Weston pro-2500 User manual

PRO-SERIES
VACUUM
SEALER
INSTRUCTIONS
PRO-2100 MODEL NO. 65-0101
PRO-2300 MODEL NO. 65-0201
PRO-2500 MODEL NO. 65-0301
REV 030309
Patent 7,134,259
ATTENTION
If any components of this unit are broken,
do not operate properly, or for product returns,
please contact Pragotrade LLC at
1-800-814-4895
Outside the U.S. call 440-638-3131.
For the online catalog, log onto www.westonsupply.com.
Exclusively imported by Pragotrade LLC Strongsville, Ohio
www.pragotrade.com
LLC
u.s.a.

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NOTE: The Vacuum Sealer is ONLY intended to be used with VACUUM BAGS. For
best results, only use the recommended vacuum bags. DO NOT USE HOUSEHOLD
BAGS! Any other uses of the Vacuum Sealer, other than the uses described in this
booklet, could potentially damage the appliance and void the warranty!
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MANUALSEAL
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VACUUM
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WARRANTY INFORMATION
SAVE THIS WARRANTY INFORMATION FOR YOUR RECORDS!
Pragotrade LLC warrants to the ORIGINAL RETAIL PURCHASER of this product that if operated in accordance
with the printed instruction accompanying it, then for a period of 1 year from the date of purchase, the product shall be
free from defects in material and workmanship.
The Warranty Card, along with a copy of the original receipt, must be received by Pragotrade LLC within 30 days
from purchase date for the warranty to apply. Failure to send the completely lled out Warranty Card, along with a copy
of the original receipt, will void the warranty.
The product must be delivered to or shipped freight prepaid to Pragotrade LLC for warranty services, in either its
original packaging or similar packaging affording an equal degree of protection. Damage due to shipping is not the
responsibility of the company. Pragotrade LLC charges a $35.00 per hour bench charge. NOTE: No repairs will be
started without the authorization of the customer. The return shipping cost to the customer will be added to the repair
invoice.
Pragotrade LLC will repair (or at its discretion, replace) the product free of charge, if in the judgment of the company,
it has been proven to be defective as to seller’s labor and material, within the warranty period.
New or rebuilt replacements for factory defective parts will be supplied for one (1) year from the date of purchase.
Replacement parts are warranted for the remainder of the original warranty period.
For non-warranty repairs, contact Pragotrade’s Customer Service at 1-800-814-4895 M-F 8am-5pm EST (outside of
the United States 440-638-3131) to obtain a Return Authorization Number (RMA Number). Pragotrade will refuse all
returns that do not contain this number. DO NOT RETURN THE UNIT WITHOUT PROPER AUTHORIZATION
FROM PRAGOTRADE LLC.
LIMITATIONS: The warranty is void if the product is used for any purpose other than that for which it is designed.
The product must not have been previously altered, repaired, or serviced by anyone else other than Pragotrade LLC.
If applicable, the serial number must not have been altered or removed. The product must not have been subjected
to accident in transit or while in the customer’s possession, misused, abused, or operated contrary to the instructions
contained in the instruction manual. This includes failure caused by neglect of reasonable and necessary maintenance,
improper line voltage and acts of nature. This warranty is not transferable and applies only to U.S. and Canadian
sales.
Except to the extent prohibited by applicable law, no other warranties whether expressed or implied, including
warranty merchantability and tness for a particular purpose, shall apply to this product. Under no circumstances shall
Pragotrade LLC be liable for consequential damages sustained in connection with said product and Pragotrade LLC
neither assumes nor authorizes any representative or other person to assume for it any obligation or liability other than
such as is expressly set forth herein. Any applicable implied warranties are also limited to the one (1) year period of
the limited warranty.
This warranty covers only the product and its specic parts, not the food or other products processed in it.
CUT ALONG THE DOTTED LINE AND SEND THE WARRANTY CARD ALONG WITH A
COPY OF YOUR ORIGINAL PURCHASE RECEIPT TO:
Pragotrade LLC
20365 Progress Drive, Strongsville, OH 44149
WARRANTY CARD
SEND THIS CARD ALONG WITH A COPY OF YOUR ORIGINAL PURCHASE RECEIPT
Customer Name: ________________________________
Address: ______________________________________
City/State/Zip: ___________________________________
Telephone Number: (_________) ___________________
E-Mail Address:___________________________________
OriginalDate of Purchase:_______/_________/__________
Product Model #: __________________________________
Serial # (if applicable): ____________________________

DIAGRAM PART PRO-2100 PRO-2300 PRO-2500
NO. DESCRIPTION PART NO. PART NO. PART NO.
