Bonsenkitchen VS3802 Vacuum Sealer Instruction Manual

Bonsenkitchen VS3802 Vacuum Sealer

Important Safeguards & Tips

Important Safeguards

• Important Safeguards For your safety, always follow these basic precautions when using a Food vacuum machine appliance.
• Read the User Manual carefully for operating instructions. Read all instructions in this manual before use.
• Do not use appliances on wet surfaces.
• The liquid entering the machine may cause the machine to fail and damage.
• To prevent electric shock, do not immerse any part of an appliance, power cord, or plug-in liquid. Unplug the power socket when not in use and before cleaning.
• To disconnect, unplug the power cord from the electrical outlet. Do not disconnect by pulling on the cord.
• If the device fails or is damaged in any way, please contact Consumer Services by email. customer-ser-vice@bonsenoa.com
• Use the appliance only for its intended use.
• Closely supervise children when using any electrical appliance. Do not allow the appliance to be used as a toy.
  • Caution: A short power cord is provided to reduce risks of entanglement or tripping over a longer cord
• An extension cord may be used when the marked electrical rating is no less than the electrical rating of this appliance. All cords should not drape over the counter or tabletop where cords can be tripped over or pulled on unintentionally, especially by children.
• Do not place on or near hot gas, electric, or heated ovens. Extreme caution must be used when moving products containing hot liquids.
• This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet only one way.
• If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this plug safety feature.

Important Tips

• Vacuum sealing is NOT a substitute for the heat process of canning Perishables still need to be refrigerated- ed or frozen.
• For best results, use only with Bonsenkitchen Bag, Rolls, Containers, and Accessories.
• During the vacuum sealing process, small amounts of liquids, crumbs, or food particles can be inadvertently pulled into the Vacuum Channel. Empty the Drip Tray after each use.
• There should be at least 2 inches (51mm) between the food and the mouth of the vacuum bag. It keeps the bag tightly attached to the food and prevents the bag from pulling out of the vacuum passage. Add at least 2 inches (51mm) to the vacuum bag if reusing it.
• To prevent the vacuum bag from leaking. When inserting the vacuum bag into the machine, pull the vacuum bag open flat. Insert the vacuum bag into the machine, wait for the vacuum pump to start, and press the bag opening before releasing the hand.
• When sealing food with sharp edges, wrap the item in soft cushioning material (such as tissue paper) to prevent puncturing the vacuum bag.
• Use vacuum jars to seal, leaving an inch of space at the top of the jar.
• Cured meats, soups, fruits and vegetables. For best results, pre-chill cured meats, soups, fruits, and blanched vegetables before vacuum sealing (see ” Part 4: How to use each type of food”)

Packing content

• 1 x Vacuum Sealer
• lx Vacuum roll bag
• 5 x Vacuum bag 20 X 30cm (8 X 12 inches)
• 1 x Accessory
  • Check the packaging for completeness and for obvious signs of damage.
  • If the items are incomplete or damaged due to defects in packaging Or shipping, please contact us.

Product Structure

Product parameters

Procedure (Different foods have different ways of handling)

Cautions:

• Wet food is recommended to be preserved in a vacuum jar for external vacuuming; or frozen for solid and then sealed with a vacuum bag, or use a vacuum bag for individual sealing.
• The machine needs to be cooled down after each sealing. The first cooling process is around 5 seconds, which means that it is not appropriate to operate the machine within Ss, since its temperature is still very high In case Of continuous use, the cooling time during this period may be extended accordingly. To ensure safety, there is no response to pressing any button during this period
• “Cancel” button: Press to stop the operating machine.
• The vacuum bag cannot be filled With too much food (leave a distance of 2 inches between the food and the bag opening].
• If you need to cut the vacuum bag or roll the bag open, please cut the bag opening into a neat and straight line.
• Lock the top cover (two •Beeps” means it is in the right place).
• place the vacuum bag opening into the vacuum chamber.
• press the “Release Button” on the left and right to open the top cover and remove the vacuum bag.
  • Note: the direction Of the vacuum bag opening should face down into the vacuum chamber (as shown in the picture).
• Working process: Select different modes according to food categories, press Dry or Moist (corresponding light stays on) -+ press Vac Seal, vacuum (Vac Seal light stays on) —+ finish vacuum(Vac Seal light goes off) —i seal (Seal light stays on) finish sealing (seal light blinks three times, then goes off).

