5. Fill pouch and place in Chamber
◦ Remove or replace filler plate to accommodate the product to be vacuumed.
◦ Always use as many filler plates as possible. Lay the pouch flat in the
chamber with the opening of the pouch across the seal bar.
◦ Opening should extend across the seal bar by ½” to 1”. Make sure the
opening is flat and wrinkle-free.
Note: the entire pouch must remain inside the chamber.
6. Close lid
Hold down firmly until vacuum engages.
7. Process
Closing the lid begins the vacuum cycle.
8. Remove pouch & inspect
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 a few seconds, test again.
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 0.2 seconds.
If the seal is “white or milky” decrease seal time by 0.2 seconds.
Additional Controls:
Vacuum Gauge
Represents the vacuum level inside the chamber.
STOP Button
Stops the vacuum cycle and the pouch will be sealed immediately.
This feature can be used to eliminate or minimize product from escaping
the pouch during Vacuum. It can also be used to control the vacuum
level when packaging softer, fragile items.
Seal Bar Temperature Setting
Allows quick adjustments to the sealing temperature.
Adjust the temperature upon pouch seal inspection.
Vacuum Cycle
(counts down to zero)
Sealing Cycle
(counts down to zero)
Cooling Cycle
(counts down to zero)
Vacuum Devac
(air is let back into the chamber)
Lid will open automatically when cycle
is complete.
*Keep face and body clear of opening lid.*