1 Power Cord 08-0402 08-0402 08-0402
2 Power Indicator Switch 65-0110 65-0110 65-0110
3 Power Cord Port 08-0403 08-0403 08-0403
4 Fuse Holder 08-0404 08-0404 08-0404
5 10-Amp Buss Fuse 08-0405 08-0405 08-0405
6 Main Lower Body 65-0102 65-0202 65-0302
7 Upper Body Housing 65-0103 65-0203 65-0303
8 Rubber Foot (6) 08-0407 08-0407 08-0407
9 Exhaust Valve Fitting 08-0408 08-0408 08-0408
10 Exhaust Valve 08-0409 08-0409 08-0409
11 Vacuum Sensor 08-0410 08-0410 08-0410
12 4-Way Vacuum Junction 08-0411 08-0411 08-0411
13 Exhaust Valve Vacuum Tube 08-0412 08-0412 08-0412
14 Main Vacuum Chamber Tube 08-0413 08-0413 08-0413
15 Plastic Vacuum Chamber 65-0104 65-0104 65-0104
16 Seal Bar Base Screws 08-0421 08-0421 08-0421
17 Seal Bar Base Spacer 08-0422 08-0422 08-0422
18 Seal Bar Bracket 08-0423 08-0423 08-0423
19 Seal Bar Aluminum Base 08-0424 08-0424 08-0424
20 Seal Bar Base Insulator 08-0425 08-0425 08-0425
21 Teflon Tape 08-0426 08-0426 08-0426
22 Seal Bar Heating Element 08-0427 08-0427 08-0427
23 Heating Element Screw 08-0428 08-0428 08-0428
24 Oval Vacuum Chamber Seal (2) 08-0429 08-0429 08-0429
25 Vacuum Lid Seal Bar Assembly 08-0430 08-0430 08-0430
26 Vacuum Lid Hinge 08-0431 08-0431 08-0431
27 Acrylic Vacuum Lid 65-0105 65-0106 65-0106
28 Vacuum Lid Screw (2) 08-0433 08-0433 08-0433
29 Vacuum Lid Handle 08-0434 08-0434 08-0434
30 Vacuum Lid Handle Screw (2) 08-0435 08-0435 08-0435
31 Control Panel Sticker 65-0107 65-0204 65-0304
32 Circuit Board Assembly 65-0108 65-0108 65-0108
33 2-Piston Vacuum Pump 08-0439 08-0439 08-0439
34 Large Transformer Bracket 08-0440 08-0440 08-0440
35 Large Transformer 08-0441 08-0441 08-0441
36 Internal Cooling Fan 08-0443 08-0443 08-0443
37 Power Cord Storage Box 65-0109 65-0205 65-0305
38 Limit Switch 08-0451 08-0451 08-0451
COMPONENT LIST
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-14-
If any components of this unit are broken or the unit does not operate
properly, call Pragotrade LLC Toll Free at
1-800-814-4895
Monday thru Friday 8:00am-5:00pm EST.
Outside the U.S. call 440-638-3131
PRO-2100 MODEL NO. 65-0101
PRO-2300 MODEL NO. 65-0201
PRO-2500 MODEL NO. 65-0301
There are basic rules to follow when handling food.
They are COOK, SEPARATE, CLEAN, and CHILL.
COOK
It’s crucial to cook food to a safe internal temperature to destroy bacteria that is present.
The safety of hamburgers and other foods made with ground meat has been receiving a
lot of attention lately, and with good reason. When meat is ground, the bacteria present on
the surface is mixed throughout the ground mixture. If this ground meat is not cooked to
at least 160oF to 165oF (71oC to 74oC), bacteria will not be destroyed and there’s a good
chance you will get sick.
