Rated voltage: 100-240v

Rated power: 120W

Vacuum pressure (DRY): 40Kpa~65Kpa (low temperature)

Vacuum pressure (Moist): 35Kpa~65Kpa (medium temperature)

Vacuum pressure (Rice): 55Kpa~65Kpa (high temperature)

Maximum sealing width: 300mm

Strip line width: 2~3mm

OPERATION TIPS for PERFECT VACUUM or SEALING EFFECT:

1. To achieve optimal results, operate the vacuum sealer with specially designed vacuum-textured bags or food vacuum sealer bags.

2. Ensure that the vacuum-textured bags containing items are clean and free of wrinkles at the openings.

3. Prior to sealing, flatten the open end of the vacuum sealer bags and securely place them under the card bag clip within the sealed sponge ring. Maintain a space of more than 3 cm between the food and the machine.

4. Press down on both sides of the upper cover. Once you hear a "clicking" sound, it indicates that the buckle has been securely fastened.

5. Choose the appropriate mode based on the type of food or thickness of the bag. For sealing particularly moist foods, it is recommended to remove excess water by wiping or squeezing, as the presence of excess water can impact the vacuum and sealing effects.

6. Allow a resting period of 20 seconds after sealing. A short working interval or excessively high temperature of the heating strip can compromise the vacuum effect.

Note: Prior to usage, carefully read the user manual and follow the correct operational procedures to ensure optimal vacuum and sealing outcomes.