1. SAFETY INSTRUCTIONS AND INTRODUCTION 1.1. OPERATING CONDITIONS Surrounding air should be clean; rela- Maximum ambient temperature in normal use is +40°C; the average of tive humidity should not exceed 50 % at the maximum temperature of +40°C. temperatures over a 24-hour period should not exceed +35°C.
1.3. TIME INTERVALS FOR USING STATUS BV500 For the machine to work properly allow packing operation. This prevents the 120 seconds between each vacuum machine from overheating. 1.4. MAINTENANCE AND CLEANING a.) Unplug the machine. e.) You can only clean the Sealing b.) Use a soft, damp cloth to clean...
• Storage in vacuum prevents mixing of odours in the refrigerator or freezer. STATUS BV500 is simple to use and efficient. You will be able to store food in a completely natural and Products for extending freshness of foods also healthier way.
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1.7. COMPONENTS AND FUNCTION BUTTONS The figure below shows the vacuum packing machine. Important points are marked with numbers and explained in the table. Figure 1: Status BV500 – components are marked with numbers.
5 cm longer than the item to be vacuum packed. To reuse the bag leave additional 2.5 cm Every time you start working with the Status BV500 of bag material for each time you plan to reuse it you should warm up the machine. Close the lid, press or next time use the bag for smaller items.
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2.2.3. WHEN THE BAG IS MADE, c.) Place the roll on the Sealing Strip and extend it to the black Silicon Gasket (Item 7 in Figure 1, PLACE FOOD IN IT AND see Figure 3). Make sure that the edge is straight VACUUM PACK and level.
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WARNING: If the machine starts sucking liquid when g.) When you are satisfied with the amount of the an item is vacuum packed, interrupt the vacuum air removed, or when the liquid starts pouring packing process immediately by pressing the Stop towards machine, press the same Bag/Start/ button (Item 7 in Figure 1).
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AND LIDS AN ITEM CONTAINING A LOT OF LIQUID? The Status BV500 also includes an Accessory Hose and Port which can be used for vacuum packing of A liquid trap is incorporated in the machine. Its task Status’ vacuum containers and lids.
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The process of blanching into the Status' bag. If you do not have the original stops the enzyme action and preserves flavour, packaging, use a regular bag and insert it in the colour and texture.
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The Sous Vide technique provides a right. Status' bags perfectly fulfill both of this cha- superior flavour of your home-cooked food, where racteristics.
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The height of the ribbed profile determines the qua- als and the height of the ribbed profile. lity of vacuum packing. Status’ bags feature at least 0.2 mm high ribbed layer which enables them all to The thickness of the bag Status’ bags are characteri- be vacuum sealed uniformly whether it be the first of zed by a 100 μm thick smooth foil and a 130 μm thick...
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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...
WHAT TO DO: • Make sure the machine is plugged in. • If socket is on but you have no power, check the socket with another machine that you Status BV500 does know works. not respond when • Check the power cord for any damage – cracks or splitting.
Our recommendation is to use original vacuum bags from items) and it seems Status, which are 2 ply and thickness of 100/130 µ. it is not working anymore.
9. DECLARATION OF CONFORMITY The machine complies with all European directives: EC declaration of conformity guarantees that the a.) Rules on Electrical Equipment Designed for Use machine is safe and has been inspected and tested within Certain Voltage Limits to meet all the requirements specified in the applica- (Official Journal of RS, Nos.
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11. STATUS BV500 SET The set includes: a.) 1 Status BV500 Vacuum Sealer b.) 1 Foil roll – 200 mm (W) X 1500 mm (L) c.) 1 Foil roll – 280 mm (W) X 1500 mm (L) d.) 3 Small bags – 200 mm (W) x 280 mm (L) e.) 3 Large bags –...
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