Weston 65-0601-W Mode d'emploi

VACUUM SEALER

65-0601-W

DUE TO CONSTANT FACTORY IMPROVEMENTS, THE PRODUCT PICTURED MIGHT DIFFER

SLIGHTLY FROM THE PRODUCT IN THIS BOX.

TABLE OF CONTENTS / ÍNDICE / TABLE DES MATIÈRES

2

3

4-5

6

7

8

9

10

11

12

13

14

15-16

17

18

19

20

22

24

26-27

28

29

30

31

32

33

34

35

36

37-38

39

40

41

42

44

46

48-49

50

51

52

53

54

55

56

57

58

59-60

61

62

63

64

67

IMPORTANT SAFEGUARDS

COMPONENT LIST

PROTECTIVE TAPE

COOLING FAN

VACUUM CHAMBER SEALS

LIMIT SWITCH

THERMAL OVERLOAD PROTECTOR

ASSEMBLY

OTHER CONSUMER SAFETY INFORMATION

CLEANING

CONTROL PANEL

USING THE ROLL HOLDER & CUTTER

INITIAL TESTING OF THE BAG SEAL

AUTOMATIC MODE OPERATION

MANUAL MODE OPERATION

MAINTENANCE KIT INSTRUCTIONS

TROUBLESHOOTING

REPLACING THE FUSE

STORAGE LIFESPAN GUIDELINES

VACUUM PACKAGING GUIDELINES

FOOD SAFETY

WARRANTY INFORMATION

NORMAS GENERALES DE SEGURIDAD

LISTA DE COMPONENTES

CINTA PROTECTORA

VENTILADOR DE REFRIGERACIÓN

SELLOS DE LA CÁMARA DE VACÍO

INTERRUPTOR DE LÍMITE

PROTECTOR DE SOBRECARGA TÉERMICA

ENSAMBLADO

OTRA INFORMACIÓN DE SEGURIDAD PARA EL CLIENTE

INSTRUCCIONES DE CUIDAD Y LIMPIEZA

PANEL DE CONTROL

UTILIZACIÓN DEL PORTAROLLOS Y EL CORTADOR

PRUEBA INICIAL DE SELLADO DE BOLSAS

OPERACIÓN EN MODO AUTOMÁTICO

FUNCIONAMIENTO EN MODO MANUAL

INSTRUCIONES DEL KIT DE MANTENIMIENTO

SOLUCIÓN DE PROBLEMAS

SUSTITUCIÓN DEL FUSIBLE

PAUTAS SOBRE LA VIDA EN ALMACENAMIENTO

LINEAMIENTOS PARA EMPACAR AL VACÍO

SEGURIDAD DE LOS ALIMENTOS

INFORMACIÓN DE GARANTÍA

IMPORTANTED RÈGLES DE SÉCURITÉ

DESCRIPTION DE LA PIÈCE

RUBAN PROTECTEUR

VENTILATEUR

JOINTS DE LA CHAMBRE SOUS VIDE

INTERRUPTEUR DE FIN DE COURSE

PROTECTION CONTRE LES SURCHARGES THERMIQUES

ASSEMBLY

AUTRES RENSEIGNEMENTS DE SÉCURITÉ AU CONSOMMATEUR

INSTRUCTIONS D’ENTRETIEN ET DE NETTOYAGE

PANNEAU DE COMMANDE

UTILISATION DU PORTE-ROULEAU ET DU COUPE-SAC

TEST INTIAL DU SCELLEMENT D’UN SAC

FONCTIONNEMENT EN MODE AUTOMATIQUE

FONCTIONNEMENT EN MODE MANUEL

DIRECTIVES POUR LA TROUSSE D’ENTRETIEN

DÉPANNAGE

REMPLACEMENT SU FUSIBLE

GUIDE DE CONSERVATION DES ALIMENTS EMBALLÉS

GUIDE D’EMBALLAGE SOUS VIDE

SÉCURITÉ ALIMENTAIRE

INFORMATION SUR LA GARANTIE

SAVE THESE INSTRUCTIONS

3

ENGLISH INSTRUCTIONS

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always

be followed to reduce the risk of re, electric shock, and/or injury to persons,

including the following:

1. Read all instructions.

2. ALWAYS DISCONNECT Vacuum

Sealer from power source before

servicing, changing accessories or

cleaning the unit.

3. Plug the Vacuum Sealer into a

standard 120 Volt, 60 Hz wall outlet.

Avoid using extension cords.

4. DO NOT USE the Vacuum Sealer

if the Power Cord, Plug or any other

parts are damaged. If the Power Cord

or the Vacuum Sealer is damaged,

call Customer Service. DO NOT

ATTEMPT TO REPLACE THE CORD.

Be sure to not allow the Power Cord to

drape into your work area. Check that

all parts are operating properly, and

perform the intended functions. Check

for any other conditions that may

affect the operation.

5. NEVER use any accessories or

parts from other manufacturers. Doing

so will VOID YOUR WARRANTY and

may cause re, electrical shock or

injury.

