Excalibur EHV12 Vacuum Sealer Instruction Manual

Excalibur EHV12 Vacuum Sealer Instruction Manual

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.

Preparation Guidelines

Vegetables need to be blanched before vacuum packaging. This process stops the enzyme action, which leads to loss of flavor, color and/or 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 with 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.

THE VACUUM SEALER FEATURES

• VAC & SEAL
• PULSE
• SEAL
• SEAL FOAM
• UPPER SEAL GASKET
• DOWN SEAL GASKET
• CHAMBER ROOM
• SEAL WIRE
• LOCK
• INDICATOR LIGHT
• EXTENDED SEAL TIME
• CANCEL
• ACCESSORY PORT
• MACHINE LID

TECHNICAL DATA

Voltage: 100-120V~60Hz
Pump Pressure : -23”Hg/-778mbar(±5%)
Max bag width: 310mm
Weight: 3.7 lbs (1.7Kg
Power: 110W
Pump: single
Seal wire width: 2mm
Size: 15.5″ x 8.2″ x 3.7″
393.7 x 208.2 x 93.9mm (L x W x H)

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.
• Clean appliance regularly with damp cloth and mild soap to remove crumbs, dust, debris.

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 A BAG FROM A ROLL

• Choose roll with suitable width.
• 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.
• Press the two ends of the machine lid with some strength, the lid is locked when a sound “da” is heard.
• Press “Seal” button, machine begins to seal with the “Seal” light on. After sealing, the machine will keep vacuuming for 3 second to make more perfect vacuum result. After, 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.
• Sealing cycle is complete.
• 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.)

HOW TO VACUUM AND SEAL WITH BAGS

• Choose suitable vacuum bag, place item in bag.
• Allow at least 4.5cm space after item is put in bag, to ensure better vacuum.
• Put the open end of bag across the chamber seal gasket. Please make sure that the open end is within the vacuum chamber.
• Close the lid.
• Press the two ends of the machine lid with some strength, the lid is locked when a sound “da” is heard.
• Press “Vacuum & Seal” button. The “Vacuum” light will be on. ** When using the “Vac & Seal” automatic 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.
• 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.
• When in the “Seal” mode, the “Seal” light will be on and the machine begins to seal. The pump stops working, no noise.
• When sealing is complete. Lid will raise slightly.
• 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.)
• Store bag properly. All perishable foods will need to be refrigerated or frozen to prevent spoilage.
• Press“ Cancel” button to stop the machine’s all working processes. If instant seal is needed, simply press “Seal” button.

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.**

HOW TO USE WITH CANISTER

EHV12 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.

• Place the items into the canister. Make sure the canister lid is dry and the lid gasket is with out any powder or food debris. Also please allow some space after the items are put into the canister. And then close the lid.
• Turn the knob to “Vacuum” position.
• Connect the hose to the Accessory port on the machine and the port on the canister lid.
• Press the two ends of the machine lid with some strength, the lid is locked when a sound “da” is heard.
• Press “Vacuum & Seal” button, slightly press the canister lid for 3-5 seconds.. The machine starts vacuum process. ** Press “Cancel” button to stop the machine’s all working processes.
• 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.
• To open vacuum canister, twist knob to “Open” position. With proper care, the canisters may be reused many times.

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 0˚F (-17.7˚C) Too low lower than 0˚F (-17.7˚C) or too high higher than 212˚F (100 ˚C) temperature will make the canister materials endure lower pressure or melt.
• 3-5 seconds before the machine’s vacuum process, slightly press the canister lid with your hands.
• Hand wash canister lid. Do not put in dishwasher or microwave. The canister body itself is dishwasher safe and microwave safe. Suggested highest temperature is 212˚F (100 ˚C).
• 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.

HOW TO USE WITH VACUUM BOTTLE STOPPERS

A 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 a non-carbonic acid drink, edible oil, a bottle of juice or any liquid that is stored in a bottle, you can use the Vacuum sealer to vacuum the bottle with a bottle stopper.

• Plug the vacuum bottle stopper to the bottle. Please allow at least 1” between the bottom of the stopper and the surface of the liquid.
• Connect the hose to the accessory port of the machine and the other end to the port of the bottle stopper. Press the two ends of the machine lid with some strength, the lid is locked when you hear a “da” sound.
• Press “Vacuum & Seal” button, the machine will start to vacuum. ** Press “Cancel” button to stop the machine.
• After the vacuum cycle is complete, the machine will stop automatically. Remove the hose from the stopper.
• Place the bottle vertically on a plane surface. Make sure the liquid does not touch the stopper.
• Simply remove the stopper if you want to open the bottle.

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 folded paper towel in between sharp edges of the silverware and the vacuum bag to prevent puncturing.

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 wasting food. 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 the release of gases (out-gassing) when vacuumed.

TROUBLE SHOOTING

Under the proper circumstances, your Vacuum Sealer will give you many top-notch vacuum performances. In some instances, problems may arise. Please review this trouble shooting page prior calling customer support.

Note: In order to maintain a longer product life, 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.

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 cause an error and lead to the machine not work well.

• Unplug from electric outlet and then re-connect it.

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