Visual Guide - Checklists
Short Visual Checklists
Six compact checklists for the moments that matter most: the batch, the packaging, the vacuum, the pump, the storage room and the rehydration bowl. Print them and tick beside the machine.
Print is formatted for Letter and A4. Nav and footer are hidden on paper; each checklist keeps to one area.
Before a Batch
- Chamber clean and dry, no leftover residue.
- Door gasket clean, seated, no damage.
- Trays clean and dry.
- Food prepared and consistent in thickness.
- Trays loaded evenly, not piled.
- Machine plugged in with clearance for air flow.
- Vacuum pump connected, oil at the correct level.
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Before Packaging
- Food is thoroughly dry, including the thickest pieces.
- Bags or jars ready and dry.
- Seal areas clean and free of food particles.
- Sealer preheated and test strip checked.
- Oxygen absorbers or desiccants ready (if used).
- Labels written before you start.
- Package promptly; do not let dry food sit in open air.
Vacuum Problem Check
- Door fully closed and latched.
- Door gasket clean, seated, no folds.
- Drain valve in the run position per your manual.
- Vacuum valve open to the pump path per your manual.
- Vacuum hose pushed fully onto both fittings.
- Hose clamps tight; hose has no cracks.
- Pump on, pump oil at the correct level.
Pump Oil Check
- Pump off and settled before reading the sight glass.
- Oil level inside the range shown on your pump.
- Oil looks clear and normal, not cloudy or milky.
- Oil is not dark or visibly contaminated.
- Oil change follows your pump manufacturer's schedule.
- Dispose of used oil as your manual and local rules require.
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Storage Check
- Packages sealed fully, no open seal areas.
- No punctures, tears or crushed corners.
- Stored in a cool, dark, dry place.
- Off the floor and away from humidity sources.
- High-fat items clearly marked and meant to rotate sooner.
- Every package labeled with product and date.
Rehydration Check
- Start with less water than you think you need.
- Add water gradually, then let the food rest.
- Stir and let it absorb before judging.
- Check the thickest or densest pieces.
- Add a little more water only if the food is still dry.
- Drain excess if you overshot; texture is the judge.