VacPak-It 186VMC10V User manual

#186VMC10V
10" Seal Bar
120V • 400W 08/2020

2.
Food Storage and Safety Information ............3
Control Panel .................................4
Features .....................................5
Safety .......................................6
Maintenance Guide ............................6
Setup ........................................ 7
Operating Instructions ....................... 8-9
Installation ...................................9
Troubleshooting.............................. 10
Model Specifications...........................11
Warranty .................................... 12

3.
Vacuum packaging with any model in the VACPAK-IT line will yield unbelievable results.
These machines remove up to 95% of the air from the package. This will help keep food
fresher up to 5 times longer than under normal storage methods. You can store dry
foods like pasta, cereal and flour, fresh meats like pork, chicken and beef, vegetables
like carrots, potatoes and squash, or even frozen liquids like soups and drink mixes. The
possibilities are endless.
Once packaged, there are a variety of unique methods to cook your stored food. You
can cook the food traditionally or sous vide it for a tender and lush flavor.
Vegetables should always be blanched – cook until crispy and then submerge in cold
water to stop the cooking process – to kill any enzymes that may cause out-gassing
when vacuumed.
IMPORTANT
NEVER vacuum pack garlic, fungi (like mushrooms),
or soft cheese (like Brie, Camembert, and Ricotta).
A dangerous chemical reaction takes place when air is removed,
causing them to be extremely dangerous if ingested.
FOOD TYPICAL
STORAGE
VACUUM
FRIDGE
STORAGE
VACUUM
FREEZER
STORAGE
Fresh Beef & Veal 1-2 Weeks 1 Month 1-3 Years
Ground Meat 1-2 Weeks 1 Month 1 Year
Fresh Pork 1 Week 2-4 Weeks 2-3 Years
Fresh Fish 3-4 Days 2 Weeks 2 Years
Fresh Poultry 1 Week 2-4 Weeks 2-3 Years
Smoked Meats 2-4 Weeks 6-12 Weeks 3 Years
Fresh Produce
(Blanched) 1-2 Weeks 2-4 Weeks 2-3 Years
Fresh Fruits 3-4 Days 2 Weeks 2-3 Years
Hard Cheeses 2-4 Days 6-12 Weeks 6 Months
Sliced Deli Meats 1-2 Weeks 6-12 Weeks Not Recommended
Fresh Pasta 1 Week 2-3 Weeks 6 Months

1. LED Display - Displays current cycle time in seconds.
2. Working Mode Indicator - Illuminates when working.
3. Set Button - Press to set the vacuum or sealing time, then use the
plus/minus buttons to make adjustments.
4. Adjustable Button - Adjusts seal time, marinate time, or vacuum
degree.
5. Vacuum Level - Press button to select vacuum degree. When
Adjustable Button is selected, the vacuum degree can be set
independently with the plus/minus keys.
6. Stop Button - Press to stop the vacuum cycle and seal the
bag immediately.
7. Seal Button - Press to seal the bag under vacuuming immediately.
This is to prevent fragile items from crushing.
8. Vacuum Level Indicator - Illuminates when working.
9. Start Button - Automatically begins to vacuum and seal.
10. Power Button- Turns machine on. After pressing this button, the LED
1 2 3 4
67910 8
5
4.

FEATURES
Main Body
Handle
Control Panel
Vacuum Lid
Movable HookFixed Hook
Heat
Bar
Vacuum Chamber Liquid Holder Gasket
Lock
Seal
Foam
5.

• Read Owner’s Manual carefully before using the machine for the first time.
• Do not use the Vacuum Sealer on wet or hot surfaces, or near a heat source
• Do not immerse machine or power cord in water or any other liquid.
• Plug Vacuum Sealer 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 Vacuum Sealer 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.
• Cleaning and maintenance of the machine should not be done with children in the
absence of adult care.
• When the power cord is damaged, it must be replaced by a manufacturer, or its agent, or
Qualified professional maintenance personnel, in order to avoid any accidental injury.
SAFETY
• After each day’s use or when the machine is dirty, remove the seal bar and wipe
down the chamber, lid and exterior with a damp cloth and mild soap to remove food
particles and other debris.
• The seal bar should be wiped clean with a damp cloth only.
• Never use an acetone, acetone-based or abrasive cleaner on the lid or other plastic
parts. Parts can become discolored, scratched, or even appear burned if these
materials are used.
• The stainless steel housing should be cleaned and cared for by using a traditional
stainless steel cleaning material.
• Inspect the power cord for tears, frays, or other damage. Do not use machine if the
power cord is damaged.
Routine Cleaning
6.

