Weston 65-1201-W Mode d'emploi

VACUUM SEALER

65-1201-W

DUE TO CONSTANT FACTORY IMPROVEMENTS, THE PRODUCT PICTURED MIGHT DIFFER

SLIGHTLY FROM THE PRODUCT IN THIS BOX.

TABLE OF CONTENTS / ÍNDICE / TABLE DES MATIÈRES

2

BEFORE YOU START SEALING

PROTECTIVE TAPE

COOLING FAN

IMPORTANT SAFEGUARDS

COMPONENT LIST

MAINTENANCE KIT

ASSEMBLY

OTHER CONSUMER SAFETY INFORMATION

CARE & CLEANING INSTRUCTIONS

CONTROL PANEL

INITIAL TESTING OF THE BAG SEAL

VACUUM SEAL MODE

MARINATE MODE

TROUBLESHOOTING

VACUUM PACKAGING GUIDELINES

STORAGE LIFESPAN GUIDELINES

FOOD SAFETY

WARRANTY INFORMATION

ANTES DE COMENZAR A SELLAR LA BOLSA

CINTA DE PROTECCIÓN

VENTILADOR DE REFRIGERACIÓN

SALVAGUARDIAS IMPORTANTES

LISTA DE COMPONENTES

KIT DE MANTENIMIENTO

ENSAMBLADO

OTRA INFORMACIÓN DE SEGURIDAD PARA EL CLIENTE

INSTRUCCIONES DE CUIDADO Y LIMPIEZA

PANEL DE CONTROL

PRUEBA INICIAL DEL SELLO DE BOLSA

MODO DE SELLADO AL VACÍO

MODO DE MARINADO

SOLUCIÓN DE PROBLEMAS

PAUTAS DE EMPAQUE AL VACÍO

PAUTAS SOBRE LA VIDA EN ALMACENAMIENTO

SEGURIDAD DE LOS ALIMENTOS

INFORMACIÓN DE GARANTÍA WESTON

AVANT DE PROCÉDER AU SCELLAGE DU SAC

BANDE PROTECTRICE

VENTILATEUR

PRÉCAUTIONS IMPORTANTES

DESCRIPTION DE LA PIÈCE

TROUSSE D’ENTRETIEN

ASSEMBLAGE

AUTRES RENSEIGNEMENTS DE SÉCURITÉ AU CONSOMMATEUR

DIRECTIVES D’ENTRETIEN ET DE NETTOYAGE

PANNEAU DE COMMANDE

ESSAI INITIAL DE SOUDURE DE SAC

MODE SCELLAGE SOUS VIDE

MODE MARINAGE

DÉPANNAGE

DIRECTIVES RELATIVES À L’EMBALLAGE SOUS VIDE

GUIDE DE CONSERVATION DES ALIMENTS EMBALLÉS

SÉCURITÉ ALIMENTAIRE

INFORMATION SUR LA GARANTIE

3

4

5

7

8

9

10

11

12

13

14

15

16

18

20

21

22

23

24

25

26

27

28

29

30

31

32

34

36

37

38

39

40

41

42

43

44

45

46

47

48

51

COOLING FAN

The Vacuum Sealer has an Internal Cooling Fan that runs whenever the

unit is plugged in and turned on. To save energy, turn the unit “OFF”

and unplug the Power Cord when not in use.

PROTECTIVE TAPE

There is a factory installed

strip of Seal Bar Tape on the above and beneath the

Seal Wire on the Aluminum Alloy Seal Bar.

DO NOT REMOVE THE TAPE!

BEFORE YOU START BAG SEALING

Before using the Chamber Vacuum Sealer, familiarize yourself with the

bag sealing functions. A vacuum bag is sealed when the Seal Bar Heating

Element is activated and heats the bag to its melting point, which then

permanently welds the bag layers together, sealing the bag shut.

Test seal a couple of bags to be sure that the Seal Time is set properly. The

Seal Time may need to be increased (+) or decreased (-) to optimally seal a

bag.

SEAL BAR TAPE

DO NOT REMOVE!

FIGURE 1

3

ENGLISH INSTRUCTIONS

4

ENGLISH INSTRUCTIONS

1. Read all instructions.

2. ALWAYS DISCONNECT Chamber

Sealer from power source before

servicing, changing accessories or

cleaning the unit.

3. Plug the Chamber Sealer into a

standard 120 Volt, 60 Hz wall outlet.

Avoid using extension cords.

4. DO NOT USE the Chamber Sealer

if the Power Cord, Plug or any other

parts are damaged. If the Power Cord

or the Chamber Sealer is damaged,

call Customer Service. DO NOT

ATTEMPT TO REPLACE THE CORD.

