PAC FOOD VS820 User manual

User Manual
Chamber Vacuum Sealer
Model: VS820

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Thank you for purchasing the VS820 Vacuum Packaging Unit. With the help of this
vacuum sealer you will now be able to keep food fresher and longer in the
refrigerator, freezer and pantry. The VS820 effectively removes air and extends
freshness up to five times longer than normal preservation methods. Also, the
VS820 can be used to preserve and organise household items like keepsakes, small
toys and easy-to-lose items. You will soon find your VS820 to be so versatile and
convenient, it will never leave your countertop.
The VS820 is a chamber vacuum system, which offers two distinct advantages over
non-chamber, external bag type units. First, a much higher level of vacuum can be
achieved, which means a longer shelf life for foods that you package. Secondly,
liquids and liquid-rich foods can be effectively vacuum packaged. Foods like fresh
meats, fish, soups and stews are no longer a problem to vacuum package.
Marinated vegetables and meats are packaged quickly with ease and no mess.
The VS820 Vacuum Sealer uses commercial technology. Simply place the pouch to
be sealed inside the chamber and close the lid. Push start and the sealing process
begins! First, the air is removed from the entire chamber and the vacuum pouch.
Once the preset vacuum level is achieved, the pouch is sealed. Upon completion of
the sealing cycle, air flows back into the chamber. Wait for the beep, and the process
is complete.
With the VS820, you can easily package a wide variety of sizes and shapes. Prep
and store smaller, individual serving portions as well as bulk items. The maximum
vacuum bag width is 290mm (outer measurement).

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Table of Contents
Vacuum Packaging and Food Safety ......................................3-4
The Vacuum Sealer Features ............................................. 5-6
Safety & Maintenance ........................................................7
Getting Started with Vacuum Packaging……………………………………………..…8
Packaging with Vacuum Pouches……………………………………………………..…9
Operating Instructions ..................................................10-11
Food Storage & Safety Information ...........................................12
Troubleshooting ....................................................13-14

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Vacuum Packaging and Food Safety
Vacuum packaging extends the life of foods by removing most of the air from sealed
containers and prevents fresh air escaping into the sealed containers, thereby
reducing oxidation. Vacuum packaging helps preserve flavour and overall quality. It
also helps inhibit the growth of aerobic microorganisms, which can lead to the
problems noted below under certain conditions:
Mold –Mold cannot grow in a low oxygen environment; therefore vacuum packaging
can virtually eliminate it.
Yeast –Results in fermentation, which can be identified by smell and taste. Yeast
needs water, sugar and a moderate temperature to grow. It can also survive with or
without air. Slowing the growth of yeast requires refrigeration, while freezing stops it
completely.
Bacteria –Results in an unpleasant odour, discolouration and/or soft or slimy
texture. Under the right conditions, clostridium botulinum (the organism that
causes Botulism) can grow without air and cannot be detected by smell or taste.
Although it is extremely rare, it can be very dangerous.
As with any other storage container, it is important to inspect food for spoilage prior
to consuming.
To preserve foods safely, it is important to maintain low temperatures. You can
significantly reduce the growth of microorganisms at temperatures of 4ºC or below.
Freezing at -17ºC does not kill microorganisms, but stops them from growing. For
long-term storage, always freeze perishable foods that have been vacuum
packaged.
It is important to note that vacuum packaging cannot reverse the deterioration of
foods. It can only slow down changes in quality. It is difficult to predict how long foods
will retain their top-quality flavour, appearance or texture because it depends on the

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age and the condition of the food on the day it was vacuumed packaged.
Note: vacuum packaging is not a substitute for refrigeration or freezing. Any
perishable foods that require refrigeration must still be refrigerated or frozen
after vacuum packaging.
Preparation Guidelines
Vegetables need to be blanched before vacuum packaging. This process stops the
enzyme action, which leads to loss of flavour, colour and texture. To blanch
vegetables, place them in boiling water or in the microwave until they are cooked,
but still crisp. Then, immerse the vegetables in cold water to stop the cooking
process. Finally, dry the vegetables on a towel before vacuum packaging.
Cruciferous vegetables (broccoli, sprouts, cabbage, cauliflower, kale, turnips)
naturally emit gases during storage. Therefore, after blanching, they must be stored
in the freezer only.

