ARY VacMaster SVP-30 User manual

Brand
ARY
Model
VacMaster SVP-30
Category
Vacuum sealers
Type
User manual

This manual is also suitable for

PROFESSIONAL CUTLERY
DIVISION
VACMASTER© CUTLERY DIVISION
I N C O R P O R
A
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.
2
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
3
or
220 VAC 50/60 HZ
110 VAC 50/60 HZ
or
220 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.
4
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”
5
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.
6
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.
7
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.
8
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
9
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
ZC
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
10
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.
11
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
12
SEAL PISTON ASSEMBLY
13
SEAL BAR
14
PUMP ASSEMBLY
15
LID AND HINGE
16
ELECTRICAL BOARD
17
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
VACMASTER© CUTLERY DIVISION
I N C O R P O R
A
T E D
P.O. Box 412888 ●
Kansas City, MO 64120 ●
800-821-7849
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ARY VacMaster SVP-30 User manual

Brand
ARY
Model
VacMaster SVP-30
Category
Vacuum sealers
Type
User manual
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