Be sure to not allow the Power Cord to

drape into your work area. Check that

all parts are operating properly, and

perform the intended functions. Check

for any other conditions that may affect

the operation.

5. NEVER use any accessories or parts

from other manufacturers. Doing so

will VOID YOUR WARRANTY and may

cause re, electrical shock or injury.

6. Reduce risk of unintentional starting.

Make sure the Power Switch is in the

“OFF” position before attaching to the

power source.

7. KEEP FINGERS CLEAR of the Heat

Sealing Bar and Seal Bar Tape AT

ALL TIMES, these areas become HOT.

Doing so may cause serious injury.

8. DO NOT take this appliance

apart; doing so will VOID YOUR

WARRANTY and may result in

personal injury.

9. TO PROTECT AGAINST RISK

OF ELECTRICAL SHOCK: DO

NOT SUBMERGE THE CHAMBER

SEALER INTO WATER OR LIQUID.

BE SURE THE VACUUM SEALER

IS DISCONNECTED FROM THE

POWER SOURCE BEFORE

CLEANING. Follow the “Cleaning

Instructions” in this booklet. NEVER

rinse appliance Vacuum Sealer under

tap.

10. NEVER LEAVE THE CHAMBER

SEALER UNATTENDED. Be safe,

DISCONNECT the Vacuum Sealer

from power source before leaving

the work area. Close supervision is

necessary when any appliance is used

near children. This appliance is NOT to

be used by children.

11. DO NOT let the Power Cord hang

over edge of work surface.

12. Be sure the Chamber Sealer is on

a stable work surface. Be sure all the

Vacuum Sealer Feet are stable.

13. DO NOT use the Chamber Sealer

outdoors.

14. DO NOT use the Chamber Sealer

while under the inuence of drugs,

medications or alcohol.

15. The Chamber Sealer is ONLY

intended to be used with CHAMBER

BAGS. For best results, only use the

recommended Chamber bags. DO

NOT USE HOUSEHOLD BAGS! Any

other uses of the Chamber Sealer,

other than the uses described in this

booklet, could potentially damage the

appliance and void the warranty!

NOTICE!!

PLEASE DO NOT DISCARD THE ORIGINAL SHIPPING PACKAGE AND THE INNER

CARTONS!

IN THE EVENT THIS UNIT MUST BE RETURNED FOR SERVICE OR ADJUSTMENTS,

THE PRODUCT IS BEST PROTECTED DURING SHIPMENT IF THE PRODUCT IS

RETURNED IN THE ORIGINAL SHIPPING CARTON.

SAVE THESE INSTRUCTIONS

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always

be followed to reduce the risk of re, electric shock, and/or injury to persons,

including the following:

COMPONENT LIST

DIAGRAM NUMBER PART DESCRIPTION PART NUMBER

1 LID 65-1202

2 HANDLE 65-1203

3 ALUMINUM ALLOY SEAL BAR 65-1204

4 SEAL BAR INSULATOR 65-1205

5 BAG HOLDER LATCH 65-1206

6 POWER CORD 08-0402

7 CONTROL PANEL 65-1208

8 LID GASKET 65-1210

5

ENGLISH INSTRUCTIONS

1

2

4

3

6

7

ON/OFF

Start

Seal

Stop

Vacuum

Degree

Function

Seal Time

Marinate Time

Max

High

Medium

Low

Minimum

Adjustable

5

If any components of this unit are broken, the unit does not operate properly or you

need a replacement instruction manual, visit us on the web at

WestonSupply.com

Or call Weston Brands, LLC Toll Free at 1-800-814-4895

Monday thru Friday 8:00am-5:00pm ET. Outside the U.S. call 1-216-901-6801

MAINTENANCE KIT

The Maintenance Kit includes a Vacuum

Chamber Seal and an Aluminum Alloy Seal Bar

(FIGURE 2). These parts may wear over time

and require replacement, depending on usage.

There is one factory-installed Vacuum Chamber

Seal on the Chamber Vacuum Sealer. When

the Vacuum Lid is closed and the pump

engages, it forms an airtight seal. To replace,

simply remove it from the groove in the lid and

slide the replacement into the groove.

The fully assembled Aluminum Alloy Seal Bar

is also available as a replacement part in the

maintenance kit.

It can be difcult to replace the seal wire and

seal bar tape on the Aluminum Alloy Seal Bar.

If it is not installed correctly, you may risk short

circuiting the seal bar. For this reason we only

supply the fully assembled Seal Bar. We advise

that you contact Customer Support for technical

assistance.

ASSEMBLY

• Place the Chamber Vacuum Sealer

on a at, dry surface.

