KitchenBoss G210 Vacuum Sealer Machine Food Sealer Machine Instruction Manual

**INSTRUCTION MANUAL
VACUUM SEALER
G210 & G200 **

IMPORTANT SAFEGUARDS

• Please read manual carefully prior to use.
• Unit is only for indoor, domestic use,use outdoors or for commercial purposes voids all warranties.
• The appliance can be used by children ages 8 and older and persons with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, if they have been given supervision or instruction concerning the use of the appliance in a safe way by a person responsible for their safety and they understand the hazards involved.
• Besure to take good care of children and they don’t play with it.
• Never immerse the appliance in water or any other liquid.
• Always place unit on a flat, heat-resistant surface.
• Do Not leave unit on unattended.
• Do Not touch the heat-sealing strips, they can cause severe burns.
• Disconnect from power source when not in use.
• Do Not pull out the power plug by pulling on the power cord, always pull on the plug body only.
• Incase of damage to the unit, stop using immediately, unplug it from power source, and contact manufacturer or a certified repair service. Unauthorized repair of this unit voids all warranties.
• Keep unit and power cord away from heat sources and moisture.
• Unit does not require lubrication.
• Do Not store unit with locks engaged.
• Do Not attempt to vacuum seal food with high moisture content, and do not allow liquid from food to enter sealing area of bag or spill into cavity.
• Cleaning and user maintenance shall not be made by children unless they are older than 8 and supervised.
• Keep the appliance and its cord out of reach of children aged less than 8.

SAVE THESE INSTRUCTIONS

KNOWING YOUR PRODUCT

Part: (1) Function Buttons
(2) Upper Vacuum Gasket
(3) Air Intakes
(4) Heat Sealing Pressure Strip
(5) Locks
(6) Lower Vacuum Gasket
(7) Vacuum Chamber
(8)Heating Strip
(9) Vacuumizing trigger (internal part)
Accessories:

1. Spare Lower Vacuum Gasket x1 pc
2. Vacuum Tube x1 pc
3. Vacuum Sealer Bag x5 pcs (Not Shown)

*This additional vacuum gasket is for spare part use. While the lower vacuum gasket installed on the product has been flattened or destroyed, replace it with this spare part.

FUNCTION BUTTONS ILLUSTRATION

Inching (G200) / (G210):

• Ideal for: Food that is crispy, delicate, fragile, soft, etc.. such as berries, breads, chips, or pastries.

• The ‘Inching’ feature allows you to incrementally control the amount of vacuum level so as not to damage the foods. It operates by intermittently pressing the ‘Inching’ buttons at your desired vacuum level.
  Once you feel okay, simply press the ‘Seal Only’ Button and the bag opening will be sealed.When the ‘Inching’ button flashes, the sealing is complete.

• Ideal for: Food or item you want completely dry condition or preferring maximum vacuum level.

• The‘VAC Seal / ‘Dry VAC’ button initiates vacuumization and when maximum amount of vacuum level is reached. The unit will automatically seal the bag opening. This function is suitable for dry food When the ‘Inching’ button flashes, the sealing is Complete

Moist VAC (G210):

• Ideal for: Items (food) with moist or sauce.
• The “Moist VAC’ button initiates vacuumization and when appropriate vacuum level is reached.
  The unit will automatically seal the bag opening .When the ‘Inching’ button flashes, the sealing is complete.

Seal Only (G200) / (G210):

• ldeal for: Seal a bag opening without vacuumization (e.g. forming a vacuum bag from a bag roll).
• The ‘Seal Only’ buttons seal a bag opening without vacuumization. Press the ‘Seal Only’ button to seal. When the ‘Inching’ button flashes, the sealing is complete. Depending on the bag material, you can use this function to seal a bag that does not have a textured interior (like the ****: Vac Bag).

IMPORTANT NOTE: The User is responsible for determining the suitability of a bag to be heat-sealed. Though many commercial packages could be re-sealed using heat, The user is responsible for any damage from the attempt to seal any inappropriate bags.
External containers and Emergency Stop (When product cover opened):

• Ideal for: when vacuumizing external containers or cans.
• This function operates when the cover is opened and connecting the hose accessory provided. By pressing the ‘Inching’ button it will start vacuumization. It stops when you stop pressing the ‘Inching’ button.