Definition Of the food category:

• a)Dry food: Food that has no liquid outflow after squeezing.
• b)Wet food: food with liquid flowing out after squeezing, or food with liquid (water on the surface, cured meat, etc.)

Preparing vacuum bag

1. Press and hold the “Release Button” on the left and right to open the top cover.(Pic 1)
2. pull the bag out to the required length, move the cutter to the left side Of the machine, and lock the top cover. (two “Beeps• means it is in the right 2)
3. Swipe the cutter from left to right and press the “Seal”
4. When the Seal light goes out, it means the sealing is complete

Washed vegetables (broccoli, peas, carrots, onions, etc.); cooked vegetables; fruits (apples, pears, peaches, avocados), etc., food with liquid residue; fresh meat (pork, beef, lamb, chicken, venison, fish, seafood); Spam; cured meat (with marinade on the surface).

Sealing procedure (Vacuum bag)

• Wet foods should be handled following the ” Tips for use for wet foods.

Use tips:

1. Pre-freezing cured meats into a solid shape before vacuuming.
2. For vegetables and fruits, please dry the liquid on the surface with kitchen paper in advance or shake off the liquid on the surface with a spinner.
3. After each vacuum sealing of wet food, the residual liquid in the vacuum chamber needs to be cleaned.

Sealing procedure:

1. Put the food in the vacuum bag and dry the food with kitchen paper, or use a spinner to shake the food dry (except for cured meats) and wipe out the liquid inside the vacuum bag.
2. place a folded kitchen paper between the vacuum bag seal and the food.(Pic 2)
3. Press and hold the Release Button” on the left and right to open the top cover.(pic 3)
4. Place the vacuum bag opening into the vacuum chamber.
5. Lock the top cover (two “Beeps” means it is in the right
6. Press the Moist button (select 6)
7. press the Vac Seal 7)
8. Wait for the Vac Seal “light and Seal ” light to go out, then finish sealing.
9. Press the “Release Button” on the left and right to open the top cover and remove the vacuum bag.

Sliced juicy fruit (watermelon, orange, pear, etc.), fruit salad and other juicy fruit; coffee powder, flour, cereal, and other powdery materials; soup, sauce, or steak, beef, pasta, and vegetables left over.

Sealing procedure (Vacuum bag):

1. freeze soups and sauces in advance to solid.
2. Place the food in the vacuum bag and dry the liquid from the vacuum bag opening with kitchen paper.
3. Place a folded kitchen paper between the vacuum bag seal and the food.
4. Press and hold the “Release Button” on the left and right to open the top cover.(pic 4)
5. Place the vacuum bag opening into the vacuum chamber.
6. Lock the top cover (two Beeps” means it is in the right place).(Pic 6)
7. press the Moist button (select 7)
8. Press the Vac Seal button.(Pic 8)
9. Wait for the Vac Seal “light and •Seal ” light to go out, then finish seallng.
10. Press the “Release Button” on the left and right to open the top cover and remove the vacuum bag.

Procedure for sealing and preserving red wine.

Note: Wine bottle cork accessories and other items are “For operational demonstration only, not random standard”

1. Place the wine cork on the bottle opening.
2. Press and hold the “Release Button” on the left and right to open the top cover.(Pic 2)
3. Insert one end Of the accessory assembly into the accessory interface of the machine, and the other end into the quasi red wine bottle stopper.(Pic 3)
4. Press “Suction Switch” to start 4)
5. Waiting for the machine to stop.
6. Remove the accessory.

Nuts, hamburgers, muffins, bread, sandwiches, cakes, and other soft foods.

• A. Procedure for external vacuuming of vacuum jars or zip lock bags:
  • Note: Items such as vacuum jars and zip lock bags are “For operational demonstration only, not random standard”.