6. Reduce risk of unintentional

starting. Make sure the Power

Switch is in the “OFF” position before

attaching to the power source.

7. KEEP FINGERS CLEAR of the

Heat Sealing Bar and Seal Bar Tape

AT ALL TIMES, these areas become

HOT. Doing so may cause serious

injury.

8. DO NOT take this appliance

apart; doing so will VOID YOUR

WARRANTY and may result in

personal injury.

9. TO PROTECT AGAINST RISK

OF ELECTRICAL SHOCK: DO

NOT SUBMERGE THE VACUUM

SEALER INTO WATER OR LIQUID.

BE SURE THE VACUUM SEALER

IS DISCONNECTED FROM THE

POWER SOURCE BEFORE

CLEANING. Follow the “Cleaning

Instructions” in this booklet. NEVER

rinse appliance Vacuum Sealer under

tap.

10. NEVER LEAVE THE VACUUM

SEALER UNATTENDED. Be safe,

DISCONNECT the Vacuum Sealer

from power source before leaving

the work area. Close supervision is

necessary when any appliance is used

near children. This appliance is NOT to

be used by children.

11. DO NOT let the Power Cord hang

over edge of work surface.

12. Be sure the Vacuum Sealer is on

a stable work surface. Be sure all the

Vacuum Sealer Feet are stable.

13. DO NOT use the Vacuum Sealer

outdoors.

14. DO NOT use the Vacuum Sealer

while under the inuence of drugs,

medications or alcohol.

15. The Vacuum Sealer is ONLY

intended to be used with VACUUM

BAGS. For best results, only use the

recommended vacuum bags. DO

NOT USE HOUSEHOLD BAGS! Any

other uses of the Vacuum Sealer,

other than the uses described in this

booklet, could potentially damage the

appliance and void the warranty!

2

3

4

5

10

11

1

15

12

Vacuum Lid

16

Power

Panel

8

9

17

6

7

Upper

Housing

Lower

Housing

Vacuum

Chamber

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13

14

ENGLISH INSTRUCTIONS

4

COMPONENT LIST

If any components of this unit are broken, the unit does not operate properly or you

need a replacement instruction manual, visit us on the web at

WestonSupply.com

Or call Weston Brands, LLC Toll Free at 1-800-814-4895

Monday thru Friday 8:00am-5:00pm ET. Outside the U.S. call 1-216-901-6801

DIAGRAM NUMBER PART DESCRIPTION PART NUMBER

1 HEATING ELEMENT 08-0627

2 SEAL BAR INSULATOR 08-0625

3 POWER CORD 08-0402

4 FUSE HOLDER 08-0604

5 8-AMP FUSE 08-0605

6 VACUUM PUMP 08-0639

7 TRANSFORMER 08-0641

8 FAN 08-0643

9 CIRCUIT BOARD 65-0638

10 SEAL BAR TAPE (BLACK) SEE MAINTENANCE

KIT

11 CHAMBER SEAL (2) SEE MAINTENANCE

KIT

12 VACUUM SEALER MAINTENANCE KIT: SEAL

BAR TAPE (BLACK), CHAMBER SEALS (2)

65-0701

13 ROLL HOLDER KIT INCLUDES: ROLL HOLDER,

ROD, ROD HOLDING ARMS (2), BRACKETS WITH

SCREWS (2 BRACKETS, 4 SCREWS)

65-0639

14 BLADE AND BAG CUTTER KIT INCLUDES:

BLADE, BLADE HOLDER

65-0640

15 BLADE 65-0641

16 CONTROL PANEL STICKER 65-0642

17 UPPER CHAMBER HOUSING 65-0643

ENGLISH INSTRUCTIONS

5

The Vacuum Sealer has an Internal Cooling Fan that runs whenever

the unit is plugged in and turned on. To save energy, turn the unit

“OFF” and unplug the Power Cord when not in use.

SEAL BAR TAPE

DO NOT

REMOVE!

The Seal Bar Heating Element is covered with Seal Bar Tape to

protect vacuum bags during sealing (Figure 1). DO NOT remove the

Seal Bar Tape. See the “Maintenance Kit” section of this manual for

information on replacing the Seal Bar Tape, if necessary.

OVAL VACUUM CHAMBER SEALS

DO NOT REMOVE!

BEFORE YOU START BAG SEALING

Before using the Vacuum Sealer, familiarize yourself with the bag sealing

functions. A vacuum bag is sealed when the Seal Bar Heating Element is

activated and heats the bag to its melting point, which then permanently

welds the bag layers together, sealing the bag shut. This appliance comes

pre-set from the factory to engage the Seal Bar Heating Element for 3

seconds. This is the correct amount of time required to fully seal Vacuum

Bags. Different brands of vacuum bags may require slightly more or slightly

less sealing time.

Test seal a couple of bags to be sure that the Seal Time is set properly. The

Seal Time may need to be increased (+) or decreased (-) to optimally seal a

bag.

ENGLISH INSTRUCTIONS

6

PROTECTIVE TAPE

There is one factory installed

strip of Seal Bar Tape on the Vacuum Sealer.

