ARY VacMaster SVP-30 User manual

Brand: ARY

Model: VacMaster SVP-30

Category: Vacuum sealers

Type: User manual

This manual is also suitable for

VacMaster SVP-40

PROFESSIONAL CUTLERY

DIVISION

VACMASTER© CUTLERY DIVISION

I N C O R P O R

T E D

P.O. Box 412888 ●

Kansas City, MO 64120 ●

800-821-7849

VACUUM PACKAGING

WITH A VACMASTER

Vacuum packaging provides a cost effective way for food processors and retailers to

extend the shelf life, maintain quality and reduce waste and cost of food product.

For many food items, the elimination of oxygen inside the package is of key importance.

Oxygen which is life to us at normal levels is almost certain death to most food

products. Removal of the O2 results in several benefits:

• Extends shelf life.

• Inhibits bacterial growth in the product.

• Reduces surface mold growth.

• Retains moisture in the product preventing dehydration, weight loss, and freezer

burn.

• Allows for an attractive product package with 360˚ product visibility.

The process involved is relatively simple. Food product is loaded into an air barrier

pouch and then placed into the vacuum chamber. The chamber is then evacuated of air

and the pouch is heat sealed.

From the smallest tabletop to the largest free standing model, all VACMASTER

chamber machines have these operating elements in common. The particular model that

is right for you depends on both the product size and number of pouches to be packaged

on an ongoing basis. This operator’s guide covers three VACMASTER models:

MODEL SVP-20: A medium sized counter top model ideally suited for butcheries,

hotels, restaurants, canteens, hospitals, fish shops, and cheese

shops.

MODEL SVP-30: A specialized counter top chamber design with a full 34” of

length, the SVP-30 is ideal for packaging large sections or whole

fish in commercial fisheries as well as long beef or pork cuts such

as loins, tenderloins, and ribeyes. The multiple seal bar

arrangement provides flexibility uncommon in the compact size

and affordable price range of the SVP-30.

MODEL SVP-40: If your packaging needs include a mix of large and small sizes the

SVP-40 is ideal for you. The SVP-40 is designed for bulk

packaging products such as large cuts of meat and cheese.

However, several smaller packages can also be evacuated and

sealed efficiently in a given cycle making the SVP-40 ideal for

high volume operations.

PRODUCT SPECIFICATIONS

SVP-20 Tabletop SVP-30 Tabletop SVP-40 Free Standing

Chamber Size

17” x 17” x 5” (Flat)

432 x 432 x 127mm

17” x 17” x 7” (Dome)

432 x 432 x 178mm

36” x 11” x 4”

914 x 279 x 102mm

(Flat Lid Only)

21” x 21” x 7”

533 x 533 x 178mm

(Dome Lid is Standard)

Seal Bar

One bar, 16.5” (419mm)

long double wire or

optional bag cut-off

3 bars; 2-10” (254mm) long

and/or 1-32” (813mm) long

double wire or optional bag

cut-off.

2 bars; 20.5” –

(521mm) long double

wire or optional bag

cut-off

Pump Leybold Rotary Oil

1.1 HP, 11 CFM

Leybold Rotary Oil

1.1 HP, 11 CFM

Leybold Rotary Oil

1.3 HP, 17 CFM

Vacuum Level 29.95 In. HG

1 TORR

1.33 MBARS

29.95 In. HG

1 TORR

1.33 MBARS

29.95 In. HG

1 TORR

1.33 MBARS

Mode of

Operation Automatic, Timer

Controlled 0-60 Sec.

Automatic, Timer

Controlled 0-60 Sec.

Automatic, Timer

Controlled 0-60 Sec.

Cycle Time* Approx. 20 sec. Approx. 30 sec. Approx. 20 sec.

