Excalibur EPV15 Le manuel du propriétaire

Marque: Excalibur

Modèle: EPV15

Catégorie: Scelleuses sous vide

Taper: Le manuel du propriétaire

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EPV15 Professional Vacuum Sealer

Ensacheur sous vide professionnel EPV15

Sellador al vacío profesional EPV15

041718

Vacuum Packaging and Food Safety .............................................................................................1

Vacuum Sealer Features .................................................................................................................2-4

Technical Data .....................................................................................................................................4

Safety, Maintenance & Preparations.................................................................................................5

How To Vacuum & Seal With Bags .................................................................................................6

How To Use “Pulse vac” Vacuum Function......................................................................................6

Bag Guidelines .....................................................................................................................................7

How To Use With Canister ....................................................................................................................7

Canister Guidelines .............................................................................................................................8

How To Marinate Foods ....................................................................................................................9

How To Use With Vacuum Bottle Stoppers .........................................................................................10

How to Impulse Seal ...................................................................................................................10

Food Storage and Safety Information .............................................................................................11

Vacuum Packaging Tips ...................................................................................................................12

Troubleshooting ..................................................................................................................................13

French.....................................................................................................................................11-27

Spanish.....................................................................................................................................28-41

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VACUUM PACKAGING AND FOOD SAFETY

Vacuum packaging extends the life of foods by removing most of the air from sealed

containers and prevents fresh air escaping into the sealed containers, thereby reducing

oxidation. Vacuum packaging helps preserve avor and overall quality. It also helps inhibit

the growth of aerobic microorganisms, which can lead to the problems noted below under

certain conditions:

Mold – Mold cannot grow in a low oxygen environment; therefore vacuum packaging can

virtually eliminate it.

Yeast – Results in fermentation, which can be identied by smell and taste. Yeast needs water,

sugar and a moderate temperature to grow. It can also survive with or without air. Slowing the

growth of yeast requires refrigeration, while freezing stops it completely.

Bacteria – Results in an unpleasant odor, discoloration and/or soft or slimy texture. Under the

right conditions, clostridium botulinum (the organism that causes Botulism) can grow without

air and cannot be detected by smell or taste. Although it is extremely rare, it can be very

dangerous.

As with any other storage container, it is important to inspect food for spoilage prior to consuming.

To preserve foods safely, it is important to maintain low temperatures. You can signicantly

reduce the growth of microorganisms at temperatures of 39.2˚F (4°C) or below. Freezing at

1.4ºF (-17°C) does not kill microorganisms, but stops them from growing. For long-term storage,

always freeze perishable foods that have been vacuum packaged.

It is important to note that vacuum packaging cannot reverse the deterioration of foods. It

can only slow down changes in quality. It is difcult to predict how long foods will retain their

top-quality avor, appearance or texture because it depends on the age and the condition

of the food on the day it was vacuumed packaged.

Note: vacuum packaging is not a substitute for refrigeration or freezing. Any perishable foods

that require refrigeration must still be refrigerated or frozen after vacuum packaging.

Preparation Guidelines

Vegetables need to be blanched before vacuum packaging. This process stops the enzyme

action, which leads to loss of avor, color and/or texture. To blanch vegetables, place them

in boiling water or in the microwave until they are cooked, but still crisp. Then, immerse the

vegetables in cold water to stop the cooking process. Finally, dry the vegetables with a towel

before vacuum packaging. Cruciferous vegetables (broccoli, sprouts, cabbage, cauliower,

kale, turnips) naturally emit gases during storage. Therefore, after blanching, they must be

stored in the freezer only.

THE VACUUM SEALER FEATURES

1. QUICK START BUTTON

2. QUICK SEAL BUTTON

3. CONTROL PANEL

4. ELECTRICAL SOCKET

5. HOSE CONNECT

6. SEE THROUGH LID

7. SEAL FOAM

8. CHAMBER SEAL GASKET

9. VACUUM CHAMBER TRAY

10. SEAL WIRE

A B G H I J

A B C D E F

C D E F

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THE VACUUM SEALER FEATURES

A. Power Indicator Light (Power)

When the power indicator light is on, the machine is ready to work.

B. On/Off Button (On/Off)

When the machine is ready to work, press “On/Off” button, the last seal time appears on

the digital displayer, the fan starts, and machine is ready for vacuum. If there is no action

within 10MIN, the digital displayer and fan will shut down automatically. Machine can

stop working when pressing “On/Off” button. After the cycle is complete, press “On/Off”

button, and then unplug the machine.

C. Auto Vacuum Button (Start)

Press “Start” button, machine will vacuum and seal automatically. This button is only for

vacuum bag/roll.

