Your doing a batch of fish, everything is going well, suddenly the machine starts to seal the bag and it still has air inside and is not tight...... Most folks immediately blame the machine.
SORRY, THIS IS A BAG ISSUE... THE EMBOSSING IN THE BAG IS MARGINAL. AS THE HEAT BUILDS UP IN THE HEAT BAR, THE EMBOSSING STARTS TO GO FLAT AND THE AIR CANNOT ESCAPE.
SOME TECHNIQUES THAT MAY HELP:
1. TURN DOWN THE HEAT ADJUSTMENT AFTER 4 OR 5 SEALS AS THE BAR IS NOW HOT AND DOESN'T HAVE TO PREHEAT..
2. DOES NOT HAVE ADJUSTABLE SETTINGS, YOU'LL HAVE TO SLOW DOWN THE TIME BETWEEN SEALS.
3. ALASKAN FIX, PUT AN ICE CUBE IN A CLOTH, RUB IT ACROSS THE SEAL BAR BETWEEN EACH SEAL. THIS LITTLE BIT OF COOLING WILL GET YOU EXTRA MILEAGE.
4. CONSIDER USING PRECUT BAGS WHEN DOING VOLUME. THIS REDUCES YOUR HEAT BY HALF AS ONE END OF THE BAG IS SEALED.
5. CHECK OUT OUR MAGIC VAC BAGS. WE HAVE FOUND THEM TO BE THE ONLY BAG ON THE MARKET THAT WILL NOT ACT UP FROM THE HEAT.
WHY:
THEY ARE NOT EMBOSSED, RIBS ARE LAID ON TOP OF THE MATERIAL.
WE'RE THE ONLY PLACE IN THE USA THAT OFFERS THESE BAGS. WE'RE IMPORTING DIRECT FROM ITALY... CHECK IT OUT...