Electrical Specs. 110 VAC 50/60 HZ

220 VAC 50/60 HZ

110 VAC 50/60 HZ

220 VAC 50/60 HZ

Filler Plate 4 -¾” (19mm) White 6 -¾” (19mm) White 4 -¾” (19mm) White

Footprint 2.75 Sq. Ft. 3.35 Sq. Ft. 3.35 Sq. Ft.

Weight 165 Lbs. (75 Kg)

180 Lbs. (85 Kg) 250 Lbs. (114 Kg)

SAFETY PRECAUTIONS

Always follow these basic safety precautions when using electrical appliances:

• Read all instructions carefully.

• Do not use on wet surfaces.

• Do not immerse any part of the VACMASTER, the VACMASTER cord or plug

in water or other liquids.

• To disconnect, grip plug and pull from wall outlet. Do not disconnect by pulling

on the cord.

• Do not allow cord to dangle or to touch hot surfaces.

• Do not operate the VACMASTER if cord is damaged in any way.

• Do not place on or near a heat source.

• Use of accessory attachments not recommended or sold by the manufacturer may

be dangerous.

• Do not operate any VACMASTER with the back housing panel removed.

• Do not operate if the chamber lid appears to be damaged or cracked.

• Do not use for other than intended use.

GETTING STARTED WITH VACUUM PACKAGING

If you are part of the food processing or food service industry, there is a good chance

that you already know the advantages that vacuum packaging has to offer for your

business. It has been used with success for many years as a safe and cost effective

method for extending the shelf life and maintaining the quality of a multitude of food

products. If vacuum packaging is new to your home or business, you will soon wonder

how you lived without it!

Whether you’re a beginner or an expert, there are certain basic guidelines that should

always be followed in order to keep foods safe to eat. Neglecting these basic guidelines

can result in food spoilage and in some cases, illnesses.

As in other methods used for food preservation such as freezing, refrigeration, and

canning, once you familiarize yourself with the safety procedures, you will feel at ease

using the Vacmaster and enjoy a higher quality of stored foods.

• Package only fresh foods. Do not package old or rancid foods. An already bad

product does not improve with vacuum packaging.

• Fresh foods (meats, vegetables, cheese, etc.) should be refrigerated (34 degrees F

or below) or frozen after vacuum packaging. Vacuum packaging removes a high

percentage of the air (which is 21% oxygen). This slows the growth of most

living microorganisms which degrade food such as aerobic bacteria and molds.

However, some forms of bacteria such as clostridium botulinum (responsible for

botulism) are anaerobic and grow perfectly well in the absence of oxygen.

Therefore, maintain a clean working area to lower the chance of packaging

bacteria with your foods. You can enjoy short-term refrigerated storage (several

days to several weeks, depending on the product) with vacuum packaged non- or

low acid foods. For longer storage, to avoid botulism, freeze non- or low acid

vacuum packaged foods (meat, poultry, fish, seafood, eggs, mushrooms) and

consume immediately after heating.

• The colder that foods are stored, the longer the shelf life.

• Vacuum packaging bags should only be stored in their original box or container.

Small holes can develop in bags that are mistreated and render them useless. For

vacuum packaging.

• Only use bags that are designed for vacuum packaging.

OPERATION

STOP! Before operating, check to be sure that oil has been added to the vacuum pump.

Make sure you put oil in the correct fill hole on rear of pump. Refer to the

operator’s manual and the diagram. Oil level should register between the

minimum and maximum levels on the pump sight glass visible through the back

or side panel of the machine. Operation of the pump, even for a few seconds,

without oil can cause extensive wear and damage. If oil needs to be added, refer

to the Maintenance section of the Operator’s Guide.

WARNING! For countertop models, SVP-20/30, make sure that the units rest on a sturdy, flat

surface. If you intend to place the unit on a mobile cart, make sure that the cart

is able to support the weight and that the cart is large enough to allow the unit to

rest on its rubber feet as designed. Units should never be placed so that they are

resting off of the edge of a counter or cart.

WARNING! Plug the unit into a properly installed, rated and grounded receptacle. Never

remove the grounding pin.

