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3/ USING YOUR APPLIANCE
A. Operating instructions
1
. Vacuum Sealing
7.
Put the things that you want to preserve inside
the bag.
8.
Clean and straighten the open end of the bag,
Make sure there is no wrinkle on the panels of
the open ends.
9.
Make sure that both panels of the bag are
located within the sealing area but below the
round post which is the vacuum pump hole to
avoid vacuum leaking (See Drawing 1)
10.
Close the cover and then press heavily on both
sides of the cover in the lines areas until two
click sounds are heard.(See Drawing 2)
11.
Press the “vacuum/seal” (vider+sceller) button
then the bag will be automatically vacuumed
and sealed.
12.
When the above is done, press the two Cover
Lock buttons. The process is completed.
(See Drawing 3)
2. Open a sealed bag
Cut bag straight across with scissors, just inside the seal.
B.
Tips for use
1.
Do not put too many items inside the bag: leave enough empty space at the open end of the bag so that
the bag can be placed on the vacuuming plate easier.
2.
Do not wet the open end of the bag. A wet bag may be difficult to melt and seal tightly.
3.
Clean and straighten the open end of the bag before sealing the bag. Make sure nothing is left on the open
area of the bag, such as wrinkles or creased lines. Any foreign objects or a creased bag may cause
difficulty to seal it tightly.
4.
Do not leave too much air inside the bag. Press down on the bag to allow any/excess air to escape from
the bag before vacuuming it. Too much air inside the bag increases the vacuum pump loading and may
cause the motor insufficient power to draw away all the air inside the bag.
5.
Do not vacuum packaging objects with sharp ends/
6.
Do not vacuum packaging objects that are sharp such as fish bones and hard shells. Sharp points may
penetrate and tear the bag!
7.
Fill the bag about 2/3 full with water, seal the end (don't vacuum). Freeze the bag and use it to make ice in
the freezer, or ice packs for sport injuries.
8.
If it has not reached the required vacuum, the vacuum system will shut automatically after 30 seconds. In
