Waring WCV300 User manual

WCV300

Chamber Vacuum Sealing System

Envasadora al vacío de campana

Emballeuse sous vide à cloche

For your safety and continued enjoyment of this product,

always read the instruction book carefully before using.

Para su seguridad y para disfrutar plenamente de este producto,

siempre lea cuidadosamente las instrucciones antes de usarlo.

An que votre appareil vous procure en toute sécurité beaucoup

de satisfaction, lire attentivement le mode d’emploi avant de l’utiliser.

INTRODUCTION

Thank you for purchasing the Waring®Commercial WCV300

Chamber Vacuum. With this unit you will be able to keep food fresher

longer in the refrigerator, freezer or pantry. The WCV300 effectively

removes air and extends freshness up to ve times longer than

normal preservation methods.

The WCV300 is a chamber vacuum sealing system, which offers two

distinct advantages over non-chamber, external suction units. First, a

much higher level of vacuum can be achieved, which means a longer

shelf life for foods that you package. Second, liquids and liquid-rich

foods can be effectively vacuum packaged. Foods like fresh meats,

sh, soups, stews, and marinated vegetables are packaged quickly,

with ease and no mess.

The WCV300 uses proven technology. To use, simply place the

pouch to be sealed inside the chamber, align with pouch clamps and

close the lid. Push Vacuum/Seal to begin the sealing process, which

rst removes the air from the entire chamber and the vacuum pouch.

Once the preset vacuum/seal time has elapsed, the pouch is fully

sealed. Upon completion of the sealing cycle, air ows back into the

chamber. Wait for the lid to release, and the process is complete.

To get started, please read and follow all instructions for use

and maintenance carefully before operating the WCV300

Chamber Vacuum.

VACUUM PACKAGING OVERVIEW

Vacuum packaging has been used with success for many years

as a safe and cost-effective method for extending shelf life and

maintaining the quality of food products. Whether you are familiar or

not with this packaging method, there are certain basic guidelines

that should always be followed in order to package foods safely for

consumption. Neglecting these basic guidelines can result in food

spoilage, and in some cases, illness or death.

Here are a few tips to get you started:

• 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 at 40˚F or below, or frozen after vacuum packaging.

• Vacuum packaging removes a high percentage of air. This slows

the growth of living microorganisms, such as aerobic bacteria, and

molds, which degrade food. However, some forms of bacteria,

such as clostridium botulinum (responsible for botulism), are

anaerobic and grow in the absence of oxygen.

• The foods susceptible to botulinum should be refrigerated for

the short term and frozen for long-term storage, and consumed

immediately after heating.

• Vegetables such as cauliower, broccoli and cabbage will emit

gases when vacuum sealed. To prepare these foods for vacuum

packaging, you must blanch them rst, prior to sealing and then

freeze.

• All perishable foods must be refrigerated or frozen to prevent

spoilage.

• Vacuum packaging is not a substitute for canning.

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should

always be taken to reduce the risk of re, electric shock and/or injury

to persons, including the following:

1. READ ALL INSTRUCTIONS.

2. UNPLUG FROM OUTLET WHEN NOT IN USE, BEFORE

PUTTING ON OR TAKING OFF PARTS, AND BEFORE

CLEANING. Allow to cool before cleaning or handling.

3. To protect against risk of electrical shock, do not put appliance

in water or other liquids.

4. This appliance is not intended for use by persons (including

children) with reduced physical, sensory or mental capabilities,

or lack of experience and knowledge, unless they have been

given supervision or instruction concerning use of the appliance

by a person responsible for their safety.

5. Do not operate any appliance with a damaged cord or plug, or

after the appliance has malfunctioned or has been dropped or

damaged in any way, or is not operating properly. Return the

Waring®Commercial WCV300 Chamber Vacuum to the nearest

authorized service facility for examination, repair, or mechanical

or electrical adjustment.

6. Do not let the cord hang over the edge of the table or

countertop or touch hot surfaces, as this could damage the

cord.

7. Keep hands away from the hot sealing element located on the

edge of the machine’s cover, which can become hot and may

burn skin on contact.

8. The use of attachments not recommended or sold by Waring

may cause re, electric shock, or injury.

9. Do not use outdoors.

10. Do not use this Chamber Vacuum for anything other than its

intended purpose.