7.
CAUTION:
DO NOT IMMERSE IN WATER
To provide continued protection against risk
of electric shock, connect to properly
grounded outlets only.
ATTENTION:
NE PAS IMMERGER.
Pour assurer une protection continue contre
les risques de choc électrique, branchez à une
prise correctement mise à la terre.
Initial Setup
Packaging Guidelines
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 eective 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.
Note: The machine is designed with a hanging bag mechanism, the bag can only be hung
on the hook, therefore, it is necessary to purchase the specialized bag with the hook holes.
• 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 34˚F 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.
• Keeps food fresh 3-5 times longer than conventional storage bags.
• Several sizes available to meet your packaging needs.
• Well suited to use with many other household appliances
• Can be refrigerated, frozen or safe in the use of microwave ovens can be boiled, fully
applicable with the current popular cooking style Sous-Vide.
• Pouch thickness available in standard 3mil or heavy duty 4mil.

IMPORTANT
NEVER vacuum pack garlic, fungi (like mushrooms),
or soft cheese (like Brie, Camembert, and Ricotta).
A dangerous chemical reaction takes place when air is removed,
causing them to be extremely dangerous if ingested.
1. Vacuum bag placement: Select the appropriate size of the vacuum bag (vacuum bag need
to be with hang holes) to hold food, and then have the bag left side of the hanging hole
hanging into the fixed hook, and then the right hanging hole linked to the adjustable hook,
move the hanging hook and keep the bag open end straight.
When placing the vacuum bag, make sure the bag is completely placed in the vacuum
chamber.
The liquid tank in the vacuum chamber is designed to prevent the bag from rupturing and
prevent the liquid from flowing out.
2. After the machine is connected to a grounded outlet, the LED display shows "OFF"
3. Press the "Power" button to keep the machine in a working status.
4. Set the time: Press "Set" button to select the seal time or the marinate time (the
corresponding indicator light will turn bright). After selecting the working mode, set the time
with the "+" "-" key
5. Set the vacuum degree:
Press the "Vacuum Level" button to select the vacuum degree: Max(29.0 inHg); High(28.5
inHg); Medium(27.5 inHg); Low(26.0 inHg); Minimum(23.5 inHg); Adjustable (When you
select Adjustable, you can use the "+" "-" key to set the required vacuum degree).
6. Vacuum - SEAL MODE:
A. When this mode is set (the Seal Time indicator light is on), press the Start button, machine
will automatically enters the vacuum process, the LED display value rises from 0 to the pre-
set vacuum degree.
B. When the vacuum process goes to the end, the machine will automatically enter the seal
mode, the number on the LED display will be gradually reduced to zero from the preset seal
time value.
C. The air goes back to the vacuum chamber, you will find the vacuum bag tightly wrapped
around the product
D. When the machine beeps, the entire work process ends.
Note: DO NOT use the machine with the lid lock engaged. Always release the lid lock
before use. The lid lock feature is only to be used when the machine is in storage,
never while in use.
8.

Note: Please keep the vacuum machine vertical.
1. According to the positioning drawings to fix the installation hole.
2. Drill in the wall.
3. Install the expansion screw.
4. Install the fixing screw (Do not completely fit fixed screw into the expansion screw,
leave 2-3mm empty space between hexagonal end and the wall
5. Install the machine in the fixed screw to complete the installation.
Vacuum - MARINATE MODE:
Press marinate button, (Marinate Time light on), press Start Key, machine will
automatically enter the vacuum marinate cycle (every 9 minutes a cycle, could be set
up to 11 cycles) until the end; During the vacuuming process, the value on the LED
rises from 0 to the default vacuum value. During marinate process, the value on the
LED is gradually decreased from the default vacuum value.
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 second. If the seal is “white or milky”
decrease the seal time by 1 second. *If the vacuum bag is not placed straightly
enough by the removable hook, it may lead to poor vacuum or poor sealing.
product installation
9.