Solid pieces of meat like steaks and chops don’t have dangerous bacteria like E. coli on
the inside, so they can be served more rare. Still, any beef cut should be cooked to an
internal temperature of at least 145oF (63oC) (medium rare). The safe temperature for
poultry is 180oF (82oC) and solid cuts of pork should be cooked to 160oF (71oC). Eggs
should be thoroughly cooked too. If you are making a meringue or other recipe that uses
uncooked eggs, buy specially pasteurized eggs or use prepared meringue powder.
SEPARATE
Foods that will be eaten uncooked and foods that will be cooked before eating MUST
ALWAYS be separated. Cross-contamination occurs when raw meats or eggs come in
contact with foods that will be eaten uncooked. This is a major source of food poisoning.
Always double-wrap raw meats and place them on the lowest shelf in the refrigerator so
there is no way juices can drip onto fresh produce. Then use the raw meats within 1-2
days of purchase, or freeze for longer storage. Defrost frozen meats in the refrigerator,
not on the counter.
When grilling or cooking raw meats or fish, make sure to place the cooked meat on a
clean platter. Don’t use the same platter you used to carry the food out to the grill. Wash
the utensils used in grilling after the food is turned for the last time on the grill, as well as
spatulas and spoons used for stir-frying or turning meat as it cooks.
Make sure to wash your hands after handling raw meats or raw eggs. Washing hands with
soap and water, or using a pre-moistened antibacterial towelette is absolutely necessary
after you have touched raw meat or raw eggs. Not washing hands and surfaces while
cooking is a major cause of cross-contamination.
CLEAN
Wash your hands and work surfaces frequently when you are cooking. Washing with soap
and warm water for at least 15 seconds, then dry with a paper towel.
CHILL
Chilling food is very important. The danger zone where bacteria multiply is between
40oF and 140oF (4oC and 6oC). Your refrigerator should be set to 40oF (4oC) or below;
your freezer should be 0oF (-17oC) or below. Simple rule: serve hot foods hot, cold foods
cold. Use chafing dishes or hot plates to keep food hot while serving. Use ice water
baths to keep cold foods cold. Never let any food sit at room temperature for more than
2 hours - 1 hour if the ambient temperature is 90oF (32oC) or above. When packing
for a picnic, make sure the foods are already chilled when they go into the insulated
hamper. The hamper won’t chill food - it just keeps food cold when properly packed
with ice. Hot cooked foods should be placed in shallow containers and immediately
refrigerated so they cool rapidly. Make sure to cover foods after they are cool.
NOTE: Special considerations must be made when using venison or other wild game, since it
can become heavily contaminated during field dressing. Venison is often held at temperatures
that could potentially allow bacteria to grow, such as when it is being transported. Refer to
the USDA Meat and Poultry Department for further questions or information on meat and food
safety.
FOOD SAFETY

-4- -13-
WARNING!
1. ALWAYS DISCONNECT Vacuum Sealer
from power source before servicing, changing
accessories or cleaning the unit.
2. Plug the Vacuum Sealer into a standard 120
Volt, 60 Hz wall outlet. Avoid using extension
cords.
3. DO NOT USE the Vacuum Sealer if the
Power Cord, Plug or any other parts are
damaged. If the Power Cord or the Vacuum
Sealer is damaged, call Customer Service. DO
NOT ATTEMPT TO REPLACE THE CORD.
Be sure to not allow the Power Cord to drape
into your work area. Check that all parts are
operating properly, and perform the intended
functions. Check for any other conditions that
may affect the operation.
4. NEVER use any accessories or parts from
other manufacturers. Doing so will VOID YOUR
WARRANTY and may cause fire, electrical
shock or injury.
5. Reduce risk of unintentional starting. Make
sure the Power Switch is in the “OFF” position
before attaching to the power source.
6. KEEP FINGERS CLEAR of the Heat
Sealing Bar and Teflon Tape AT ALL TIMES,
these areas become HOT. Doing so may cause
serious injury.
7. DO NOT take this appliance apart; doing so
will VOID YOUR WARRANTY and may result
in personal injury.
8. TO PROTECT AGAINST RISK OF
ELECTRICAL SHOCK: DO NOT SUBMERGE
THE VACUUM SEALER INTO WATER OR
LIQUID. BE SURE THE VACUUM SEALER
IS DISCONNECTED FROM THE POWER
SOURCE BEFORE CLEANING. Follow the
“Cleaning Instructions” in this booklet. NEVER
rinse appliance Vacuum Sealer under tap.