Choose Marinate mode, press Start, the machine will start to marinate automatically.

Choose Pulse Vac mode, press Start button, the machine will start to pulse vacuum.

In order to have more convenient operation, a Quick-Start button is set on the handle.

(This button has the same function as the Start button in the control panel).

(NOTE: To achieve this function, please press the lid when close it.)

D. Seal Button (Seal)

1. Press “Seal” button to stop vacuum cycle and instantly seal the bag to prevent

crushing delicate items.

2. Make custom-sized bags

In order to have more convenient operation, a Quick-Seal button is set on the handle.

(This button has the same function as the Seal button in the control panel).

(NOTE: To achieve this function, please press the lid when close it.)

E. Digital Displayer

1. Displays the vacuum cycle, value will count down from 9 to 0. When it shows 0,

vacuum cycle is nished.

2. Displays the seal time, the seal time can be adjusted and set from 0-6. There is back-

up memory function to the seal time.

3. When it displays “E”, machine is in protective status.

F. Seal Time Adjusting Button (“+” or “-”)

Simply adjust the seal time “up” or “down” by using “+” or “-” buttons. When it is adjusted

to 0, machine will not seal.

G. Marinate Mode (Marinate)

Marinate mode is for repeating the cycle of vacuuming and releasing air to canister,

allowing foods to get optimum pickle infusion in the least amount of time.

(NOTE: To achieve this function, please ensure to open the lid.)

H. Accessory Vacuum Button (Accessory)

Only for vacuum canister, bottle stopper and other accessories; press “Accessory”

button, the machine starts vacuum cycle. After the vacuum cycle, machine will stop

automatically WITHOUT seal.

(NOTE: To achieve this function, please ensure to open the lid.)

THE VACUUM SEALER FEATURES

I. Pulse Vacuum Button (Pulse Vac)

Use “Pulse” button to prevent crushing delicate items. Press “Pulse” button by ngers, the

machine will vacuum little by little according to your pressing on the button.

(NOTE: To achieve this function, please press the lid when close it.)

J. Impulse seal Button (Impulse Seal)

Press Impulse Seal button, the Impulse Seal light is on. The machine enters into Impulse

Seal mode. You can seal the bag by opening and closing the lid now. (This mode is

mainly for the bags which do not need to vacuum)

(NOTE: To achieve this function, please press the lid when close it.)

** The machine is equipped with “quick start” and “quick seal” buttons. Please make sure

the battery (AAA) is properly installed before using these hot-keys. If the function is no

longer needed, please remove the battery to prevent power loss.

TECHNICAL DATA

Voltage: 110V / 120V~60Hz

Pressure: -28.3”Hg/-958mbar (±3%)

Max bag width: 16" (406mm)

Weight: 15.87Lb (7.2Kg)

Power: 580W

Pump: Dual

Seal wire width: .2" (5mm)

Size: 19.29" x 10.23" x 4.92"

(490 x 260 x 125mm) (L x W x H)

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For your safety, follow these precautions when using your Vacuum Sealer:

• Read Owner’s Manual carefully before using the machine for the rst time.

• Do not use the Vacuum Sealer on wet or hot surfaces, or near a heat source.

• Do not immerse machine or power cord in water or any other liquid.

• Plug Vacuum Sealer into grounded power sources only, do not use extension cord.

• To disconnect, unplug directly from power source. Do not disconnect by pulling on cord.

• Do not operate appliance with damaged power cord.

• If the machine is left unused for a long period of time, please remove the battery from

the handle.

• Please recycle waste batteries according to garbage classication standards, do not

discard them arbitrarily.

• Only use the Vacuum Sealer for its intended use.

• Only use Vacuum bags, accessories and attachments.

• Plug in machine.

• When the machine is on, indicator light will turn green.

• Press “On/Off” button, digital displayer is on, fan starts. Now the machine is ready for

all cycles.

HOW TO MAKE A BAG FROM ROLL

1. Choose roll with a suitable width.

2. Put the open end of the roll across the seal wire (please make sure the open end is across

the seal wire); close and press the lid.

3. Press “Seal” button (or the quick-start button on the handle), seal time will count down to 0

from default setting, showing on digital displayer. After this cycle, the machine lid will open

automatically and beep.

** Press On/Off button to stop the machine’s all working processes.

4. Take out the roll end and check the seal.

NOTE: A positive seal will look “clear” upon inspection. If the seal is spotty, incomplete,

wrinkle, white or milky, please cut the seal and restart the sealing process.

5. After end is sealed, measure bag to size of item, allowing 4.5cm of space and cut roll. Place

item in bag and follow “how to vacuum and seal with bags”.