NOTES

1. Important Safety Precaution:
   Water sealed inside a bag and almost all foods have some water can change to steam when heated to boiling. Heating foods in sealed bags to boiling temperatures could lead to the bag exploding and causing severe injury.

2. Overheat Warning:
   When all buttons flash, it alerts you that the device is toohot (This is usually due to too long usage).
   All functions will be suspended and the device cannot be used at this time until the device cools down then can be used again, which usually takes three minutes.

SMART TIPS
IMPORTANT: Please make sure the lid be locked, Close the cover and press downward on both ends of cover until “click” is heard.

• Put the opening of the vacuum bag between the two lines. Details please refer to the “Warm tips” label on the product.
• Use flat bags with lines or folded corners at both sides during vacuum sealing.The width of sealer bags must not exceed 11.8 Inches (30cm).
• Do not use broken bags.
• If pressing the “Inching”, “Dry VAC”, “Moist VAC” or “VAC Seal” button bag does not visibly begin to indicate air removal after a few seconds, stop and adjust position of bag.(If assured that bag and unit are adjusted properly, and no air is removed from bag, try replacing the vacuum chamber gasket.)

OPERATION INSTRUCTIONS

Upon connection:
After connecting to power, all the buttons will flash simultaneously.
This is a self-checking mode and upon completion the unit enters to the standby mode (indicated by intermittent flashing of the “INCHING” button).
Function 1 : Make a Sealer Bag

• Removing all packages and accessories before use of the vacuum sealer.
• This vacuum sealer can be used to vacuum a sealer bag directly, or to make a sealer bag with special rolled preservative film. See below instructions to making a sealer bag:

For best result, we recommend you use the ****Vacuum Sealer Bags Rolls.

1. Cut off the preservative film with appropriate length with scissors. ****
2. Open the cover, place either end of preservative film into the vacuum chamber and flatten & fix the preservative film.
3. Close the cover and press downward on both ends of cover until a“click” is heard. ****
4. Connect to power supply,push“Seal Only”, the indicator of“Seal Only’flashes 1 sec,then sealing operation begins.
5. “Inching” flashes , Press “OPEN” button to open the cover and take out the sealed sealer bag.

Function 2 : Seal a Bag From a Roll
Please follow the Function 1: Step 2 to 5.
Function 3: Inching + Sealing

1. In standby mode,Open the cover,place either end of preservative film into the vacuum chamber and flatten & fix the preservative film. ****
2. Close the cover and press downward on bath ends of cover until a “click” is heard.
3. Press repeatedly the“Inching” button (the LED flashes) until the desired amount of vacuum is reached. ****
4. Press“Seal Only” to initiate, when Inching button flashes,seal is completed and unit returns to standby. ****
5. “Inching” continue to flash, Press “OPEN” button to open the cover and take out the sealed sealer bag. ****

Function 4: VAC Seal (G200) / Dry VAC or Moist VAC (G210)

1. In standby mode open the cover,place either opening of preservative and flatten&fix the preservative film. ****
2. Close the cover and press downward on both ends of cover until a “click” is heard. ****
3. G210: Press“Dry VAC “or“Moist VAC” button(For G200: Press“VAC Seal” ). Vacuum pump will start,and bag will begin to be flatten. When the“Inching” button flashes, seal is completed,and unit returns to standby mode.
4. Press “OPEN” button to automatically open the cover and take out the sealed sealer bag.

Function 5: As a Sousvide Cooking companion
Sous Vide (French for ‘under vacuum’), also known as low temperature long time cooking. The temperature is much lower than usually used for cooking. The intent is to cook the item evenly, ensuring that the inside is perfectly cooked without overcooking the outside, and to retain moisture. It widely used by Five-Star hotel cooking.

1. Follow the previous function (VAC Seal / Dry VAC / Moist VAC).
2. Put the vacummized food (e.g. steak/ poultry/vegetable) on the pot.
3. Fix the Sousvide Cooker(we recommend to use G320 series).
4. Start the Sousvide Cooking till the cycle finished.Pan fry the food (if necessary) to make it nicer.