9. NEVER LEAVE THE VACUUM SEALER
UNATTENDED. Be safe, DISCONNECT the
Vacuum Sealer from power source before
leaving the work area. Close supervision is
necessary when any appliance is used near
children. This appliance is NOT to be used by
children.
10. DO NOT let the Power Cord hang over
edge of work surface.
11. Be sure the Vacuum Sealer is on a stable
work surface. Be sure all the Vacuum Sealer
Feet are stable.
12. DO NOT use outdoors.
13. DO NOT use the Vacuum Sealer while
under the influence of drugs, medications or
alcohol.
14. The Vacuum Sealer is ONLY intended
to be used with VACUUM BAGS. For best
results, only use the recommended vacuum
bags. DO NOT USE HOUSEHOLD
BAGS! Any other uses of the Vacuum
Sealer, other than the uses described in
this booklet, could potentially damage the
appliance and void the warranty!
SAVE THESE INSTRUCTIONS!
Refer to them often and use them to instruct others.
WARNING! Before cleaning, assembling or disassembling the Vacuum
Sealer, make sure the Vacuum Sealer is OFF and the PLUG IS REMOVED
FROM THE OUTLET/POWER SOURCE!
READ AND FULLY UNDERSTAND ALL INSTRUCTIONS
AND WARNINGS PRIOR TO USING THIS UNIT. YOUR
SAFETY IS MOST IMPORTANT! FAILURE TO COMPLY
WITH PROCEDURES AND SAFEGUARDS MAY RESULT
IN SERIOUS INJURY OR PROPERTY DAMAGE.
REMEMBER: YOUR PERSONAL SAFETY IS YOUR
RESPONSIBILITY!
IMPORTANT SAFETY RULES
Very Moist Foods: It is best to freeze very moist food items, like fish, before vacuum
sealing them. The excessive moisture can interfere with the Sealing Bar’s ability to
completely weld the layers of the bag material together.
Powdery Items: When vacuum sealing powdery items, like flour, it is best to keep
them in their original packaging before putting them into the vacuum bags. The fine
powder may get sucked into the 2-Piston Vacuum Pump and cause enough damage
to shorten the life of your Vacuum Sealer. Powdery items may also interfere with the
bag sealing function.
Sharp or Pointed Items: When vacuum sealing sharp or pointy items, it is best to
cushion the edges so they do not puncture the bag during the vacuum process.
YEAST & BACTERIA
For best results in extending the life of foods, it is important to vacuum package foods
that are fresh. Once food has begun to deteriorate, vacuum packaging may only slow
the deterioration process. Vacuum sealing cannot completely prevent the growth of
mold. Other disease causing microorganisms can still grow in low oxygen environments
and may require further measures to be eliminated.
Yeast: The development of yeast can be slowed by refrigeration and completely
stopped by freezing food at 0oF (-18oC). Yeast causes fermentation, which will give food
an identifiable smell.
Bacteria: Freezing cannot eliminate bacteria, but their growth can be stopped. The
growth of bacteria can be easily identified by an offensive odor and sometimes a slimy
texture. Some bacteria, like the one that causes botulism, can grow in low oxygen
environments and cannot be detected by smell, taste or color. Botulism is very rare, but
dangerous. Be sure that all foods are stored and cooked properly before eating.
COOKING & HEATING
.Before microwaving vacuum-packed foods, puncture or open the bag to allow hot air
to escape while heating.
.Vacuum-packed foods can be thawed or cooked in boiling water.
. Vacuum-packed perishable foods like meats, vegetables and cheeses must
be refrigerated (at or below 34oF (1.1oC)) or frozen, especially acid-free or low-acid foods.
This is important because although vacuum packaging removes most air from
the bag, bacteria like Clostridium Botulinum, which produces a toxin that causes
the illness botulism, is anaerobic and grows in the absence of oxygen. Refrigeration
and freezing slow the growth of bacteria. It is also important to maintain a clean
working area to reduce the likelihood of packaging harmful bacteria with the food.
VACUUM PACKAGING GUIDELINES

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WARNING! Before cleaning, assembling or disassembling the Vacuum
Sealer, make sure the Vacuum Sealer is OFF and the PLUG IS REMOVED
FROM THE OUTLET/POWER SOURCE!
