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.

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How To Use With Vacuum Bottle Stoppers
This vacuum sealer can vacuum bottle with bottle stoppers. If you cannot
finish a bottle of wine at one time, or you need to preserve a bottle of
non-carbonic acid drink, edible oil, a bottle of juice or any liquid else that is
stored in a bottle, you can use the YJS130 to vacuum the bottle with a bottle
stopper.
1. Plug the vacuum bottle stopper to the bottle. Please allow at least 2.5cm
distance between the bottom of the stopper and the surface of the liquid.
2. Connect the hose to the accessory port of the machine and the other end
to the port of the bottle stopper.
3. Press the two ends of the machine lid with some strength, the lid is locked
when a sound “da” come out.
4. Press “Vacuum & Seal” button, the machine starts to vacuum.
** Press “Cancel” button to stop the machine’s all working processes.
5. After the vacuum cycle is complete, the machine will stop automatically.
Remove the hose from the stopper.
6. Put the bottle vertically in a plane surface. Make sure the liquid does not
touch the stopper.
7. Simply remove the stopper if you want to open the bottle.

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Food Storage and Safety Information
The Vacuum Sealer will revolutionize 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 Vacuum Sealer 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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Vacuum Packaging Tips
Vacuum packaging greatly extends the shelf life of foods, but your
Vacuum Sealer can also be used in many other areas of the house
besides the kitchen.
Vacuum packaging is great for camping and outdoor activities!
▪For a quick & reusable ice pack, fill a vacuum bag about half full
with water and a few tablespoons of rubbing alcohol. Seal the bag -
don’t vacuum it - and place in the freezer. The alcohol keeps the
water from freezing completely, resulting in a flexible ice pack to
wrap around sore joints and minor injuries.
▪Vacuum package pre-made meals in advance for camping outings
for quick and easy dinners in the great outdoors.
▪Vacuum package meats and other items for scent-free storage.
▪Create your own dry packs by vacuum packaging essentials like
matches, dry socks and a map for emergencies.
Around The House
▪Organize ‘junk’ drawers and keep easy to lose items like nails and
screws safe by vacuum packaging them in a vacuum bag. That way,
items are clearly visible and organized within the bag.
▪Don’t worry about polishing silver ever again! Simply vacuum
package rarely
used silverware in vacuum bags to prevent the oxidation that causes
tarnishing.
** Hint: place a folder paper towel in between sharp edges of the
silverware and the vacuum bag to prevent puncturing.

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Trouble Shooting
Under the proper circumstances, your Vacuum Sealer will give you
many top-notch vacuum performances. In some instances, problems
may arise. Please consult the trouble shooting menu before calling
customer support.
Note:
In order to maintain a longer lifetime, we strongly recommend to
stop at least 20 seconds between each seal.
The Vacuum Sealer won’t 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.
The Vacuum Sealer doesn’t pull a complete vacuum with bags
▪To vacuum and seal properly, edge of bag must be across the seal
bar. Make sure bag is inside the chamber seal gasket and that there
are no wrinkles in the bag along the seal bar.
▪If packaging from a roll bag, make sure first seal is complete and
that there are no gaps in either seal.
▪The Vacuum Sealer and vacuum bag need to be clean, dry and free
of debris for the vacuum process to be successful. Wipe surface of
seal bar and inside of bag and try again.

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Vacuum bag loses vacuum after being sealed
▪Sharp items can puncture small holes in bags. To prevent this,
cover sharp edges with paper towel and vacuum in a new bag.
▪Some fruits and vegetables can release gases (out-gassing) if not
properly blanched or frozen before packaging. Open bag. If
you think food spoilage has begun, discard food. If food
spoilage has not yet begun, consume immediately. If in doubt,
discard food.
The Vacuum Sealer is not vacuuming canisters properly
▪The accessory hose may not be properly attached. Ensure the hose
is completely inserted into the lid of the canister and the accessory
port and try again.
▪Make sure the canister lid is turned to the “Vacuum” setting.
▪Leave adequate head space at the top of the canister.
▪Make sure there isn’t any damage to the canister and lid.
Sometimes hairline cracks can develop in canisters. When this
happens the canister is no longer air tight and should be discarded.
▪Twist knob on lid of canister to make sure it is attached securely.
In seldom cases some of the programs may be error and lead to
that the machine cannot work well
▪Cut the electricity then re-connect it.
Thank you for purchasing the Vacuum Sealer 1A-DS116.
Happy Vacuuming!