DO NOT REMOVE THE TAPE!

FIGURE 1

COOLING FAN

There are two factory-installed Oval Vacuum Chamber Seals on the Vacuum

Sealer. When the Vacuum Lid is closed and downward force applied, they

form an airtight seal so the Vacuum Chamber can be evacuated.

The Oval Vacuum Chamber Seals may wear over time and require

replacement. See the “Maintenance Kit” section of this manual for

information on replacing the Oval Vacuum Chamber Seals, if necessary.

THERMAL OVERLOAD PROTECTOR

The Vacuum Sealer will automatically shut down if it overheats. If this occurs,

turn the unit off and open the Vacuum Lid. Resume normal operation after

the unit cools or about 20 minutes.

To help prevent overheating, wait at least 20 seconds between cycles with the

Vacuum Lid open. Avoid touching the Seal Bar Tape. The Seal Bar Tape

will remain hot for a brief period of time after each sealing cycle.

LIMIT SWITCH

The Vacuum Sealer is equipped with a switch to prevent actuation of the Seal

Bar Heating Element in manual mode when the Vacuum Lid is open. When

the Vacuum Lid is closed, heat made by the Seal Bar Heating Element is

absorbed by the vacuum bag and Vacuum Lid Seal.

When the Vacuum Lid is open, there is no means to dissipate the heat and

unit damage may occur.

ASSEMBLY

• Place the Vacuum Sealer on

a at, dry surface.

• Plug the female end of the

Power Cord into the Power

Supply Port on the right side of

the appliance (Figure 2).

• Plug the male end of the

Power Cord into a standard,

grounded 120-volt household

electrical outlet. DO NOT

attempt to modify the plug to t

into an unsuitable outlet.

FIGURE 2

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NOTE: The Vacuum Sealer is ONLY intended to be used with VACUUM BAGS. For

best results, only use the recommended vacuum bags with an embossed or mesh lining.

DO NOT USE HOUSEHOLD BAGS! Any other uses of the Vacuum Sealer, other than

the uses described in this booklet, could potentially damage the appliance and void the

warranty!

ENGLISH INSTRUCTIONS

7

VACUUM CHAMBER SEALS

· NEVER IMMERSE the Vacuum Sealer in water or other liquid.

· Make sure the Vacuum Sealer has completely cooled before cleaning it.

· Wipe clean all outside surfaces including the Plastic Vacuum Chamber and

Vacuum Lid with a damp cloth or paper towel. Most household spray cleaners

are safe to use. Avoid spraying directly into the vent on the left side of the

unit. DO NOT use abrasive cleansers!

· Be careful while cleaning not to peel or damage the strip of Seal Bar Tape

covering the Seal Bar Heating Element.

· Dry all surfaces and close the Vacuum Lid before storing the Vacuum

Sealer.

WARNING! Before cleaning, assembling or disassembling the

appliance, make sure the appliance is OFF and the PLUG IS REMOVED

FROM THE OUTLET/POWER SOURCE!

CLEANING INSTRUCTIONS

ENGLISH INSTRUCTIONS

8

Thermal Overload Protection

The vacuum sealer will automatically shut off if it overheats. If this occurs,

unplug the unit and open the vacuum lid. Resume normal operation after the

unit cools or about 20 minutes.

Always allow 20 seconds minimum for cool down between operations.

• This allows the heat-seal bar to cool down.

• Placing a new bag in the unit and closing the lid when the

heat-seal bar is still hot will cause the bag to prematurely melt together

before vacuum seal operation.

w CAUTION

Burn Hazard. Avoid touching the heat-seal bar.

Other Consumer Safety Information

w WARNING

Electrical Shock Hazard: This appliance is provided with a

grounded (3-prong) plug to reduce the risk of electric shock. The plug fits only

one way into a grounded outlet. Do not defeat the safety purpose of the plug

by modifying the plug in any way or by using an adapter. If the plug does not

fit fully into the outlet, reverse the plug. If it still does not fit, have an electrician

replace the outlet.

The length of the cord used on this appliance was selected to reduce the

hazards of becoming tangled in or tripping over a longer cord. If a longer cord

is necessary, an approved extension cord may be used. The electrical rating of

the extension cord must be equal to or greater than the rating of the appliance.

Care must be taken to arrange the extension cord so that it will not drape over

the countertop or tabletop where it can be pulled on by children or accidentally

tripped over.

· Start Button: The Start Button starts the 2-Piston Vacuum Pump, which

engages the air evacuation process.

· Cancel Button: This button is used to stop the vacuum cycle at any time.

· Seal Time + and - Buttons: The Seal Time Button adjusts the number of

seconds that the Sealing Bar will apply heat to create the bag’s seal. The

optimal time for different brands of bags can be adjusted using the Plus (+) or

Minus (-) Buttons. See the “Bag Sealing” section in this booklet for further

information on sealing vacuum bags.

· Seal Window: The numeric LED Seal Window indicates the number of

seconds that the Sealing Bar will be activated to apply heat to the bag that

creates the seal. Once the Seal Bar is activated, the display will countdown

to “0”. See the “Bag Sealing” section in this booklet for further information on

sealing vacuum bags.

