CHAMBER VACUUM SEALER
USER MANUAL
MODEL: USV20
processing fresh . . . eld to sealed!
ultra
1
Table of Contents
IMPORTANT SAFEGUARDS
When using electrical appliance, basic safety precautions should always be
followed including the following:
1. Carefully read all of the instructions before using this appliance and save
for future reference.
2. Unplug from outlet when not in use, before removing or putting on any
parts, and before cleaning.
3. To protect against the risk of electrical shock, do not put appliance in water
or other liquides.
4. This appliance is not a toy, and not intended for use by children without
adult supervision. Always ensure appliance is stored in a safe place, out of
reach of children.
5. Do not use any bags or attachments not recommended and do not use
this appliance for any other purpose than its intended use.
6. If the power cord is damaged, immediately stop using the appliance.
It must be replaced by the manufacturer, its service agent or similarly
qualified persons in order to avoid a hazard.
7. Keep away from moving parts.
8. Keep hands away from the the hot sealing element located on the top
edge of the machine’s lid. It can become very hot and may burn skin on
contact.
9. Do not try to repair this appliance by yourself.
10. Don’t use the appliance if it has fallen or appears to be damaged.
11. Avoid doing the following: pull or carry by the cord, use cord as a handle,
close a door on cord, or pull cord around sharp edges or corners. Do not
operate appliance if the cord or plus is wet.
12. Keep away from hot ovens, electric burners or any other hot surface. Do
not use this appliance on wet or hot surface or near a heat source.
13. It is recommended to not use an extension cord with this appliance.
However, if one is used, it must have a rating equal to or exceeding the
rating of this appliance.
Important Safeguards ....................................................................................................... 1-2
Features ................................................................................................................................3-4
Set Vacuum Time ..................................................................................................................5
Set Seal Time ..........................................................................................................................5
General Chamber Vacuum Packing Instructions..........................................................6
Operating Instructions .....................................................................................................7-8
Marinating ................................................................................................................................7
Vacuum Sealing an External Canister ..............................................................................9
Cleaning & Maintenance ...................................................................................................10
Troubleshooting ................................................................................................................... 11
Notes ................................................................................................................................12-14
Warranty ............................................................................................................................Back
14. When disconnect, to avoid any injury, unplug by grasping the plug, not the
cord.
15. Before plugging appliance in or operating, make sure your hands are
thoroughly dry.
16. When powered “ON”, appliance must always be on a flat, stable surface,
such as table or counter.
17. There is no need to use any lubricant, such as oil or water, on this
appliance.
18. Do not immerse any part of this appliance, power cord, or plug in water or
any other liquid.
19. Do not use this appliance outdoors or on a wet surface, it’s recommended
for household, indoor use only.
20. This appliance is not intended for use by persons, including children with
reduced physical, sensory or mental capabilities or lack of experience
and knowledge, unless they are being supervised or given instruction or
instruction concerning use of the appliance by a person responsible for
their safety.
21. Children should be supervised to ensure that they do not play with the
appliance.
22. Cleaning and user maintenance should only be performed by adults or
authorized service agents.
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SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
Features
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1. Vacuum Time: Numeric display provides two functions:
• displays the vacuum progress;
• display the vacuum time setting.
2. Seal Time: Numeric display provides two functions:
• displays the sealing progress;
• displays the seal time setting.
3. Set: To select the desired setting for the vacuum or sealing time.
• vacuum time ranges from 15 seconds - 60 seconds;
• sealing time ranges from 3 seconds - 9 seconds.
4. “+”: To increase the vacuum or sealing time.
5. “-”: To decrease the vacuum or sealing time.
6. Cancel:
• Press to interupt and stop the vacuum or sealing cycle.
7. Auto Vac & Seal: Starts the default vacuum and seal cycle. Pouch is
automatically sealed once vacuum cycle is complete.
8. Seal: This button provides two functions:
• Use to seal open end of pouch when making pouch from a roll. The
sealer will begin vacuuming for approximately 7 seconds in order for the
seal bar to operate properly.
• To avoid crusing delicate item: When the ‘Auto Vac & Seal” function is in
progress, press “Seal” to immediately interupt the vacuum cycle, and start
the pouch sealing cycle.
9. Marinate: 60 seconds per cycle with no seal
• Use this function to quickly penetrate food with wet marinades or dry
rubs. When food is under vacuum, it helps open pores to create
maximum infusion.
10. Vacuum Gauge: Shows the vacuum level inside the chamber.
11. Sealing Strip: Works with the seal bar to heat seal pouch during sealing
cycle.
12. Gasket:
• Ensures a tight seal between chamber and lid. Clean and dry or replace
when it becomes distorted or broken
13. Vacuum Port: Removes air from chamber during vacuum cycle. Also, for
use with external vacuum canisters.
