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Home > Shop by Brand > VacMaster > VacMaster SVP-60 Vacuum Sealer



VacMaster SVP-60 Vacuum Sealer  Item Number: SVP-60

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List: $8,995.95Order Yours: $7,394.99
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VacMaster SVP-60 Vacuum Sealer IN STOCK!

Welcome to Homestead Harvest, your VacMaster Authorized Dealer. From new vacuum sealers and pouches to service and parts Homestead Harvest is your VacMaster Headquarters. If you have any questions, concerns, likes, or dislikes, please contact us via email at tellurmet@gmail.com or by calling toll free. Monday through Friday 9-5 central. 

New to Vacuum Sealing? START HERE: Homestead Harvests VacMaster Vacuum Sealers Buying Guide and Frequently Asked Questions

This commercial vacuum sealer performs up to 1300 bag seals per day.  This unit has the added feature of a 1.5 rotary oil pump allowing for 4 times more bag seals per day and half the cycle time of each seal.  Simply place filled bag into chamber with open bag edge under the heat seal bar and close lid.  Negative Force Pressurization is used to remove all air in 20 seconds.  Negative Force Pressurization, unlike suction, will not suck fluids from package which also makes this machine ideal for soups and sauces.

Designed For Small, Busy Commercial Operations.

  • Extend the Life of Foods By 3-5 Times.

  • Reduce Product Shrinkage.

  • Enhance Product Quality.

  • Eliminate Freezer Burn.

  • Save Money With Quantity Buying.

Purchase Bags  for your VacMaster vacuum sealer.

Key Features:                                                                           

  • (2) Stainless Steel Slant Wall Chambers @ 21" L x 21" W x 7" D

  • 2 Dome Lids

  • 2 Seal Bars @ 20.5" L Left and Right, 17 3/8" Between Bars

  • Double Sealing Wire

  • Weight 630 Lbs

  • 220V, 60 Hz, 15 Amps, 1 ph

  • Cycle Time: 20-35 Seconds

  • Rotary Oil Pump, 1.5 Hp 18 CFM

  • Pump Cycle - 15 Amps

  • Free Standing Stainless Steel on Castors

  • One Year Warranty, US Made

Free With This Offer:                                                             

  • One Year Warranty

  • Operational Manual

  • Sample Bags



VacMaster SVP-60 Pump & Parts Manual

GETTING STARTED WITH VACUUM PACKAGING

If you are part of the food processing or food service industry, there is a good chance that you already know the advantages that vacuum packaging has to offer for your business.  It has been used with success for many years as a safe and cost effective method for extending the shelf life and maintaining the quality of a multitude of food products.  If vacuum packaging is new to your home or business, you will soon wonder how you lived without it!

Whether you are a beginner or an expert, there are certain basic guidelines that should always be followed in order to keep foods safe to eat.  Neglecting these basic guidelines can result in food spoilage and in some cases, illnesses.

As in other methods used for food preservation such as freezing, refrigeration and canning, once you familiarize yourself with the safety procedures, you will feel at ease using the VacMaster and enjoy a higher quality of stored foods.

