operating instructions
IMPORTANT
NEVER vacuum pack garlic, fungi (like mushrooms),
or soft cheese (like Brie, Camembert, and Ricotta) .
A dangerous chemical reaction takes place when air is removed,
causing them to be extremely dangerous if ingested.
How to Vacuum Seal Bags
1. Select a suitable vacuum chamber pouch for this machine. This unit can accommodate
up to a 10" x 15" pouch.
2. Place item(s) in pouch, leaving at least 2" space between the item and the top of the
pouch.
Note: If item(s) to be sealed contain sharp objects such as bones, stems or cloves,
make sure to cover them with a folded paper towel to protect the pouch from potential
punctures.
3. If the "Gas" function is needed for inert gas such as nitrogen (it is generally used when
packing fragile items), connect the air source well before setting parameters and
operation. Set the air source pressure not higher than 0.1mpa. Set the inflation time when
setting parameters. If the inflating function is not needed, the inflating time can be set 0
when setting parameters.
4. Lay the pouch flat into the chamber, with the pouch opening laid across the seal bar at
the front of the chamber. Ensure the pouch lies flat across the seal bar and contains no
wrinkles, while making sure the end of the pouch does not extend outside the chamber.
5. Close the lid and press down firmly on the corners of the lid for 3-4 seconds until the
"Vacuum" cycle begins.
The unit will now enter into the VACPAK-IT procedure as follows:
• "Vacuum" mode begins, air is removed from the chamber and pouch.
• "Sealing" mode begins, the seal bar heats and seals the pouch.
• "Cooling" mode begins, the seal is cooled to prevent melting.
• The cycle finishes and the lid releases.
Note: Some models have a manual "Seal" or "Stop" button that can be used to seal the
pouch immediately. This is useful when vacuuming fragile foods to prevent crushing.
6. Inspect the pouch to ensure desired vacuum and seal is achieved.
Vacuum Quality
- If the quality of vacuum is not adequate or if the pouch is not tight
enough, inspect the pouch for air pockets or air leaks. If no leaks are evident, increase
the vacuum time by 5 seconds and begin the process again at Step 2.
Note: Some vegetables may emit out-gassing when the air is removed from them. Make
sure to blanch – cook until crispy and then submerge in cold water to stop the cooking
process – to prevent this out-gassing from occurring.
Seal Quality
- A good seal will be clear upon inspection. Seals that are spotty,
incomplete, wrinkled, milky, or white colored are inadequate. If the seal is white or
milky, cut seal portion and decrease the seal time by 0.1 seconds. If the seal is spotty or
incomplete, cut the seal portion and increase the seal time by 0.1 seconds. Begin the
process again at Step 2.
7. If the vacuum and seal are of good quality, the VACPAK-IT process is finished. Enjoy the
deliciousness of your freshly vacuum-packed food!
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