BLT Lofaho IS-100 User manual

Professional-Performance Vacuum System
Use just one time press and sealer goes on automatically
Simple one touch vaccuming release button
Slip proof bag locking system
Changeable the cover
Compact size
Professional-Performance Vacuum System
For the freshness of food
Vacuum Sealer
PRODUCT SPECS
PRODUCT
NAME
MODEL
POWER
SIZE
WEIGHT
VACUUM
Material
VACUUM SEALER
IS-100
230V ~ / 50 Hz / 130W
370mm(long)Ý150 mm(wide)Ý50~80mm(high)
2.3 Kg
(Standard) MAX-500mmHg
(So) MAX-100mmHg
ABS
55-1, Techno 11-Ro, Yuseong-gu, Daejeon, Korea 305-510
Tel. [phone]~3 / Fax. [phone]
www.barexlt.com
IS-100

୔Never touch a sealing strip. (It can cause a serious burn when operating)
୔Never leave the machine or its electrical cord near water as it can lead to an
electric shock.
୔keep it away from children.
୔Never let the cord contact a hot surface or leave it hanging in a table corner.
୔To turn the power off, pull off the plug, not the cord line.G
୔When reheating a vacuum bag using a microwave oven, make a hole or cut off one
end to release pressure build-up.
IMPORTANT
୔For effective result, please refrigerate or freeze food before and aer
vacuum packing.
୔For damped food items, please pre-freeze before vacuum-packing or use a
seal-only function.
୔Before re-using a vacuum bag, clean it in a warm, soapy water and dry it in a clean
environment
(We do not recommend re-using a bag that was used to store meats or fish)
୔Please note that a degree of food freshness in a vacuum bag depends on the
freshness before vacuum-packing. In addition, storing food in a vacuum state
doesn't mean thhat it can preserve food permanently from roing.
୔Because easily fermenting foods and spices like onions, garlics and vegetables
release their natural gases, when vacuum-packed, the bag may become bloated.
୔When vacuum-packing a fish, please remove its innards.
Professional-Performance Vacuum System
Thank you for purchasing our product 'Lofaho', a professional-performance vacuum system!
Your decision to purchase this product will have a permanent impact on food storage and waste.
You can also save time and money! Vacuum packing helps you to store food hygienically and keep
food stay fresh longer by preventing a contact with air and by preventing contamination with many
types of pollutants. Make a full use of Lofaho to save your valuable money from food wastes!
WHAT IS A VACUUM-PACKING?
MERITS OF VACUUM PACKING
MERITS of Vacuum Packing
1) lengthens food's freshness
2) reduces bad odors in your refrigerator
3) preserves food's original tastes
4) keeps easily decomposable items such as meats and fish stay fresh longer.
5) keeps dried food items like coffee, flour, sugar and salt from moisture.
6) prevents bad odors and bacterial growth, caused by food decay.
Warning : For liquid food item such as soup, use a plastic canister or
if you prefer to store it in a bag, please utilize 'seal only' function.
MERITS OF IS100
When vacuum-packing damped food items with our previous machines or other company's,
you would have to pre-freeze it in order to vacuum-pack successfully.
Why do you have to pre-freeze it? For instance, when vacuum packing a damped item like
fish, air would first, be sucked out of the bag, and then, the bag starts shrinking.
Aerward, the shrinking starts squeezing juice out of fish, and this juice interferes with
a sealing process. With IS100, such hassle is gone! That's because IS100 has a special function
that can switch from vacuum to sealing stage whenever you desire. Therefore, when air is
almost extracted out, you can switch to sealing process just before the moisture is sucked out
of the bag. By utilizing this function, you can vacuum pack almost all types of food items.
୔Types of food you can utilize with this function :
1)Damped food items such as fish, meats, vegetables
2)Delicate brile food items such as snacks and breads.
1) Vacuum-packing is a process of removing air inside a bag and sealing it to prevent air
from going back in.
2) It is a sensational and economical way of storing food that blocks air, micro-organisms
and bacteria. It prevents decaying and discoloration of food, keeping it fresh for as much
as 2 to 3 times longer.
3) It blocks scent and moisture from going in and out. Thus, it preservers food's distinct
tastes, scent, color, nutrient and freshness for a long time.
4. It is an environmentally safe way of reducing food wastes such as a food spoil, usually
caused by bacteria and other chemical contaminants.
WARNING
CAUTION
Warning : level of which can lead to a death or a serious injury
Caution : level of which can lead to injury or material damage
This appliance can be used by children aged from 8 years and above and
persons with reduced physical, sensory or mental capabilities or lack of
experience and knowledge if they have been given supervision or instruction
concerning use of the appliance in a safe way and understand the hazards
involved. Children shall not play with the appliance. Cleaning and user
maintenance shall not be made by children without supervision.
Important : rules that you must always follow

