1. Do not put too many items in the bag so that the open end of the vacuum bag can be easily
inserted into the internal vacuum chamber of the machine.
2. Ensure tha t the ope ning of the vacuum bag is dry, otherwise it will be difficult to seal. If there is
water in the food or the bag is wet, select the "wet" fun ction, which will p rolong the sealing time
and make it much better. (If there is too muc h liquid in the vacuum bag, pour out the liquid in the
vacuum bag, otherwise it w ill be difficult
to se al completely or air leakage , After the vacuum
sealing process is complete, press Individually the "Seal" button once to enha nce the seal again.)
3. Please clean and straighte n the opening of the bag before packaging to ensure that no objects
different are stuck in the seal, don't let the bag have many folds wh en vacuuming, and don't let
hard objects on the ou tside scratch the bag.
4. Before evacuating, the bag can be pressed gently to expel some of the air out. This will red
uce
the vacuum load on the machine.
5. Vacuum bags should be packed without sharp objects such as fish bones, hard shells, etc., which
may puncture the bag. If you need to pack similar items, can use a puncture-proof cover to put the
items in the bag and then vacuum pack them.
6. It is recommend ed to rest for 15s after sealing each bag, this will give the machine sufficient
buffer recovery time.
7. When evacuating, if it does not reach the required level for s ome unknown reason the va
cuum
level, please check that the seals are not placed flat or twisted and that the bags are not leaking or
incorrectly placed.
8. Small amounts of liquid or food residues in the bag during vacuum packaging are inadvertently
pumped into the vacuum chamber, where they can clog the vacuu m pump and damage the
appliance. To avoid this, fold some paper towels or put a filter in the vacuu m chamber.
9. Fresh fruits and vegetable s are not suitable for vacuum storage at room temperature,
because
they are respiratory and release heat, making them prone to bag expansion. It is recommended that
these items be packaged in a food container and refrigerated in the refrigerator for better results.
10. Liquids must be cooled before vacu um packaging. Hot liquids will boil when vacuum-packed.
It must be packed in a vacuum-packe d can.
11. Perishable foods are gen erally frozen or refrigerated, and vacuum packaging extends their
shelf life, b ut does not guaran tee th
at the y will never spoil.
Best practice guidelines for vacuum sealer
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