Function 6: Vacuumizing of External Preservation Container/Box

1. Open the cover of vacuum sealer, connect the vacuum sealer to the vacuum container with vacuum tube (accessory) and rotate the cover of vacuum container to the seal mark.
2. Connect to the power supply, the indicator of “Inching” flashes(standby), and press & hold “Inching” button to extract the air from the vacuum container.
3. Disconnect the vacuum sealer and preservation container/box to complete the vacuuming of preservation container.

FOOD VACUUM PRESERVATION RECOMMENDATIONS

A more safe and ideal vacuum preservation quality of food can be achieved according to the following recommendations from the perspective of science.

1. Clean hands, tools, and work surfaces prior to vacuum packaging.

2. After perishable food is sealed, be sure to refrigerate it immediately.

3. Eat perishable food soon after it is heated or defrosted.

4. When a bag under vacuum sealing is opened, remaining contents should be vacuum sealed again if they are returned to long term storage.

5. The optimum defrosting method is to put the food into your refrigerator chamber. Be cautious when defrosting in hot water and keep water well below boiling.
   Defrosting in a microwave oven is not recommended unless the seal is pierced so that steam can  escape.

6. For quick freezing, allow air soace around sealed bags in the freezer, do not crowd unfrozen bags in freezer, or inner part of food might be spoiled before it is frozen.

PRECAUTIONS & SUGGESTIONS FOR USE

1. Do not overfill the sealer bag. Leave enough room below the opening of the bag so that the mouth can be freely placed in the vacuum chamber for air extraction and sealing without drawing moisture from the food into the vacuum chamber or contaminating the sealing surfaces inside bag, which could result in the bag not sealing properly.
2. Be sure that the opening of the sealer bag is dry.
3. Do not cover the vacuum pump intake with the sealer bag so as not to impede the vacuuming.
4. Clean and flatten the sealer bag to remove wrinkles to that it can seal smoothly and uniformly.
5. It is recommended that there be at least a 30 sec. interval between sealing operations so that unit will not overheat.
6. Opening the cover will terminate all functions.
7. Do not touch the sealing surface. Sealing surface remains hot after sealing Touching the sealing surface can cause severe burns.
8. Pay attention to the condition of contents during vacuuming. If contents appear in danger of damage, revert to Inching and seal prior to damage. You may press “Seal Only” button for sealing at any time during the vacuum cycle.
9. Do not place articles with sharp edges ina vacuum bag, store such articles with a vacuum container instead of a bag.

CARE AND CLEANING

1. Disconnect from power prior to cleaning. 2 Wipe the product surface with wet sponge or cloth after it is cooled.
2. Do not scrub with any cleaning product that can scratch the surface.
3. Remove food particles and liquid from the vacuum chamber with tissue or cloth.
4. Store the product after it is completely dry inside and out. To preserve the gasket, it is better not to lock lid during storage unless gasket is removed.

PRODUCT CERTIFICATION MARK EXPLANATION

FCC: Radio application products, communication products and digital products all require FCC certification to enter the US market.
UKCA: Mandatory marking for entry into the UK market (Great Britain) (exceptions apply for products subject to special transition deadlines).
RoHS: It is used to standardize the material and process standards of electrical and electronic products to make them more conducive to human health and environmental protection.
: Indoor use only sign. (Mainly considering factors such as rain, frost and short circuit of electrical appliances, which can only be limited to electrical appliances used indoors).
: Class Il double insulation mark, this type of appliance is highly insulated and does not require earth wire protection.
: Electronic and electrical product waste sign. All electronic and electrical products using AC voltages below 1000V and 1500V DC voltages must be marked with this mark .

WEEE DISPOSAL INFORMATION

This product should not be disposed with other household wastes throughout the UK. To prevent possible harm to the environment ot human health from uncontrolled waste disposal, recycle it responsibly to promote the sustainable reuse of material resources. To your use device, please use the return and collection systems or contact the retailer where the product was purchased. They can take this product for environmental safe recyclin.

