For Your Safety
Vacuum packaging extends the life of foods by removing most of the air from sealed
bags/rolls/canisters and prevents fresh air escaping, thereby reducing oxidation.
vacuum packaging helps preserve flavor and overall quality, and inhibiting the growth
of aerobic microorganisms, which can lead to food safety issues.
MOLD
– Mold cannot grow in a low oxygen environment; therefore vacuum packaging
can virtually eliminate mold.
YEAST
– Results in fermentation, which can be identified by smell and taste. Yeast
needs water, sugar and a moderate temperature to grow. It can 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, clostridium botulinum (the organism that causes
Botulism) can grow without air and cannot be detected by smell or taste. Although it
is rare, it can be a potentially life-threatening bacterial illness.
Because vacuum packaging works to eliminate freezer burn and slow food spoilage,
you’re able to take advantage of buying food in bulk without the threat of food waste.
As with any other storage container, it is important to inspect food for spoilage prior to
vacuum sealing and consuming.
To preserve foods safely, it is important to maintain low temperatures. For long-term
storage, always freeze perishable foods that have been vacuum packaged.
Vacuum packaging cannot reverse the deterioration of foods, it can only slow down
the process. It is difficult to predict how long foods will retain their peak flavor, aroma,
appearance, and texture because of variables such as age and condition of the food on
the day it was vacuumed packaged, in addition to the quality of the seal.
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, place
vegetables in boiling water, or in the microwave until cooked, but still crisp. Dry
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.
Vacuum packaging is not a substitute for refrigeration or freezing.
Any perishable foods
that require refrigeration must still be refrigerated or frozen after vacuum packaging.
Vacuum packaging with the Shield Sealer
TM
removes up to 90% of the air from the package,
keeping food fresher up to 5 times longer. Package only the freshest foods possible. Plus
vacuum packaging prevents weevils and other insects from infesting dry goods.
Never vacuum package garlic or fungi like mushrooms. A dangerous chemical reaction
takes place when air is removed from the bag, causing these foods to be potentially
dangerous if ingested.
Food Safety and Preparation Guidelines
1
2
Shield Sealer
TM
Vacuum Sealer 760 Pro-L Functions and Features
______________________________________________________________________________________________________
1. Digital Display Displays vacuum sealing progress / cycle. Value will count down from 9 to 0.
When “0” is displayed, vacuum cycle is finished.
2. Red Arrows
Allows you to adjust and set digital display.
3. Vacuum Time
Allows you to adjust and set the vacuum time.
4. Seal Time
Can be adjusted and set from 0-6 by using “+” or “-”. When set to “0”, machine will not seal.
Feature; back-up memory function.
When it displays “E”, machine is in protective status.
5. Auto
Press “Start” button, machine will vacuum and seal automatically. This button is only for
vacuum bags and rolls, not canisters.
6. Set
Press “Set” when desired setting is achieved in digital display
7. On / Off
Press the “On / Off” button when ready to vacuum. The last seal time appears on the digital
display, the fan starts, and machine is ready to vacuum. If machine is not is use for
10 minutes, the digital display and fan will shut down automatically. After the cycle is
complete and you’re done vacuum sealing, press “On / Off” button, then unplug the machine.
8. Start
Press to start vacuum / sealing process
9. Marinate
Press to “Marinate”, the machine will start the marinate process automatically.
Ensure lid is open.
10. Accessory
Press “Accessory” only for vacuum canister, bottle stopper and other accessories.
Machine will stop automatically without sealing. Ensure lid is open.
11. Seal
Press “Seal” when ready to vacuum seal.
12. Seal Only
When you press “Seal Only” you can seal the bag by opening and closing the lid.
This function is mainly for bags which do not need to be vacuumed (air removed).
13. Pulse
Press “Pulse” little by little to adjust the vacuum seal time and pressure to prevent crushing
delicate items.
14. Cancel
Press “Cancel” to cancel all progress and functions.
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0 PR0-L
Shield Sealer
TM
760 Pro-L
Control Panel
Electrical Socket
Lid Handle
Hose Connect (back)
Vacuum Chamber Tray (inside)
Chamber Seal Gasket (inside)
Seal Wire (inside)
CONTROL PANEL
1. Digital Display
2. Red Arrows
3. Vacuum Time
4. Seal Time
5. Auto
11. Seal
12. Seal Only
13. Pulse
14. Cancel
Fan Vent
Roll Holder
Lid
Start Button
Seal Button
Bag locking mechanism (both sides)
6. Set
7. On / Off
8. Start
9. Marinate
10. Accessory
