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Summary of Contents for Status MINIVAC
- Page 1 STATUS MINIVAC VACUUM PACKING MACHINE USER MANUAL innovations...
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Page 3: Operating Conditions
1. SAFETY INSTRUCTIONS AND INTRODUCTION 1.1. OPERATING CONDITIONS The machine has been designed for ambient temperature allowed is -5°C. use in a domestic environment at nor- Surrounding air should be clean; rela- mal room temperature. Do not use or tive humidity should not exceed 50% at store the machine in damp or humid conditions. -
Page 4: Maintenance And Cleaning
The most important advantages of vacuum packing: • Vitamins, minerals, nutrients and flavour are preserved. STATUS Minivac is simple to use and efficient. You • Multiplication of moulds and bacteria is suppres- will be able to store food in a completely natural and sed, which extends food shelf life. - Page 5 The numbers in explanations of the operation of the machine are used in the same manner as in the Figure. Figure 1: STATUS Minivac – components are marked with numbers Seal Button Initiation of the sealing process (without vacuum packing). You can use this to seal the open end of a roll.
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Page 6: General Instructions
2. USAGE 2.1. GENERAL INSTRUCTIONS c.) STATUS Minivac is a domestic machine. Due to its a.) When taking the machine out of its packaging functionality it is suitable to store on the kitchen top check that all components are included and where it can be conveniently used every day. - Page 7 are clean, dry and free from food materials.* WARNING: If the machine starts sucking liquid when c.) Place the filled bag on the work surface in front an item is vacuum packed, interrupt the process im- of the appliance and pull it to the middle of the mediately by pressing the Stop button (Item 2 in Figure Vacuum Channel (see Figure 3 and Item 6 in Figure 1).
- Page 8 If you do not have the original packaging, use a allow 5 minutes. After blanching, submerge the regular bag and insert it in the Status' bag. This way you vegetables in cold water to stop the process then dry can prevent beans or ground items from being sucked them with a paper towel prior to vacuum packing.
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Page 9: Sous Vide Cooking
Food for Sous Vide cooking can also be prepared in Make sure to use high quality Status vacuum bags. The advance before freezing, for example adding spices best Sous Vide vacuum bags on the market are the and herbs into the vacuum bag together with meat. - Page 10 Compared for Sous Vide cooking. The foodstuffs stored in them to competing brands Status’ bags and foils boast the will remain the same at least half a year after you have thickest layer of polyamide (30 μm) which makes them stored them.
- Page 11 6. COMPARATIVE STORAGE TABLES Source: Status' Development Dept. manufacturer 6.1. COMPARATIVE TABLE OF FOOD STORAGE IN THE REFRIGERATOR Type of food Regular storage Vacuum storage Boiled food 2 days 10 days Fresh meat 2 days 6 days Fresh poultry 2 days...
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Page 12: Troubleshooting
We have considered storage of food at +3 °C / +5°C in the refrigerator and at –18 °C in the freezer. 7. TROUBLESHOOTING PROBLEM: WHAT TO DO: Minivac does not • Make sure the machine is plugged in. respond when I press • If socket is on but you have no power, check the socket with another appliance the buttons. -
Page 13: Warranty
Our recommendation is to use original vacuum king anymore. Important bags from Status, which are 2 ply and 100/130 µ thick. note about vacuum bags: 8. WARRANTY This warranty is valid for two years from the date of If you have any comments or questions concerning the purchase. - Page 14 The date of manufacture can be found on the cialized sites. warranty sheet which you received at purchase. 11. STATUS MINIVAC SET The set includes: a.) 1 STATUS Minivac machine b.) 1 User Manual...
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