· Vacuum Window: The numeric LED Vacuum Window indicates the level of

vacuum that the Vacuum Sealer has attained. The display will count up from

“0” to “9”.

·

Pulse Button: The pulse button is for sealing liquids or delicate items, lettnig

you control the vacuum process. When the bag is prepared, press the pulse

button as many times as necessary until you have eliminated the desired

amount of air. Press the manual seal button to seal the bag.

· Manual Bag Seal Button: This button will start the Seal Bar at any time in

Manual Mode. More information about the Manual Mode can be found in the

“Manual Mode” section of his booklet.

· Accessory Button: Press the Accessory Button when using vacuum

canisters (sold separately) to vacuum and seal items stored in a canister.

CONTROL PANEL

NOTE: The Vacuum Sealer is ONLY intended to be used with VACUUM BAGS. For

best results, only use the recommended vacuum bags with an embossed or mesh lining.

DO NOT USE HOUSEHOLD BAGS! Any other uses of the Vacuum Sealer, other than

the uses described in this booklet, could potentially damage the appliance and void the

warranty!

ENGLISH INSTRUCTIONS

9

1. To create bags using the roll holder, remove the roll holder rod from the

cilps at the back of the vacuum sealer (FIGURE 6).

2. Slide the rod through the center opening of the roll (will hold bags up to

11” wide).

3. Fold the roll holder arms out and rest the rod in the slots on the roll holder

arms, carefully lining up the notches in the rod with the slots in the arms.

4. It is easier to cut bags from the roll when the bags are rolled over the roll

(as opposed to under the roll) (FIGURE 7).

5. Move the bag cutter towards the lid and pull the vacuum bag over the

cutter slot until you have reached the desired length.

6. Move the bag cutter back over the top of the bag roll, making sure the

blade is to one side.

7. Slide the blade across the bag roll to cut your roll into your custom bag

size (FIGURE 8).

USING THE ROLL HOLDER & CUTTER

FIGURE 6

P

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W

E

R

I

N

D

I

C

ATO

R

O

N

O

F

8 A

M

P

F

U

S

E

O

N

LY

FIGURE 7

FIGURE 8

ENGLISH INSTRUCTIONS

10

1. ALWAYS allow the sealing bar to cool for approximately 20 seconds

between bags. Leave the Vacuum Lid OPEN between uses, this allows the

Heating Element to cool more quickly between bags.

2. Place one end of the bag onto the Sealing Bar, leaving about 2” (5 cm) of the

empty part of the bag beyond the inside edge of the Sealing Bar.

3. Be sure not to cover the Vacuum Port with the bag. Covering the Vacuum

Port prevents the proper vacuuming of air from the bag.

4. Close the Vacuum Lid while holding the bag in place. Press down on both

sides of the lid to lock the lid in place. You will hear each side “click” when it is

secured. NOTE: If both sides are NOT securely locked, the lid will NOT release

automatically. To resolve this issue, press down on both sides of the lid twice to

release the locks.

5. Press the Start Button engaging the Vacuum Pump (the Vacuum Pump must be

on for the Seal Bar to heat up).

6. Press the Manual Seal Button immediately after the Vacuum Pump starts.

(Press down on the Vacuum Lid to contact the Sealing Bar.)

7. After the Seal Window counts down to zero (0) the unit will automatically

release the vacuum and enable the Vacuum Lid to open.

8. Remove the bag and inspect the seal. The seal should appear smooth and

consistent all the way across the bag. The seal SHOULD NOT melt through

the bag at any point. Be sure there are no creases or wrinkles that may allow

air to leak into the bag. A properly sealed bag will not pull apart, the bag must

be cut open.

9. Do not form side seals on the bags, the sides are already sealed.

10. If the seal is good, proceed with vacuum packaging. Otherwise:

.

If the seal is melted through the bag trim off the bad seal with scissors and

adjust the Seal Time Down (-) in one second increments and try the test

process again.

.

If the seal has not fully welded the bag closed, trim off the bad seal with

scissors and adjust the Seal Time Up (+) in one second increments and try

the test process again.

INITIAL TESTING OF THE BAG SEAL

NOTE: The Vacuum Sealer is ONLY intended to be used with VACUUM BAGS. For

best results, only use the recommended vacuum bags with an embossed or mesh lining.

DO NOT USE HOUSEHOLD BAGS! Any other uses of the Vacuum Sealer, other than

the uses described in this booklet, could potentially damage the appliance and void the

warranty!

WARNING! Before cleaning, assembling or disassembling the

appliance, make sure the appliance is OFF and the PLUG IS REMOVED

FROM THE OUTLET/POWER SOURCE!

ENGLISH INSTRUCTIONS

11

BEFORE ATTEMPTING VACUUM

PACKAGING BE SURE THAT THE

VACUUM SEALER IS SET UP IN

ACCORDANCE WITH ALL OF THE

SAFETY PRECAUTIONS LISTED IN

THIS BOOKLET.

