When packaging large volumes of meat, fish, or any food products, we advise the following:
■Make sure to properly clean your hands, all utensils and surfaces to be used for cutting and vacuum packing foods.
■Once you’ve packed perishable foods, refrigerate or freeze them immediately. Don’t leave them sitting at room temperature.
■Vacuum packing will increase the shelf life of dry foods. Foods that have high fat content develop rancidity due to oxygen and warm temperature. Vacuum packaging extends the shelf life of foods such as nuts, coconut or cereals. Store in a cool, dark place.
■Vacuum packing will not extend the shelf life of fruits and vegetables such as bananas, apples, potatoes and root
■vegetables unless they are peeled before vacuum packing.
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Troubleshooting
VACUUM SEALER HAS NO POWER
■Check that the unit is turned on.
■Check to see that the Vacuum Sealer is plugged in. Test electrical outlet by plugging in another appliance.
■Vacuum Sealer will shut off automatically if overheated. Allow to cool down for 15 minutes and try again.
■Check power cord and plug for damage. If damaged, do not use the Vacuum Sealer.
VACUUM SEALER DOES NOT PULL A COMPLETE VACUUM
IN BAGS
■To seal properly, open end of bag should be resting entirely inside Vacuum Chamber area.
■Check Seal Bar and Gaskets for debris and position. Wipe clean and smooth them back into place.
■Vacuum Sealer Bag may have a leak. To test, seal the bag with some air in it, submerge in water, and apply pressure. Bubbles indicate a leak. Reseal or use another bag.
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