TURN ON THE

POWER The main power switch is located on the left hand side of the front control

panel. A glowing red (lit) rocker switch indicates that power is on and the unit

is “ready” for operation.

POUCH

SELECTION Good packaging results begin with proper selection of the vacuum pouch.

There are two major items to consider:

1). Pouch Thickness. Pouches are available in a variety of materials and

thicknesses. Generally most consist of an inner layer of heat sealable

thermoplastic such as polyethylene or surlyn. These materials also act as a

moisture barrier to prevent dehydration and freezer burn. The inner layer is

laminated to an outer layer of gas impermeable material such as nylon. A

third layer of material, such as aluminum, often sandwiched between the

first two may be added for specialized purposes such as protection from

light.

Cumulative thickness of the layers should range between 3 and 6 mils

(.003”-.006”). Bags thinner than 3 mils, while initially appearing to hold a

vacuum, are likely to permit some exchange of air, moisture or both directly

through the material over a period of time. Excessively thin bags are also

more readily subject to puncture during handling.

Pouches measuring 3 mils in thickness are in wide use and are sufficient for

most applications. Since they are readily available and relatively

inexpensive they are commonly used for fish, boneless cuts of meat,

cheeses, soups, and sauces.

Thicker pouches, 4 to 6 mils in thickness, are ideal for food items containing

pointed bones (ribs, T-bone steaks), sharp ridges (crab legs), or items

subject to rougher shipping and handling.

Pouches thicker than 6 mils, while sealable on the VACMASTER units, are

generally reserved for specialized applications such as medical equipment

where goods need to be kept sterile and in some instances, sterilized inside

the pouches.

2). Pouch Size. The most economical and efficient pouch is the one that best

matches the product size. To determine the optimal pouch size, use the

following formulas: For block shaped products: pouch width = W + H +

7/8”. Pouch length = L + H + 1-⅝”. For tubular shaped products: pouch

width = 1.5 x D + ⅞”. Pouch length = D + L + 1-⅝”

FILLING THE

POUCH The item should be placed and/or turned so that a minimum of empty space

remains. In some cases for non-rectangular or odd sized products, it may be best to

“wedge” two or more sections together so that they more closely conform to the

rectangular shape of the pouch.

Make it a habit to load the pouch carefully keeping the sealing as clean and dry as

possible. Although the VACMASTER can generally seal through liquids, a clean

dry sealing surface will always result in a seal with the best integrity and

appearance.

PLACE BAG IN

THE

CONTAINER

Remove or replace filler plates as required to accommodate the package thickness.

Filler plates serve two purposes. 1). They function as a platform so that thinner

items can rest flat at about the same height as the sealing bar. 2). They occupy

unneeded volume. This will allow you to set the pump timer to a lower setting

without compromising the ultimate vacuum level. In other words, filling excess

areas in the chamber with plates displaces air and allows the pump to reach its

ultimate vacuum level on a faster, more efficient cycle.

Lay the bag in the chamber so that ½” to ¾” of the open end of the bag is resting

evenly across the seal bar. Check the bag to make sure that the sealing surfaces is

as free of wrinkles as possible.

When packaging multiple pouches in the same cycle, align side by side, but do not

overlap, the seal area.

CHECK

CONTROLS Vacuum Timer (left control knob). The vacuum pump timer can be set so that the

unit runs from 5 to 60 seconds. The more that you turn the knob to the right

(clockwise) the longer the pump will run.

In most cases, the objective is to select the minimum time setting which will allow a

full vacuum to develop (the gauge steadies at 28-30” Hg). This is influenced by

several factors including the two following:

1). Amount of empty space remaining in the chamber. The more space left

unfilled either by product in bags or filler plates, the more air which must be

evacuated and the longer it will take to reach full vacuum.

2). Moisture content of the product. As a general rule, the higher the percentage

of moisture in the product, the higher the setting may need to be adjusted.