Professional-Performance Vacuum System
PART DESCRIPTION HOW TO CLEAN A CHAMBER
DESCRIPTION OF EACH FUNCTION
- Pull the lower chamber upward.
LOWER
CHAMBER
LOWER
CHAMBER
CHAMBER
RELEASE BUTTON
CHAMBER
RELEASE BUTTON
- Push the chamber release buon ON
the right
䮝The 'Lower Chamber' can be separated during cleaning.
AUTO
SEAL
VACUUM
: A buon, used for vacuum-packing all kind of foods except so,
delicate food items that can easily be crushed.
Vacuum and sealing are all done automatically.
: Sealing only buon, used for making a bag out of a roll or for
sealing a liquid food such as soup.
: A buon, used for vacuum-packing so, delicate food items
that can easily be crushed. Vacuum and sealing are all done
automatically.
AUTO SEAL VACUUM
UPPER CHAMBER
FUNCTION
BUTTONS
TOP
COVER
TOP COVER
LOCK
/RELEASE
BUTTON
CANISTER
VACUUMING
HOLE
LOWER
CHAMBER
SEALING
BAND
(HEATING
BAND)
CHAMBER
RELEASE
BUTTON
TOP COVER
LOCK
/RELEASE
BUTTON
VACUUM RELEASE
BUTTON

Professional-Performance Vacuum System
HOW TO USE A VACUUM ROLL
1. CUTTING A ROLL
- Turn on the power.
- Cut a roll to a desired length
- Place an open end of a cut piece on a
yellow line called a sealing band and
close the top cover
- Press a seal buon. Aer about 10
seconds, sealing is complete.
(Green - Orange - Red)
- Aer puing a content in the bag, place
the opend end of a bag in the middle of
a black band called 'gasket'.
- Close and press both ends of a top cover
until you hear a clicking sound
3. PREPARING TO VACUUM 4. TO VACUUM-PACK2. MAKING A BAG
- Depending on the food type, either
press so vacuum or standard vacuum
buon to start vacuum process
(Green - Orange)
- Aer vacuum is completed, sealing
process will start. (Orange - Red - Green)
- When sealing is completed, press a
'unlock' buon, located on boom le
corner, to release vacuum pressure
- Press top cover lock/release buons
simultaneously to open the top cover.
- Refrigerate or freeze immediately for
effective result
8. REFRIGERATE/FREEZE7. BAG REMOVAL5. TO VACUUM PACK 6. SEALING PROCESS

Professional-Performance Vacuum System
HOW TO VACUUM-PACK USING A READY-MADE BAG
HOW TO USE A CANISTER
1. PREPARING TO VACUUM
- Place food in a canister
2. PREPARING TO VACUUM
- Place a small end of a hose into a
canister vacuuming hole
3. VACUUMING PROCESS
- Place a large end of a hose on the
top of a canister lid.
- Press standard vacuum buon
- Vacuuming will automatically stop
when it is complete.
4. TO RELEASE VACUUM
- Push a rubber nipple on the lid
outward until you hear a hissing
sound of air. Hold the nipple for 2,
3 seconds in order to release vacuum.
Please refer to the steps from 3 to 7, shown in the 'introduction (roll)' in order to
vacuum pack a ready-made bag.

Professional-Performance Vacuum System
APPLICATION
TIME TABLE FOR EACH CATEGORY
୔Storage under Refrigeration (between 3~5୅)
୔Source: Food Marketing Institute, Jan. 2003
Data mentioned above can be varied depending on the storage temperature and the food freshness
Food Item
Fresh raw meat
Cooked meat
Fresh fish
Fruit and vegetables
Sausage/Ham
Soup
Cookies with cream
Bread
Rice/Fresh/Pasta/Coffee/Tea
Dry Biscuits
Standard Condition
3 days
5 days
2 days
5 days
7 days
2 days
2 days
2 days
180 days
120 days
Vacuum Packaged
9 days
15 days
5 days
15~21 days
20 days
10 days
8 days
8 days
365 days
365 days
PACKING METHOD FOR CATEGORY
1. A leover food can be vacuum-packed to preserve freshness and extend the shelf life.
2. You can purchase food in bulk and divide them into portions in vacuum bags to
preserve maximum freshness.
3. Germ-free lunch packing for school kids and for picnics
4. Preserve and protect from oxidation and static electricity. Great for vacuum packing
items such medicines, electronic parts, camera equipments, jewelry, stamps, pictures
5. Save spaces in your refrigerator and store food hygienically
6. Can be heated in boiling water and microwave. Heating is done as fast as TV dinner
but healthier.
7. Great for small businesses such as a bakery or a butcher shop that require maximum
hygiene to satisfy health-conscious customers.
Berries
Cheese,hard(opened)
Coffee beans (from can)
Ground coffee (from can)
Cookies (packaged)
Fish (lean)
Meat (beef stew type)
Puoltry (whole chicken)
Ground beef
Nuts
Pasta (uncooked)
Rice (uncooked)
Granulated sugar
Vegetables (home frozen)
FOOD
Refrigerator
Refrigerator
Refrigerator
Pantry
Pantry
Freezer
Freezer
Freezer
Freezer
Freezer
Pantry
Pantry
Pantry
Freezer
STORAGE
10 days
6 to 8 months
2 years
3 years
6 months
2 years
3 years
3 years
1 year
2 years
3 years
2 years
3 years
3 years
ZEROPACK
SYSTEM
STORAGE TIME
1 to 2 days
3 to 4 months
2 weeks
2 years
2 months
6 to 8 months
6 to 9 months
12 months
2 to 3 months
6 to 12 months
2 years
6 months
2 years
10 months
NORMAL
RECOMMENED
STORAGE TIME