SAFETY

PREPARATIONS

• Unplug before cleaning.

• Clean appliance regularly with damp cloth and mild soap to remove crumbs, dust, debris.

• Chamber Seal Gasket is removable to clean any liquids that may have escaped from

Vacuum bag during process.

MAINTENANCE

1. Choose suitable vacuum bag, place item in bag.

2. Allow at least 4.5cm space after item is put in bag, to ensure better vacuum.

3. Put the open end of bag across the chamber seal gasket.

Please make sure that the open end is within the vacuum chamber.

4. Close and press the lid.

5. Press “Start” button, or press Quick-Start button.

6. The machine goes to vacuum cycle. The value in digital displayer will count

down from 9 to 0 (If the pressure does not reach standard of -20”Hg,

the value will stay at 2). During the vacuum process, the value on the digital displayer

will count down from default setting to 0. Then the machine goes to sealing cycle.

7. After the sealing cycle, the machine lid will open automatically and beep.

8. Take out the bag and check the vacuum and seal.

NOTE: A positive seal will look “clear” upon inspection. If the seal is spotty,

incomplete, wrinkle, white or milky, please cut the seal and restart the sealing process.

9. Please store the vacuum items properly after seal. All perishable foods must be

refrigerated or frozen to prevent spoilage.

10. Press On/Off button to stop the machine’s all working processes. If instant seal

is needed, simply press “Seal” button.

Since the pressure under the “Pulse” vacuum function is set to be high, sometimes it

is easy to destroy some delicate items by high pressure in the vacuum bag. In this

case, you can use the “Pulse” vacuum function to control the vacuum time and

pressure, and prevent crushing delicate items. When packing some juicy foods, you

can also use this function and prevent liquid being sucked out.

1. Put the items in bag and then put the open end of the bag across the chamber

seal gasket, please make sure that the open end of the bag within the vacuum chamber.

2. Close and press the lid.

3. Press the “Pulse vac” button to choose the Pulse vacuum function. Then press

Start button (or the quick-start button on the handle) to start pulse vacuum to

reach the vacuum you need. You can watch the vacuum bag to decide the

pressure. During this process, you can stop vacuum by stop pressing

“Start” button; and press it again to vacuum again.

4. When the pressure reaches what it needs, press “Seal” button to start sealing.

The digital displayer will show and count down the sealing time to 0. And after this process,

the lid will open automatically and beep.

** Press On/Off button to stop the machine’s all working processes.

HOW TO VACUUM AND SEAL WITH BAGS

HOW TO USE “PULSE VAC” VACUUM FUNCTION

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• Package the freshest foods possible. The Vacuum Sealer allows you to maintain the food’s

freshness up to ve times longer than under normal stored conditions.

• Delicate foods, moist foods and foods that need to hold their shape require pre-freezing.

Foods like meat, berries and bread can be frozen for up to 24 hours without harm of freezer

burn. Once food is hard, it is ready to be vacuum packaged.

• If packaging fresh meats without pre-freezing, place a folded paper towel in between the

meat and the top of the bag. This will help absorb moisture.

• To vacuum liquids like soups, stews and casseroles, pre-freeze in a dish or ice cube tray.

Once frozen, vacuum package, label and stack in your freezer.

• For objects with sharp points or edges (bones, pasta, rice) pad the edges with paper

towels to prevent the bag from puncturing.

• Vacuum bags are reusable, boilable and microwavable. We do not recommend reusing

bags that have been boiled or microwaved. Do not reuse bags that have been used to

store fresh sh or greasy foods.

• Vegetables must be blanched before being packaged. Place in boiling water or

microwave until heated through but still crunchy. Vacuum package as normal.

** Never vacuum package mushrooms or garlic.** A dangerous chemical reaction takes

place when air is removed, causing these foods to be dangerous if ingested.

HOW TO USE WITH CANISTER

Vacuum sealer is also used for canisters. The knob on the top of the lid controls vacuuming,

closes and locks vents inside lid after vacuuming, and opens the vents to allow air back in

the canister and releases the lid to access the contents.

1. Place the items into the canister. Make sure the canister lid is dry and the lid gasket is

without any powder or food debris. Also allow some space after the items are put into the

canister. Then close the lid.

2. Turn the knob to “Vacuum” position.

3. Connect the hose to the Accessory Port on the machine and the Port on the canister lid.

4. Press the two ends of the machine lid with some strength, the lid is locked when you hear

a “da” sound.

5. Press “Vacuum & Seal” button, slightly press the canister lid for 3-5 seconds. The machine

will start the vacuum process.

** Press “Cancel” button to stop the machine.

6. After the vacuum cycle, the machine will stop automatically. Remove the hose from the

canister and turn the knob to “Lock” position. Store canister in refrigerator.

