Important
Tips
1. Vacuum packaging is NOT a substitute for the heat process of canning. Perishables still need to be
refrigerated or frozen.
2. During the vacuum packaging process, small amounts of liquids, crumbs or food particles can be
inadvertently pulled into the Vacuum Channel. clean the Vacuum Channel after each use
3. Avoid overfilling, always leave at least 3 inches(7.62 centimeters)of bag material between bag
contents and top of bag. This allows room for the bag material to cinch tightly against the food and
prevents the bag from pulling out of the vacuum channel during the sealing process. Then leave at least
one additional inch of bag material for each time you plan to reuse bag.
4. Do not create your own side seams for a Food vacuum sealer Bag. These bags are manufactured with a
special side seam, which is sealed all the way to the outer edge.
5. To prevent wrinkles in the seal when vacuum packing bulky items, gently stretch bag flat while
inserting bag into vacuum channel.
6. When you are vacuum packaging items with sharp edges(dry spaghetti, silverware, etc.), protect bag
from punctures by wrapping item in soft cushioning
material, such as a paper towel. You may want to use a container or Mason jar instead of a bag.
7. When using accessories, remember to leave one inch of space at top of container or container.
8. Pre-freeze fruits and blanch vegetables before vacuum packaging for best results.
9.AC220-240V 50/60Hz 100W
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