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-19-
VACUUM CHAMBER SEALS
The Vacuum Chamber Seal
may wear over time and require
replacement. See the “Service
Instructions” section of this manual
for information on replacing
the Vacuum Chamber Seal, if
necessary (Figure 2).
COOLING FAN
The Vacuum Sealer has an Internal
Cooling Fan that runs whenever the
unit is plugged in and turned on. To
save energy, turn the unit “OFF” and
unplug the Power Cord when not in
use.
Do not block the Fan Vent (Figure
3) on the bottom of the Vacuum
Sealer. Keep the area clear to allow
for proper air circulation.
Cooling
Fan Vent
BOTTOM OF
VACUUM SEALER
Vacuum
Chamber
Lid Seal
Seal Bar
Insulator
Vacuum Chamber Seal
Figure 2
Figure 3
Very Moist Foods: It is best to freeze very moist food items, like sh, before vacuum
sealing them. The excessive moisture can interfere with the Sealing Bar’s ability to
completely fuse the layers of the bag together.
Powdery Items: When vacuum sealing powdery items, like our, it is best to keep
them in their original packaging before putting them into the vacuum bags. The ne
powder may get sucked into the Vacuum Pump and cause enough damage to shorten
the life of your Vacuum Sealer. Powdery items may also interfere with the bag sealing
function.
Sharp or Pointed Items: When vacuum sealing sharp or pointy items, it is best to
cushion the edges so they do not puncture the bag during the vacuum process.
YEAST & BACTERIA
For best results in extending the life of foods, it is important to vacuum package foods
that are fresh. Once food has begun to deteriorate, vacuum packaging may only slow
the deterioration process. Vacuum sealing cannot completely prevent the growth of
mold. Other disease causing microorganisms can still grow in low oxygen environments
and may require further measures to be eliminated.
Yeast: The development of yeast can be slowed by refrigeration and completely
stopped by freezing food at 0
o
F (-18
o
C). Yeast causes fermentation, which will give food
an identiable smell.
Bacteria: Freezing cannot eliminate bacteria, but their growth can be stopped. The
growth of bacteria can be easily identied by an offensive odor and sometimes a slimy
texture. Some bacteria, like the one that causes botulism, can grow in low oxygen
environments and cannot be detected by smell, taste or color. Be sure that all foods are
stored and cooked properly before eating.
COOKING & HEATING
.
Before microwaving vacuum-packed foods, puncture or open the bag to allow hot air
to escape while heating.
.
Vacuum-packed foods can be thawed or cooked in boiling water.
.
Vacuum-packed perishable foods like meats, vegetables and cheeses must
be refrigerated (at or below 34
o
F (1.1
o
C)) or frozen, especially acid-free or low-acid foods.
VACUUM PACKAGING GUIDELINES
CAUTION! It is important to follow the “Food Safety” guidelines. For the most
up to date instruction visit the USDA website.
NOTE: The Vacuum Sealer is ONLY intended to be used with VACUUM BAGS. For
best results, only use the recommended vacuum bags with an embossed or mesh lining.
DO NOT USE HOUSEHOLD BAGS! Any other uses of the Vacuum Sealer, other
than the uses described in this booklet, could potentially damage the appliance and void
the warranty!
(22 pages)
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