7. To open vacuum canister, twist knob to “Open” position. With proper care, the canisters

may be reused many times.

BAG GUIDELINES

HOW TO USE WITH CANISTER

EPV15 is also used for canisters. The knob on the top of the lid controls vacuuming, closes

and locks vents inside lid after vacuuming, and opens the vents to allow air back in the

canister and releases the lid to access the contents.

(Note: when using the Canister function, the machine lid should be open)

1. Place the items into the canister. Make sure the canister lid is dry and the lid

gasket is without any powder or food debris. Also please allow some space after the items

are put into the canister. And then close the lid.

2. Turn the knob to “Vacuum” position.

3. Connect the hose to the Accessory port on the machine and the port on the canister lid.

4. Press “Accessory” button, slightly press the canister lid for 3-5s. The machine

starts vacuum process.

** Press On/Off button to stop the machine’s all working processes.

5. After the vacuum cycle, the machine will stop automatically. Remove the hose

from the canister and turn the knob to “Lock” position. Store canister in refrigerator.

6. To open vacuum canister, twist knob to “Open” position.

With proper care, the canisters may be reused many times.

CANISTER GUIDELINES

• Use only canisters designed for vacuum packaging. Other containers can

implode under the vacuum pressure of the Vacuum Sealer.

• Cool liquids in refrigerator before vacuum packaging. Hot foods should be

cooled before vacuum packaging.

• Do not freeze vacuum canister. Suggested lowest temperature is -18.

Too low (lower than -18°) or too high (higher than 100°) temperature will make

the canister materials endure lower pressure or melt.

• Hand wash canister lid. Do not put in dishwasher and micro-oven.

The canister body itself is dishwasher safe and micro-oven safe. Suggested

highest temperature is 100°.

• If liquids are caught in the accessory hose, run warm water through hose.

Be sure hose is not attached to accessory port.

• Powdered or granulated foods should be covered with a paper towel before

vacuuming to prevent food from traveling into the vacuum mechanism.

• Vacuum packaging is not a substitute for canning. Perishable foods still need to

be refrigerated or frozen.

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HOW TO MARINATE FOODS

There is a special function in EPV15—the marinate mode, with two options of Quick Marinate

Mode (15mins) and Normal Marinate Mode (27mins). In the marinate mode, the machine

can run two cycles of vacuuming and releasing air to the canister, allowing foods to get

optimum pickle infusion in the least amount of time. Vacuum status keeps for about 4mins

(Quick Marinate Mode)/8mins (Normal Marinate Mode) before releasing air, between each

cycle. When marinate is complete, the machine will beep.

Vacuum canister is a perfect partner to marinating foods. The reason that foods can be

marinated in such a short time is that, it opens the micro-holes of the foods, allowing pickle

infusion very quickly.

Important tips: When using canister for marinating, there should be a knob on the canister

lid. Make sure the canister lid is in “Open” status but NOT “Vacuum” status when it is in the

marinate process.

1. Put items in the canister. Make sure there is no powder or food debris on the canister lid

gasket. Also please allow some space after the items are put into the canister. And then

close the lid.

2. Turn the knob to “Open” position.

3. Connect the hose to the Accessory port on the machine and the port on the canister lid.

4. Press “Marinate” button, choose the marinate option. Press once for Quick

Marinate Mode, “1” will appear on the digital displayer; press twice for Normal

Marinate Mode, “2” will appear on the digital displayer.

** In Quick Marinate Mode, the cycle is about 15mins.

** In Normal Marinate Mode, the cycle is about 27mins. Longer marinate time will make

much perfect marinated foods.

5. Press “Start” button (or the quick-start button on the handle), slightly press

the canister lid for 3-5s. When it reaches the pressure, the machine will stop

automatically. Value on the Digital displayer will count down from 5 to 1,

counting down cycle repeats continually. After 4mins (Quick Marinate Mode) or 8mins

(Normal Marinate Mode), it stops counting, vacuum status is complete.

6. When vacuum status is complete; the canister starts to release air. Value on the

Digital displayer will count up from 1 to 5. After 30s, it stops counting; releasing air is complete.

7. The machine vacuums the canister again. The above mentioned cycle will be run two times.

8. When marinate process is complete, 0 will appear on the digital displayer and illuminate

and the machine will beep. Turn the canister knob to “Lock” position, remove the hose from

canister. Now the delicacy is ready.

** Press On/Off button to stop the machine’s all working processes.

Sometimes things do not need to vacuum seal, they only need to seal. So Impulse Seal mode

is added in this machine. When enter into the Impulse Seal mode, you don’t need to press

any button but only open and close the lid to seal the bag.