• Plug the female end of the Power

Cord into the Power Supply Port on the

right side of the appliance (FIGURE 3).

• Plug the male end of the Power

Cord into a standard, grounded 120-volt

household electrical outlet. DO NOT

attempt to modify the plug to t into an

unsuitable outlet.

NOTE: The Chamber Vacuum Sealer is ONLY intended to be used with CHAMBER

VACUUM BAGS. DO NOT USE HOUSEHOLD BAGS OR EMBOSSED BAGS

INTENDED FOR USE WITH OUT OF CHAMBER SEALERS! Any other uses of

the Vacuum Sealer, other than the uses described in this booklet, could potentially

damage the appliance and void the warranty!

7

ENGLISH INSTRUCTIONS

FIGURE 3

FIGURE 2

CARE & CLEANING INSTRUCTIONS

WARNING! Before cleaning, assembling or disassembling the Chamber

Vacuum Sealer, make sure the Vacuum Sealer is OFF and the PLUG IS REMOVED

FROM THE OUTLET/POWER SOURCE!

. NEVER IMMERSE the Chamber Vacuum Sealer in water or other liquid.

. Make sure the Chamber Vacuum Sealer has completely cooled before

cleaning it.

. Wipe clean all outside surfaces including the Vacuum Chamber and Vacuum

Lid with a damp cloth or paper towel. Most household spray cleaners are safe

to use. Avoid spraying directly into the vent on the sides of the unit. DO NOT

use abrasive cleansers!

. Be careful while cleaning not to peel or damage the strip of Seal Bar Tape

covering the Aluminum Alloy Seal Bar. Do not expose the Seal Bar Tape to

moisture.

. Dry all surfaces and close the Vacuum Lid before storing the Vacuum Sealer.

8

ENGLISH INSTRUCTIONS

OTHER CONSUMER SAFETY INFORMATION

w WARNING

Electrical Shock Hazard: This appliance is provided with

a grounded (3-prong) plug to reduce the risk of electric shock. The plug

fits only one way into a grounded outlet. Do not defeat the safety purpose

of the plug by modifying the plug in any way or by using an adapter. If the

plug does not fit fully into the outlet, reverse the plug. If it still does not fit,

have an electrician replace the outlet.

The length of the cord used on this appliance was selected to reduce the

hazards of becoming tangled in or tripping over a longer cord. If a longer

cord is necessary, an approved extension cord may be used. The electrical

rating of the extension cord must be equal to or greater than the rating of

the appliance. Care must be taken to arrange the extension cord so that it

will not drape over the countertop or tabletop where it can be pulled on by

children or accidentally tripped over.

.

ON/OFF Button: When the Chamber Vacuum Sealer is connected to

power, the LED Display will show OFF. Press the ON/OFF Button once to

engage the functions of the Chamber Vacuum Sealer. The LED Display will

initially show the preset sealing time. Press the ON/OFF Button again to

change the sealer to standby mode (the display will show OFF).

.

Function Button: When the Chamber Vacuum Sealer is ON, use the

Function Button to choose between Vacuum Seal Mode or Vacuum Marinate

Mode. The indicator light next to each mode will illuminate when selected.

.

Vacuum Degree Button: Press the Vacuum Degree Button to adjust the

chamber pressure. Use the “+” and “-” buttons to adjust the pressure up or

down. The Hg will be indicated in the LED Display. Increasing the vacuum

degree will allow for larger bags to be evacuated faster.

.

Indicator Lights: The Indicator Lights correspond with the adjustable

Vacuum Degree. The Vacuum Degree is adjustable between 29.5” Hg at the

Max and 23.5” Hg at the Minimum.

.

Start Button: When the Chamber Vacuum Sealer is ON, use the Start

Button to to enter initiate Vacuum Seal Mode or Vacuum Marinate Mode

(depending on the Function setting).

.

Seal Button: During Vacuum Seal Mode, press the Seal Button. This will

stop the vacuum process and the Chamber Vacuum Sealer will seal the bag.

.

Stop Button: Press the Stop Button to stop any process underway.

CONTROL PANEL

Seal Time

Marinate Time

Max

High

Medium

Low

Minimum

Adjustable

Function

Vacuum

Degree

ON/OFF

Start

Seal

Stop

9

ENGLISH INSTRUCTIONS

INITIAL TESTING OF THE BAG SEAL

NOTE: The Chamber Vacuum Sealer is ONLY intended to be used with CHAMBER

VACUUM BAGS. DO NOT USE HOUSEHOLD BAGS OR EMBOSSED BAGS

INTENDED FOR USE WITH OUT OF CHAMBER SEALERS! Any other uses of

the Vacuum Sealer, other than the uses described in this booklet, could potentially

damage the appliance and void the warranty!