1. Put the food in vacuum jars/zip lock bags and close the lids/seal the bags.
2. Press and hold the “Release Button” on the left and right to Open the top cover.(pic 2)
3. Insert one end of the accessory assembly into the accessory interface of the machine, and the other end into the vacuum jar or zip lock bag. (Pic 3) leave at least 20-30mm of space between the contents and the top of the rim.
4. Press Suction Switch” to start vacuuming. (Pic 4)
5. Observe the situation inside and press “Suction Switch to stop when you get the desired effect.
6. Complete the vacuum extraction and remove the accessory.

Note: the vacuum jar food cannot be flleld with too much food [Leave a distance Of 0.4inch between the food and the opening of the jar].

B. Procedure for sealing of vacuum bags:

1. Press and hold the “Release Button” on the left and right to open the top cover.
2. Place the food in the vacuum bag and flatten the bag with both hands.
3. Place the vacuum bag opening into the vacuum chamber,
4. Lock the top cover (two Beeps means it is in the right place).
5. Press the Dry button (select 5)
6. Press the Vac Seal button to start.(Pic 6)
7. Observe the situation inside and press •Cancel • to stop when you get the desired effect.
8. Press the “Seal” button.(Pic 8)
9. Wait for the “Seal light to go out, then finish sealing.
10. Press the Release Button” on the left and right to open the top cover and remove the vacuum bag.

Dry meat (ham, sausage), bacon, nuts, coffee beans, dog and cat pet food,macaroni, cereal, flour, coffee powder, hard cheese, butter and other dry food and items. Procedure for sealing of vacuum bags:

Procedure for sealing of vacuum bags:

1. Press and hold the •Release Button” on the left and right to open the top cover.(Pic 1)
2. Place the food in the vacuum bag and flatten the bag with both hands.
3. Place the vacuum bag opening into the vacuum chamber.
4. Lock the top cover (two Beeps” means it is in the right place).
5. Press the Dry button (select 5)
6. press the Vac Seal button to start.(Pic 6)
7. Wait for the “Vac Seal light and “Seal light to go Out, then finish sealing.
8. Press the Release Button” on the left and right to open the top cover and remove the vacuum bag.

Potato chips, cookies, chocolate, popcorn and other crunchy food individual sealing procedure:

1. Press and hold the Release Button” on the left and right to Open the top cover.(pic 1)
2. Place the food in the vacuum bag and flatten the bag with both hands.
3. Place the vacuum bag opening into the vacuum chamber.
4. Lock the top cover (two “Beeps” means it is in the right
5. Press the Seal button.(Pic 5)
6. The seal light goes Out means the seal is complete.
7. Wait for the seal light to go out completely, then remove the vacuum bag.

In the vacuum process, a small amount of liquid is inadvertently pulled into the vacuum chamber, the drip tray can be removed for cleaning.

Cleaning

• Unplug the unit before cleaning it.
• Make sure that no moisture can penetrate the device.
• Do not use aggressive or abrasive cleaning agents, as these can damage the surface Of the housing.
• Do not use hard or sharp objects to remove adhesive from the welding wire. Otherwise, the welding wire or the insulation could be damaged
• Clean the surface of the device with a slightly moistened cloth and a mild detergent.
• Wipe off the upper and lower seal rings as well as the press seal with a damp cloth. Make sure the device is dry before using it again.

Warranty claim procedure

• To ensure quick processing of your case, please observe the following notes:
• The article number can be found as a sticker on the back or underside Of the device.
• If functional or other defects occur, please contact the specified service center by e-mail.

Warranty

• The guarantee expires in case of improper handling, use of force, and internal manipulations that are not carried out by our authorized service center.
• Your statutory rights are in no way limited by this warranty. The warranty period is not extended by repairs under the warranty.
• This also applies to replaced and repaired parts. The device has been manufactured with care and carefully checked before delivery.
• Please keep your receipt as proof of purchase.
• In case Of warranty please contact our customer service.