1. Press “+”“-”button to set the seal time;

2. Press Impulse Seal button, the Impulse Seal light is on. The machine enters into Impulse Seal

mode (if the lid is close, LED shows C; if the lid is open, LED blinks showing the seal time);

3. Put the bag mouth across the seal wire and into the chamber. Close and press the lid,

the machine detects that the lid is close then enter into Seal mode. The digits in LED

counts down from preset seal time to 0. The machine will release air and lid, then

beep when the process is nished.

** Press On/Off button to stop the machine’s all working processes. **

4. Open the lid, take out the bag and check if the sealing is good.

5. Repeat the above 3 and 4 to seal other bags. Or press On/Off button to exit this mode.

(Note: If many bags need to be Impulse Seal, adjust/shorten the seal time when

needed to avoid overheated or melting the bag)

HOW TO IMPULSE SEAL

HOW TO USE WITH VACUUM BOTTLE STOPPERS

EPV15 can vacuum bottle with bottle stoppers. If you cannot nish a bottle of wine at one

time, or you need to preserve a bottle of non-carbonic acid drink, edible oil, a bottle of juice

or any liquid else that is stored in a bottle, you can use the EPV15 to vacuum the bottle with

a bottle stopper.

1. Plug the vacuum bottle stopper to the bottle. Please allow at least 2.5cm distance

between the bottom of the stopper and the surface of the liquid.

2. Connect the hose to the accessory port of the machine and the other end to the port of

the bottle stopper.

3. Press “Accessory” button, the machine starts to vacuum.

** Press On/Off button to stop the machine’s all working processes.

4. After the vacuum cycle is complete, the machine will stop automatically.

Remove the hose from the stopper.

5. Put the bottle vertically in a plane surface. Make sure the liquid does not touch the stopper.

6. Simply remove the stopper if you want to open the bottle.

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The Vacuum Sealer will revolutionize the way you buy and store food. Because vacuum

packaging works to eliminate freezer burn and slow food spoilage, you are now able to take

advantage of buying food in bulk without the threat of wasting food.

Vacuum packaging with the Vacuum Sealer removes up to 90% of the air from the package.

This will help keep food fresher up to 5 times longer than under normal circumstances. Dry

foods like pasta, cereals and our will stay fresh from start to nish. Plus vacuum packaging

prevents weevils and other insects from infesting dry goods. Package only the freshest foods

possible.

However, please keep in mind that not all foods benet from vacuum packaging. Never

vacuum package garlic or fungi like mushrooms. A dangerous chemical reaction takes

place when air is removed, causing these foods to be dangerous if ingested. Vegetables

should be blanched before packaging to kill any enzymes that may cause the release of

gases (out-gassing) when vacuumed.

FOODS

Vacuum Freezer

Storage

Vacuum Fridge

Storage

Typical

Storage

Fresh Beef & Veal 1-3 years 1 month 1-2 weeks

Ground Meat 1 year 1 month 1-2 weeks

Fresh Pork 2-3 years 1-4 weeks 1 weeks

Fresh Fish 2 years 2 weeks 3-4 days

Fresh Poultry 2-3 years 2-4 weeks 1 week

Smoked Meats 3years 6-12 weeks 2-4 weeks

Fresh Produce,

Blanched

2-3 years 2-4 weeks 1-2 weeks

Fresh Fruits 2-3 years 2 weeks 3-4 days

Hard Cheeses 6 months 6-12 weeks 2-4 days

Sliced Deli Meats Not recommended 6-12 weeks 1-2 weeks

Hard Cheeses 6 months 2-3 weeks 1 week

FOOD STORAGE AND SAFETY INFORMATION

Vacuum packaging greatly extends the shelf life of foods, but your Vacuum Sealer can also

be used in many other areas of the house besides the kitchen.

VACUUM PACKAGING IS GREAT FOR CAMPING AND OUTDOOR ACTIVITIES!

• For a quick & reusable ice pack, ll a vacuum bag about half full with water and a few

tablespoons of rubbing alcohol. Seal the bag - don’t vacuum it - and place in the freezer.

The alcohol keeps the water from freezing completely, resulting in a exible ice pack to

wrap around sore joints and minor injuries.

• Vacuum package pre-made meals in advance for camping outings for quick and easy

dinners in the great outdoors.

• Vacuum package meats and other items for scent-free storage.

• Create your own dry packs by vacuum packaging essentials like matches, dry socks and a

map for emergencies.

AROUND THE HOUSE

• Organize ‘junk’ drawers and keep easy to lose items like nails and screws safe by vacuum

packaging them in a vacuum bag. That way, items are clearly visible and organized within

the bag.

