User`s Guide
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Making a bag using the bag roll
1. Plug the unit into 220-240V(US standard 120V) power Source, and turn the switch “ON”;
2. Unroll the bag and put one end of the bag on top of the black rubber strip, then close the cover – See sketch
step 1;
3. Press the cover down heavily on both sides by the lines areas using two hands – until two click sounds heard.
(See sketch step 2);
4. Press the “Seal Only” button and you will find the red LED will light ;
5. When the LED light disappears, the bag seal is done;
6. Then pull out the bag roll and cut to your desired bag length. The bag is ready.
Preserve stuff with vacuum:
1. Put the stuff that you want to preserve inside the bag;
2. Clean and Straighten the open end of the bag, make sure no wrinkle or ripples on the panels of the open
3. Make sure that both panels of the bag are located within the rippled area (vacuum plate), but below the round
post which is the vacuum pump hole to ensure no vacuum leaking ( see sketch 3);
4. Close the cover and then press heavily on both sides of the cover in the lines areas until two click sounds
5. Press the “vacuum/seal” button then the bag will be automatically vacuumed and sealed.
6. When the above is done, press the two” Cover Lock” buttons and the process is completed.
Hints for best vacuuming performance:
1. Do not put too much stuff inside the bag: leave enough empty length in the open end of the bag so that the
bag can be placed on the vacuuming plate more positively;
2. Do not wet the open end of the bag. Wet bag may be difficult to melt and seal tightly!
3. There are many non-food uses for vacuum packing. Keep camping supplies such as matches, first aid kits
and clothing clean and dry. Keep flares for auto emergencies ready. Keep silver and collectibles untarnished.
4. Clean and straighten the open end of the bag before seal the bags. Make sure nothing is leaving on the open
area of the bag, no wrinkle or creased lines appeared on the open panels, Foreign objects or, creased bag
may cause difficulty to seal tightly;
5. Do not leave too much air inside the bag. Press the bag to allow extra air to escape from the bag before
vacuuming it. Too much air inside the bag increases the vacuum pump loading and may cause the motor
insufficient power to draw away all the air inside the bag!
6. Do not vacuum packaging objects with sharp points like fish bones and hard shells! Sharp points may
penetrate and tear the bag!
7. Fill a bag about 2/3 full with water, seal the end (don't vacuum). Freeze the bag and use for ice in the cooler,
or ice packs for sports injuries.
8. Suggest to vacuum seal one bag within 1 minute, to let the appliance resume enough.
9. If it’s not reach the required vacuum for some unknowable reason, the vacuum system will shut automatically
after 30 seconds, in this situation, please check if the bag with leak, or the bag not placed properly or any
other reason.
Cut bag straight across with the building cutter,very convenient!!!
You can reseal many foods in their original store packages (i.e. potato chip bags), follow steps of “Preserve Stuff
with Vacuum” on this page to seal when resealing foods.
Note: The vacuum preservation system can use for the vacuum sealing of canisters or canning jars.
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System of Vacuum Preservation
1. Always unplug the unit before cleaning.
2. Do not immerse in water or any other liquid.
3. Do not use abrasive cleaners to clean the unit, for they will scratch the surface.
4. Wipe the outside of the unit with a damp cloth or sponge and mild dish soap.
5. To clean the inside of the unit, wipe away any food or liquid with a paper towel.
6. Dry thoroughly before using again.
Preservation bags
1. Washing the bagging material in warm water with a mild dishwashing soap, then rinse the bags
well and allow drying thoroughly before reusing.
2. Bags can be washed on the top rack in you dishwasher by turning the bags inside out. Stand the
bag up so the water can outflow from inside the bag. Dry thoroughly before reusing.
Note: Bags used to store raw meats, fish, or greasy foods can’t be reused.
Storing Your Vacuum Preservation:
Keep the unit in a flat and safe place, out of the reach of children.
Vacuum sealing for the refrigerator
For the busy family, on-the-go meals can be prepared ahead and vacuum-sealed in individual servings, and ready
to heat anytime.
Preparing food for the freezer
1. In properly stored conditions, the vacuum sealer helps you to maintain the food’s freshness. Try to start with
the freshest food possible.