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Manuel d’Instructions
Machine Sous Vide Automatique
Modèle:1A-DS116
A USAGE DOMESTIQUE UNIQUEMENT
Télephone Gratuit: 1-888-380-7953

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Emballage Sous Vide et SécuritéAlimentaire
L'emballage sous vide prolonge la durée de vie des aliments en é
liminant la majeure partie de l'air des contenants scellés et empêche
l'air frais de s'échapper dans les contenants scellés, réduisant ainsi
l'oxydation. L'emballage sous vide aide àpréserver la saveur et la
qualitégénérale. Il aide également àinhiber la croissance des
microorganismes aérobies, ce qui peut entraîner les problèmes
mentionnés ci-dessous dans certaines conditions:
Moisissure - La moisissure ne peut pas se développer dans un
environnement pauvre en oxygène; par conséquent, l'emballage
sous vide peut pratiquement l'éliminer.
Levure - Il en résulte une fermentation identifiable àl'odeur et au
goût. La levure a besoin d’eau, de sucre et d’une température modér
ée pour se développer. Il peut aussi survivre avec ou sans air.
Ralentir la croissance de la levure nécessite une réfrigération, tandis
que la congélation l'arrête complètement.
Bactérie - Il en résulte une odeur désagréable, une décoloration et /
ou une texture douce ou visqueuse. Dans les bonnes conditions,
Clostridium botulinum (l'organisme qui cause le botulisme) peut se d
évelopper sans air et ne peut pas être détectépar l'odeur ou le
goût. Bien que cela soit extrêmement rare, cela peut être très
dangereux.
Comme pour tout autre récipient de stockage, il est important
d'inspecter les aliments avant de les consommer.
Pour conserver les aliments en toute sécurité, il est important de
maintenir les températures basses. Vous pouvez réduire considé
rablement la croissance des micro-organismes àdes températures
inférieures ou égales à4ºC. La congélation à-17 °C ne tue pas
les micro-organismes, mais les empêche de se développer. Pour un

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stockage àlong terme, congelez toujours les aliments périssables
emballés sous vide.
Il est important de noter que l'emballage sous vide ne peut pas
inverser la détérioration des aliments. Cela ne peut que ralentir les
changements de qualité. Il est difficile de prédire combien de temps
les aliments conserveront leur saveur, leur apparence ou leur texture
de la meilleure qualité, car cela dépend de l'âge et de l'état des
aliments le jour de leur conditionnement sous vide.
Remarque: l'emballage sous vide ne remplace pas la réfrigération ou
la congélation. Tout aliment périssable nécessitant une réfrigération
doit toujours être réfrigéréou congeléaprès son emballage sous
vide.
Guide de Préparation
Les légumes doivent être blanchis avant l'emballage sous vide. Ce
processus arrête l'action de l'enzyme, ce qui entraîne une perte de saveur,
de couleur et de texture. Pour blanchir les légumes, placez-les dans de
l'eau bouillante ou au micro-ondes jusqu'àce qu'ils soient cuits, mais
toujours croustillants. Ensuite, plongez les légumes dans de l'eau froide
pour arrêter le processus de cuisson. Enfin, séchez les légumes sur une
serviette avant de les emballer sous vide. Les légumes crucifères (brocoli,
choux de bruxelles, chou, chou fris é, chou-fleur, navet) émettent
naturellement des gaz pendant le stockage. Par conséquent, après le
blanchiment, ils doivent être conservés au congélateur uniquement.
Caractéristiques de Machine Sous Vide
Indicateur

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Voyant
“Vac &Sceller” “Temps de scellement
prolongé”
“Impulsion” “Annuler”
“Scel” Port d’Accessoire
Couvercle de la machine
Mousse de scellement
Rondelle d’étanchéité au-dessus
Rondelle d’étanchéité au-dessous
Chambre
Fil de scellement
Serrure
Données Techniques
Tension: 110-120V~ 60HZ Watts : 110W Pompe : unique
Pression de la pompe：-23”Hg/-778mbar(±5%)
Largeur maximale du sac : 310mm Largeur du fil de scellement : 2mm
Poids : 1.7 Kg Dimension : 400x165x95mm(LxLxH)

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Sécurité
Pour votre sécurité, suivez ces précautions lors de l’utilisation de
votre Machine à Sous Vide:
Veuillez lire attentivement le manuel d'instructions avant
d'utiliser la machine pour la première fois
Ne pas utilisez la Machine à Sous Vide sur des surfaces humides
ou chaudes, ou àproximitéd'une source de chaleur.
Ne plongez ni la machine ni le cordon d'alimentation dans l'eau
ni dans aucun autre liquide.
Ne branchez la Machine Sous Vide qu'àune source
d'alimentation mise àla terre, n'utilisez pas de rallonge.
Pour déconnecter, débranchez directement de la source
d'alimentation. Ne débranchez pas en tirant sur le cordon.
Ne pas utilisez l'appareil avec un cordon d'alimentation
endommagé.
Utilisez la Machine Sous Vide uniquement pour l'usage auquel il
est destiné.
Utilisez uniquement des sacs, accessoires et pièces jointes sous
vide.
Entretien