Guidelines for Vacuum Packaging

Vacuum Packaging and Food Safety

• The vacuum packaging process extends the life of goods by removing most Of the air from the sealed container, thereby reducing oxidation, which affects nutritional value, flavor, and overall quality.
• Removing air can also inhibit the growth of microorganisms, which can cause problems under certain conditions.
• Mold-Easily identified by its fuzzy characteristic. Mold cannot grow in a low-oxygen environment, therefore vacuum packaging can slow the growth of mold.
• 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. anaerobic bacteria such as Clostridium botulinum (the organism that causes Botulism) can grow without air and sometimes cannot be detected by smell or taste. Although it is extremely rare, it can be very dangerous.
• To preserve foods safely, you must maintain low temperatures. You can significantly reduce the growth of microorganisms at temperatures of 40C or below.
• Freezing at -17 oc does not kill microorganisms, but stops them from growing. For long-term storage, always freeze perishable foods that have been vacuum packaged, and keep refrigerated after thawing.
• It is important to note that vacuum packaging is NOT a substitute for canning and it cannot reverse the deterioration Of foods, It can only slow down the 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 condition of the food on the day it was vacuumed and packaged.

IMPORTANT:

• Vacuum packaging is NOT a substitute for refrigeration or freezing perishable foods that require refrigeration must still be refrigerated or frozen after vacuum packaging.
• Food Preparation and Reheating Tips Thawing and Reheating Vacuum Packaged FoodsAlways thaw foods in either refrigerator or microwave — do not thaw perishable foods at room temperature.
• To reheat foods in a microwave in a bag, always cut corners of the bag before placing it on a microwave-safe dish.
• However, to avoid hot spots, do not reheat bone-in meat or greasy foods in the microwave within a bag. You can also reheat foods in bags by placing them in water at a low simmer below 750C.

Preparation Guidelines for Meat and Fish:

• For best results, pre-freeze meat and fish for 1-2 hours before vacuum packaging in a bag. This helps retain the juice and shape and guarantees a better seal.
• If it’s not possible to pre-freeze, place a folded paper towel between the meat or fish and the top of the bag, but below the seal area. Leave the paper towel in the bag to absorb excess moisture and juices during the vacuum packaging process,

Note:

• Beef may appear darker after vacuum packaging due to the removal of oxygen. This is not an indication of spoilage.

Preparation Guidelines for Hard Cheeses:

• To keep cheese fresh, vacuum package it after each use. Make your bag extra long, allowing one inch of bag material for each time you plan to open and reseal in addition to the 101.6mm room you normally leave between contents and seal.
• Simply cut the sealed edge and remove the cheese. When you’re ready to repackage the cheese, just drop it in the bag and reseal it.

IMPORTANT:

• Due to the risk of anaerobic bacteria, Soft cheeses should never be vacuum packaged.

Preparation Guidelines for Vegetables:

• Vegetables need to be blanched before vacuum packaging. This process stops the enzyme action that could lead 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. Blanching times range from 1 to 2 minutes for leafy greens and peas; 3 to 4 minutes for snap peas, sliced zucchini or broccoli; 5 minutes for carrots; and 7 to 11 minutes for corn on the cob, After blanching, immerse vegetables in cold water to stop the cooking process. Finally, dry vegetables on a towel before vacuum packaging.

Note:

• All vegetables (including broccoli. brussels sprouts, cabbage, cauliflower, kale, turnips) naturally emit gases during storage. Therefore, after blanching, they must be stored in the freezer only When freezing vegetables, it is best to pre-freeze them for 1-2 hours or until solidly frozen.
• To freeze vegetables in individual servings, first place on a baking sheet and spread them out so they are not touching. This prevents them from freezing together in a block. Once they are frozen, remove from the baking sheet and vacuum package vegetables in a bag. After they have been vacuum-packaged, return them to the freezer.

