Operating Instructions - VacPak-It VMC10DPU Manual

A dangerous chemical reaction takes place when air is removed,
Note: DO NOT use the machine with the lid lock engaged. Always release the lid lock
before use. The lid lock feature is only to be used when the machine is in storage,
never while in use.
1. Select a suitable Vacuum chamber pouch for this machine.
• VMC10DPU & VMC10OP units can accommodate up to a 10" x 15" pouch.
• VMC16 & VMC32 units can accommodate up to a 16" x 18" pouch.
2. Place item(s) in pouch, leaving at least 2" space between the item and the top of the pouch.
Note: If item(s) to be sealed contain sharp objects such as bones, stems or cloves, make
sure to cover them with a folded paper towel to protect the pouch from potential punctures.
3. Lay the pouch flat into the chamber, with the pouch opening laid across the seal bar at the
front of the chamber. Ensure the pouch lies flat across the seal bar and contains no wrinkles,
while making sure the end of the pouch does not extend outside the chamber.
4. Close the lid and press down firmly on the corners of the lid for 3-4 seconds until the
vacuum cycle begins. (Press the "Start" button if operating a VMC10DPU/OP unit.)
The unit will now enter into the VACPAK-IT procedure as follows:
• Vacuum cycle begins, air is removed from the chamber and pouch.
• Sealing cycle begins, the seal bars heat and seal the pouch.
• (VMC16/32 only) Cooling cycle begins, the seal is cooled to prevent melting.
• The cycle finishes and the lid releases.
Note: Some models have a manual "Seal" or "Stop" button that can be used to seal the
pouch immediately. This is useful when vacuuming fragile foods to prevent crushing.
5. Inspect the pouch to ensure desired vacuum and seal is achieved.
Vacuum Quality - If the quality of vacuum is not adequate or if the pouch is not tight
enough, inspect the pouch for air pockets or air leaks. If no leaks are evident, increase the
vacuum time by 5 seconds and begin the process again at Step 2.
Note: Some vegetables may emit out-gassing when the air is removed from them. Make
sure to blanch – cook until crispy and then submerge in cold water to stop the cooking
process – to prevent this out-gassing from occurring.
Seal Quality - A good seal will be clear upon inspection. Seals that are spotty, incomplete,
wrinkled, milky, or white colored are inadequate. If the seal is white or milky, cut seal portion
and decrease the seal time by 0.1 seconds. If the seal is spotty or incomplete, cut the seal
portion and increase the seal time by 0.1 seconds. Begin the process again at Step 2.
6. If the Vacuum and Seal are of good quality, the VACPAK-IT process is finished.
Enjoy the deliciousness of your freshly vacuum packed food!
8.
NEVER vacuum pack garlic, fungi (like mushrooms),
or soft cheese (like Brie, Camembert, and Ricotta) .
causing them to be extremely dangerous if ingested.
IMPORTANT