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The Vacuum Sealer Features
Vacuum lid
Vacuum gauge
Control panel
E D C B A
F G

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A. On/Off Button (On/Off)
After the machine is plugged in, LED display (G) will show Off, press the On/Off
button, LED display (G) will show On. Now the machine is ready to work. After
using the machine, press the On/Off button before unplug the machine. During
the working processes, press the On/Off button to stop any process.
B．Seal Button (Seal)
Press “Seal” button to stop vacuum cycle and instantly seal the bag to prevent
crushing delicate items.
C. Auto Vacuum Button (Start)
After closing the lid, if the machine does not work automatically, press “Start”
button and machine will vacuum and seal automatically.
D. Seal Time Adjusting Button (Seal Time “+” or “-”)
Simply adjust the seal time “up” or “down” by using “+” or “-” buttons.
E. Vacuum Time Adjusting Button (Vac Time “+” or “-”)
Simply adjust the vacuum time “up” or “down” by using “+” or “-” buttons.
F. Vacuum Gauge
Shows the vacuum level inside the vacuum chamber.
G. LED Display
1. Shows the vacuum/seal time.
2. When vacuum and seal is finished, if the vacuum lid is not open, the LED
display will show “CLO”.
Technical Data
Voltage：220-240V 50Hz Power：630W
Pressure：-29.7”Hg / -1006mbar（±5‰） directly in pump
-29.5”Hg/-999mbar (±5‰)in vacuum chamber

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Weight：24.3 KG Max bag width：290mm
Seal wire width：4mm Size：430x360x360mm
Safety
For your safety, follow these precautions when using your VS820:
▪Read User’s Manual guide carefully before using the machine for the first time.
▪Do not use the VS820 on wet or hot surfaces, or near a heat source.
▪Do not immerse machine or power cord in water or any other liquid.
▪Plug VS820 into grounded power sources only, do not use extension
cord.
▪To disconnect, unplug directly from power source. Do not disconnect
by pulling on cord.
▪Do not operate appliance with damaged power cord.
▪Only use the VS820 for its intended use.
▪During the machine working, do not touch the vacuum lid, vacuum chamber and
seal bar to avoid getting bruised, burns or damaging the machine.
▪This appliance is not intended for use by persons (including children) with reduced
physical, sensory or mental capabilities, or lack of experience and knowledge,
unless they have been given supervision or instruction concerning use of the
appliance by a person responsible for their safety.
▪Children should be supervised to ensure that they do not play with the appliance.
▪If the supply cord is damaged, it must be replaced by the manufacturer, its service
agent or similarly qualified persons in order to avoid a hazard.
Maintenance
▪Unplug before cleaning.
▪Regularly clean appliance with damp cloth and mild soap to remove crumbs, dust
and debris.

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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 of vacuum packaging. It has been used with
success for many years as a safe and cost effective method for extending shelf life
and maintaining the quality of food products. If vacuum packaging is new to your
home or business, you will soon wonder how you lived without it!
Whether you are a beginner or expert, there are certain basic guidelines that should
always be followed in order to package foods safe to eat. Neglecting these basic
guidelines can result in food spoilage, and in some cases, illness or death.
Once you familiarise yourself with the VS820 procedures, you will feel at ease using
the Chamber Machine 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, cheeses, etc.) should be refrigerated at 4˚C or
below or frozen after vacuum packaging.
▪Vacuum packaging removes a high percentage of air. 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 in the absence of oxygen.
▪The foods susceptible to botulinum should be refrigerated for a short term and
frozen for long-term storage. Consume immediately after heating.
▪Vegetables such as cauliflower, broccoli and cabbage will emit gasses when
vacuum sealed. To prepare these foods for vacuum packaging, you must blanch
them first.
▪All perishable foods must be refrigerated or frozen to prevent spoilage.
▪Vacuum packaging is not a substitute for canning.