PROTECTIVE TAPE
There are two (2) factory installed
strips of Teon Tape on the Vacuum Sealer.
DO NOT REMOVE THE TAPE!
TEFLON TAPE
DO NOT
REMOVE!
The Seal Bar Heating Element and Vacuum Lid Seal are each covered with
Teflon Tape to protect vacuum bags during sealing Figure 1. DO NOT remove
the Teflon Tape. See the “Service Instructions” section of this manual for
information on replacing the Teflon Tape, if necessary.
OVAL VACUUM CHAMBER SEALS
DO NOT REMOVE!
CLEANING INSTRUCTIONS
. NEVER IMMERSE the Vacuum Sealer in water or other liquid.
. Make sure the Vacuum Sealer has completely cooled before cleaning it.
.Wipe clean all outside surfaces including the Plastic Vacuum Chamber and
Acrylic Vacuum Lid with a damp cloth or paper towel. Most household spray
cleaners are safe to use. Avoid spraying directly into the vent on the left side of the
unit. DO NOT use abrasive cleansers! Abrasive cleansers will spoil the clarity of
the Acrylic Vacuum Lid.
. Be careful while cleaning not to peel or damage the strips of Teflon Tape
covering the Seal Bar Heating Element and Vacuum Lid Seal.
. Dry all surfaces and close the Acrylic Vacuum Lid before storing the Vacuum
Sealer.
Figure 1
. IMPORTANT NOTE: Vacuum packaging is NOT a substitute for refrigeration.
Vacuum packed perishable foods still require refrigeration.
NEVER thaw frozen foods at room temperature. Thaw frozen foods in the refrigerator
or microwave oven.
In general, the colder the temperature at which foods are stored, the longer the
shelf life.
Handle vacuum sealer bags with care. Avoid damaging them. A damaged bag
will not hold a seal.
Only use information in the following chart as a guideline! Refer to the “Vacuum
Packaging Guidelines” and “Food Safety” sections of this manual. Actual storage life
spans may vary. Check all food for spoilage before use.
STORAGE LIFESPAN GUIDELINES
FOOD STORAGE NORMAL VACUUM
TYPE LOCATION LIFE PACKED
LIFE
LARGE CUTS OF MEAT Freezer 6 months 2-3 years
GROUND MEAT Freezer 4 months 1 year
FISH Freezer 6 months 2 years
For best results, freeze meats & fish for 1-2 hours before vacuum packing to help prevent moisture
and juices from interfering with the seal of the vacuum bag.
COFFEE BEANS Room temperature 4 weeks 16 months
COFFEE BEANS Freezer 6-9 months 2-3 years
FLOUR, RICE, SUGAR Room Temperature 6 months 1-2 years
For best results, powder or grainy substances should be kept in their original container or bag, then placed in a
vacuum bag for sealing to prevent interfering with the seal of the vacuum bag.
BERRIES strawberries, raspberries, blackberries Refrigerator 1-3 days 1 week
BERRIES cranberries, huckleberries, blueberries Refrigerator 3-6 days 2 weeks
To prevent berries from being crushed by the vacuum sealer, it is best to freeze item before packing. Spread the berries out on a
cookie sheet to allow them to freeze individually. Berries frozen in a large block will be difficult to vacuum seal due to the
many small air pockets that would form between the berries.
CHEESE Refrigerator 1-2 weeks 4-8 months
If vacuum packed cheese is used often, make sure the vacuum bag is long enough to allow for repeated sealing. For shredded
cheese, place a paper towel inside the vacuum bag, on top of the cheese to prevent the cheese from being
sucked into the Vacuum Sealer or interfering with the sealing of the bag.
COOKIES, CRACKERS, BREADS with periodical opening Room Temperature 1-2 weeks 3-6 weeks
Freeze soft airy foods for 1-2 hours prior vacuum packing, to retain shape & texture.
PASTA, GRAINS, DRIED BEANS Room Temperature 6 months 1-1/2 years
NUTS Room Temperature 6 months 2 years
Dried foods with sharp edges should be wrapped in a paper towel or other matter to prevent the sharp edges from puncturing the vacuum bag.
LETTUCE Refrigerator 3-6 days 2 weeks
Wash & thoroughly dry leafy vegetables before vacuum packaging.