WARNING! Before cleaning, assembling or disassembling the Chamber

Vacuum Sealer, make sure the Vacuum Sealer is OFF and the PLUG IS REMOVED

FROM THE OUTLET/POWER SOURCE!

10

ENGLISH INSTRUCTIONS

1. ALWAYS allow the sealing bar to cool

for approximately 20 seconds between

bags. Leave the Vacuum Lid OPEN

between uses, this allows the Heating

Element to cool more quickly between

bags.

2. Place a bag in the vacuum chamber

with the opening of the bag facing the

Seal Bar. Lift the bag holder latch to

open the rings in front of the seal bar.

Slide the bag in the ring opening and

close the hook latch to secure the bag

in place (FIGURE 7). Allow for 1”-2” of extra headspace at the top of the bag to

ensure a quality seal.

3. Press the ON/OFF Button. Close the lid and select the Seal Function. Choose

your desired vacuum and seal time settings by pushing the function button to

move between vacuum pressure and seal times. Press the Vacuum Degree

button to choose one of the preset vacuum pressure degrees or choose the

adjustable option to manually set your own pressure using the + or - buttons.

Vacuum pressure is measured in inches of mercury.

4. Press the Start Button, engaging the Vacuum Pump to initiate the vacuum and

seal process.

5. After the Seal Window counts down to zero (0), the unit will automatically

release the vacuum and enable the Vacuum Lid to open. Do not try to open the

lid while chamber is .pressurized. The unit will beep 3 times when complete.

NOTE: the lid is very heavy, so you may need to use some force to open.

6. Remove the bag and inspect the seal. The seal should appear smooth and

consistent all the way across the bag. The seal SHOULD NOT melt through the

bag at any point. Be sure there are no creases or wrinkles that may allow air to

leak into the bag. A properly sealed bag will not pull apart, the bag must be cut

open.

7. Do not form side seals on the bags, the sides are already sealed.

8. If the seal is good, proceed with vacuum packaging. Otherwise:

. If the seal is melted through the bag, trim off the bad seal with

scissors and adjust the Seal Time Down (-) in one second

increments and try the test process again.

. If the seal has not fully welded the bag closed, trim off the bad

seal with scissors and adjust the Seal Time Up (+) in one second

increments and try the test process again.

FIGURE 7

11

ENGLISH INSTRUCTIONS

BEFORE ATTEMPTING VACUUM PACKAGING, BE SURE THAT THE

CHAMBER VACUUM SEALER IS SET UP IN ACCORDANCE WITH ALL

OF THE SAFETY PRECAUTIONS LISTED IN THIS BOOKLET.

1. ALWAYS allow the sealing bar to cool for approximately 20 seconds

between bags. Leave the Vacuum Lid OPEN between uses. This allows the

Heating Element to cool more quickly between bags.

2. Select your vacuum chamber bag and fill with product to be vacuum

packaged. Make sure that bags containing liquids do not exceed the height of

the seal bar.

3. Lay the bag flat in the vacuum chamber with the opening of the bag facing

the Seal Bar. Lift the bag holder latch to open the rings in front of the seal bar.

Slide the bag in the ring opening and close the hook latch to secure the bag in

place. Allow for 1”-2” of extra headspace at the top of the bag to ensure a quality

seal.

4. Press the ON/OFF Button. Close the lid and select the Seal Function.

Choose your desired vacuum and seal time settings by pushing the function

button to move between vacuum pressure and seal times. Press the Vacuum

Degree button to choose one of the preset vacuum pressure degrees or

choose the adjustable option to manually set your own pressure using the +

or - buttons.Vacuum pressure is measured in inches of mercury.

5. Press the Start Button, engaging the Vacuum Pump to initiate the vacuum and

seal process.

6. After the Seal Window counts down to zero (0), the unit will beep three

times and automatically release the vacuum and enable the Vacuum Lid to

open. Do not try to open the lid while chamber is pressurized.

NOTE: To SEAL ONLY, you will still need to press the Start Button to initiate

the process. After pressing the Start Button, immediately press the Seal

Button.

VACUUM SEAL MODE

BEFORE ATTEMPTING VACUUM PACKAGING, BE SURE THAT THE

CHAMBER VACUUM SEALER IS SET UP IN ACCORDANCE WITH ALL OF

THE SAFETY PRECAUTIONS LISTED IN THIS BOOKLET.

1. ALWAYS allow the sealing bar to cool for approximately 20 seconds

between bags. Leave the Vacuum Lid OPEN between uses, this allows the

Heating Element to cool more quickly between bags.

