- 3 -
- 4 -
•
Press both sides to open the cover;
•
Release the vacuum pressure inside the machine.
3.Pulse vacuum :
Press this button, and the device starts vacuuming; undo, it will stop. This process can
be repeated. Then press “manual seal” when meet desired pressure, turn to seal. Different
pressure according to different type of foods can be chosen.
4. Sealing time :
Three setting for choosing the best bag sealing time.
• Dry button :
for dry bags and items without moisture, with a shorter heat sealing time;
• Moist button:
for wet bags or foods with a little moisture, with an moist heat sealing time.
5. Sealing strip:
Place the bag to be sealed over this strip. Clean and dry or replace
it when distorted or broken.
6. Upper gasket:
Keep air away by forming vacuum chamber with lower gasket. Clean
and dry or replace it when distorted or broken.
7.Bag Cutter:
Press and slide in one direction or another to cut bags to a desired size.
8. Cutter rack:
Support the cutter to slide along
9. Lower gasket:
Keep air away by forming vacuum chamber with upper gasket in
the vacuum chamber. Clean and dry or replace it when it is distorted
or broken.
10.Vacuum chamber:
Position the open end of the bag inside the chamber, draws
air out of bag and catches any liquid overflow from the bag.
11. Release Button:
This button provides two functions:
12. Sealing element:
Teflon-coated heating element which is hot and seals the bag.
13. Air intake:
Air intake connects with vacuum chamber and pump. Do not cover this
intake when placing bag for vacuum&Seal operations.
13. Air intake:
Air intake connects with vacuum chamber and pump. Do not cover this
intake when placing bag for vacuum&Seal operations.
14. Safety switch:
to cut off the heating circuit when cover is open
Default setting is Normal setting for dry bags and shorter sealing time.
1. Open the top cover . Fig.1
2. Make sure the bag cutter is on one end
of the cutter rack, Then put the cutter
rack to the back– Fig.2
OPERATING INSTRUCTIONS
I. Making a bag with bag roll
5 6
8
9
10
11
12
13
14
7
Fig.2
Fig.1