VEGETABLES Freezer 8 months 2 1/2 years
To maximize the taste of vegetables, blanch them before vacuum packaging. Blanching cooks the vegetables very briefly, sealing
in the flavor, color and texture, leaving the vegetables cooked but still crisp. Vegetables can be blanched in boiling water in the microwave,
most vegetables only require 2-3 minutes (corn on the cob requires 6-11 minutes). Then immerse the vegetables in cold water to
stop the cooking process. Dry the vegetables, then vacuum pack.
Table adapted from Dr. G.K.York, Dept. of Food Science & Tech, U of California, Davis.

-6- -11-
VACUUM CHAMBER SEALS
There are two factory-installed Oval Vacuum Chamber Seals on the Vacuum
Sealer. When the Acrylic Vacuum Lid is closed and downward force applied, they
form an airtight seal so the Vacuum Chamber can be evacuated.
The Oval Vacuum Chamber Seals may deform over time and require replacement.
See the “Service Instructions” section of this manual for information on replacing the
Oval Vacuum Chamber Seals, if necessary.
COOLING FAN
The Vacuum Sealer has an Internal Cooling Fan that runs whenever the unit
is plugged in and turned on. To save energy, turn the unit “OFF” and unplug
the Power Cord when not in use.
THERMAL OVERLOAD PROTECTOR
The Vacuum Sealer will automatically shut down if it overheats. If this occurs, turn
the unit off and open the Acrylic Vacuum Lid. Resume normal operation after the
unit cools or about 20 minutes.
To help prevent overheating, wait at least 20 seconds between cycles with the
Acrylic Vacuum Lid open. Avoid touching the Teflon Tape. The Teflon Tape will
remain hot for a brief period of time after each sealing cycle.
LIMIT SWITCH
The Vacuum Sealer is equipped with a switch to prevent actuation of the Seal Bar
Heating Element in manual mode when the Acrylic Vacuum Lid is open. When
the Acrylic Vacuum Lid is closed, heat made by the Seal Bar Heating Element is
absorbed by the vacuum bag and Vacuum Lid Seal.
When the Acrylic Vacuum Lid is open, there is no means to dissipate the heat and
unit damage may occur.
6. Set a new Oval Vacuum Chamber Seal on the groove in the Plastic Vacuum
Chamber. Work the seal into the groove with your fingers until done.
7. Position a new Oval Vacuum Chamber Seal near the groove in the Acrylic Vacuum
Lid. Work the seal into the groove with your fingers until done.
REPLACING THE TEFLON TAPE:
1. Turn “OFF” the Vacuum Sealer and remove the Power Cord from the electrical
outlet.
2. Make sure the unit is completely cool.
3. Open the Acrylic Vacuum Lid.
4. Pick at either end of the Teflon Tape covering the Seal Bar Heating Element with
a fingernail or sharp-edged tool until it lifts slightly. Grasp the loose end and slowly pull
the Teflon Tape back over itself until fully removed.
5. Repeat step 4 for the Teflon Tape covering Vacuum Lid Seal. DO NOT remove the
Seal.
6. Remove the backing from a new wide strip of Teflon Tape for the Seal Bar
Heating Element. Be careful not to allow the Teflon Tape to contact anything
including itself while the adhesive side is exposed.
7. Hold one end of the Teflon Tape in each hand. Stick the left end of the Teflon
Tape to the flat area on the Plastic Vacuum Chamber just left of the Seal Bar
Heating Element. Apply the Teflon Tape from left to right over the Seal Bar Heating
Element until done. Make sure there are no wrinkles or folds in the Teflon Tape once
applied. The Teflon Tape should fully cover the Seal Bar Heating Element.
8. Remove the backing from a new narrow strip of Teflon Tape for the Vacuum Lid
Seal. Stick the left end of the Teflon Tape onto the left end of the Seal. The Teflon
Tape and Seal ends should be flush. Apply the Teflon Tape from left to right over the
Vacuum Lid Seal until done. Make sure there are no wrinkles or folds in the Teflon
Tape once applied. The Teflon Tape should fully cover the Vacuum Lid Seal.