2. Select your vacuum chamber bag and fill with product to be vacuum

packaged. Make sure that bags containing liquids do not exceed the height of the

seal bar.

3. Lay the bag flat in the vacuum chamber with the opening of the bag facing

the Seal Bar. Lift the hook latch to open the rings in front of the seal bar. Slide the

bag in the ring opening and close the hook latch to secure the bag in place. Allow

for 1”-2” of extra headspace at the top of the bag to ensure a quality seal.

4. Press the ON/OFF Button. Close the lid and select the Marinate Function

and choose your desired marinate time, ranging from 9-99 minutes. Press

Vacuum Degree again to switch to Vacuum Seal Mode and select your desired

vacuum and seal time settings.

5. Press the Start Button engaging the Vacuum Pump to initiate the marinating

process. Each marinating cycle is 9 minutes. If you selected 99 minutes, the sealer

will go through 11 marinating cycles. It will vacuum, hold and release with each cycle.

6. During the cycle the pump will engage and the Indicator Light on the preset

vacuum degree will start to blink. When the preset degree is reached, the

indicator light will remain on. The LED Display will count up from zero (0) to the

preset degree. When the unit mnoves to hold, The LED Display will count down

until the pressure is releasted. After the release the LED Display will count down

to zero (0) until the marinating process is finished.

7. After the Seal Window counts down to zero (0) the unit will beep three times

and automatically release the vacuum and enable the Vacuum Lid to open. Do

not try to open the lid while chamber is pressurized.

MARINATE MODE

NOTE: The Chamber Vacuum Sealer is ONLY intended to be used with CHAMBER

VACUUM BAGS. DO NOT USE HOUSEHOLD BAGS OR EMBOSSED BAGS

INTENDED FOR USE WITH OUT OF CHAMBER SEALERS! Any other uses of the

Vacuum Sealer, other than the uses described in this booklet, could potentially damage

the appliance and void the warranty!

12

ENGLISH INSTRUCTIONS

NOTE: The Chamber Vacuum Sealer is ONLY intended to be used with CHAMBER

VACUUM BAGS. DO NOT USE HOUSEHOLD BAGS OR EMBOSSED BAGS

INTENDED FOR USE WITH OUT OF CHAMBER SEALERS! Any other uses of the

Vacuum Sealer, other than the uses described in this booklet, could potentially damage

the appliance and void the warranty!

13

ENGLISH INSTRUCTIONS

TROUBLESHOOTING

Q: Nothing happens when the Power Button is pressed!

1. Make sure that the Power Cord is not damaged in any way.

2. Be sure that the female end of the Power Cord is plugged completely into

the Power Supply Port of the Vacuum Sealer, and that the male end of the

Power Cord is firmly plugged into the wall outlet

Q: My Vacuum Sealer shut off and will not start again.

1. The Thermal Overload Protector may have been activated. In this case, allow

the Vacuum Sealer to cool by opening the Vacuum Lid for approximately 20

minutes. Be sure to leave the Vacuum Lid open between bag sealing.

2. Be sure that the female end of the Power Cord is plugged completely into the

Power Supply Port of the Vacuum Sealer, and that the male end of the Power

Cord is firmly plugged into the wall outlet.

Q: The Sealing Bar melts through the bag.

1. The Chamber Vacuum Sealer is ONLY intended to be used with CHAMBER

VACUUM BAGS. DO NOT USE HOUSEHOLD BAGS OR EMBOSSED BAGS

INTENDED FOR USE WITH OUT OF CHAMBER SEALERS!

2. Check the condition of the Seal Bar Tape strips.

3. Open the Vacuum Lid and allow the sealing bar to cool for 5-10 minutes.

Always leave the Vacuum Lid open between bags, and allow at least 20

seconds between cycles.

4. The Sealing Bar time may need to be lowered. Adjust the Seal Time Down

(-) in one second increments and try the test process again. Refer to the “Initial

Testing of the Bag Seal” instructions in this booklet for more information.

Q: The bag seal pulls apart.

1. If the seal has not fully welded the bag closed, trim off the bad seal with

scissors and adjust the Seal Time Up (+) in one second increments and try the

test process again.

2. The Chamber Vacuum Sealer is ONLY intended to be used with CHAMBER

VACUUM BAGS. DO NOT USE HOUSEHOLD BAGS OR EMBOSSED BAGS

INTENDED FOR USE WITH OUT OF CHAMBER SEALERS!

3. The seal of the bag may be incomplete. If the seal has a crease in it, or if a

liquid or powder has been trapped between the layers of the bag, the layers may

not have been welded together properly. Cut the seal off and wipe the inside of

the bag clean. Then, try to vacuum seal the package again.