  • Package only fresh foods.  Do not package old or rancid foods.  An already bad product does not improve with vacuum packaging.
  • Fresh foods (meats, vegetables, cheeses, etc.) should be refrigerated (34 degrees Fahrenheit or below) or frozen after vacuum packaging.  Vacuum packaging removes a high percentage of the air (which is 21% oxygen).  This slows the growth of most living microorganisms which degrade food such as aerobic bacteria and molds.  However, some forms of bacteria such as clostridium botulinum (responsible for botulism) are anaerobic and grow perfectly well in the absence of oxygen.  Therefore, maintain a clean working area to lower the chance of packaging bacteria with your foods.  You can enjoy short-term refrigerated storage (several days to several weeks, depending on the product) with vacuum packaged non or low acid foods.  For longer storage, to avoid botulism, freeze non or low acid vacuum packaged foods (meat, poultry, fish, seafood, eggs, mushrooms) and consume immediately after heating.
  • The colder that foods are stored, the longer the shelf life.
  • Vacuum packaging bags should only be store in their original box or container.  Small holes can develop in bags that are mistreated and render them useless for vacuum packaging.
  • Only use bags that are designed for vacuum packaging.
STOP! Before operating, check to be sure that oil has been added to the vacuum pump.  Make sure you put oil in the correct fill hole on rear of pump.  Refer to the operator's manual and the diagram.  Oil level should register between the minimum and maximum levels on the pump sight glass visible through the back or side panel of the machine.  Operation of the pump, even for a few seconds, without oil can cause extensive wear and damage.  If oil needs to be added, refer to the Maintenance section of the Operator's Guide.
WARNING! For countertop models, SVP-20 and SVP-30, make sure that the units rest on a sturdy, flat surface.  If you intend to place the unit on a mobile cart, make sure that the cart is able to support the weight and that the cart is large enough to allow the unit to rest on its rubber feet as designed.  Units should never be placed so that they are resting off of the edge of a counter or cart.
WARNING! Plug the unit into a properly installed, rated and grounded receptacle.  Never remove the grounding pin.
TURN ON THE POWER The main power switch is located on the left hand side of the front control panel.  A glowing red (lit) rocker switch indicates that power is on and the unit is "ready" for operation.
POUCH SELECTION Good packaging results begin with proper selection of the vacuum pouch.  There are two major items to consider;
  1. Pouch Thickness. 

    Pouches are available in a variety of materials and thicknesses.  Generally most consist of an inner layer of heat sealable thermoplastic such as polyethylene or Surlyn.  These materials also act as a moisture barrier to prevent dehydration and freezer burn.  The inner layer is laminated to an outer layer of gas impermeable material such as nylon.  A third layer of material, such as aluminum, often sandwiched between the first tow may be added for specialized purposes such as protection as light.

    Cumulative thickness of the layers should range between 3 and millimeters (.003 - .006).  Bags thinner than 3 mils, while initially appearing to hold a vacuum, are likely to permit some exchange of air, moisture or both directly through the material over a period of time.  Excessively thin bags are also more readily subject to puncture during handling.

    Pouches measuring 3 millimeters in thickness are in wide use and are sufficient for most applications.  Since they are readily available and relatively inexpensive they are commonly used for fish, boneless cuts of meat, cheeses, soups, and sauces.

    Thicker pouches, 4 to 6 millimeters in thickness, are ideal for food items containing pointed bones (ribs, T-bone steaks), sharp ridges (crab legs) or items subject to rougher shipping and handling.

    Pouches thicker that 6 millimeters, while sealable on the VacMaster units, are generally reserved for specialized applications such as medical equipment where goods need to be kept sterile and in some instances, sterilized inside the pouches.
     
  2. Pouch Size. 

    The most economical and efficient pouch is the one that best matches the product size.  To determine the optimal pouch is the one that best matches the product size.  To determine the optimal pouch size, use the following formulas:

     
    Block
    Shaped
    Products
    Pouch Width = Width + Height + 7/8"
    Pouch Length = Length + Height + 1-5/8"
    Tubular
    Shaped
    Products
    Pouch Width = 1.5 x Diameter + 7/8"
    Pouch Length = Length + Diameter + 1-5/8"
FILLING THE POUCH The item should be placed and/or turned so that a minimum of empty space remains. In some cases for non-rectangular or odd size products, it may be best to "wedge" two or more sections together so that they more closely conform to the rectangular shape of the pouch.

Make it a habit to load the pouch carefully keeping the sealing as clean and dry as possible.  Although the VacMaster can generally seal through the liquids, a clean dry sealing surface will always result in a seal with the best integrity and appearance.

PLACE BAG IN THE CONTAINER Remove or replace filler plates as required to accommodate the package thickness.  Filler plates serve two purposes:
  1. They function as a platform so that thinner items can rest flat at about the same height as the sealing bar.
  2. They occupy unneeded volume.  This will allow you to set the pump timer to a lower setting without compromising the ultimate vacuum level.  In other words, filling excess areas in the chamber with plates, displaces air and allows the pump to reach its ultimate vacuum level on a faster, more efficient cycle.