NOTE: The gauges on the VACMASTER are built and designed with a ±2%

accuracy and they are calibrated for sea level conditions. Your actual gauge reading

may vary depending on altitude above sea level, as well as the variance from

nominal of your particular gauge. Learn to use the gauge as a relative indicator of

vacuum level only.

Seal Bar Timer (right control knob). The seal bar timer is a 0-3 second timer.

The more the knob is turned to the right, the longer the power (heat) will be put to

the seal bar and the thicker the pouch material that can be sealed.

A timer setting that is too short will result in an insufficient seal and the bag will

leak within a short period of time. A timer setting which is too long will result in a

burn through the bag in the area of the seal.

CLOSE THE LID Hold the lid down firmly for 2 or 3 seconds. You will hear the vacuum pump start,

the pump timer red indicator will light, and the cycle will begin. As vacuum builds

in the chamber, the lid will stay closed on its own.

At this point, the automatic cycle begins. As you watch the gauge, you will see the

needle move up from 0 toward the 28-30” mark. If you look at the pouch in the

chamber, you may notice that the bag actually appears to “puff up” at first. This is

normal and in fact, indicates that the pump is working efficiently.

CLOSE THE

LID (CONT.) If you have set the pump timer correctly, the needle should reach the 28-30 mark and

then “dwell” there, with the pump still running, for 2-3 additional seconds before the

seal bar indicator clicks on.

NOTE: If the pump stops (on gas flush models 20 and 30 only) and the seal bar

indicator comes on before the gauge has steadied, then this indicates that the vacuum

level achieved will be less than optimum. You may want to increase the pump timer

setting to the next level and try again.

On the other hand, if the gauge steadies and the pump continues to run significantly

longer than the 2-3 second dwell, then you can conclude that no higher vacuum level

will be achieved, the machine is just “idling” and that the pump timer can be

decreased slightly for the (faster, more efficient) next cycle.

When the seal bar indicator light comes on the seal bar raises up, pinches the bag shut

and heat seals it. Once sealed, the de-vac valve opens and air reenters the chamber.

Since the inside of the bag is still at vacuum, the atmospheric pressure of the outside

of the bag will collapse it tightly around the product.

The lid will open automatically.

CAUTION! The seal bar will still be hot. DO NOT TOUCH.

REMOVE BAG Inspect the seal area for leaks. Refrigerate, freeze, or store as appropriate.

QUICK

VACUUM

STOP

CONTROL

Standard on all VACMASTER SVP-20/30/40 models is a quick stop control. The

quick stop feature, used in conjunction with the clear see-through chamber lid, is

highly useful for packaging applications using liquids, especially applications

involving warm sauces or gravies. The benefits of vacuum packaging food sauces

while they are still warm and relatively bacteria free can be meaningful. However,

liquids tend to boil at lower and lower temperatures as the vacuum level around them

increases. Warm gravies, for instance, can boil violently during evacuation to the

point of boiling out of the pouch itself.

Depress the red quick stop button to terminate evacuation at the very moment the

boiling begins. The VACMASTER will immediately stop and heat seal the pouch.

CARE AND MAINTENANCE

The VACMASTER has been designed with ease of use and low maintenance in

mind. Follow these few points for years of trouble-free operation:

Cleaning Unplug the VACMASTER.

Use a warm, damp washcloth with dish-washing soap on all components. Clean daily for

best results.

Caution: Do not clean the VACMASTER with abrasive cleansers or solvents. Softer

surfaces such as the lid and base will scratch and discolor.

Maintenance Pump oil will become cloudy with use. Refer to the recommended oil change schedule

listed in the Leybold pump manual included with your VACMASTER.

Periodically inspect the following items:

• Black rubber sealing gasket in the lid ● Seal bar tape and wire

• Silicone seal pad in the lid ● Clear lexan lid

• Check oil level on a weekly basis

If the lid appears stressed or cracked: Replace At Once, Do Not Continue To Use The

VACMASTER Until Part Is Replaced.