Powdery Items: When vacuum sealing powdery items, like our, it is best to keep

them in their original packaging before putting them into the vacuum bags.

Sharp or Pointed Items: When vacuum sealing sharp or pointy items, it is best

to cushion the edges so they do not puncture the bag during the vacuum process.

YEAST & BACTERIA

For best results in extending the life of foods, it is important to vacuum package

foods that are fresh. Once food has begun to deteriorate, vacuum packaging may

only slow the deterioration process. Vacuum sealing cannot completely prevent

the growth of mold. Other disease causing microorganisms can still grow in low

oxygen environments and may require further measures to be eliminated.

Yeast: The development of yeast can be slowed by refrigeration and completely

stopped by freezing food at 0

o

F (-18

o

C). Yeast causes fermentation, which will give

food an identiable smell.

Bacteria: Freezing cannot eliminate bacteria, but their growth can be stopped.

The growth of bacteria can be easily identied by an offensive odor and sometimes

a slimy texture. Some bacteria, like the one that causes botulism, can grow in low

oxygen environments and cannot be detected by smell, taste or color. Botulism is

very rare, but dangerous. Be sure that all foods are stored and cooked properly

before eating.

COOKING & HEATING

.

Before microwaving vacuum-packed foods, puncture or open the bag to allow

hot airto escape while heating.

.

Vacuum-packed foods can be thawed or cooked in boiling water.

.

Vacuum-packed perishable foods like meats, vegetables and cheeses must

be refrigerated (at or below 34

o

F (1.1

o

C)) or frozen, especially acid-free or

low-acid foods.

This is important because although vacuum packaging removes most air from

the bag, bacteria like Clostridium Botulinum, which produces a toxin that causes

the illness botulism, is anaerobic and grows in the absence of oxygen. Refrigeration

and freezing slow the growth of bacteria. It is also important to maintain a clean

working area to reduce the likelihood of packaging harmful bacteria with the food.

VACUUM PACKAGING GUIDELINES

14

ENGLISH INSTRUCTIONS

VACUUM PACKAGING GUIDELINES

15

ENGLISH INSTRUCTIONS

. IMPORTANT NOTE: Vacuum packaging is NOT a substitute for refrigeration.

Vacuum packed perishable foods still require refrigeration.

. NEVER thaw frozen foods at room temperature. Thaw frozen foods in a

refrigerator or microwave oven.

. In general, the colder the temperature at which foods are stored, the longer the

shelf life.

. Handle vacuum sealer bags with care. Avoid damaging them. A damaged bag

will not hold a seal.

. Only use information in the following chart as a guideline! Refer to the “Vacuum

Packaging Guidelines” and “Food Safety” sections of this manual. Actual storage

life spans may vary. Check all food for spoilage before use.

STORAGE LIFESPAN GUIDELINES

FOOD STORAGE NORMAL VACUUM

TYPE LOCATION LIFE PACKED

LIFE

LARGE CUTS OF MEAT Freezer 6 months 2-3 years

GROUND MEAT Freezer 4 months 1 year

FISH Freezer 6 months 2 years

For best results, freeze meats & sh for 1-2 hours before vacuum packing to help prevent moisture

and juices from interfering with the seal of the vacuum bag.

COFFEE BEANS Room temperature 4 weeks 16 months

COFFEE BEANS Freezer 6-9 months 2-3 years

FLOUR, RICE, SUGAR Room Temperature 6 months 1-2 years

For best results, powder or grainy substances should be kept in their original container or bag, then placed in a

vacuum bag for sealing to prevent interfering with the seal of the vacuum bag.

BERRIES strawberries, raspberries, blackberries Refrigerator 1-3 days 1 week

BERRIES cranberries, huckleberries, blueberries Refrigerator 3-6 days 2 weeks

To prevent berries from being crushed by the vacuum sealer, it is best to freeze item before packing. Spread the berries out on a

cookie sheet to allow them to freeze individually. Berries frozen in a large block will be difcult to vacuum seal due to the

many small air pockets that would form between the berries.

CHEESE Refrigerator 1-2 weeks 4-8 months

If vacuum packed cheese is used often, make sure the vacuum bag is long enough to allow for repeated sealing. For shredded

cheese, place a paper towel inside the vacuum bag, on top of the cheese to prevent the cheese from being

sucked into the Vacuum Sealer or interfering with the sealing of the bag.

COOKIES, CRACKERS, BREADS with periodical opening Room Temperature 1-2 weeks 3-6 weeks

Freeze soft airy foods for 1-2 hours prior vacuum packing, to retain shape & texture.