Lay the bag in the chamber so that 1/2" to 3/4" of the open end of the bag is resting evenly across the seal bar.  Check the bag to make sure that the sealing surface is as free of wrinkles as possible.

When packaging multiple pouches in the same cycle, align side by side, but do not overlap, the seal area.

CHECK CONTROLS Vacuum Timer (left control knob).  The vacuum pump timer can be set so that the unit runs from 5 to 60 seconds.  The more that you turn the knob to the right (clockwise) the longer the pump will run.

In most cases, the objective is to select the minimum time setting which will allow a full vacuum to develop (the guage steadies at 28-30" Hg).  This is influenced by several factors including the two following:

  1. Amount of empty space remaining in the chamber.  The more space left unfilled either by product in bags or filler plates, the more air which must be evacuated and the longer it will take to reach full vacuum.
  2. Moisture content of the product.  As a general rule, the higher the percentage of moisture in the product, the higher the setting may need to be adjusted.

NOTE:  The gauges on the VacMaster are built and designed with a +/- 2% accuracy and they are calibrated for sea level conditions.  Your actual gauge reading may vary depending on altitude above sea level, as well as the variance from nominal of your particular gauge.  Learn to use the gauge as a relative indicator of vacuum level only.

Seal Bar Timer (right control knob).  The seal bar timer is a 0-3 second timer.  The more the know is turned to the right, the longer the power (heat) will be put to the seal bar and the thicker the pouch material that can be sealed.

A timer setting that is too short will result in an insufficient seal and the bag will leak within a short period of time.  A timer setting which is too long will result in a burn through the bag in the area of the seal. 

CLOSE THE LID Hold the lid down firmly for 2 or 3 seconds.  You will hear the vacuum pump start, the pump timer red indicator will light, and the cycle will begin.  As vacuum builds in the chamber, the lid will stay closed on its own.

At this point, the automatic cycle begins.  As you watch the gauge, you will see the needle move up from 0 toward the 28-30" mark.  If you look at the pouch in the chamber, you may notice that the bag actually appears to "puff-up" at first.  This is normal and in fact, indicates that the pump is working efficiently.

If you have set the pump timer correctly, the needle should reach the 28-30 mark and then "dwell" there, with the pump still running, for 2-3 additional seconds before the seal bar indicator clicks on.

NOTE:  If the pump stops (only on gas flush models 20 and 20) and the seal bar indicator comes on before the gauge has steadied, then this indicates that the vacuum level achieved will be less than optimum.  You may want to increase the pump timer setting to the next level and try again.

On the other hand, if the gauge steadies and the pump continues to run significantly longer than the 2-3 second dwell, then you can conclude that no higher vacuum level will be achieved, the machine is just "idling" and that the pump timer can be decreased slightly for the (faster, more efficient) next cycle.

When the seal bar indicator light comes on the seal on, the seal bar raises up, pinches the bag shut and heat seals it.  Once sealed, the de-vac valve opens and air re-enters the chamber.  Since the inside of the bag is still at vacuum, the atmospheric pressure of the outside of the bag will collapse it tightly around the product.

The lid will open automatically.

CAUTION!  The seal bar will still be hot.  DO NOT TOUCH!

REMOVE BAG Inspect the seal area for leaks.  Refrigerate, freeze, or store as appropriate.
QUICK VACUUM STOP CONTROL Standard on all VacMaster SVP-20, SVP-30, SVP-40 models is a quick vacuum stop control.  The quick stop feature, used in conjunction with the clear see-through chamber lid, is highly useful for packaging applications using liquids, especially applications involving warms sauces or gravies.  The benefits of vacuum packaging food sauces while they are still warm and relatively bacteria free can be meaningful.  However, liquids tent to boil at lower and lower temperatures as the vacuum level around the increases.  Warm gravies, for instance can boil violently during evacuation to the point of boiling out of the pouch itself.

