8
1. Do not put too much stuff inside the bag: leave enough empty space in the open end
of the bag so that the bag can be placed in the vacuum chamber area without creating
wrinkles or ripples;
2. Do not wet the open end of the bag. Wet bags will cause difficulty to heat-seal tightly.
If the food has moisture or the bag is wet, you can choose the ‘Moist’ function which
is designed for a longer sealing time and seals better for wet bags.
3. Clean and straighten the open end of the bag before sealing. Make sure nothing is left
on the open area of the bag, no wrinkle or creased lines should appear on the open
panel, foreign objects or creased bag may cause difficult to seal tightly.
4. Do not leave too much air inside the bag. Press the bag to allow extra 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 points like fish bones and hard shells!
Sharp points may penetrate and tear the bag! You may use a thicker bag to cover the
object before placing into the vacuum bag.
6. Suggest to vacuum seal one bag within 1 minute.
7. If vacuum is not performed properly, the vacuum system will shut automatically after
60 seconds. In this situation, please check if the bag is leaked or not placed properly
or any other reasons.
8. Make sure there is no crack or deformation or small particles resting on the foam gas-
kets around the vacuum chamber. When this happens, take it out and wash and dry it
thoroughly, or replace with a new one.
9. During vacuum packaging process, small amounts of liquids,
crumbs or food particles can be inadvertently pull into the vacuum
chamber, clogging the pump and damaging your appliance. To
avoid this, freeze moist and juicy foods first before sealing bags
or place a folded paper towel near the inside top of the bag. For
powdery or fine-grained foods, avoid overfilling bags. You may
also place a coffee filter near the open end of bag before vacuum packaging.
10. For objects with sharp points and edges, such as bones or dried pasta, pad the edges
with paper towels to keep them from puncturing the bag.
11. Pre-freeze fruits and blanch vegetables before vacuum packaging for best results.
12. Store perishable foods in the freezer or refrigerator. Vacuum packing extend the shelf
life of foods.
13. Fill a bag about 2/3 full with water, seal the end (do not vacuum). Freeze the bag and
use for ice in the cooler or ice packs for sports injuries.
14. Many foods are sold pre-packed in commercial vacuum bags such as cheese and
deli meats. Now, you can maintain the taste and freshness of these foods, by
re-packaging with the vacuum sealer bags after the commercially packed bags have
been opened.
15. Items such as flour, rice, mixed for cakes and pancakes, all stay fresher longer when
vacuum packed. Nuts and condiments maintain their flavor while rancidity is kept out.
16. There are many non-food uses for vacuum packing. Keep camping supplies such as
matches, first aid kits and clothing clean and dry. Keep silver and collectibles untarnished.
NOTE:
After finished the vacuum work, please always keep the machine cover open, do not
fasten the cover, it will deform the form gaskets and affect the machine function.
HINTS FOR BEST VACUUMING PERFORMANCE AND APPLICATIONS