Vacmaster vp320, Руководство пользователя, Страница: 2 / 20

www.VacMasterFresh.com | 800-821-7849
Welcome!
Thank you for purchasing the VacMaster
®
VP320 Chamber Vacuum Sealer. You
are about to use the most reliable tabletop vacuum sealer for your business. It is
designed as a commercial-grade vacuum packaging system and can be used for
a wide variety of products. This vacuum sealer, powered by a strong, durable 1.5
HP pump, will meet the demand of medium to high volume commercial and food
service operations. With the VP320 you can extend food life, maintain food quality,
reduce freezer burn and reduce food waste and costs.
The VP320 uses commercial technology, allowing a much higher level of
vacuum to be achieved. You can package any product, whether it is a liquid or
solid, and give it a longer shelf life. Marinated vegetables and meats are packaged
quickly with ease, and no mess. Customizable vacuum and seal methods give
you a variety of packaging options. The seal timer is adjustable and the vacuum
cycle time can be adjusted for different package amounts and consistencies. The
machine also has a “Stop” option, which will immediately start the seal process.
Simply place the pouch to be sealed inside the chamber and close the lid. This
activates the vacuum pump and the vacuum and sealing process begins! First, the
air is removed from the entire chamber and the vacuum pouch. Once the preset
vacuum level is achieved, the pouch is sealed. Upon completion of the sealing
cycle, the air flows back into the chamber and the lid opens automatically.
This machine features a spacious stainless steel chamber large enough to handle
a 16” x 20” pouch, as well as a domed lid for increased overall chamber height of
7”. The seal bar is easy to remove, requiring no tools, which makes cleaning and
maintenance simple and fast. The VP320 will keep your business or restaurant
running smoothly with little interruption to operation. This machine can handle
almost any vacuum packaging task. It is perfect for portion control, storing soups
and sauces, private label products, or sous vide cooking.
For your safety and protection, carefully read and follow this guide.
SAVE THESE INSTRUCTIONS