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Operating Instructions
Read all instructions before operating 7529.0010.
1. Select Vacuum Pouch
Select the proper size vacuum pouch. Allow a minimum of 1” to 2” of extra headspace at the top of the pouch to ensure
quality, air-tight seal.
2. Plug machine into grounded electrical outlet.
The LED on the control panel will read “OFF”.
3. Press “ON/OFF” button
- When the vacuum lid is open, LED display will show “ON”. Put the vacuum bag with food into the vacuum chamber directly,
and then close the vacuum lid. The machine will work automatically.
- When the vacuum lid is close, LED display will show “CLO”. Open the vacuum lid first, and then put the vacuum bag with
food in to the vacuum chamber, close the vacuum lid. The machine will work automatically.
Notes: When LED display shows “CLO”, the machine is in protection status. In this status, no matter which button you are
pressing, the machine will not work. Open the vacuum lid then the machine can return to normal operation.
4. Adjust / Set Timing Controls
-
Vacuum Time
: press “+” or “-“buttons which are at the left side of LED display to increase/decrease vacuum time. For the
initial test, set the vacuum time to 30 seconds. Adjust vacuum time accordingly to achieve the vacuum required. Depending
on the pouch size and the amount of product in the package, the vacuum time can vary from 5-60 seconds.
-
Sealing Time
: press “+” or “-“buttons which are at the right side of LED display to increase/decrease seal time. For the
initial test, set seal time to 5 seconds. Adjust the time accordingly to achieve a perfect seal, the seal time can vary from 3-9
digital.
Note: All time adjustments must be made with machine power “ON”.
5. Fill pouch and place in chamber
a. Keep pouches that contain liquids or wet product below the height of the seal bar.
b. Lay the pouch flat in the chamber with the opening of the pouch across the seal bar.
c. Open the clamp in front of the seal bar, clamp the underside of the vacuum bag mouth, and then lock the clamp.
NOTE: The entire pouch, including the opening must remain inside the chamber.
6. The Process (Vacuum and Seal)
a. Close the vacuum lid, the machine will vacuum and seal automatically.
b. When the vacuum lid is closed, the machine will enter vacuum process automatically, the number on LED display will count
down from pre-set value (Vacuum time) to 0.
c. When the vacuum is finished, the machine will seal automatically. The number on LED display will count down from pre-
set value (Seal time) to 0.
d. Air is let back into chamber. You will notice the bag tighten around the product in the vacuum pouch.
f. When the machine BEEPS the cycle is complete.
7. Pouch Inspection
Vacuum
– check the quality of the vacuum by looking at the tightness of the pouch and the product. If you notice air pockets
increase the vacuum time by 5 seconds, test again. The vacuum time could take up to 60 seconds depending on the pouch
size and the volume of the product being packaged.
Seal
– Inspect the pouch seal.
Note: A positive seal will look “clear” upon inspection. If the seal is “spotty or incomplete” increase the sealing time by
1digital. If the seal is “white or milky” decrease the seal time by 1 digital.
Food Storage and Safety Information
The 7529.0010 will revolutionize the way you buy and store food. Because vacuum packaging works to eliminate freezer burn
and slow food spoilage, you are now able to take advantage of buying food in bulk without the threat of food waste.
Vacuum packaging with the 7529.0010 removes up to 90% of the air from the package. This will help keep food fresher up to
5 times longer than under normal circumstances. Dry foods like pasta, cereals and flour will stay fresh from start to finish.
Plus vacuum packaging prevents weevils and other insects from infesting dry goods. Package only the freshest foods possible.
However, please keep in mind that not all foods benefit from vacuum packaging. Never vacuum package garlic or fungi like
mushrooms. A dangerous chemical reaction takes place when air is removed, causing these foods to be dangerous if ingested.
Vegetables should be blanched before packaging to kill any enzymes that may cause deterioration of out-gassing when
vacuumed.
