Weston 65-0601-W User Manual

VACUUM SEALER

65-0601-W

DUE TO CONSTANT FACTORY IMPROVEMENTS, THE PRODUCT PICTURED MIGHT DIFFER SLIGHTLY FROM THE PRODUCT IN THIS BOX. 020915

TABLE OF CONTENTS / ÍNDICE / TABLE DES MATIÈRES

3 4-5 6 6 7 7 7 7 8 8 9 10 11 12 13 14 15-16 17 18 19 20 22

24 26-27 28 28 29 29 29 29 30 30 31 32 33 34 35 36 37-38 39 40 41 42 44

46 48-49 50 50 51 51 51 51 52 52 53 54 55 56 57 58 59-60 61 62 63 64 66

GENERAL SAFETY RULES COMPONENT LIST PROTECTIVE TAPE COOLING FAN VACUUM CHAMBER SEALS LIMIT SWITCH THERMAL OVERLOAD PROTECTOR ASSEMBLY GROUNDING 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 INSTRUCCIONES PARA HACER TIERRA 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 INSTRUCTIONS DE MISE A LA TERRE 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

1. ALWAYS DISCONNECT Vacuum Sealer from power source before servicing, changing accessories or cleaning the unit.

2. Plug the Vacuum Sealer into a standard 120 Volt, 60 Hz wall outlet. Avoid using extension cords.

3. 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.

4. NEVER use any accessories or parts from other manufacturers. Doing so will VOID YOUR

WARRANTY and may cause re,

electrical shock or injury.

5. Reduce risk of unintentional starting. Make sure the Power Switch is in the “OFF” position before attaching to the power source.

6. 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.

7. DO NOT take this appliance apart; doing so will VOID YOUR WARRANTY and may result in personal injury.

GENERAL SAFETY RULES

READ AND FULLY UNDERSTAND ALL INSTRUCTIONS AND WARNINGS

PRIOR TO USING THIS UNIT. YOUR SAFETY IS MOST IMPORTANT! FAILURE TO COMPLY WITH PROCEDURES AND SAFE GUARDS MAY RESULT IN SERIOUS INJURY OR PROPERTY DAMAGE. REMEMBER:

YOUR PERSONAL SAFETY IS YOUR RESPONSIBILITY!

8 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.

9. 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.

10. DO NOT let the Power Cord hang over edge of work surface.

11. Be sure the Vacuum Sealer is on a stable work surface. Be sure all the Vacuum Sealer Feet are stable.

12. DO NOT use the Vacuum Sealer outdoors.

13. DO NOT use the Vacuum Sealer

while under the inuence of drugs,

medications or alcohol.

14. 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!

SAVE THESE INSTRUCTIONS

ENGLISH INSTRUCTIONS

Vacuum Lid

Power

Panel

Upper

Housing

Lower Housing

Vacuum

Chamber

ENGLISH INSTRUCTIONS

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

WestonProducts.com

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

Monday thru Friday 8:00am-5:00pm ET. Outside the U.S. call 001-440-638-3131

DIAGRAM NUMBER PART DESCRIPTION PART NUMBER

1 SEAL WIRE 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

VACUUM SENSOR 65-0643

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 BAG CUTTER KIT INCLUDES: BLADE BLADE

HOLDER

65-0640

15 BLADE 65-0641 16 CONTROL PANEL 65-0642

ENGLISH INSTRUCTIONS

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

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

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

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.

GROUNDING

This appliance must be grounded while in use to protect the operator from electrical shock. The appliance is equipped with a 3-conductor

cord and a 3-prong grounding type plug to t

the proper grounding-type receptacle. The appliance has a plug that looks like Figure

3. An adapter, Figure 4, should be used for connecting Figure 3 plugs to two-prong receptacles. The grounding tab which extends from the adapter must be connected to a permanent ground such as a properly grounded outlet box as shown in Figure 5 using a metal screw.

EXTENSION CORDS

Use only 3-wire extension cords which have 3-prong grounding-type plugs and a 3-pole cord connector that accepts the plug from the appliance. Use only extension cords having an electrical rating not less than the rating of the appliance. Do not use damaged extension cords. Examine extension cord before using and replace if damaged. Do not abuse extension cord and do not yank on any cord to disconnect. Keep cord away from heat and sharp edges.

FIGURE 3

FIGURE 4

FIGURE 5

Circuit Grounding Conductor

Grounding

Prong

Metal

Grounding

Screw

Cover of

Grounded

Outlet Box

Grounding

Means

AA2220

GROUNDING INSTRUCTIONS

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

· 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

ENGLISH INSTRUCTIONS

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

ATO

8 A

FIGURE 7

FIGURE 8

ENGLISH INSTRUCTIONS

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

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

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 countup 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

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).

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

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

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

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.

ENGLISH INSTRUCTIONS

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

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!

FIGURE 13

ENGLISH INSTRUCTIONS

. 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

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 0oF (-18oC). 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 34oF (1.1oC)) 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

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 160oF to 165oF (71oC to 74oC), 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 145oF (63oC) (medium rare). The safe temperature for poultry is 165oF (75oC) and solid cuts of pork should be cooked to 145oF (63oC).

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 40oF and 140oF (4oC and 6oC). Your refrigerator should be set to 40oF (4oC) or below; your freezer should be 0oF (-17oC) 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 90oF (32oC) 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

ENGLISH INSTRUCTIONS

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