouch
width = 1.5 x D + ⅞ ” . Pouch length = D + L + 1- ⅝ ”
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