Depress the red quick stop button to terminate evacuation at the very moment the boiling begins.  The VacMaster will immediately stop and heat seal the pouch.

CARE AND MAINTENANCE

The VacMaster has been designed with ease of use and low maintenance in mind.  Follow these few points for years of trouble-free operation:

CLEANING Unplug the VacMaster
Use a warm, damp washcloth with dish-washing soap on all components.  Clean daily for best results.
Caution: Do not clean the VacMaster with abrasive cleansers or solvents.  Softer surfaces such as the lid and base will scratch and discolor.
MAINTENANCE Pump oil will become cloudy with use.  Refer to the recommended oil change schedule listed in the Leybold pump manual included with your VacMaster.

Periodically inspect the following items:

  • Black rubber sealing gasket in the lid.
  • Silicone seal pad in the lid.
  • Seal bar tape and wire.
  • Clear lexan lid.

If the lid appears stressed or cracked: REPLACE AT ONCE, DO NOT CONTINUE TO USE THE VACMASTER UNTIL PART IS REPLACED.

TROUBLESHOOTING

SYMPTOM POSSIBLE CAUSE CHECK TO SEE IF:
No Power

 

Power cord loose or damaged. Does the wall outlet work?
Plug in a different appliance to verify.
Power cord is attached securely?
Blown Fuse. Check circuit breaker on back of machine.
  Power switch located on left on control panel may be off.  Switch to "ON" position (switch will glow red).

Lid closed?  Pump does not run until the lid is closed on models SVP-20 and SVP-30.

No Vacuum

Pump runs but lid does not stay closed.
Seal gasket problem. Check black seal gasket in the lid.  It should be seated evenly in the groove and there should not be any cuts or gaps. 
Vacuum ports are blocked or clogged. The pouch is blocking the two vacuum ports in the rear of the chamber.  Your pouch may be overfilled or need to be repositioned.
Cut or disconnected hose.
Broken tee.
Hose or tee was accidentally cut or disconnected during recent servicing or oil change.
Low Vacuum

Lid stays closed, but vacuum level on gauge does not register in the 28-30 range.

If vacuum pouch is tight, your gauge may have been damaged or knocked out of calibration. Call for replacement gauge.  If pouch is tight, you can continue to use unit until you receive a replacement gauge.
If vacuum pouch is loose, vacuum time may be set for too short of a period. Turn the vacuum control (left black knob) clockwise to the next higher setting.  Retry.

Oil may have too much moisture in it or be too dirty.  May need to be changed.

Seal gasket problem. Lid is fully seated and there is no debris in the sealing area.  At least a small amount of gasket should be visible between the steel chamber and plastic lid.  Replace gasket if worn or damaged.
Leak or pump problem. Call for service.
No Seal Damaged or broken seal wire. Call for replacement seal bar or wire and tape.
Seal bar timer is set for too short of a period. Turn the seal bar timer (right control knob) clockwise to the next higher setting.  Reposition the bag and retry.
Inadequate Seal

Seal appears too light, spotty, or inconsistent from end to end.

Wrinkles in the bag or debris in the sealing area. If the sealing surface in the bag is smooth, clean and free of debris.  If the bag has been overfilled, you may not be able to lay the open end of the bag evenly across the seal bar.  Use the next larger size bag.  Make sure tape over the seal wire is smooth and wrinkle free.
Damaged or worn silicone seal pad in the lid. The silicone pad is firmly seated in its holder or if it is cut, damaged or not smooth.  Replace if necessary.
Tape on seal bar is not even or smooth. Worn or frayed.  Replace if necessary.