TROUBLESHOOTING

Symptom Possible Cause Check To See If:

Power cord loose or damaged.

The wall outlet works?

Plug in ad different appliance to verify.

Power cord is attached securely?

Blown fuse. Check circuit breaker on back of machine.

No Power

Power switch located on left of control panel

may be off. Switch to “ON” position (switch

will glow red).

Lid closed? Pump does not run until the lid is

closed on models 20 and 30.

Seal gasket problem.

Check black seal gasket in the lid. It should

be seated evenly in the groove and there

should not be any cuts or gaps.

Vacuum ports are blocked or

clogged.

The pouch is blocking the two vacuum ports

in the rear of the chamber. Your pouch may

be overfilled or need to be repositioned.

No Vacuum

(pump runs but

lid does not stay

closed)

Cut or disconnected hose.

Broken tee.

Hose or tee was accidentally cut or

disconnected during recent servicing or oil

change.

IF VACUUM POUCH IS TIGHT,

your gauge may have been

damaged or knocked out of

calibration.

Call for replacement gauge. If pouch is tight

you can continue to use unit until you receive

a replacement gauge.

IF VACUUM POUCH IS LOOSE,

vacuum time may be set for too

short of a period.

Turn the vacuum control (left black knob)

Clockwise to the next higher setting. Retry.

Oil may have too much moisture in it or be

too dirty. May need to be changed.

Seal gasket problem. Lid is fully seated and there is no debris in the

sealing area. At least a small amount of

gasket should be visible between the steel

chamber and plastic lid. Replace gasket if

worn or damaged.

Low Vacuum

(lid stays closed,

but vacuum level

on gauge does

not register in

the 28-30 range)

Leak or pump problem. Call for service.

Damaged or broken seal wire. Call for replacement seal bar or wire and tape.

No Seal

Seal bar timer is set for too short of

a period.

Turn the seal bar timer (right control knob)

clockwise to the nest higher setting.

Reposition the bag and retry.

Wrinkles in the bag or debris in the

sealing area

If the sealing surface in the bag is smooth

clean and free of debris. If the bag has been

overfilled, you may not be able to lay the

open end of the bag evenly across the seal bar.

Use the next larger size bag.

Make sure tape over the seal wire is smooth

and wrinkle free.

Damaged or worn silicone seal pad

in the lid.

The silicone pad is firmly seated in its holder

or if it is cut, damaged, or not smooth.

Replace if necessary.

Inadequate seal

(seal appears too

light, spotty, or

inconsistent from

end to end

Tape on seal bar is not even or

smooth. Worn or frayed. Replace if necessary.

PARTS LIST [Diagrams Follow]

CONTROL PANEL

Photo #

SVP-20 SVP-30 SVP-40 Description

1 977621 977505 977505 Faceplate Large VacMasters

2 977243¹ 977243¹ 977243¹ Light, Indicators

3 977559 977559

977559 Screw, Front Control Panel

4 977526² 977526² 977526² Main Switch

5 977737 977737 977737 Potentiometers

6 977245

977245 977245 Gauge, Vacuum

7 977592

977592 977592

Cover, Hole 5/16”

8 977528

977528 977528 Switch, Stop Vac

9 977736

977736 977736 Knob, Black

10 977591

977591 977591

Cover, Hole ⅜”

¹For 220V Models use part #977249 when ordering.

²For 220V Models use part #977527 when ordering.

SEAL PISTON ASSEMBLY

Photo # SVP-20 SVP-30

SVP-40 Description

11 977611 977611

977611 Piston, Seal Cylinder

12 977612 977607

977612 Shaft, Piston

13 977600 977600 977600 U-Cup Seal Shaft

14 977570 977570 977570

E-Clip 5/16”

15 977599

977599 977599 U-Cup Seal Piston

16 977521

977521 977521 Spring, Piston

17 977381

977381 977381

¼” ID Hose Poly-Spring – Qty Per Ft.