REPLACING THE FUSE
If the Vacuum Sealer does not operate when it is plugged in
and turned on, try any or all of the following:
1. Make sure the Fuse is not blown. The Fuse is located on the
right side of the unit directly above the Power Cord Port. Turn
“OFF” and unplug the Vacuum Sealer. Twist off and remove the
Fuse Cap. Remove and check the Fuse. The thin metal band in the
center of the Fuse should clean and unbroken. If it is burned and/or
broken, replace it with a new Fuse (10 Amp). Replace the Fuse
Cap.
2. Make sure the Connector at the end of the Power Cord is
plugged completely into the Power Cord Port.
3. Make sure the Power Cord is not damaged. DO NOT use
a damaged Power Cord. Call the Customer Service line for
information on part replacement.
4. Try connecting the Power Cord Plug to another electrical outlet.
Figure 5

-7--10-
POWER SUPPLY
Insert the connector end of the Power Cord into the
Power Cord Port on the right side of the unit. Insert
the Plug on the Power Cord into a standard 120-volt
grounded electrical outlet Figure 2. DO NOT modify the
plug to fit an unsuitable outlet.
Power
Indicator
Switch
Power Cord
Port
Connector
End
Plug End
GROUNDING
This appliance must be grounded while in use to protect
the operator from electrical shock. The appliance
is equipped with a 3-conductor cord and a 3-prong
grounding type plug to fit the proper grounding-type
receptacle. The appliance has a plug that looks like
Figure A. An adaptor, Figure B, should be used for
connecting Figure A plugs to two-prong receptacles.
The grounding tab which extends from the adaptor
must be connected to a permanent ground such as
a properly grounded outlet box as shown in Figure C
using a metal screw.
EXTENSION CORDS
Use only 3-wire extension cords which have 3-prong
grounding-type plugs and a 3-pole cord connector
that accepts the plug from the appliance. Use only
extension cords having an electrical rating not less
than the rating of the appliance. Do not use damaged
extension cords. Examine extension cord before using
and replace if damaged. Do not abuse extension cord
and do not yank on any cord to disconnect. Keep
cord away from heat and sharp edges.
Figure A
Figure B
Figure C
Circuit
Grounding
Conductor
Grounding
Prong
Metal
Grounding
Screw
Cover of
Grounded
Outlet Box
Grounding
Means
AA2220
GROUNDING INSTRUCTIONS
Power
Cord
Figure 2
PREPARING VAC BAGS FROM A ROLL
1. Make sure the Vacuum Sealer is in the “OFF” position. Attach the Vacuum Sealer
to the power supply.
2. Turn the Vacuum Sealer “ON”.
3. The “POWER” Light on the display, “POWER INDICATOR” Switch both will
illuminate and the Internal Cooling Fan will run.
4. Open the Acrylic Vacuum Lid.
5. Cut a vacuum bag to the length you want from a roll.
6. Place either open end of the bag against the outer face of the Oval Vacuum
Chamber Seal in the Vacuum Chamber (not in the Vacuum Chamber).
7. Close the Acrylic Vacuum Lid. The bag end should be sandwiched between the
Vacuum Lid Seal and Seal Bar Heating Element. Make sure there are no wrinkles or
creases in the bag in the sealing area.
8. Press and hold the Vacuum Lid Handle down. You may need to continue holding
the bag.
9. Press the “START” Button (this will engage the Pump and the Heating Element).
Press the Manual Seal Button to seal the vacuum bag.
10. Sealing is complete when the Vacuum Chamber releases after a 3 second cooling
period (the “COOL” Light will illuminate). The release is audible.
11. Open the Acrylic Vacuum Lid and remove the bag. DO NOT try to open the Acrylic
Vacuum Lid before the vacuum has released or unit damage may occur. Wait at least
20 seconds before sealing another bag to avoid overheating the unit.
12. Turn the Vacuum Sealer “OFF” and unplug the Power Cord when you are done.
Some parts of the Vacuum Sealer may need replacing after repeated use. A Vacuum
Sealer Replacement Kit (Sold Separately Model No. 08-0501-W) may be necessary for the
Vacuum Sealer to properly function.
REPLACING THE OVAL VACUUM CHAMBER SEALS:
1. Turn “OFF” the Vacuum Sealer and remove the Power Cord from the electrical
outlet.
2. Make sure the unit is completely cool.
3. Open the Acrylic Vacuum Lid.
4. Remove the Oval Vacuum Chamber Seal from the groove on the underside of
the Acrylic Vacuum Lid.