1. Place the items to be vacuum

sealed into a vacuum bag. Allow at

least 2” (5 cm) at the open end of

the bag in order to create enough

seal space. Be sure not to cover the

Vacuum Port (FIGURE 9).

2. Close the Vacuum Lid while holding

the bag in place. Press down on both

sides of the lid to lock the lid in place.

You will hear each side “click” when it is

secured. NOTE: If both sides are NOT

securely locked, the lid will NOT release

automatically. To resolve this issue, press down on both sides of the lid twice to

release the locks.

3. Press and release the Start Button. The 2-Piston Vacuum Pump will begin

removing air from the bag while the LED Vacuum Window begins to count up.

You may need to apply light pressure to the Vacuum Lid during the count-

up process. The LED Vacuum Window will count up starting at the number

“1” and going thru to the number “9”, before automatically engaging the bag

sealing process. These numbers represent stages, not seconds.

4. Once the LED Vacuum Window displays the number “9”, the sealing

process will begin by counting down from your chosen setting to “0” on the

LED Seal Window.

5. Once the LED Seal Window has reached “0”, the Vacuum Sealer will

automatically stop the 2-Piston Vacuum Pump and release the vacuum

pressure moments later. DO NOT ATTEMPT TO PULL THE VACUUM LID

OPEN BEFORE THE VACUUM HAS BEEN RELEASED, SEVERE DAMAGE

TO THE SEALING BAR WILL RESULT.

AUTOMATIC MODE OPERATION

FIGURE 9

Leave 2”

Seal

Space

Vacuum Port

ENGLISH INSTRUCTIONS

12

BEFORE ATTEMPTING VACUUM

PACKAGING, BE SURE THAT THE

VACUUM SEALER IS SET UP IN

ACCORDANCE WITH ALL OF THE

SAFETY PRECAUTIONS LISTED IN THIS

BOOKLET.

1. Place the items to be vacuum sealed into

a vacuum bag. Allow at least 2” (5 cm) at

the open end of the bag in order to create

enough seal space. Be sure not to cover

the Vacuum Ports (Figure 10).

2. Close the Vacuum Lid while holding the bag

in place. Press down on both sides of the lid

to lock the lid in place. You will hear each side

“click” when it is secured. NOTE: If both sides

are NOT securely locked, the lid will NOT

release automatically. To resolve this issue,

press down on both sides of the lid twice to

release the locks.

3. While monitoring the vacuum bag, press and release START Button.

The 2-Piston Vacuum Pump will begin removing air from the bag. When

the desired level of air has been evacuated from the bag, press and

release the Manual Bag Seal Button. It will start the sealing bag process.

Note: You may need to apply light pressure to the Vacuum Lid during this

process.

Note: It requires some vacuum pressure in the bag to get good seal for the

bag.

4.Once the LED Seal Window has reached “0”, the Vacuum Sealer will

automatically stop the Vacuum Pump and release the vacuum pressure

moments later. DO NOT ATTEMPT TO PULL THE VACUUM LID OPEN

BEFORE THE VACUUM HAS BEEN RELEASED, SEVERE DAMAGE TO

THE SEALING BAR WILL RESULT.

FIGURE 10

Leave 2”

Seal

Space

Vacuum Port

NOTE: The Vacuum Sealer is ONLY intended to be used with VACUUM BAGS. For

best results, only use the recommended vacuum bags with an embossed or mesh lining.

DO NOT USE HOUSEHOLD BAGS! Any other uses of the Vacuum Sealer, other than

the uses described in this booklet, could potentially damage the appliance and void the

warranty!

WARNING! Before cleaning, assembling or disassembling the

appliance, make sure the appliance is OFF and the PLUG IS REMOVED

FROM THE OUTLET/POWER SOURCE!

ENGLISH INSTRUCTIONS

13

MANUAL MODE OPERATION

Some parts of the Vacuum Sealer may need replacing after repeated use. The

Vacuum Sealer Maintenance Kit will be necessary for the Vacuum Sealer to

properly function.

REPLACING THE OVAL VACUUM CHAMBER SEALS:

1. Turn “OFF” the Vacuum Sealer and remove the Power Cord from the electrical

outlet.

2. Make sure the unit is completely cool.

3. Open the Vacuum Lid.

4. Remove the Oval Vacuum Chamber Seal from the groove on the underside of

the Vacuum Lid.

5. Remove the Oval Vacuum Chamber Seal from the groove in the Plastic

Vacuum Chamber.

6. Set a new Oval Vacuum Chamber Seal on the groove in the Plastic Vacuum

Chamber. Work the seal into the groove with your ngers until done.

7. Position a new Oval Vacuum Chamber Seal into the groove in the Vacuum

Lid. Work the seal into the groove with your ngers until done.

REPLACING THE SEAL BAR TAPE:

1. Turn “OFF” the Vacuum Sealer and remove the Power Cord from the electrical

outlet.

2. Make sure the unit is completely cool.

3. Open the Vacuum Lid.

4. Pick at either end of the Seal Bar Tape covering the Seal Bar Heating Element

with a ngernail until it lifts slightly. Grasp the loose end and slowly pull

the Seal Bar Tape back over itself until fully removed.