• Don’t worry about polishing silver ever again! Simply vacuum package rarely used

silverware in vacuum bags to prevent the oxidation that causes tarnishing.

** Hint: place a folder paper towel in between sharp edges of the silverware and the

vacuum bag to prevent puncturing.

VACUUM PACKAGING TIPS

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Under the proper circumstances, your Vacuum Sealer will give you many top-notch vacuum

performances. In some instances, problems may arise. Please review this trouble shooting

page prior calling customer support.

Note: In order to maintain a longer product life, we strongly recommend to stop at least 20

seconds between each seal.

THE VACUUM SEALER WON’T TURN ON

• Ensure that the machine is properly plugged into a grounded outlet.

• Check the power cord for tears and frays. Do not use machine if power cord is damaged.

THE VACUUM SEALER DOESN’T PULL A COMPLETE VACUUM WITH BAGS

• To vacuum and seal properly, edge of bag must be across the seal bar. Make sure bag is

inside the chamber seal gasket and that there are no wrinkles in the bag along the seal bar.

• If packaging from a roll bag, make sure rst seal is complete and that there are no gaps in

either seal.

• The Vacuum Sealer and vacuum bag need to be clean, dry and free of debris for the

vacuum process to be successful. Wipe surface of seal bar and inside of bag and try again.

Vacuum bag loses vacuum after being sealed.

• Sharp items can puncture small holes in bags. To prevent this, cover sharp edges with

paper towel and vacuum in a new bag.

• Some fruits and vegetables can release gases (out-gassing) if not properly blanched or

frozen before packaging. Open bag. If you think food spoilage has begun, discard food.

If food spoilage has not yet begun, consume immediately. If in doubt, discard food.

The Vacuum Sealer is not vacuuming canisters properly

• The accessory hose may not be properly attached. Ensure the hose is completely inserted

into the lid of the canister and the accessory port and try again.

• Make sure the canister lid is turned to the “Vacuum” setting.

• Leave adequate head space at the top of the canister.

• Make sure there isn’t any damage to the canister and lid. Sometimes hairline cracks can

develop in canisters. When this happens the canister is no longer air tight and should be

discarded.

• Twist knob on lid of canister to make sure it is attached securely.

In seldom cases some of the programs may cause an error and lead to the machine not work well.

• Unplug from electric outlet and then re-connect it.

TROUBLE SHOOTING

Emballage sous vide et salubrité des aliments ...............................................................................15

Caractéristiques de l’ensacheur sous vide ................................................................................ 16-18

Données techniques..........................................................................................................................18

Sécurité, Entretien et préparations ..................................................................................................19

Comment mettre les sacs sous vide et les sceller .......................................................................... 20

Comment utiliser la fonction « Pulse vac (Mise sous vide à impulsion) » .....................................20

Directives relatives aux sacs .............................................................................................................21

Comment utiliser avec une boîte ....................................................................................................21

Directives relatives aux boîtes ..........................................................................................................22

Comment mariner les aliments ........................................................................................................23

Comment utiliser avec les bouchons de bouteille sous vide .......................................................24

Comment utiliser le scellage à impulsion ........................................................................................24

Entreposage des aliments et consignes de salubrité ....................................................................25

Conseils pratiques pour l’emballage sous vide ..............................................................................26

Dépannage ........................................................................................................................................ 27

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EMBALLAGE SOUS VIDE ET SALUBRITÉ DES ALIMENTS

L’emballage sous vide prolonge la durée de vie des aliments en éliminant la majorité de l’air

des conteneurs scellés et empêche l’air frais de s’inltrer dans les conteneurs scellés, réduisant

ainsi l’oxydation. L’emballage sous vide aide à préserver la saveur et la qualité générale. Il

aide également à bloquer la croissance de micro-organismes aérobies, qui peuvent causer

les problèmes mentionnés ci-dessous dans certaines conditions :

Moisissure – La moisissure ne peut pas se développer dans un environnement à faible teneur

en oxygène; c’est pourquoi l’emballage sous vide peut pratiquement l’éliminer.

Levure – Elle entraîne la fermentation qui peut être identiée par l’odeur et le goût. La levure a

besoin d’eau, de sucre et d’une température modérée pour se reproduire. Elle peut également

survivre avec ou sans air. Ralentir la croissance de la levure nécessite une réfrigération, tandis

que la congélation l’interrompt complètement.

Bactéries – Elles causent une odeur désagréable, une décoloration et/ou une texture molle

ou visqueuse. Dans des conditions propices, le Clostridium botulinum (l’organisme qui cause

le botulisme) peut se développer sans air et ne peut pas être détecté par l’odeur ou le goût.