IMPORTANT: Due to the risk of anaerobic bacteria. Fresh mushrooms, onions, & garlic should never be vacuum-packaged.
Preparation Guidelines for Leafy Vegetables:

• For best results, use a canister to store leafy vegetables. First, wash the vegetables, and then dry them with a towel or salad spinner. After they are dried. put them in a canister and vacuum package. Store in refrigerator. Preparation guidelines for Fruits:
• When freezing soft fruits or berries, it is best to pre-freeze them for 1-2 hours or until solidly frozen. To freeze fruit in individual servings. first place on a baking sheet and spread them Out so they are not touching This prevents them from freezing together in a block.
• Once they are frozen, remove them from the baking sheet and vacuum package the fruit in a bag. After they have been vacuum-packaged, return them to the freezer.
• You can vacuum package portions for baking, or in your favorite combinations for easy fruit salad all year round If storing in the refrigerator, we recommend using a canister.

Preparation Guidelines for Baked Goods:

• TO vacuum package soft or airy baked goods, we recommend using a canister so they will hold their shape. If using a bag, pre-freeze for 1-2 hours or until solidly frozen. To save time, make cookie dough, pie shells, whole pies, or mix dry ingredients in advance and vacuum package for later use.

Preparation Guidelines for Coffee and Powdery Foods:

• To prevent food particles from being drawn into the vacuum pump, place a coffee filter or paper towel at top Of bag or canister before vacuum packaging. You can also place the food in its original bag inside a bag, or use a universal Lid with the original container to vacuum package.

Preparation Guidelines for Liquids:

• Before you vacuum package liquids such as soup stock, pre-freeze in a casserole dish, loaf pan or ice cube tray until solid. Remove frozen liquid from pan and vacuum package in a bag. You can stack these “frozen bricks” in your freezer. When you’re ready to use, just cut corner of the bag and place in a dish in the microwave or drop it into water at a low simmer, below 750C. To vacuum package non-carbonated bottled liquids, you can use a bottle Stopper with the original container. Remember to leave at least one inch of room between the contents and the bottom Of the Bottle Stopper, You can re-seal bottles after each use, preparation Guidelines for Make-ahead Meals, Leftovers and Sandwiches:
• Efficiently store your make-ahead meals, leftovers and sandwiches in the stackable, lightweight contain- erS. They are microwaveable and top rack dishwasher safe. The lightweight containers will be ready to head Off to the office or school when you are! Preparation guidelines for Snack Foods:
• Your snack foods will maintain their freshness longer when you vacuum package them. For best results, use a canister for crushable items like crackers.

Vacuum packaging Non-food Items

• The vacuum packaging system also protects non-food items from oxidation, corrosion and moisture.
• Simply fo ow the directions to vacuum package items using bags, Canisters (not included) and Accessories.
• To vacuum package silver, wrap fork tines in soft cushioning material, such as a paper towel, to avoid puncturing bag Your bags are ideal for outdoor excursions, For camping and hiking, keep your matches, maps and food dry and compact. To have fresh water for drinking, simply fill a bag with ice, seal it and when needed, let the ice pack melt. If you’re going sailing or boating, vacuum package your food, film and a dry change of clothes. Just remember to bring scissors or a knife to open the bag.
• To keep emergency kits safe and dry, vacuum package flares, batteries, flashlights, matches, candles, and other necessities. Your emergency items will stay dry and organized in your home, car or boat.

Freshness Comparison Table

Note: The fruit itself will release gas for ripening effect, and it is easy to deteriorate in a closed environment It is recommended to keep it fresh for a short time, not for long.

Troubleshooting Table

victimization without sealing, the reasons include:

1. Vacuum bag: if the bag is damaged, the opening of the bag is not cut flat, the opening of the bag is not placed in the air extraction chamber, the opening of the bag is wrinkled/over­ lapped, the bag is much full, or the reserved sealing width of the bag is insufficient, or the vacuum bag for non- vacuum machine is used

2. The machine sealing work area is not smooth, resulting in seal leakage: for example, the gray sealing pad of the drip box is loose and not smooth, and there are foreign bodies left at the seal

| 1. Select the “DRY” or “MOIST” function. Install the external tap back to the machine before use

2. Use a bag suitable for a vacuum machine (size: 200mm*300mm bag), and the size and capacity meet the requirements of the product, keep the bag opening cut smooth, with no damage to the bag; Place the opening of the bag at the entrance of the machine correctly according to the instructions, and push it to the

bottom (it is better if the opening of the roll belt is downward)