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Packaging with Vacuum Pouches
With the VS820, you can easily package a wide variety of sizes and shapes. You
can also prep and store smaller individual serving portions as well as bulk items.
▪Keeps food fresh 3-5 times longer than conventional storage bags.
▪Several sizes available to meet your packaging needs.
▪Terrific for hundreds of applications in and out of the kitchen.
▪Safe for freezer, refrigerator and microwave use. Pouches can also be boiled.
▪Pouch thickness available in standard 3mil or heavy duty 4mil.
▪Pouches are economically priced, giving you a better value.
▪Vegetables must be blanched before being packaged. Place in boiling water or
microwave until heated through but still crunchy. Vacuum package as normal.

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Operating Instructions
Read all instructions before operating VS820.
1. Select Vacuum Pouch
Select the proper size vacuum pouch. Allow a minimum of 3 to 5cm of extra
headspace at the top of the pouch to ensure quality, air-tight seal.
2. Plug machine into grounded electrical outlet.
The LED on the control panel will read “OFF”.
3. Press “ON/OFF”button
- When the vacuum lid is open, LED display will show “ON”. Put the vacuum bag
with food into the vacuum chamber directly and then close the vacuum lid. The
machine will work automatically.
- When the vacuum lid is close, LED display will show “CLO”. Open the vacuum
lid first, and then put the vacuum bag with food in to the vacuum chamber,
close the vacuum lid. The machine will work automatically.
Notes: When LED display shows “CLO”, the machine is in protection
status. In this status, no matter which button you are pressing,
the machine will not work. Open the vacuum lid then the machine
can return to normal operation.
4. Adjust / Set Timing Controls
- Vacuum Time: press “+” or “-“buttons which are at the left side of LED
display to increase/decrease vacuum time. For the initial test, set the
vacuum time to 30 seconds. Adjust vacuum time accordingly to achieve the
vacuum required. Depending on the pouch size and the amount of product in
the package, the vacuum time can vary from 5-60 seconds.
- Sealing Time: press “+” or “-“buttons which are at the right side of LED
display to increase/decrease seal time. For the initial test, set seal time to 5
seconds. Adjust the time accordingly to achieve a perfect seal, the seal time
can vary from 3-9 digit.

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Note: All time adjustments must be made with machine power “ON”.
5. Fill pouch and place in chamber
a. Keep pouches that contain liquids or wet product below the height of the seal
bar.
b. Lay the pouch flat in the chamber with the opening of the pouch across the
seal bar.
c. Open the clamp in front of the seal bar, clamp the underside of the vacuum
bag mouth, and then lock the clamp.
NOTE: The entire pouch, including the opening must remain inside the
chamber.
6. The Process (Vacuum and Seal)
a. Close the vacuum lid, the machine will vacuum and seal automatically.
b. When the vacuum lid is closed, the machine will enter vacuum process
automatically, the number on LED display will count down from preset value
(Vacuum time) to 0.
c. When the vacuum is finished, the machine will seal automatically. The
number on LED display will count down from preset value (Seal time) to 0.
d. Air is let back into chamber. You will notice the bag tighten around the
product in the vacuum pouch.
f. When the machine BEEPS the cycle is complete.
7. Pouch Inspection
Vacuum –check the quality of the vacuum by looking at the tightness of the
pouch and the product. If you notice air pockets increase the vacuum
time by 5 seconds, test again. The vacuum time could take up to 60
seconds depending on the pouch size and the volume of the product
being packaged.
Seal –Inspect the pouch seal.
Note: A positive seal will look “clear” upon inspection. If the seal is
“spotty or incomplete” increase the sealing time by 1 digit. If the seal
is “white or milky” decrease the seal time by 1 digit.