5. Remove the Oval Vacuum Chamber Seal from the groove in the Plastic Vacuum
Chamber.
SERVICE INSTRUCTIONS
WARNING! Before cleaning, assembling or disassembling the Vacuum
Sealer, make sure the Vacuum Sealer is OFF and the PLUG IS REMOVED
FROM THE OUTLET/POWER SOURCE!

-8- -9-
OPERATING INSTRUCTIONS
.CAUTION: The Seal Bar Heating Element and Vacuum Lid Seal get HOT! Avoid
touching them. Be careful while loading bags into the Vacuum Chamber.
.DO NOT try to open the Acrylic Vacuum Lid before the vacuum has released or
unit damage may occur.
.Wait at least 20 seconds between cycles to avoid overheating the unit.
.DO NOT allow liquids to be sucked into the Vacuum Port or unit damage may occur.
Press the “Stop” Button if you must. If liquids are problematic, reduce the amount of
product in the bag or seal the bag (by pressing the “Manual Seal” Button) before liquids
reach the Vacuum Port. If you do this, beware that the bag may not be completely
evacuated of air.
.The Vacuum Sealer is ONLY intended to be used with VACUUM BAGS. For
best results, only use the recommended vacuum bags. DO NOT USE HOUSEHOLD
BAGS! Any other uses of the Vacuum Sealer, other than the uses described in this
booklet, could potentially damage the appliance and void the warranty!
1. Make sure the Vacuum Sealer is in the “OFF” position. Attach the Vacuum Sealer
to the power supply.
2. Turn the Vacuum Sealer “ON”.
3. The “POWER” Light on the display, “POWER INDICATOR” Switch both will
illuminate and the Internal Cooling Fan will run.
STOP BUTTON
Press the Stop Button stops to halt the vacuuming process Figure 3.
MANUAL SEAL BUTTON
Press the Manual Seal Button during the vacuuming process to initiate the seal
(before the preset vacuum pressure is reached) Figure 3.
START BUTTON
Press the Start Button to initiate the vacuuming process (the Vacuum Sealer will
automatically seal the bag when a preset vacuum pressure is reached) Figure 3.
CONTROL BUTTONS 4. Open the Acrylic Vacuum Lid.
5. Fill a vacuum bag with the product you want to seal. Leave at least 2” (5 cm) of
space between the open end of the bag and product Figure 4.
6. Load the open end of the bag into the Lower Vacuum Chamber. Center the bag in
the Lower Vacuum Chamber. Place the bag close to, but do not cover, the Vacuum
Port. Be careful not to touch either strip of Teflon Tape which may be HOT from a
previous heating cycle.
7. Close the Acrylic Vacuum Lid. Make sure there are no folds or creases in the bag
in the sealing area.
8. Press down on the Vacuum Lid Handle to form a tight seal so the Vacuum Chamber
can be evacuated.
9. Press the “START” Button to initiate the vacuuming process (the “VACUUM”
Light will illuminate). Release the Vacuum Lid Handle at the first sign of bag collapse.
The Vacuum Sealer will automatically seal the bag when a preset vacuum pressure is
reached in the Vacuum Chamber. Sealing lasts for 3 seconds (the “SEAL” Light will
illuminate).
10. To manually seal a bag (i.e. before it is done automatically), press the Manual Seal
Button at any time during the vacuuming process.
11. You can stop the vacuuming process at any time by pressing the “STOP” Button.
12. Sealing is complete when the Vacuum Chamber releases after a 3 second cooling
period (the “COOL” Light will illuminate). The release is audible.
13. Open the Acrylic Vacuum Lid and remove the bag. DO NOT try to open the Acrylic
Vacuum Lid before the vacuum has released or unit damage may occur. Wait at least
20 seconds before sealing another bag to avoid overheating the unit.
14. Turn the Vacuum Sealer “OFF” and unplug the Power Cord when you are done.
Leave 2”
(5 cm)
Space
Vacuum
Port
Bag in Center of
Vacuum Chamber
Figure 3
Figure 4
WARNING! Before cleaning, assembling or disassembling the Vacuum
Sealer, make sure the Vacuum Sealer is OFF and the PLUG IS REMOVED
FROM THE OUTLET/POWER SOURCE!