2. To freeze the foods which need to hold its shape or fragile, then vacuum seal in a vacuum bag and return to
freezer. Food such as meats, berries and breads can be frozen without fear of freezer burn for up to 24 hours.
3. For vacuum sealing liquid-based foods, such as soups, casseroles or stews, first freeze it in a baking pan or
tempered dish, vacuum seal, label and stack in your freezer as soon as it is in frozen solid,
4. Blanch the vegetables by cooking briefly in boiling water or microwave oven, cool them down in crunchy
position, then vacuum seal in convenient portions.
5. To vacuum seal the foods not frozen, two extra inches is required for bag length to allow for expansion while
freezing. Place the meat or fish on a paper towel, and vacuum seal with the paper towel in the bag, this way
will help to absorb moisture from the foods.
6. Before storing the foods such as tortillas, crepes or hamburger patties, use wax or parchment paper between
them to stack the pieces, this will be convenient to remove some of the food, reseal the rest and immediately
replace in the freezer.
This Vacuum Preservation System will change the way you purchase and store foods. Once you are accustomed
to vacuum packing, it will become an indispensable part of your food preparation. To follow the certain procedures
to ensure food quality and safety, when use this appliance to vacuum seal foods:
1. Chemical reactions in the food to air, temperature, moisture, and enzyme action, growth of microorganisms or
contamination from insects will cause food spoilage.
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2. The main element to cause food to lose nutritive value, texture, flavor, and overall quality is oxygen in the air.
Most microorganisms’ growth relies on air, for it will carry moisture into and out of foods unless they are
protected with moisture-proof packing. Frozen foods being exposed to freezer air will result in freezer burn..
3. The vacuum seal packing removes up to 90% of the air from the package. It’s approximately 21% oxygen in
the air, so 90% air removal leaves a 2% to 3% residual oxygen level in vacuum-sealed foods. When the
oxygen level is at or below 5%, as you know, most microorganisms are inhibited from growth
4. In general, there have three categories microorganisms: mold, yeast and bacteria, they are present
everywhere, but only under certain conditions they can cause problems.
5. In a low oxygen environment or in the absence of moisture, mold can’t grow; In moisture, Sugar and a
moderate temperature circumstance, yeast can grow with or without air. Refrigeration will slow the growth of
yeast and freezing stops it completely; Bacteria can grow with or without air.
6. One of the extremely dangerous type of bacteria is clostridium botulinum, and they can grow under the right
conditions without air: in the temperature range of 40˚F to 115˚F(4˚to 46˚). Conditions for growth are foods
lacking acid, low oxygen environment and temperatures greater than 40˚F(4˚c) for extended time.
7. Frozen, dried, high in acid, salt or sugar foods can resistant to botulinum. Non-acid foods which include meats,
seafood, lye-cured olives, poultry, fish, eggs and mushrooms; low-acid foods which are mostly vegetables;
medium-acid foods include overripe tomatoes, onions, chili peppers, figs and cucumbers are easy be infected
by botulinum;
8. It should be refrigerated for short term and frozen for long-term storage, for the foods most susceptible to
botulinum, and consume immediately after heating.
9. Some dried foods, such as flour and cereals may contain insect larvae, if do not vacuum-sealed,
larvae may hatch during storage and contaminate the foods. To prevent weevils and other
insects from hatching, store these foods in vacuum seal package is necessary.
10. Avoid spoilage: foods should be stored at low temperatures, for few of the microorganisms could growth
without air.
11. If Temperatures in the refrigerator greater than 40˚F (4˚C) (especially for extended periods of time), it will
support the growth of harmful microorganisms, so we should keep the temperature at 40˚F (4˚C) or below.
12. When the temperature for the freezer is 0˚F (-17˚C) or lower, it’s suitable for store foods, although freezing
does not kill microorganisms, it retards their growth.
13. The vacuum-sealed storage temperature will affect dried foods: for their shelf life is extended 3-4 times for
every 18˚F (10˚C) drop in temperature.
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1.The main function of this appliance is to store a wide kind of foods for freshness, longer, flavor and convenience.
In general, vacuum packaging keeps food fresh up to three times as long as other traditional food storage
methods. Once this appliance as an indispensable part of your life, it will less food spoilage and save more
1) Cook in advance to vacuum seal and store individual portions or entire meals. This vacuum bag is not
recommended for microwave or boil-in-bag cooking, please use the general cooking method to re-heat
the vacuum-sealed foods.