5. Remove the backing from a new strip of Seal Bar Tape. Be careful not to

allow the Seal Bar Tape to contact anything including itself while the adhesive

side is exposed.

6. Hold one end of the Seal Bar Tape in each hand. Stick the left end of the Seal

Bar Tape to the at area on the Plastic Vacuum Chamber just left of the Seal

Bar Heating Element. Apply the Seal Bar Tape from left to right over the Seal

Bar Heating Element until done. Make sure there are no wrinkles or folds in the

Seal Bar Tape once applied. The Seal Bar Tape should fully cover the Seal Bar

Heating Element.

MAINTENANCE KIT INSTRUCTIONS

ENGLISH INSTRUCTIONS

14

TROUBLESHOOTING

Q: NOTHING HAPPENS WHEN THE POWER BUTTON IS PRESSED!

1. Make sure that the Power Cord is not

damaged in any way.

2. Be sure that the female end of the Power

Cord is plugged completely into the Power

Supply Port of the Vacuum Sealer, and that

the male end of the Power Cord is firmly

plugged into the wall outlet (Figure 11).

3. If the Vacuum Sealer is properly plugged

in, and the Power Button still does not work,

check the Fuse, located above the Power

Supply Port, on the right side of the Vacuum

Sealer. Twist the Fuse Holder off, then look

at the clear tube to see

if the Fuse is darkened. If the Fuse is

darkened, it will need to be replaced with a

standard 8-Amp Fuse.

4. If the Fuse does not need to be replaced, you will need to be sure the

electrical wall outlet is properly working. Plug in another appliance to see if

that appliance works from the wall outlet. USE ONLY TIME-DELAY FUSES.

Q: MY VACUUM SEALER SHUT OFF AND WILL NOT START AGAIN.

1. The Thermal Overload Protector may have been activated. In this

case, allow the Vacuum Sealer to cool by opening the Vacuum Lid for

approximately 20 minutes. Be sure to leave the Vacuum Lid open between

bag sealing.

2. Be sure that the female end of the Power Cord is plugged completely into

the Power Supply Port of the Vacuum Sealer, and that the male end of the

Power Cord is firmly plugged into the wall outlet.

3. If the Vacuum Sealer is properly plugged in, and the Power Button still

does not work, check the Fuse, located above the Power Supply Port, on

the right side of the Vacuum Sealer. Twist the Fuse Cap off, then look at the

clear tube to see if the Fuse is darkened. If the Fuse is darkened, it will need

to be replaced with a standard 8-Amp Fuse (Figure F).

4. If the Fuse does not need to be replaced, you will need to be sure the

electrical wall outlet is properly working. Plug in another appliance to see if

that appliance works from the wall outlet.

FIGURE 11

Check to see if the

Fuse is darkened.

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ENGLISH INSTRUCTIONS

15

Q: THE BAG SEAL PULLS APART.

1. If the seal has not fully welded the bag closed, trim off the bad seal with

scissors and adjust the Seal Time Up (+) in one second increments and try the

test process again.

2. The Vacuum Sealer is only intended to be used with vacuum sealing

bags. For best results, Weston Vacuum Bags should be used. DO NOT USE

HOUSEHOLD BAGS with the Vacuum Sealer.

3. The seal of the bag may be incomplete. If the seal has a crease in it, or if

a liquid or powder has been trapped between the layers of the bag, the layers

may not have been welded together properly. Cut the seal off and wipe the

inside of the bag clean. Then, try to vacuum seal the package again. When

sealing a moist or powdery food, insert a paper towel into the bag above the

food before vacuum packaging. The paper towel will prevent the food from

interfering with the seal. See the “Vacuum Packaging Guidelines” in this

booklet for helpful tips.

FIGURE 12

Q: THE VACUUM PUMP STARTS, BUT NO AIR IS BEING

REMOVE FROM THE VACUUM BAG.

1. For the best results, always use

Weston brand vacuum bags.

2. Be sure that the bag is inserted

properly. Be sure not to cover the

Vacuum Port opening (Figure 12).

3. The bag may have a leak. If there

is a leak in the bag, air will be pulled

into the bag from the outside. Check

for tears or punctures. If you are

using a bag that was made from a roll

of material, double check that the seal

on the end of the bag is welded closed.

Q: THE SEALING BAR MELTS THROUGH THE BAG.

1. The Vacuum Sealer is only intended to be used with vacuum sealing

bags. For best results, Weston Vacuum Bags should be used. DO NOT USE

HOUSEHOLD BAGS with the Vacuum Sealer.

2. Check the condition of the Seal Bar Tape strips. Replace if needed.

3. Open the Vacuum Lid and allow the sealing bar to cool for 5-10 minutes.

Always leave the Vacuum Lid open between bags, and allow at least 20 seconds

between cycles.

4. The Sealing Bar time may need to be lowered. Adjust the Seal Time Down

(-) in one second increments and try the test process again. Refer to the “Initial

Testing of the Bag Seal” instructions in this booklet for more information.