PASTA, GRAINS, DRIED BEANS Room Temperature 6 months 1-1/2 years

NUTS Room Temperature 6 months 2 years

Dried foods with sharp edges should be wrapped in a paper towel or other matter to prevent the sharp edges from puncturing the vacuum bag.

LETTUCE Refrigerator 3-6 days 2 weeks

Wash & thoroughly dry leafy vegetables before vacuum packaging.

VEGETABLES Freezer 8 months 2 1/2 years

To maximize the taste of vegetables, blanch them before vacuum packaging. Blanching cooks the vegetables very briey, sealing

in the avor, color and texture, leaving the vegetables cooked but still crisp. Vegetables can be blanched in boiling water in the microwave,

most vegetables only require 2-3 minutes (corn on the cob requires 6-11 minutes). Then immerse the vegetables in cold water to

stop the cooking process. Dry the vegetables, then vacuum pack.

Table adapted from Dr. G.K.York, Dept. of Food Science & Tech, U of California, Davis.

16

ENGLISH INSTRUCTIONS

There are basic rules to follow when handling food.

They are COOK, SEPARATE, CLEAN, and CHILL.

COOK

It’s crucial to cook food to a safe internal temperature to destroy bacteria that is present.

The safety of hamburgers and other foods made with ground meat has been receiving a lot

of attention lately, and with good reason. When meat is ground, the bacteria present on the

surface is mixed throughout the ground mixture. If this ground meat is not cooked to at least

160

o

F to 165

o

F (71

o

C to 74

o

C), bacteria will not be destroyed and there’s a good chance you

will get sick.

Solid pieces of meat like steaks and chops don’t have dangerous bacteria like E. coli on the

inside, so they can be served more rare. Still, any beef cut should be cooked to an internal

temperature of at least 145

o

F (63

o

C) (medium rare). The safe temperature for poultry is 165

o

F

(75

o

C) and solid cuts of pork should be cooked to 145

o

F (63

o

C).

SEPARATE

Foods that will be eaten uncooked and foods that will be cooked before eating MUST

ALWAYS be separated. Cross-contamination occurs when raw meats or eggs come in

contact with foods that will be eaten uncooked. This is a major source of food poisoning.

Always double-wrap raw meats and place them on the lowest shelf in the refrigerator so

there is no way juices can drip onto fresh produce. Then use the raw meats within 1-2 days

of purchase, or freeze for longer storage. Defrost frozen meats in the refrigerator, not on the

counter.

When grilling or cooking raw meats or sh, make sure to place the cooked meat on a clean

platter. Don’t use the same platter you used to carry the food out to the grill. Wash the utensils

used in grilling after the food is turned for the last time on the grill, as well as spatulas and

spoons used for stir-frying or turning meat as it cooks.

Make sure to wash your hands after handling raw meats or raw eggs. Washing hands with

soap and water, or using a pre-moistened antibacterial towelette is absolutely necessary after

you have touched raw meat or raw eggs. Not washing hands and surfaces while cooking is a

major cause of cross-contamination.

CLEAN

Wash your hands and work surfaces frequently when you are cooking. Washing with soap

and warm water for at least 15 seconds, then dry with a paper towel.

CHILL

Chilling food is very important. The danger zone where bacteria multiply is between 40

o

F and

140

o

F (4

o

C and 6

o

C). Your refrigerator should be set to 40

o

F (4

o

C) or below; your freezer should

be 0

o

F (-17

o

C) or below. Simple rule: serve hot foods hot, cold foods cold. Use chang dishes

or hot plates to keep food hot while serving. Use ice water baths to keep cold foods cold. Never

let any food sit at room temperature for more than 2 hours - 1 hour if the ambient temperature

is 90

o

F (32

o

C) or above. When packing for a picnic, make sure the foods are already chilled

when they go into the insulated hamper. The hamper won’t chill food - it just keeps food cold

when properly packed with ice. Hot cooked foods should be placed in shallow containers and

immediately refrigerated so they cool rapidly. Make sure to cover foods after they are cool.

NOTE: Special considerations must be made when using venison or other wild game, since it

can become heavily contaminated during eld dressing. Venison is often held at temperatures

that could potentially allow bacteria to grow, such as when it is being transported. Refer to

the USDA Meat and Poultry Department for further questions or information on meat and

food safety.

FOOD SAFETY

Weston Brands, LLC warrants to the ORIGINAL RETAIL PURCHASER of this product that if operated in accordance

with the printed instruction accompanying it, then for a period of 2 years from the date of purchase, the product shall be

free from defects in material and workmanship.