18 977610

977610 977610 Cylinder, Seal Cylinder

19 977602 977602 977602

Seal, Square Ring ¾” ID, 1” OD ⅛” Wide

20 977227

977227 977227 Hose Barb

20 977397 977397 977397 Gasket

21 977574

977574 977574

Nut, Plastic ¾”

22 977390

977390 977390 Fitting, Plastic Tee

¼” HB x ¼” HB x ¼” HB

SEAL BAR

Photo # SVP-20 SVP-30 SVP-40 Description

23 977596 977583

977678 Top Bar

24 977598 977598 977598 Silicone Seal Pad – Per Ft.

25A 977675 977675 977675 Tape – Qty Per Ft. Top Layer

26 977593 977593 977593 Wire, Cut-Off – Qty Per Ft.

27 977594 977594 977594 Wire, Seal (Toss Wire) – Qty Per Ft.

28 977605 977605 977605 End, Seal Bar Brass

28A 977671 977671 977671 End, Seal Bars, Brass, Bag Cut-Off

29 977553 977553 977553

Screw, Set 10-32 x ¼”

30 977641 977641 977641

Contact, Brass .016 x ¼” 1 ½” L – Qty Per

Inch

31 977530 977584 977686 Seal Bar

31A 977672 977695 977696 Seal Bar – Bag Cut-Off

32 977558 977558 977558

Screw, Seal Bar Phenolic #4 x ⅜” PPH TSA

33 977595 977595 977595 Plate, BTTM Seal Bar Brass

34 977561 977561 977561 Screw, Seal Bar for Phenolic

ALL 977635 977663 977690 Seal Bar Assembly

ALL 977636 977692 977691 Seal Bar Cut-Off Assembly

PUMP ASSEMBLY

Photo # SVP-20 SVP-30 SVP-40 Description

35 977647 977647 977647 Air-Port

35 977658 977658 977658

Fitting, Air Plastic ⅜” HB - ¼” NPT Straight

36 977648 977648 977648 Inlet Port Seal O-Ring

37 977669 977669 977669

Sheet Metal Screw #6 x ¾” Stainless Slot

Black

38 977590 977590 977590

Hose, Vacuum 3/8” ID

39 977507 977507 977507 Fitting, Plastic Tee

⅜” HB x ⅜” HB x ¼” HB Branch

40 977325 977325 Feet, Rubber

See Cabinet

41 977390 977390 977390 Fitting, Plastic Tee

¼” HB x ¼” HB x ¼” HB

42 977509 977509 977509

Fitting, Plastic Tee ⅜” HB x ⅜” HB x ½” NPT

Branch

43 977381 977381 977381

¼” ID Hose Poly-Spring – Qty Per Ft.

44 977587¹ 977587¹ 977693² Pump 110V

¹For 220V Models SVP-20 and 30, order part #977588.

²For 220V SVP-40 use #977694.

LID AND HINGE

Photo # SVP-20 SVP-30 SVP-40 Description

45 977555 977555 977555

Screws 8-32 x ½”

46 977572 977572 977572 Star Washers #8

47 977614 977659 977681 Rod, Hinge Stainless

48 977560 977619 977619 Hinges 1 Left 1 Right

49 977560 977560 977560

Screws #10-32 x ½” S/S Phil Rd

50 977643 977643 977643

Washer, Lock 5/16” Plated

52 977626 977626 977679 Gas Shocks

53 977263 977263 977263 Gasket – Qty Per Ft.