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Food Storage and Safety Information
The VS820 will revolutionise the way you buy and store food. Because vacuum
packaging works to eliminate freezer burn and slow food spoilage, you are now able
to take advantage of buying food in bulk without the threat of food waste.
Vacuum packaging with the VS820 removes up to 90% of the air from the package.
This will help keep food fresher up to 5 times longer than under normal
circumstances. Dry foods like pasta, cereals and flour will stay fresh from start to
finish. Plus vacuum packaging prevents weevils and other insects from infesting dry
goods. Package only the freshest foods possible.
However, please keep in mind that not all foods benefit from vacuum packaging.
Never vacuum package garlic or fungi like mushrooms. A dangerous chemical
reaction takes place when air is removed, causing these foods to be dangerous if
ingested. Vegetables should be blanched before packaging to kill any enzymes that
may cause deterioration of out-gassing when vacuumed.
Foods
Vacuum Freezer
Storage
Vacuum Fridge
Storage
Typical Storage
Fresh Beef & Veal
1-3 years
1 month
1-2 weeks
Ground Meat
1 year
1 month
1-2 weeks
Fresh Pork
2-3 years
2-4 weeks
1 week
Fresh Fish
2 years
2 weeks
3-4 days
Fresh Poultry
2-3 years
2-4 weeks
1 week
Smoked Meats
3 years
6-12 weeks
2-4 weeks
Fresh Produce,
Blanched
2-3 years
2-4 weeks
1-2 weeks
Fresh Fruits
2-3 years
2 weeks
3-4 days
Hard Cheeses
6 months
6-12 weeks
2-4 days
Sliced Deli Meats
not recommended
6-12 weeks
1-2 weeks
Fresh Pasta
6 months
2-3 weeks
1 week

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Troubleshooting
Under the proper circumstances, your VS820 will give you top-notch vacuum
performance. In some instances, problems may arise. Please consult the
troubleshooting menu before calling customer support.
VS820 will not turn on
▪Ensure that the machine is properly plugged into a grounded outlet.
▪Check the power cord for tears and frays. Do not use machine if power cord is
damaged.
▪Make sure the ON/OFF button was properly pressed. LED screen will be
illuminated when on.
VS820 does not pull a complete vacuum with pouch
▪Vacuum/seal time may not be set high enough. Set vacuum and seal times
higher and vacuum again.
▪To vacuum and seal properly, the opening of pouch must be within the vacuum
chamber.
▪If packaging from a roll pouch, make sure first seal is complete and there are no
gaps in either seal.
▪VS820 and vacuum pouch need to be clean, dry and free of debris for the
vacuum process to be successful. Wipe surface of seal bar and inside of pouch
and try again.
Vacuum pouch loses vacuum after being sealed
▪Sharp items can puncture small holes in pouches. To prevent this, cover sharp
edges with paper towel and vacuum in a new pouch.
▪Some fruits and vegetables can release gases (out-gassing) if not properly
blanched or frozen before packaging. Open pouch. If you think food spoilage has
begun, discard food. If food spoilage has not yet begun, consume immediately. If
in doubt, discard food.
VS820 is not sealing pouch properly
▪Seal time may not be long enough. Increase seal time and try again.
▪Pouches will not seal if any moisture, food particles or debris are present in the

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seal area. Wipe the inside of the pouch clean and try again.
▪Pouch must be properly placed along the seal bar. Make sure the entire pouch is
over the seal bar and there are no wrinkles in pouch material.
Thank you for purchasing the Chamber Vacuum Sealer VS820.
Happy vacuuming!
Error
code
Cause
Remedy
E01
The micro switch is
not closed when the
machine enters the
heat seal mode
1. Check if the lid closed;
2. Check if the micro switch device in
normal (GAS1 connecting wire, micro
switch, 10P data cable, PCB etc.)