Leave 2”

Seal

Space

ENGLISH INSTRUCTIONS

16

REPLACING THE FUSE

If the Vacuum Sealer does not operate when it is plugged

in and turned on, try any or all of the following:

1. Make sure the Fuse is not blown. The Fuse is located

on the right side of the unit directly above the Power

Cord Port. Turn “OFF” and unplug the Vacuum Sealer.

Twist off and remove the Fuse Holder. Remove and

check the Fuse. The thin metal band in the center of the

Fuse should be clean and unbroken. If it is burned and/or

broken, replace it with a new Fuse (8 Amp). Replace the

Fuse Holder.

2. Make sure the Connector at the end of the Power Cord

is plugged completely into the Power Cord Port.

3. Make sure the Power Cord is not damaged. DO

NOT use a damaged Power Cord. Call the Customer

Service line for information on part replacement.

4. Try connecting the Power Cord Plug to another

electrical outlet.

WARNING! Before cleaning, assembling or disassembling the Vacuum Sealer,

make sure the Vacuum Sealer is OFF and the PLUG IS REMOVED FROM THE

OUTLET/POWER SOURCE!

I

O

FIGURE 13

ENGLISH INSTRUCTIONS

17

. IMPORTANT NOTE: Vacuum packaging is NOT a substitute for refrigeration.

Vacuum packed perishable foods still require refrigeration.

. NEVER thaw frozen foods at room temperature. Thaw frozen foods in a

refrigerator or microwave oven.

. In general, the colder the temperature at which foods are stored, the longer the

shelf life.

. Handle vacuum sealer bags with care. Avoid damaging them. A damaged bag

will not hold a seal.

. Only use information in the following chart as a guideline! Refer to the “Vacuum

Packaging Guidelines” and “Food Safety” sections of this manual. Actual storage

life spans may vary. Check all food for spoilage before use.

STORAGE LIFESPAN GUIDELINES

FOOD STORAGE NORMAL VACUUM

TYPE LOCATION LIFE PACKED

LIFE

LARGE CUTS OF MEAT Freezer 6 months 2-3 years

GROUND MEAT Freezer 4 months 1 year

FISH Freezer 6 months 2 years

For best results, freeze meats & sh for 1-2 hours before vacuum packing to help prevent moisture

and juices from interfering with the seal of the vacuum bag.

COFFEE BEANS Room temperature 4 weeks 16 months

COFFEE BEANS Freezer 6-9 months 2-3 years

FLOUR, RICE, SUGAR Room Temperature 6 months 1-2 years

For best results, powder or grainy substances should be kept in their original container or bag, then placed in a

vacuum bag for sealing to prevent interfering with the seal of the vacuum bag.

BERRIES strawberries, raspberries, blackberries Refrigerator 1-3 days 1 week

BERRIES cranberries, huckleberries, blueberries Refrigerator 3-6 days 2 weeks

To prevent berries from being crushed by the vacuum sealer, it is best to freeze item before packing. Spread the berries out on a

cookie sheet to allow them to freeze individually. Berries frozen in a large block will be difcult to vacuum seal due to the

many small air pockets that would form between the berries.

CHEESE Refrigerator 1-2 weeks 4-8 months

If vacuum packed cheese is used often, make sure the vacuum bag is long enough to allow for repeated sealing. For shredded

cheese, place a paper towel inside the vacuum bag, on top of the cheese to prevent the cheese from being

sucked into the Vacuum Sealer or interfering with the sealing of the bag.

COOKIES, CRACKERS, BREADS with periodical opening Room Temperature 1-2 weeks 3-6 weeks

Freeze soft airy foods for 1-2 hours prior vacuum packing, to retain shape & texture.

PASTA, GRAINS, DRIED BEANS Room Temperature 6 months 1-1/2 years

NUTS Room Temperature 6 months 2 years

Dried foods with sharp edges should be wrapped in a paper towel or other matter to prevent the sharp edges from puncturing the vacuum bag.

LETTUCE Refrigerator 3-6 days 2 weeks

Wash & thoroughly dry leafy vegetables before vacuum packaging.

VEGETABLES Freezer 8 months 2 1/2 years

To maximize the taste of vegetables, blanch them before vacuum packaging. Blanching cooks the vegetables very briey, sealing

in the avor, color and texture, leaving the vegetables cooked but still crisp. Vegetables can be blanched in boiling water in the microwave,

most vegetables only require 2-3 minutes (corn on the cob requires 6-11 minutes). Then immerse the vegetables in cold water to

stop the cooking process. Dry the vegetables, then vacuum pack.

Table adapted from Dr. G.K.York, Dept. of Food Science & Tech, U of California, Davis.

ENGLISH INSTRUCTIONS

18

STORAGE LIFESPAN GUIDELINES

Powdery Items: When vacuum sealing powdery items, like our, it is best to keep

them in their original packaging before putting them into the vacuum bags.

Sharp or Pointed Items: When vacuum sealing sharp or pointy items, it is best

to cushion the edges so they do not puncture the bag during the vacuum process.

