1. When the equipment is working continuously (including vacuum pump) for more than 3 minutes, the cooling water must be turned on to ensure the heat sealing quality and prolong the life of the heating rod.
2. When the equipment stops working, the vacuum pump should be turned off first, and the vacuum chamber is in the deflated state before the main power supply is turned off.
3. In order to ensure the quality of the sealing, the heating time relay is adjusted so that the absolute vacuum is less than 0.05 MPa and then heat-sealed. Otherwise, the sealing quality is difficult to ensure, and the heating plate may not be in place due to insufficient pressure, causing the electric heating element to burn out.
4. The vacuum pump oil must be bright and clear. It should not be foamed or turbid. The milky white material that cannot disappear after the oil has settled statically indicates that foreign substances have entered and must be replaced with new oil.
5. Clean the dust and dirt in the pump cavity of the vacuum pump once every six months, clean the fan hood, fan wheel, ventilation grille, cooling fins (clean with compressed air).
6. Replace the exhaust filter once a year, clean or replace the air intake filter (clean with compressed air).
The products packaged in the vacuum packaging machine have a long shelf life, the food is not easily deteriorated, and the color and fragrance of the object can be maintained.