14. Seal Bar: Teflon-coated heating element which becomes hot and seals the
pouch during the sealing cycle. Clean and dry or replace when it becomes
distorted or broken.
15. Vacuum Sealer Chamber: Where pouch and food items placed during the
vacuum and seal cycle.
16. Pouch Clamp: Holds the opening of the pouch in place during the vacuum
and sealing cycles.
Features
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2
10 4 5
Control Panel
1
3 6 7 8 9
14
12
16
11
15
13
Set Seal Time
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Set Vacuum Time
Press “Set” to activate Set Time functions. When number begins to flash, press
“+” or ”-” to increase or decrease vacuum time. Once desired vacuum level is
reached, press “Set” again to move to the Seal Time function, or leave idol and
it will automatically set after 5 seconds of rest.
NOTE: The following times are only recommendations. It is always best to test
your product to achieve desired vacuum level.
Applications Examples
Vacuum
Time
1 General Applications
Factory default setting, standard
pouch sizes, all types of food
20
2
Light packing of
delicate and crushable
items
Fruits, herbs, etc. 15
3 Standard Pouches Any pouch size 8”x12” or smaller 20 - 30
5 Tight packing; liquids Soups, sauces, 40 - 50
6
Extra tight packing;
marinating
Marinating meats and other foods 60
Press “Set” to activate Set Time functions. When number begins to flash, press
“Set again move to the Seal Time function. Once desired seal time level is
reached, press “Set” again to move back to the Vacuum Time function, or leave
idol and it will automatically set after 5 seconds of rest.
NOTE: The factory default is set to ‘4’ and is the recommended seal time when
using Avid Armor brand vacuum sealer pouches. It is always best to test your
product to achieve an adequate seal.
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General Chamber Vacuum Packing Instructions
1. Always remove extra air out of the bag before closing the lid and starting
the vacuum pump.
2. Always place the open end of the pouch flat and straight across the seal
bar and ensure there are no wrinkles.
3. The more ‘air’ that is in the chamber will need a longer vacuum time. The
more ‘product’ that is in the chamber will need less vacuum time.
4. To create a tighter package, increase the vacuum time.
5. For best marinating eects, repeat the marinating cycle 2 to 3 times.
6. Always check the seal line to ensure it is clear, flat, evenly melted. Increase
seal time by one or two seconds if the seal is spotty. Reduce seal time by
one or two seconds if the seal is overly melted, has bubbles, or appears
milky.
Vacuum Packaging Guidelines
• Follow all food safety regulations as outlined by the FDA at
www.FDA.gov.
• Vacuum packaging is NOT a substitute for canning.
• Vacuum packaging cannot reverse the deterioration of foods.
• Vacuum packaging is NOT a substitute for refrigeration or freezing.
• Some fruits and vegetables may release gases, known as outgassing. When
packaging these fruits and vegetables, outgassing can cause the vacuum
to be gradually lost over time. Blanching or freezing before vacuum
packaging helps prevent this from occurring.
NOTE: Due to the risk of anaerobic bacteria, soft cheeses, fresh mushrooms,
garlic and onions should never be vacuum packaged.
• It is critical that food handling and storage are maintained at low
temperatures. You can reduce the growth of microorganisms
at temperatures of 40°F or less (4°C). Freezing at 0°F will not kill
microorganisms, but reduces the chances of them growing. For long-term
food storage, always freeze foods that have been vacuumed packaged.
NOTE: Beef and other proteins may look darker after being vacuum packaged.
This is due to the removal of oxygen and is not an indication
of spoilage.
Operating Instructions
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1. Put the items inside the pouch..
2. Clean and straighten the open end of the pouch, and ensure that the open
end is clean and dry.
3. Open lid, place the bag in the chamber and lay the open end of the pouch
across the seal bar, securing it down with the pouch clamp. --Figure 1 & 2
4. Remove any extra air out of the pouch. This will help ensure a tight vacuum
sealed bag.
5. Check the screen to confirm vacuum and seal time according to the type of
food and bag.
6. Pull down the lid and press the “Auto Vac & Seal” button to start the
automatic vacuum and seal function. --Figure 3
7. The vacuum screen display will count down and automatically go into seal
mode. When the indicator LED lights turn o, the cycle is finished.
8. Lift the lid to open and remove the vacuum sealed pouch.
NOTE:
• The machine can be used continuously but for best results, allow to cool
down for 1 minute between cycles.
• If any food or liquid is spilled, ensure that the chamber area is clean prior to
running another vacuum cycle.
Marinating
1. Place food items and marinade in a container or pouch.
2. Open the lid and place the container or pouch inside the chamber and
secure in place.