PARTS

Assembly Description Part Number Quantity

977427-2

Wire Harness Complete
Devac, Valve Battery Assembly 977836 2
Wiring Harness Sub Assembly 977960 1
Transformer, Seal 978051 1
Screw 977628 8
Washer 977763 4
Tie, Cable Mounts 978037 4
Contactor - Seal 977868 1
       
977836 Devac, Valve Battery Assembly
Valve, Vacuum Battery 977810 1
Fitting, Threaded Pipe 978152 1
Nipple, Fully Threaded Pipe 978153 2
Fitting, Black Nylon Elbow 977400 1
       

977960

Wiring Harness Sub Assembly
Wire Harness To JM&W 977960A 1
       
977960A Wire Harness To JM&W
Timer, Delay 977670 2
Timer, Pump 977315 1
Timber, Seal 977538 1
Relay, Omron 977525 8
Potentionmeter With Nuts 977737 2
Switch, Stop-Vac 977528 1
Mounting Board 977627 1
Contactor, Seal 977676 2
Light Indicator 977752 2
Washer, Flat 977290 4
Screw 977628 8
Screw 977433 4
       
977830-2 Cabinet Sub Assembly
Pump Assembly 977834 1
Cabinet & Back Panel 977998 1
Grommet, Rubber 977613 1
Power Cord 977349 1
Circuit Breaker 977533 1
Clamp, Electrical Cord 977577 1
Screw, Button Head 977559 6
Gauge, Vacuum 977245 1
Elbow 90 Degree 977399 1
Screw, Back Panel 977556 2
Faceplate 977505 1
Fitting, Valve Elbow 977510 1
Shrink Tubing 977639 1
Terminal, 1/4 Inch 977639 1
Terminal, Ring Tongue 977228 2
Screw 977355 1
Nut, Keps 977358 1
Caster with Brake 977756 2
Caster 977755 2
Socket, Plastic 977757 4
Knob 977736 3
On / Off Switch 977527 1
Wire 977961 2
       
977834 Pump Assembly
Pump, Vac 977888 1
Elbow, Nylon 977894 1
Terminal, 1/4 977639 1
Terminal, Ring Tongue 977228 2
Bolt, 1/4 Inch 977826 4
       
977484-2 Hose Cabinet Assembly
Hose, Poly Wire 977338 6
Clamp, Worm Gear 977269 8
Clamp, Screw 977330 6
Tee-1" 978004 1
Nipple 978005 3
Hose, Poly Spring 977381 6

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Back to Food Vacuum Sealers

How Will a Vacuum Sealer Save Me Time and Money?
  • Reduce grocery bills by buying in bulk. Simply vacuum package your purchases in portions that fit your family's needs and freeze for up to three years.
  • Prepare meals in advance. No time to cook? No problem. Prepare meals, vacuum package and freeze.
  • Reduce waste and spoilage. Freeze leftovers and extend the life of your food.
  • Keep food fresh 3-5 times longer.
  • Eliminate freezer burn.
  • Reduce product shrinkage.
  • Enhance product quality. 

Enjoy your garden year-round. Harvest at the peak of perfection, then simply blanch, vacuum package and freeze.

Compare and Choose the Commercial Vacuum Sealer That's Right for You

VacMaster Commercial Vacuum Sealer Comparison Chart

Model
Seal Bar
Cycle Time
Chamber Size
Rotary Oil Pump
Max. Seals/Day
Gas Flush Available
13"
 
No Chamber
No
100
No
10"
40-55 secs.
13"Lx10Wx5D
No
200
No
10"
25 secs.
13"Lx10Wx5D
Yes/.25 hp
650
No
15"
20 secs.
17"Lx17Wx7D
Yes/1.1 hp
650
Yes
2/12"
20-45 secs.
36"Lx12.5Wx4D
Yes/1.5 hp
650
Yes
2/20.5"
20-35 secs.
21"Lx21"Wx7D
Yes/1.5 hp
650
Yes

SVP-60 Commercial Vacuum Sealer

2 X (2/20.5")

20-35 secs.

2 X (21"Lx21"Wx7D)
Yes/1.5 hp 1300 Yes

For Household/Light Commercial Use

For Small Commercial Operations

Low Volume of Seals Per Day

High Volume of Seals Per Day

For Larger Commercial Operations

Back to Vacuum Sealers






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PO Box 31125
Bellingham, WA 98228
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