YEAST & BACTERIA

For best results in extending the life of foods, it is important to vacuum package

foods that are fresh. Once food has begun to deteriorate, vacuum packaging may

only slow the deterioration process. Vacuum sealing cannot completely prevent

the growth of mold. Other disease causing microorganisms can still grow in low

oxygen environments and may require further measures to be eliminated.

Yeast: The development of yeast can be slowed by refrigeration and completely

stopped by freezing food at 0

o

F (-18

o

C). Yeast causes fermentation, which will give

food an identiable smell.

Bacteria: Freezing cannot eliminate bacteria, but their growth can be stopped.

The growth of bacteria can be easily identied by an offensive odor and sometimes

a slimy texture. Some bacteria, like the one that causes botulism, can grow in low

oxygen environments and cannot be detected by smell, taste or color. Botulism is

very rare, but dangerous. Be sure that all foods are stored and cooked properly

before eating.

COOKING & HEATING

.

Before microwaving vacuum-packed foods, puncture or open the bag to allow

hot airto escape while heating.

.

Vacuum-packed foods can be thawed or cooked in boiling water.

.

Vacuum-packed perishable foods like meats, vegetables and cheeses must

be refrigerated (at or below 34

o

F (1.1

o

C)) or frozen, especially acid-free or

low-acid foods.

This is important because although vacuum packaging removes most air from

the bag, bacteria like Clostridium Botulinum, which produces a toxin that causes

the illness botulism, is anaerobic and grows in the absence of oxygen. Refrigeration

and freezing slow the growth of bacteria. It is also important to maintain a clean

working area to reduce the likelihood of packaging harmful bacteria with the food.

VACUUM PACKAGING GUIDELINES

ENGLISH INSTRUCTIONS

19

There are basic rules to follow when handling food.

They are COOK, SEPARATE, CLEAN, and CHILL.

COOK

It’s crucial to cook food to a safe internal temperature to destroy bacteria that is present.

The safety of hamburgers and other foods made with ground meat has been receiving a lot

of attention lately, and with good reason. When meat is ground, the bacteria present on the

surface is mixed throughout the ground mixture. If this ground meat is not cooked to at least

160

o

F to 165

o

F (71

o

C to 74

o

C), bacteria will not be destroyed and there’s a good chance you

will get sick.

Solid pieces of meat like steaks and chops don’t have dangerous bacteria like E. coli on the

inside, so they can be served more rare. Still, any beef cut should be cooked to an internal

temperature of at least 145

o

F (63

o

C) (medium rare). The safe temperature for poultry is 165

o

F

(75

o

C) and solid cuts of pork should be cooked to 145

o

F (63

o

C).

SEPARATE

Foods that will be eaten uncooked and foods that will be cooked before eating MUST

ALWAYS be separated. Cross-contamination occurs when raw meats or eggs come in

contact with foods that will be eaten uncooked. This is a major source of food poisoning.

Always double-wrap raw meats and place them on the lowest shelf in the refrigerator so

there is no way juices can drip onto fresh produce. Then use the raw meats within 1-2 days

of purchase, or freeze for longer storage. Defrost frozen meats in the refrigerator, not on the

counter.

When grilling or cooking raw meats or sh, make sure to place the cooked meat on a clean

platter. Don’t use the same platter you used to carry the food out to the grill. Wash the utensils

used in grilling after the food is turned for the last time on the grill, as well as spatulas and

spoons used for stir-frying or turning meat as it cooks.

Make sure to wash your hands after handling raw meats or raw eggs. Washing hands with

soap and water, or using a pre-moistened antibacterial towelette is absolutely necessary after

you have touched raw meat or raw eggs. Not washing hands and surfaces while cooking is a

major cause of cross-contamination.

CLEAN

Wash your hands and work surfaces frequently when you are cooking. Washing with soap

and warm water for at least 15 seconds, then dry with a paper towel.

CHILL

Chilling food is very important. The danger zone where bacteria multiply is between 40

o

F and

140

o

F (4

o

C and 6

o

C). Your refrigerator should be set to 40

o

F (4

o

C) or below; your freezer should

be 0

o

F (-17

o

C) or below. Simple rule: serve hot foods hot, cold foods cold. Use chang dishes

or hot plates to keep food hot while serving. Use ice water baths to keep cold foods cold. Never

let any food sit at room temperature for more than 2 hours - 1 hour if the ambient temperature

is 90

o

F (32

o

C) or above. When packing for a picnic, make sure the foods are already chilled

when they go into the insulated hamper. The hamper won’t chill food - it just keeps food cold

when properly packed with ice. Hot cooked foods should be placed in shallow containers and

immediately refrigerated so they cool rapidly. Make sure to cover foods after they are cool.

NOTE: Special considerations must be made when using venison or other wild game, since it

can become heavily contaminated during eld dressing. Venison is often held at temperatures

that could potentially allow bacteria to grow, such as when it is being transported. Refer to

the USDA Meat and Poultry Department for further questions or information on meat and

food safety.

FOOD SAFETY

20

ENGLISH INSTRUCTIONS

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