Quoiqu’il soit extrêmement rare, il peut être très dangereux.

Ainsi que pour tout autre conteneur d’entreposage, il est important d’inspecter les aliments

pour vérier qu’ils ne sont pas avariés avant de les consommer.

Pour préserver la salubrité des aliments, il est important de maintenir des températures

basses. Vous pouvez considérablement réduire la croissance des micro-organismes à des

températures de 4 °C (39,2 °F) ou inférieures. La congélation à -17 °C (1,4 °F) ne détruit pas

les micro-organismes mais elle interrompt leur croissance. Pour l’entreposage à long terme,

congelez toujours les aliments périssables qui ont été emballés sous vide.

Il est important de noter que l’emballage sous vide ne peut pas inverser la détérioration des

aliments. Il peut seulement ralentir les modications de la qualité. Il est difcile de prédire combien

de temps les aliments conserveront leur saveur, apparence ou texture optimale, puisque cela

dépend de l’âge et de l’état des denrées le jour où elles ont été emballées sous vide.

Remarque : L’emballage sous vide ne remplace pas la réfrigération ou la congélation. Les

aliments périssables qui nécessitent la réfrigération doivent toujours être réfrigérés ou congelés

après leur emballage sous vide.

Directives de préparation

Les légumes doivent êtres blanchis avant d’être emballés sous vide. Le blanchiment bloque

l’action enzymatique qui cause la perte de saveur, de couleur et/ou de texture. Pour blanchir

les légumes, placez-les dans l’eau bouillante ou dans le four à micro-ondes jusqu’à ce qu’ils

soient cuits mais toujours croquants. Ensuite, immergez les légumes dans l’eau froide pour

interrompre le processus de cuisson. Enn, séchez les légumes avec une serviette avant de

les emballer sous vide. Les légumes de la famille des Crucifères (brocoli, jeunes pousses, chou

potager, chou-eur, chou vert, navets) émettent naturellement des gaz pendant le stockage.

C’est pourquoi ils doivent être stockés uniquement dans le congélateur après le blanchiment.

CARACTÉRISTIQUES DE L’ENSACHEUR SOUS VIDE

1. BOUTON QUICK START

(DÉMARRAGE RAPIDE)

2. BOUTON QUICK SEAL

(SCELLAGE RAPIDE)

3. PANNEAU DE COMMANDE

4. PRISE ÉLECTRIQUE

5. BRANCHEMENT DU TUYAU

6. COUVERCLE TRANSPARENT

7. MOUSSE DE SCELLAGE

8. JOINT DE SCELLAGE DE LA CHAMBRE

9. PLATEAU DE LA CHAMBRE

10. FIL À SCELLER

A. B G H I J

A. B C D E F

C D E F

17www.ExcaliburDIY.com

Ensacheur sous vide professionnel

CARACTÉRISTIQUES DE L’ENSACHEUR SOUS VIDE

A. Voyant lumineux d’alimentation électrique (Power [alimentation électrique])

Lorsque le voyant lumineux d’alimentation électrique s’illumine, l’appareil est prêt à

fonctionner.

B. Bouton On/Off (Marche/Arrêt)

Lorsque l’appareil est prêt à fonctionner, appuyez sur le bouton « On/Off (Marche/Arrêt) »,

la durée de scellage la plus récente apparaît sur l’afchage numérique, le ventilateur se

met en marche et l’appareil est prêt à mettre sous vide. Si rien ne se passe pendant 10 MIN.,

l’afchage numérique et le ventilateur s’éteignent automatiquement. L’appareil peut

s’arrêter de fonctionner lorsque vous appuyez sur le bouton « On/Off (Marche/Arrêt) ». Une fois

le cycle terminé, appuyez sur le bouton « On/Off (Marche/Arrêt) », puis débranchez l’appareil.

C. Bouton de mise sous vide automatique (Start [Démarrage])

Appuyez sur le bouton « Start (Démarrage) », l’appareil mettra sous vide et scellera

automatiquement. Ce bouton ne sert qu’aux sacs/rouleau sous vide.

Choisissez le mode Marinate (Mariner), appuyez sur Start (Démarrage) et l’appareil

commencera automatiquement à mariner. Choisissez le mode Pulse Vac (Mise sous

vide à impulsion), appuyez sur le bouton Start (Démarrage) et l’appareil commencera

automatiquement à mettre sous vide à impulsion.

En vue d’un fonctionnement plus pratique, un bouton Quick Start (Démarrage rapide) est

placé sur la poignée. (Ce bouton a la même fonction que le bouton Start (Démarrage)

du panneau de commande).

