User Guide

2
seconds).
2. Vacuum Sealing is not a substitute for the heat process of canning.
Perishables still need to be refrigerated or frozen.
3. For best results, use only with Vacuum Bags, Rolls, Containers and
Accessories.
4. During the vacuum packaging process, small amounts of liquids, crumbs or
food particles can be inadvertently pulled into the Vacuum Channel. Empty the Drip
Tray after each use.
5. Please leave 5-7cm space between open end of the bag and bag contents to
avoid overfilling and prevent the bag from slipping off from the Vacuum Channel.
6. Please leave at least 3cm space between the container lid and contents when
using the Vacuum Container.
7. Do not create your own side seams for a Vacuum bag. These bags are
manufactured with a special side seam, which is sealed all the way to the outer edge
8. To prevent wrinkles in the seal when vacuum packaging bulky items, gently
stretch the bag flat while inserting bag into Vacuum Channel and continue to hold
bag until vacuum pump starts.
9. Due to the risk of anaerobic bacteria, fresh mushrooms, onions, garlic and
soft cheese should never be vacuum packaged.
10. All vegetables (including broccoli, Brussels sprouts, cabbage, cauliflower, kale,
turnips) naturally emits gases and swells the vacuumed bag after a few days, it is
recommended to pre-freeze them and keep them refrigerated after vacuum
packaging.
11. When you are vacuum packaging items with sharp edges or corners, please wrap
them in soft cushioning material to protect bag from punctures.
Please keep the User Manual in a proper place for future reference.