Not Shown 977625 977606 977682

5pc Set

Filler Plate Set

(3pc Per Set)

Not Shown 977617 977609 977683 Chamber-Vacuum

Not Shown 977697 977697 977697 Tape - 2 Sided Hold Top Bar

CABINET

Photo # SVP-20 SVP-30 SVP-40 Description

Not Shown – – 977337 Casters, Rigid

Not Shown – – 977336 Casters, Swivel Locking

Not Shown 977618 977608 977687 Cabinet & Back Panel

ELECTRICAL BOARD

Photo # SVP-20 SVP-30 SVP-40 Description

54 977534¹ 977534¹ 977534¹ Contactors Pump

55 977627 977627 977627 Elect Mounting Board

56 977348² 977348² 977348² Relays

57 977537³ 977537³ 977537³ Timer .5 Delay

58 977347497734749773474Timer, Seal Bar .05-5 Second

59 977316597731659773165Timer 60 Sec.

60 977531697753169776466Transformer

61 977385797738579773857Mac Valve

62 9776329977632 977632 De-Vac Assembly

63 977586 977586 977586 Cord, Electrical

64 977613 977613 977613 Grommet, Hole, Rubber

65 977341 977341 977341 Switch, Limit, Micro

66 977533 977616 977616 Breaker, Circuit

67 977534897767789776778Contactors (Seal)

Not Shown 977629 977629 977629 Shrinking Plastic – Qty Per Ft.

62A 977581 977582 977680 Lid

62B 977604 977604 977604 Bracket

62C 977615 977615 977615 Solenoid

62D 977603 977603 977603 Suction Cup

62E 977571 977571 977571 Washer Fender

62F 977520 977520 977520 Spring

62G 977562 977562 977562

Screws 8-32 x ¼”

62H 977573 977573 977573

Nut – ¼” NPT Lock Nut

62I 977508 977508 977508

Fitting ¼” Hose Insert

62K 977642 977642 977642

Washer (Standard ½”) Actual 562 ID

For 220V parts use the following part numbers when ordering:

1 #97735; 2 #977525; 3 #977536; 4 #977317; 5 #977315;

6 Rewire for 220V; 7 #977363; 8 #977676; 9 #977656

CONTROL PANEL

SEAL PISTON ASSEMBLY

SEAL BAR

PUMP ASSEMBLY

LID AND HINGE

ELECTRICAL BOARD

HELPFUL HINTS

In most cases, use the minimum size bag that will adequately do the job. Bags that are

too small will not allow for an adequate surface for sealing. Using bags which are

excessively oversized will not provide for a tight, compact vacuum fit.

When vacuum packaging fragile objects turn Vacuum timer control to lower settings.

This will allow you the advantage of air tight packaging without the crushing effect of

the powerful vacuum pump.

When packaging sharp objects (i.e. meat with bones) protect bag from punctures by

using bone guard or wrapping with another bag.

The VAMASTER is shipped complete with three (3) filler boards. One, two, or even all

three filler plates should be used whenever possible. They shorten cycle time and

provide for a tighter bag fit.

LIMITED WARRANTY

ARY, as manufacturer of the VACMASTER, extends to the purchaser of this

equipment a limited 1 year warranty from date of purchase. This warranty covers

defects in material, workmanship, and operation under conditions of normal use and

proper maintenance and includes all components except, however, for excluded items

listed as follows: Teflon tape on the sealing bar; seal wire; silicone seal strip in the

lid; lid gasket.

This warranty is exclusive and is in lieu of all other warranties, whether written, oral

or implied, including the warranty of merchantability and of fitness for any particular

purpose.

ARY’s liability is in all cases limited to the replacement price of its products. ARY

shall not be liable for any other damages, whether consequential, indirect, or

incidental arising from the sale or use of its products.

PROFESSIONAL CUTLERY

DIVISION

I N C O R P O R

T E D

P.O. Box 412888 ●

Kansas City, MO 64120 ●

800-821-7849

ARY VacMaster SVP-30 User manual

Brand: ARY

Model: VacMaster SVP-30

Category: Vacuum sealers

Type: User manual

This manual is also suitable for

VacMaster SVP-40

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ARY VacMaster SVP-30 User manual

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ARY VacMaster SVP-30 User manual

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