3. Put the gray sealing pad of the drip box back into the machine and press it flat to keep the sealing working area clean and free of foreign matter residue

2| Vacuuming is slow, vacuuming is not sealed| 1. The size of the vacuum bag is too large, or the vacuum bag is damaged and not sealed completely

2. The vacuum bag is much full

|

1. Select the “DRY” or “MOIST” mode, and select a vacuum bag that meets the size and capacity of the product. For details, see “No vacuum-pump­ ing

2. It is recommended that the vacuum bag be filled with no more than 2/3 of the bag capacity

3| Vacuum bag sealing is incomplete, there is an opening| 1. There are foreign bodies in the sealing work area

2. The opening of the vacuum bag is not even, folded or overlapped, so it is not enough to put into the machine

| 1. Clean/keep the surface of parts in the machine sealing working area clean and without damage

2. Keep the opening of the vacuum bag flat, press it tightly and put it flat into the entrance of the machine, and push it to the end to contact the baffle of the drip box (about 50mm). If the vacuum bag is used, it is better to put the opening of the drip box downward into the machine instead of sheet bag

4| Vacuum bag sealing melt through| 1. Use of the bag non-vacuum packaging machine special vacuum bag (not high temperature resistance)

2. Choose “wet pumping mode” when sealing dry substance

3. The adhesive tape on the surface of the heating component of the machine is damaged (the brown adhesive tape is located above the dripping box of the machine, and the part that drops and touches the vacuum bag when vacuumizing).

| 1. Select a vacuum bag suitable for the vacuum packaging machine

2. Select the “DRY” or “MOIST” mode according to the substance type

3. Keep the sealing area clean/tape intact (the damaged should be replaced)

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5| The SEAL key is blinking continuously.

Other functions cannot be used

| The machine entered the set state of overheating protection, at this time the use of other functions is restricted| After about 15 minutes of the machine standing, the natural cooling machine can be restored to use after the aperture of the button panel is lit
6| The “seal” button continues to blink| The machine entered the “seal” continuous air pumping protection state, at this time, other functions are restricted| After about 15 minutes of the machine standing, the natural cooling machine can be restored to use after the aperture of the button panel is lit

7

| After the “DRY” or “MOIST” function is started, the vacuuming keeps working continuously| The machine enters the state of “DRY” or “MOIST” continuous empty vacuuming because there is a leak in the seal when vacuuming| Press the “Cancel ” button to cancel, and then follow the first operation of troubleshooting

ENVIRONMENT-FRIENDLY DISPOSAL

Disposal:

• Guideline 2012/19/EC concerning the handling, collection, recycling, and disposal of electrical and electronic equipment and their components waste electrical and electronic equipment, known as WEEE’
• The crossed symbol on a rubbish container indicates that the machine or device is not allowed to be disposed of, but must be handed over to an appropriately equipped collection point for proper recycling or disposal

Directive:

• The packaging materials have been selected for their environmental friendliness and ease of disposal and are therefore recyclable. Dispose of packaging materials that are no longer needed following applicable local regulations.
• This machine corresponds to the requirements according to EU Guideline 2014/30/EU entitled ‘Electro-Magnetic Compatibility’ 2014/35/EU entitled ‘Low-Voltage Guidelines’.
• The product corresponds to the requirements according to UK Directive regulation technical documentation as well as the UK declaration of conformity with the required UKCA marking

CONTACT

• UK REP
  • TANMET INT’L BUSINESS LTD
  • 9 Pantygraigwen Road, Pontypridd,
  • Mid Glamorgan, CF37 2RR,UK
  • tanmetbiz@outlook.com.
  • MANUFACTURE: BONSEN ELECTRONICS LIMITED
  • Nol 1-12Lun Pin Chong Industrial Zone San Tun
  • Community, Hou Jie Town 523941 Dongguan City
  • Guangdong People’s REPUBLIC OF CHINA
  • customer-service@bonsenoa.com.

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