ISSUE REMEDY
Unit won't turn on
• Ensure the machine is properly plugged into a grounded outlet.
• Check the power cord for tears, frays, or other damage.
Do not use machine if the power cord is damaged.
• Make sure the power switch is turned on.
The LED screen will be illuminated when on.
Not achieving a
complete vacuum
• Vacuum time may not be set high enough. Set the vacuum time
higher in small increments and try again until the desired vacuum
is achieved.
• The edge of the bag must be across the seal bar, and not extend
past the chamber, ensure there are no wrinkles in the bag and that
the bag is inside the chamber.
• Make sure the seal is complete and that the seal is clear. If the seal
is spotty, incomplete, wrinkled, milky, or white colored, they are
inadequate. Cut seal portion and restart the vacuum process.
• Ensure both the sealer and bag are clean, dry and free of debris
for the vacuum process to be successful. Wipe the surface of the
seal bar and inside of the bag and try again.
Bag loses vacuum
after being sealed
• Check for sharp items such as bones, stems, cloves and others
that can puncture the bags, cover them with a folded paper towel
and vacuum in a new pouch.
• Some fruits and vegetables can release gases if not properly
prepared before storing. Make sure to blanch or freeze food
before packaging. If in doubt about the quality of the food, discard
immediately.
Pouch not sealed
properly
• The sealing time may not be long enough for an adequate seal.
Increase the seal time in small increments of 0.1 seconds and try
again.
• Ensure both the sealer and bag are clean, dry and free of debris
for the vacuum process to be successful. Wipe the surface of the
seal bar and inside of the bag and try again.
• The edge of the bag must be across the seal bar, and not extend
past the chamber, ensure there are no wrinkles in the bag and that
the bag is inside the chamber.
Buttons not working
• In rare cases, the buttons and/or programs may not work properly.
If this occurs, unplug the machine and plug it back in to reset the
programming.
10.

Model VMC10V
Machine Size 13⁄"W X 10"D X 16⁄"H
Chamber
Dimensions 10"W X 12"D X 1"H
Material Stainless Steel Body & Transparent Lid
Seal Bar 10"
Voltage 120V
Wattage 400W
Plug Type NEMA 5-15P
Pump Type Dry
Pump Power 1/5 HP
Pump Life 200,000+ Cycles
Vacuum Time 20-40 Seconds
Seal Time 0-6 Seconds
Features
• Digital Vacuum Pressure Display
• Traditional Analog Pressure Gauge
• Removable Seal Bar
• Adjustable Vacuum And Seal Time
Certifications ETL
11.

EQUIPMENT LIMITED WARRANTY
To Make a Warranty Claim:
For Warranty Inquiries contact the location where you purchased the product:
• WebstaurantStore.com: Contact [e-mail]. Please have your order number ready.
• The Restaurant Store: If you purchased this unit from your local store, please contact your store directly.
• TheRestaurantStore.com: Online purchases, call 717-392-7261. Please have your order number ready.
Failure to contact the designated location prior to obtaining equipment service may void your warranty
VacPak-It makes no other warranties, express or implied, statutory or otherwise, and HEREBY DISCLAIMS ALL
IMPLIED WARRANTIES, INCLUDING THE IMPLIED WARRANTIES OF MERCHANTABILITY AND OF FITNESS FOR A
PARTICULAR PURPOSE.
This Limited Warranty does not cover:
• Equipment sold or used outside the Continental United States
• Use of unfiltered water (if applicable)
• VacPak-It has the sole discretion on wearable parts not covered under warranty
• Equipment not purchased directly from an authorized dealer
• Equipment used for residential or other non-commercial purposes
• Equipment that has been altered, modified, or repaired by anyone other than an authorized service agency
• Equipment where the serial number plate has been removed or altered.
• Damage or failure due to improper installation, improper utility connection or supply, and issues resulting from
improper ventilation or airflow.
• Defects and damage due to improper maintenance, wear and tear, misuse, abuse, vandalism, or Act of God.
Any action for breach of this warranty must be commenced within 1 year of the date on which the breach occurred.
No modification of this warranty, or waiver of its terms, shall be eective unless approved in a writing signed by the
parties. The laws of the Commonwealth of Pennsylvania shall govern this warranty and the parties’ rights and duties
under it. VacPak-It shall not under any circumstances be liable for incidental or consequential damages of any kind,
including but not limited to loss of profits.
VacPak-It warrants its equipment to be free from defects in material and workmanship for a period of 1 year. This is the sole
and exclusive warranty made by VacPak-It covering your VacPak-It brand equipment. A claim under this warranty must be
made within 1 year from the date of purchase of the equipment. Only the equipment’s original purchaser may make a claim
under this warranty. VacPak-It reserves the right to approve or deny the repair or replacement of any part or repair request.
The warranty is not transferable. VacPak-It Equipment installed in/on a food truck or trailer will be limited to a period of 30
days from the original date of purchase.
12.