REFERENCE TABLE FOR FOOD PRESERVATION

| Non-vacuum preservation| vacuum preservation
---|---|---
Refrigeration
(5±3 °C)| Raw meat| 2-3 days| 12-15 days
Cooked meat| 3-5 day| 18-20 days
Seafood/Fish| 1-3 days| 6- 8 days
Vegetables/Fruits| 3-5 dayss| 12-20 days

Room temp.
Roo±2 °C)

| Bread/Pizza| 1-2 days| 6-8 days
Rice/Flour| 2-4 mounths| 1-2 years
Beans/Tea| 2-3 mounths| 1-2 years
Dried fruits| 2-3 mounths| 1-2 years
Freezing
(-16 ~-20 °C)| Meat| 2-3 mounths| 1 year
Seafood/Fish| 1-3 mounths| 1 year

PRODUCT PARAMETERS

vacuumizing time)
Vacuum degree| G210:-50 to-70 kPa / G200:-40 to-60 kPa
Max width of sealer| 11.8 inch (30 cm)
Overall dimensions| 380 mm(L) 136mm(W) 7O0mm(H)

TROUBLESHOOTING

If there are any problems affecting the machine, please read this page carefully. If you have any question or want to get instructions in another language, please feel free to contact our Brand
Customer Service : service@kitchenbossglobal.com.

• Unit not plugged correctly.
• Physical damage to unit, power cord or plug.
Insufficiency of air extraction or failure of automatic heat sealing|  • Check whether the bag mouth is wholly placed in the vacuum chamber and it doesn’t cover the pump intake.
• Check whether the vacuum chamber gasket is properly positioned or worn.
• Check whether there is residue on heating surface or sealing pressure strip, and make sure heat sealing pressure strip is properly installed.
• Check whether the cover is fully locked.
• Check whether there is air leakage of sealer bag. Seal the sealer bag with some air inside, put it in water and squeeze bag. If bubble comes out, it means that there is air leakage and new sealer bag is needed.
Air inflow in the sealer bag upon vacuum sealing|  • Probably caused by wrinkles along the sealing seam,oil, liquid or other residue in the seal. If there is sufficient room, cut bag below the seal ,clean as necessary, and re- seal the bag.
• Check whether there is excess liquid produced by the food. Is so, freeze food prior to vacuum sealing.
Poor quality sealing|  •Sealing strip is so hot that mouth of sealer bag is over-fused. Open the cover to coal down the sealing strip for a few minutes.
• Could be caused by wrinkles along the sealing seam,oil, liquid or other residue in the seal. If there is sufficient room, cut bag below the seal, clean as necessary, and re-seal the bag.
• Over-working unit. Allow an interval of 30 sec. between sealing Operations to avoid unit overheating.

WARRANTY AND SERVICE

Length of Warranty: One Year Full Warranty from date of purchase.
Need to provide:

1. Valid proof of purchase: (The order number of the shopping platform);
2. Your name, address, zip code and contact information;
3. Explain the problem/fault information you encountered;

The following conditions will not be covered by the warranty service:

1. Unable to provide valid proof of purchase;
2. Damage caused by improper use, misoperation, negligence or failure to follow the product instructions (such as improper power supply, use of improper accessories, improper installation, etc.);
3. Failure or damage caused by improper storage or accidental factors (such as falling, squeezing, high temperature, exposure to the sun, water, moisture, etc.);
4. Failure or damage caused by self-disassembly, repair, modification, maintenance, etc. not carried out by the company’s authorized organization;
5. Failure or damage caused by collision, scratching, falling, immersion, falling damage and vself-transportation caused by human behavior;
6. Failure or damage caused by force majeure (such as fire, flood, electric shock, earthquake, accident, disaster, war, theft and other irresistible disasters).

Brand Customer Services
: service@kitchenbossglobal.com
www.kitchenbossglobal.com
APEX ES SPECIALISTS, S.L.
Calle Puerto de la Morcuera, 13, PL.
1 OF. 18-8, Leganés Madrid
Info@apex-ce.com

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