(REMARQUE : Pour réaliser cette fonction, veuillez appuyer sur le couvercle quand vous

le fermez.)

D. Bouton Seal (Sceller)

1. Appuyez sur le bouton « Seal (Sceller) » pour interrompre le cycle de mise sous vide et

sceller immédiatement le sac, an d’éviter d’écraser les aliments délicats.

2. Produisez des sacs sur mesure. En vue d’un fonctionnement plus pratique, un bouton

Quick Start (Démarrage rapide) est placé sur la poignée. (Ce bouton a la même

fonction que le bouton Start (Démarrage) du panneau de commande)

(REMARQUE : Pour réaliser cette fonction, veuillez appuyer sur le couvercle quand vous

le fermez.)

E. Afchage numérique

1. Afche le cycle de mise sous vide, la valeur comptera à rebours de 9 à 0. Lorsque 0

apparaît, le cycle de mise sous vide est terminé.

2. Afche la durée de scellage; cette durée peut être ajustée et réglée entre 0 et

6 secondes. Il y a une fonction de mémoire de secours pour la durée de scellage.

3. Lorsque « E » est afché, l’appareil est en mode de protection.

F. Bouton de réglage de la durée de scellage (« + » ou « - »)

Il vous suft de régler la durée de scellage en l’« augmentant » ou en la « diminuant »

à l’aide des boutons « + » ou « - ». Lorsqu’elle est réglée sur 0, l’appareil ne scellera pas.

G. Mode Marinate (Marinate [Mariner])

Le mode Marinate (Mariner) a pour but de répéter le cycle de mise sous vide et de

dégagement d’air dans la boîte, pour permettre à la marinade de pénétrer de façon

optimale et le plus rapidement possible dans les aliments.

(REMARQUE : Pour réaliser cette fonction, veuillez vous assurer d’ouvrir le couvercle.)

CARACTÉRISTIQUES DE L’ENSACHEUR SOUS VIDE

H. Bouton de mise sous vide des accessoires (Acessory [Accessoires])

Seulement pour les boîtes sous vide, les bouchons de bouteille de vin et autres

accessoires; appuyez sur le bouton « Accessory (Accessoires) » et l’appareil démarrera

le cycle de mise sous vide. Après le cycle de mise sous vide, l’appareil s’arrêtera

automatiquement SANS sceller.

(REMARQUE : Pour réaliser cette fonction, veuillez vous assurer d’ouvrir le couvercle.)

I. Bouton Pulse Vac (Mise sous vide à impulsion)

Utilisez le bouton « Pulse Vac (Mise sous vide à impulsion) » pour éviter d’écraser les aliments

délicats. Appuyez sur le bouton « Pulse Vac (Mise sous vide à impulsion) » avec les doigts,

l’appareil mettra sous vide petit à petit en fonction de votre pression du bouton.

(REMARQUE : Pour réaliser cette fonction, veuillez appuyer sur le couvercle quand vous

le fermez.)

J. Bouton Impulse seal (Scellage à impulsion)

Appuyez sur le bouton Impulse seal (Scellage à impulsion), le voyant Impulse seal (Scellage

à impulsion) s’illumine. L’appareil se met en mode Impulse seal (Scellage à impulsion). Vous

pouvez sceller le sac en ouvrant et fermant maintenant le couvercle. (Ce mode est prévu

principalement pour les sacs qui n’ont pas besoin d’être mis sous vide)

(REMARQUE : Pour réaliser cette fonction, veuillez appuyer sur le couvercle quand vous

le fermez.)

** L’appareil est équipé de boutons « Quick Start (Démarrage rapide) » et « Quick Seal

(Scellage rapide) ». Veuillez vous assurer que la pile (AAA) est bien installée avant d’utiliser

ces touches de raccourci. Si vous n’avez plus besoin de cette fonction, veuillez retirer la

pile pour éviter la perte d’alimentation électrique.

DONNÉES TECHNIQUES

Tension : 110 V / 120 V ~60 Hz

Pression : -718,82 mm (28,3 po) Hg/

-958 mbar (±3 %)

Largeur max. du sac : 406 mm (16 po)

Poids : 7,2 kg (15,87 lb)

Alimentation électrique : 580 W

Pompe : Double

Largeur du l à sceller : 5 mm (0,2 po)

Dimensions : 490 mm x 260 mm x 125 mm

(19,29 po x 10,23 po x 4,92 po)

(L x l x H)

La page charge ...

Excalibur EPV15 Le manuel du propriétaire

Marque: Excalibur

Modèle: EPV15

Catégorie: Scelleuses sous vide

Taper: Le manuel du propriétaire

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Excalibur EPV15 Le manuel du propriétaire

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