The Warranty Card, along with a copy of the original receipt, must be received by Weston Brands, LLC within 30 days

from purchase date for the warranty to apply. Failure to send the completely lled out Warranty Card, along with a copy of

the original receipt, will void the warranty.

The product must be delivered to or shipped freight prepaid to Weston Brands, LLC for warranty services, in either

its original packaging or similar packaging affording an equal degree of protection. Damage due to shipping is not the

responsibility of the company. Weston Brands, LLC charges a $35.00 per hour bench charge. NOTE: No repairs will

be started without the authorization of the customer. The return shipping cost to the customer will be added to the repair

invoice.

Prior to returning the product for Warranty Repair, the product must be thoroughly cleaned and free from any food

particles or other debris. Failure of the purchaser to comply with this standard will result in the unit being returned without

repair. In some cases, a $50 cleaning surcharge may apply.

Weston Brands, LLC will repair (or at its discretion, replace) the product free of charge, if in the judgment of the

company, it has been proven to be defective as to seller’s labor and material, within the warranty period.

New or rebuilt replacements for factory defective parts will be supplied for two (2) year from the date of purchase.

Replacement parts are warranted for the remainder of the original warranty period.

For non-warranty repairs, contact Weston Brands, LLC’s Customer Service at 1-800-814-4895 M-F 8am-5pm ET

(outside of the United States 1-216-901-6801) to obtain a Return Merchandise Authorization Number (RMA Number).

Weston Brands, LLC will refuse all returns that do not contain this number. DO NOT RETURN THE UNIT WITHOUT

PROPER AUTHORIZATION FROM WESTON BRANDS, LLC.

LIMITATIONS: The warranty is void if the product is used for any purpose other than that for which it is designed.

The product must not have been previously altered, repaired, or serviced by anyone else other than Weston Brands,

LLC. If applicable, the serial number must not have been altered or removed. The product must not have been subjected

to accident in transit or while in the customer’s possession, misused, abused, or operated contrary to the instructions

contained in the instruction manual. This includes failure caused by neglect of reasonable and necessary maintenance,

improper line voltage and acts of nature. This warranty is not transferable and applies only to U.S. and Canadian sales.

Except to the extent prohibited by applicable law, no other warranties whether expressed or implied, including

warranty merchantability and tness for a particular purpose, shall apply to this product. Under no circumstances shall

Weston Brands, LLC be liable for consequential damages sustained in connection with said product and Weston Brands,

LLC neither assumes nor authorizes any representative or other person to assume for it any obligation or liability other than

such as is expressly set forth herein. Any applicable implied warranties are also limited to the two (2) year period of the

limited warranty.

This warranty covers only the product and its specic parts, not the food or other products processed in it. Weston is

not responsible for missing or damaged parts on discounted/clearance, resale or nal sale items where the seller may not

be able to guarantee full functionality or completeness of the unit.

WESTON WARRANTY INFORMATION

SAVE THIS WARRANTY INFORMATION FOR YOUR RECORDS!

18

SELLADORA AL VACÍO

65-1201-W

DEBIDO A CONSTANTES MEJORAS EN LA FÁBRICA, EL PRODUCTO QUE SE MUESTRA PUEDE

SER LIGERAMENTE DIFERENTE DEL PRODUCTO EN ESTA CAJA.

PRO 2500

20

INSTRUCCIONES EN ESPAÑOL

VENTILADOR DE REFRIGERACIÓN

La selladora al vacío cuenta con un ventilador interno de enfriamiento que

funciona siempre que la unidad está conectada y encendida. Para ahorrar

energía, coloque la unidad en posición “OFF” (apagado) y desconecte el

cable de alimentación cuando no esté en uso.

CINTA DE PROTECCIÓN

Hay una cinta en la barra selladora instalada de

fábricaen la parte de arriba y bajo del cable de

la selladora en la barra selladora de aleación de

aluminio.

¡NO QUITE LA CINTA!

ANTES DE COMENZAR A SELLAR LA BOLSA

Ante de utilizar la Cámara selladora de vacío, familiarícese con las funciones de

sellado de bolsa. Una bolsa de vacío se sella cuando la barra del elemento

calentador de sellado se activa y calienta la bolsa hasta su punto de fusión, lo

que une permanentemente las capas de la bolsa y cierra la bolsa sellándola.

Pruebe sellando un par de bolsas para asegurarse de que el Tiempo de sellado

se establezca correctamente. El Tiempo de sellado se puede aumentar (+) o

disminuir (-) para sellar la bolsa de forma óptima.

FIGURA 1

CINTA DE LA BARRA

SELLADORA

¡NO LA QUITE!

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