Vac100 Frequently Asked Questions now available to help support any issues you may be experiencing or just needing some basic knowledge on your chamber vacuum sealer.
Q: How often should I change the oil?
A: The initial oil change should occur after 3 months, or 150 hours of usage. Every subsequent oil change should occur every 6 months or 500 hours of usage.
NOTE: if operating in a humid environment or when packaging high moisture products on a regular basis, then more frequent oil changes are recommended.
Q: When should I replace the vacuum pump exhaust filter?
A: Once a year. (Annually)
Q: What is the CLEANUP PUMP program and how often should I run it?
A: The CLEANUP PUMP program is simply a 300 second vacuum cycle. The purpose of this program is to bring the vacuum pump to maximum operating temperature. This will heat the oil above 212°F and boil off any moisture that accumulated within the vacuum pump. As a general guideline it’s recommend that this program be run once per week. If you’re going to store your Vac100 for 2 weeks or more then run three times consecutively prior to storing.
PRO TIP: Inspecting the vacuum pump oil will help determine if this program needs to be run. Clear oil with a yellow tint is perfectly normal. Immediately following operation, it’s normal to observe air bubbles in the oil sight glass. Inspect the oil after the machine has had time to sit for 3-5 minutes. Oil that appears cloudy or milky is an indication of moisture in your oil. Run the CLEANUP PUMP program 3 times consecutively and reinspect. If oil appearance does not improve then change oil.
Q: Why do my soups, marinades, and sauces boil when vacuum sealed?
A: Most people know that water boils at 212°F at sea level but did you know that water boils at 203°F in Denver due to their elevation and thus lower atmospheric pressure? When air is removed from the Vac100 chamber, pressure is decreased, and therefore the boiling temperature will also decrease. The more air that’s removed the lower the boiling temperature will be.
PRO TIP #1: Pre-chill your soups, marinades, and sauces, this will allow for more air to be removed before boiling occurs.
PRO TIP #2: If your product starts to boil over, simply hit the V button to perform the SKIP function. This will immediately end the vacuum and seal off the bag.
Q: What does “MPa” next to the vacuum indicator stand for?
A: MPa is the abbreviation for megapascals, which is a metric unit for measuring pressure. We test every Vac100 with a calibrated vacuum gauge to ensure every machine reaches optimal pressure. The maximum MPa reading displayed will vary based on your elevation because the vacuum sensor compares pressure inside the chamber to that outside the chamber. At sea level a maximum reading of 0.100 is to be expected. However, at higher elevations the maximum achievable reading may be 0.099 or less.
Q: It’s my first time running using the Vac100 and it’s not working; the pump turns on but the lid doesn’t stay down?
A: All chamber type vacuum sealers work on a similar principle. To run a cycle, press down firmly on the “PUSH” label, this will compress the seal around the perimeter of the chamber. The vacuum pump will turn on automatically upon closure, this produces negative pressure inside the chamber, which in turn will suck down and hold the lid shut. Upon completion a valve will open to allow air back into the chamber and release the lid.
Q: My unit makes a loud “BAM” or “THUMP” sound during operation. Is this normal?
A: Yes, this is normal. What you are hearing is the seal bar lift pistons engaging the seal bar assembly against the seal cushion strip. This provides the pressure needed to apply a high-quality heat seal to the vacuum pouches.
Q: Do I need to use oxygen absorbers in pair with the Vac100?
A: The Vac100 is capable of removing 99.8% of the air inside the chamber, this eliminates the need for oxygen absorbers.
PRO TIP: Set the vacuum time to 50 seconds or more to remove the maximum amount of air.
Q: What is the largest chamber vacuum pouch I can use in the Vac100?
A: 12” x 14”
Vac100 Frequently Asked Questions did not answer your questions? Please feel free to give JVR Industries a call today to speak to a VacSeries Specialist! (716)206-2500, 8:30am-5pm EST.
Don’t have a JVR Vac100 to call your own yet? Click here to buy yours now!
Subscribe and “hit the bell” on our Youtube channel to keep up with all updates on our VacSeries – Chamber Vacuum Sealers, Promarks’ units, Rollstock Thermoformers and more! Click here!