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Controls
Seal time +
Button for increasing sealing time.
Seal time -
Button for decreasing sealing time.
Button for choosing function upwards.
Button for choosing function downwards.
Vac time +
Button for increasing vacuum time.
Vac time -
Button for decreasing vacuum time.
Cancel / Off Button for cancel the on-going working process, press it for 2 seconds to turn off the sealer.
Start / On
Button for turning on the sealer and for start a working process.
VAC SEAL
When the pointer stops at VAC SEAL, it means that the machine will perform vacuum & seal.
SEAL ONLY
When the pointer stops at SEAL ONLY, the machine will perform sealing only.
SPEED
When the pointer stops at SPEED, it means the machine will perform with high speed.
PULSE VAC
When the pointer stops at PULSE VAC, vacuum is performed with the control of the user.
CANTISTER
This function is used when the machine is connected to vacuum canister.
MARINATE
This function is used when user wants to marinate food packed in vacuum canister.
Use and Operation
Vacuum Packaging and Food Safety
To preserve foods safely, it is important to maintain low temperatures. You can significantly reduce the growth
of microorganisms at temperatures of 4ºC or below. Freezing at -17ºC does not kill microorganisms, but stops
them from growing. For long-term storage, always freeze perishable foods that have been vacuum packaged.
It is important to note that vacuum packaging cannot reverse the deterioration of foods. It can only slow down
changes in quality. It is difficult to predict how long foods will retain their top-quality flavor, appearance or
texture because it depends on the age and the condition of the food on the day it was vacuumed packaged.
Note: vacuum packaging is not a substitute for refrigeration or freezing. Any perishable foods that require ref-
rigeration must still be refrigerated or frozen after vacuum packaging.
Preparation Guidelines
Vegetables need to be blanched before vacuum packaging. This process stops the enzyme action, which leads
to loss of flavor, color and texture. To blanch vegetables, place them in boiling water or in the microwave until
they are cooked, but still crisp. Then, immerse the vegetables in cold water to stop the cooking process. Finally,
dry the vegetables on a towel before vacuum packaging. Cruciferous vegetables (broccoli, sprouts, cabbage,
cauliflower, kale, turnips) naturally emit gases during storage. Therefore, after blanching, they must be stored
in the freezer only.
Summary of Contents for 10030708
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