Belifu SU-804A, Руководство по эксплуатации

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If the bag melts, rubber lip may have become too hot, always wait at least 5 minutes for appliance to cool
down before you vacuum package another item.
CANNOT SEAL
1. The food influence: If the food is too wet to seal, or the bag is thick, then please select "Moist" mode, and
after the vacuum sealing, press the sealing button once more.
2. The ordinary food cannot be sealed. Touch the position of the heating wire after the sealing, if there is no
temperature, the heating wire has been burned out. Do not operate continuously. Allow the appliance to cool
for 40 seconds before using it again. If the heating wire of the machine is burnt out, please contact our
customer service.
VACUUM SEALING AND FOOD SAFETY
The vacuum sealing process extends the life of foods by removing most of the air from the sealed container,
thereby reducing oxidation, which affects nutritional value, flavor, and overall quality.
Removing air can also inhibit growth of microorganisms, which can cause problems under certain conditions:
 Mold – Easily identified by its fuzzy characteristic. Mold cannot grow in a low oxygen environment;
therefore, vacuum sealing can slow the growth of mold.

Yeast – Results in fermentation, which can be identified by smell and taste. Yeast needs water, sugar, and a
moderate temperature to grow. It causes also survive with or without air. Slowing the growth of yeast
requires refrigeration, while freezing stops it completely.
 Bacteria – Results in an unpleasant odor, discoloration and/or soft or slimy texture. Under the right
conditions, anaerobic bacteria such as Clostridium Botulinum (the organism that causes Botulism) can grow
without air and sometimes cannot be detected by smell or taste. Although it is extremely rare, it can be very
dangerous.
To preserve foods safely, it is critical that you maintain low temperatures. You can significantly reduce the
growth of microorganisms at temperatures of 40°F (4°C) or below. Freezing at 0°F ( ‐ 17°C) does not kill
microorganisms but stops them from growing. For long ‐ term storage, always freeze perishable foods that
have been vacuum sealed, and keep refrigerated after thawing.
It is important to note that vacuum sealing is NOT a substitute for canning, and it cannot reverse the
deterioration of foods. It can only slow down the changes in quality. It is difficult to predict how long foods
will retain their top ‐ quality flavor, appearance, or texture because it depends on age and condition of the food
Check whether the heating
wire have temperature