3. Close the lid and press the “Marinate” button to start the marinate cycle.
The vacuum screen display will count down from “60” to “0”, then the
“Auto Vac & Seal” and “Seal” indicator lights will flash for a few seconds.
When the indicator light turns o, the marinating cycle is complete.
4. Repeat step 3, two additional times.
5. Open lid and remove container or pouch from chamber.
NOTE:
• If using a pouch during the marinating cycle, the sealer will NOT seal
the bag.
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FIGURE 1
FIGURE 3
FIGURE 2
When placing the pouch
in the chamber, position
opening of pouch within
the pouch clamp, and
lower to secure in place.
If pouch is not positioned
properly, it can prevent
air from being completely
removed from pouch.
Vacuum Sealing an External Canister
9
1. Insert one end of the hose into the vacuum port and the other end of hose
into the center hole of canister lid. --Figure 4
2. Press and Hold the ‘Auto Vac & Seal button for two seconds to start the
vacuum cycle. --Figure 5
3. To ensure there isn’t any air leaking between the canister and lid, use your
hand to push down lid of the canister at the beginning of the vacuum cycle.
4. The sealer will automatically stop when the canister has reached adequate
vacuum pressure.
5. Remove the hose from the canister immediately after the cycle is
completed.
FIGURE 4
FIGURE 5
Cleaning and Maintenance
10
Chamber Vacuum Sealer
1. Always unplug the unit before cleaning.
2. Do not immerse in water or any other liquid.
3. Avoid using abrasive products or material to clean the unit, for they will
scratch the surface.
4. Use a mild dishwashing soap and a warm, damp cloth to wipe away
food residue around components.
5. Dry thoroughly before using again.
Storing Your Chamber Vacuum Sealer:
1. Store the machine in a flat and safe place, out of reach of children
2. Always leave the lid in resting position when storing. DO NOT stack
items on top of the lid or vacuum sealer. If the lid is closed or forced
down, the gasket will become compressed and the vacuum sealer may
not operate properly.
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Troubleshooting
Problem Solutions
Sealer is vacuuming
well, but not creating
a seal.
Check if the sealing time is sucient?
If not, reset the sealing time.
Check if the seal bar is damaged and seal time properly
set. If damaged, replace the heating element and ensure it
is properly installed.
Check if the seal pad is damaged or installed properly?
If damaged, replace and make sure it is installed properly.
Check if the seal area of the pouch has any liquid or
moisture?
If yes, clean and dry the seal area and try again.
Sealer is not
vacuuming
Check to ensure lid is closed tightly and forms seal with
lid gasket. If vacuum gauge is moving, the sealer is pulling
a vacuum.
Check if the vacuum time is set high enough?
If not, increase the vacuum time.
Check to see if the food has any sharp edges?
If yes, pack any sharp edges with a bone protector sheet
or double bag the food item to prevent tears in pouch.
Check if the open end of the bag is wet?
If yes, dry the opening of the bag and try again.
Pouch inflates or
doesn’t remove all air
while vacuum sealing.
Check to ensure that the opening of the pouch is not
being pinched o during the vacuum cycle. This will
cause the bag to excessively inflate or explode. Entire bag
should remain inside the chamber.
Check to ensure food is room temperature when vacuum
sealing. High temperatures can create vapors, causing the
pouch to inflate excessively.
Check if the food is outgassing (letting o gas after
vacuum sealing)? This will cause pouch to inflate or lose
vacuum. To prevent outgassing, immediately refrigerate
or freeze after vacuum sealing to slow down or stop the
outgassing.
The pouch melts
when sealed.
Check the seal time. Decrease seal time by one second
intervals until proper seal is acheived.
Notes
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Notes
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Notes
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www.AvidArmor.com
720-724-7808
Warranty
Avid Armor takes pride in the quality of our products and guarantees that
the vacuum sealer will be free from defects in material and workmanship
for one year following the purchase date. During this period, your exclusive
remedy is repair or replacement of this product or any component found
to be defective, at our discretion. Components including seal tape, seal bar,
gaskets, or any parts tampered or altered are NOT covered under the one
year warranty.
This warranty applies only to products purchased and used in the United
States, with a valid proof of purchase from an authorized seller.
To make a warranty claim: go to AvidArmor.com/contact or call us at
720-724-7808. If the product qualifies for warranty repair or replacement,
we will bear the cost of all shipping charges to and from our warehouse for
repair. We are not responsible for shipping damage.
Before returning the product for any repair or service: it must be clean and
free from any food particles or other debris; otherwise, we will return it or
impose a $50 cleaning surcharge, at our discretion.
To register your warranty, go to www.AvidArmor.com and click on
“Product Registration”
