Valley Sportsman 1A-DS116 User manual

Instruction Manual
Auto Vacuum Sealer
Model: 1A-DS116
HOUSEHOLD USE ONLY
Toll Free: 1-888-380-795

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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 flavor 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 odor, discoloration 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.

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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
flavor, appearance or texture because it depends on the 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 flavor, color
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
Indicator Light
“Vac&Seal” “Extended Seal time”
“Pulse” “Cancel”
“Seal” Accessory Port
Machine lid
Seal foam
Upper seal gasket
Down seal gasket
Chamber room
Seal wire
Lock
Technical Data
Voltage: 110-120V~ 60HZ Power : 110W Pump : single
Pump Pressure：-23”Hg/-778mbar(±5%)
Max bag width : 310mm Seal wire width : 2mm
Weight : 1.7 Kg Size : 400x165x95mm(LxWxH)

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Safety
For your safety, follow these precautions when using your Vacuum
Sealer:
▪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.
▪Only use Vacuum bags, accessories and attachments.
Maintenance
▪Unplug before cleaning.
▪Regularly clean appliance with damp cloth and mild soap to
remove crumbs, dust, debris.

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Operating Instructions
Preparations
▪Read all manuals and instructions before starting.
▪Plug in machine.
▪When the machine is on, indicator light will turn on.
▪The Vacuum Sealer is now ready for use.
How To Make Bag From Roll
1. Choose roll with suitable width.
2. Put the open end of the roll across the seal wire (please make sure the open
end is across the seal wire); close the lid.
3. Press the two ends of the machine lid with some strength, the lid is locked
when a sound “da” come out.
4. Press “Seal” button, machine begins to seal with the “Seal” light will be on.
After sealing, the machine will keep vacuuming for 3 second to make more
perfect vacuum result. After it, the lock of the machine will released
automatically.
** If the machine is working in a cold day or vacuuming the wet items, it
is better to press the “Extended Seal time” button before sealing
process so that the vacuum effect will be more perfect.
5. Sealing cycle is complete.
6. Remove bag and inspect seal.
(Note: A positive seal will look clear upon inspection. If the seal is spotty,
incomplete, wrinkled, white or milky, remove sealed portion and run
vacuum and seal process again.)

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How To Vacuum And Seal With Bags
1.Choose suitable vacuum bag, place item in bag.
2. Allow at least 4.5cm space after item is put in bag, to ensure better vacuum.
3. Put the open end of bag across the chamber seal gasket. Please make sure
that the open end is within the vacuum chamber.
4. Close the lid.
5. Press the two ends of the machine lid with some strength, the lid is locked
when a sound “da” come out.
6. Press “Vacuum & Seal” button. The “Vacuum” light will be on.
**When using the “Vac & Seal” automatical mode to vacuum the fragile
item, it’s easy to break. At this time, please choose “Pulse” manual
mode. When using this mode, press the “Pulse” button so that the
machine will vacuum. It will stop when you loose your hand and it can
repeat for a few times and reach the proper pressure.
7. Vacuum level sensor knows when it achieves proper vacuum level and will
automatically go into seal mode.
**Under “Pulse” manual mode, the machine will enter into “seal” mode
when pressing the “Seal” button manually.
8. When in the “Seal” mode, the “Seal” light will be on and the machine
begins to seal. The pump stops working, no noise.
9. When sealing is complete. Lid will raise slightly.
10. Remove bag and inspect bag and seal.
(Note: A positive seal will look clear upon inspection. If the seal is
spotty, incomplete, wrinkled, white or milky, remove sealed portion and
run vacuum and seal process again.)
11. Store bag properly. All perishable foods will need to be refrigerated or
frozen to prevent spoilage.
12. Press“Cancel” button to stop the machine’s all working processes. If
instant seal is needed, simply press “Seal” button.

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Bag Guidelines
▪Package the freshest foods possible. The Vacuum Sealer allows you to
maintain the food’s freshness up to five times longer than under normal
stored conditions.
▪Delicate foods, moist foods and foods that need to hold their shape
require pre-freezing. Foods like meat, berries and bread can be frozen
for up to 24 hours without harm of freezer burn. Once food is hard, it is
ready to be vacuum packaged.
▪If packaging fresh meats without pre-freezing, place a folded paper towel
in between the meat and the top of the bag. This will help absorb
moisture.
▪To vacuum liquids like soups, stews and casseroles, pre-freeze in a dish or
ice cube tray. Once frozen, vacuum package, label and stack in your
freezer.
▪For objects with sharp points or edges (bones, pasta, rice) pad the edges
with paper towels to prevent the bag from puncturing.
▪Vacuum bags are reusable, boilable and microwavable. We do not
recommend reusing bags that have been boiled or micro-waved. Do not
reuse bags that have been used to store fresh fish or greasy foods.
▪Vegetables must be blanched before being packaged. Place in boiling
water or microwave until heated through but still crunchy. Vacuum
package as normal.
** Never vacuum package mushrooms or garlic.**

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How To Use With Canister
This vacuum sealer is also used for canisters. The knob on the top of the lid
controls vacuuming, closes and locks vents inside lid after vacuuming, and
opens the vents to allow air back in the canister and releases the lid to access
the contents.
1. Place the items into the canister. Make sure the canister lid is dry and the
lid gasket is without any powder or food debris. Also please allow some
space after the items are put into the canister. And then close the lid.
2. Turn the knob to “Vacuum” position.
3. Connect the hose to the Accessory port on the machine and the port on the
canister lid.
4. Press the two ends of the machine lid with some strength, the lid is locked
when a sound “da” come out.
5. Press “Vacuum & Seal” button, slightly press the canister lid for 3-5s. The
machine starts vacuum process.
** Press “Cancel” button to stop the machine’s all working processes.
6. After the vacuum cycle, the machine will stop automatically. Remove the
hose from the canister and turn the knob to “Lock” position. Store canister
in refrigerator.
7. To open vacuum canister, twist knob to “Open” position. With proper care,
the canisters may be reused many times.

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Canister Guidelines
▪Use only canisters designed for vacuum packaging. Other containers can
implode under the vacuum pressure of the Vacuum Sealer.
▪Cool liquids in refrigerator before vacuum packaging. Hot foods should be
cooled before vacuum packaging.
▪Do not freeze vacuum canister. Suggested lowest temperature is -18℃. Too
low (lower than -18℃) or too high (higher than 100℃) temperature will make
the canister materials endure lower pressure or melt.
▪Hand wash canister lid. Do not put in dishwasher and micro-oven. The
canister body itself is dishwasher safe and micro-oven safe. Suggested highest
temperature is 100℃.
▪If liquids are caught in the accessory hose, run warm water through hose. Be
sure hose is not attached to accessory port.
▪Powdered or granulated foods should be covered with a paper towel before
vacuuming to prevent food from traveling into the vacuum mechanism.
▪Vacuum packaging is not a substitute for canning. Perishable foods still need
to be refrigerated or frozen.