Operating Guide
1. Put the plug in a power socket
2. Adjust the bag roll holder to
appropriate width and place the
vacuum sealer bag roll on.
3. Lift the cutting knife and pull the
bag under the rod.
4. Pull out the appropriate length of the
vacuum bag to ensure that the food is
completely packaged. Then press down
the cutting rod, slide the cutter
from one end to the other and get a
pass-through pouch that opens at
both ends.
5. Put a side of the bag under the
sealing element. Press down the lid
and presse the ‘SEAL ONLY’ button.
When the lights stops flashing, press
the two lid onlock buttons on the
side of the vacuum sealer and take the
finished vacuum bag out.
- The width of the bag is maximum
30 cm.
- Please choose the special bag with
textures or folded sides for vacuum
use. Common smooth flat bag with
texture or fold sides is only for sealing
use. Vacuum sealing will postpone the
expiration date but cannot prevent
the food from decomposing.
NOTE
6. Take out the bag and put the food
item into the vacuum bag. Make sure
there is at least some space between
the item and the bag mouth, at
least 4 cm.
7 Open the vacuum sealer by lifting
up the lid.
8. Put the bag mouth into the vacuum
chamber. This vacuum chamber catches
liquid should it run out of the bag.
9. Press down the lid with some force
and make sure the two lockes on the
side is firmly locked. Then choose the
‘DRY/WET’ mode according to the
food properties. DRY corresponds
with green light and WET with red light.
10. After choosing DRY/WET mode,
choose ‘NORMAL VAC’ or ‘SOFT VAC’
for vacuum sealing according to food
properties.
11. When the lights stops flashing, press
the two lid unlock buttons on both
sides and take the finished vacuum bag
out.
- It is required to wait for 60 seconds
before the next operation when
proceeding vacuum sealing.
Continuous operation is not
advised in order to avoid machine
overheating.
NOTE
8
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