2) Prepare foods in advance for picnics and camping trips or barbecues.
3) Eliminate freezer burn
4) Package foods, such as meat, fish, poultry, seafood and vegetables to freeze or refrigerate.
5) Package dry foods, such as beans, nuts, cereals to store longer.
2. It’s ideal to prepackage ingredients as well as individual portions for the health-conscious, such as
weight-conscious or those on diets or nutritional regimes with special requirements.
3. This system can also be used to store and protect other items: valuable items, such as photos, important
documents, stamp collections, book collections, jewellery, cards, comics etc.; hardware items, such as screws,
nails, studs and bolts; medicines, band-aids and other first-aid items, etc..
General rules for food safety
From scientific study and common sense, we can learn the following food safety rules, and it will
lead you to improved safety and optimal food storage.
1. If perishable foods have been heated, defrosted or un-refrigerated, consume them immediately.
2. To re-vacuum the vacuum-packed foods after they been opened, and follow the instructions to
refrigerate after opening and store re-vacuumed packages properly.
3. The suitable way to defrost your food is to place in refrigerator until defrosted, never defrost
foods in hot water or via heat sources, or a microwave oven.
4. It will be harmful if you consume the foods which have been left out at room temperature for
more than a few hours, especially if they have been prepared with a thick sauce, in a vacuum
package, or in some other low-oxygen environment.
5. To cool down food temperature quickly, please spread vacuum packages evenly throughout the
refrigerator or freezer.
We advise the following when packaging large volumes of meat, fish, or any food products
1. Before vacuum sealing, it’s necessary to clean your hands, and all utensils and surfaces to be
used for cutting and vacuum sealing foods.
2. Refrigerate or freeze the perishable foods immediately, if you have vacuum-sealed them, and do
not leave them sitting at room temperature.
3. The shelf life of dry foods such as nuts, coconut or cereals will be extended in vacuum-sealed
package, while store them in a cook, dark place. Oxygen and warm temperature will cause
high-fat content foods fat to rancidity.
4. Before vacuum sealing some fruit and vegetables, such as apples, bananas, potatoes and root
vegetables, peel them will extend their shelf lives.
5. When vacuum seal some vegetables such as broccoli, cauliflower and cabbage fresh for
refrigeration, they will emit gases, so it’s need to blanch and freeze these foods before vacuum
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Nothing happens when press the vacuum sealer
1. Make sure the power cord is correctly plugged into the electrical outlet, and in “on” position. Test
electrical outlet by plugging in another appliance, if it not workable, please check the circuit
breakers or fuses in your home.
2. Check power cord and plug, and make sure they are not damaged in any way. If damaged, do
not use the vacuum sealer.
Air is not removed from the bag completely
1. To seal properly, open end of bag should be resting entirely inside vacuum channel area.
2. Check sealing strip and gasket beneath the lid for debris and position. Wipe clean and smooth
them back into place.
3. Bag may have a hole. To test, seal the bag with some air in it, submerge in water, and apply
pressure. If there are bubbles present, it does indicate a leak and a new bag should be used.
4. To check if lid is completely latched into place.
Vacuum sealer bag loses vacuum after being sealed.
1. Wrinkles, crumbs, grease or liquids may cause leaks along the seal. Reopen bag, wipe the top
inside of the bag and smooth it out along the sealing strip before resealing.
2. To check if there have moisture or juices from the food present within the bag, if yes, you may
need to cut open the bag and reseal it, or use an entirely new bag. Foods with excess liquids
should be frozen before vacuum sealing.
3. If items with sharp edges, they may have punctured the bag, and released the vacuum. Cushion
sharp edges in the contents of the bag with paper towels.
Vacuum sealer not sealing bag properly
1. If sealing strip overheat and melt the bag, it’s necessary to lift the lid and allow sealing strip to
cool for a few minutes.
2. Before re-pressing the “seal only” key, allow the unit to resume for 15 seconds.
At the end of the life of your product, it should go to a specially adapted waste-recycling centre.
1. Your appliance contains valuable materials, which can be recovered or recycled.
2. Leave it at a local civic waste collection point.
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