11. To disconnect, turn unit OFF, then remove plug from wall outlet.

12. Do not store any items on top of the appliance when in

operation. The unit is designed for countertop use only.

13. Do not operate your appliance in an appliance garage or under

a wall cabinet. When storing in an appliance garage, always

unplug the unit from the electrical outlet. Not doing so could

create a risk of re, especially if the appliance touches the walls

of the garage or the door touches the unit as it closes.

14. Keep away from hot ovens, electric burners or any other hot

surface. Do not use this appliance on a wet or hot surface or

near a heat source.

15. It is recommended to not use an extension cord with this unit.

However, if one must be used, it must have a rating equal to or

exceeding the rating of this appliance.

16. When disconnecting, to avoid any injury, unplug by grasping the

plug, not the cord.

17. Before plugging the cord into wall outlet or disconnecting it,

make sure the cover of the machine is in the unlocked and

upright position and your hands are thoroughly dry.

18. When ON, unit must always be on a stable surface, such as

a table or counter.

19. There is no need to use any lubricant, such as oil or water,

on this appliance.

20. Do not immerse any part of this appliance, power cord or plug

in water or any other liquids.

21. Children should always be supervised to ensure that they do not

play with the appliance.

22. If the supply cord is damaged, it must be replaced by the

manufacturer, its service agent or similarly qualied persons in

order to avoid a hazard.

23. Cleaning and user maintenance should be done only by adults

or authorized service agents.

SAVE THESE INSTRUCTIONS

APPROVED FOR COMMERCIAL USE

CONTENTS

Introduction ........................................................................................2

Important Safeguards ........................................................................3

Grounding Instructions.......................................................................5

Extension Cords ................................................................................5

Parts and Functions ...........................................................................6

Operating Instructions........................................................................8

Hints ................................................................................................. 11

Cleaning and Maintenance...............................................................12

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

Disposal of the Device......................................................................14

GROUNDING INSTRUCTIONS

This appliance must be grounded while in use to protect the operator

from electrical shock. The appliance is equipped with a 3-conductor

cord and 3-prong grounding-type plug to t the proper grounding-

type receptacle. The appliance has a plug that looks like the plug

in drawing (1). An adapter, as in drawing (2), should be used for

connecting the appliance plug to two-prong receptacles.

The grounding lug which extends from the adapter must be

connected to a permanent ground such as a properly grounded

outlet box, as shown in drawing (3) using a metal screw.

NOTE: The use of an adapter is not authorized in Canada

EXTENSION CORDS

Use only 3-wire extension cords that have 3-prong grounding-type

plugs and 3-pole cord connectors that accept the plug from the

appliance. Use only extension cords that are intended for indoor use.

Use only extension cords having an electrical rating not less than

the rating of the appliance. Do not use damaged extension cords.

Examine extension cord before using and replace it if damaged.

Do not abuse extension cord and do not yank on any cord to

disconnect. Keep cord away from heat and sharp edges.

NOTE: This appliance is for 120 volts only and should not be used

with a converter.

48210

975

PARTS AND FUNCTIONS

1. Main Power ON/OFF Switch (not shown)

2. Vacuum/Seal

• Press to start default/programmed vacuum operation of the pouch.

Pouch is automatically sealed when vacuum cycle is completed.

3. Cancel

• Press to stop the vacuum or sealing cycle.

4. Seal

• Use to seal open end of a pouch when making pouch from roll.

• To avoid crushing delicate items: During automatic Vacuum/Seal

function, press Seal to immediately stop the vacuum process and

start the bag-sealing process.

5. Vacuum Time

• Shows the working time and progress of vacuuming.

6. Vacuum Time Adjust Buttons (Vac Time “+” or “–”)

• Press to increase (+) or decrease (-) vacuum time.

7. Seal Time

• Shows the working time and progress of sealing.

8. Seal Time Adjust Buttons (Seal Time “+” or “–”)

• Press to increase (+) or decrease (-) seal time

9. Marinate (99 seconds per cycle)

• Use this function to ensure wet marinades or dry rubs penetrate

the product through drawing and releasing a vacuum.

• This helps to open the pores of the food and create maximum

infusion.

10. Vacuum Gauge

• Indicates the vacuum level inside the chamber.

11. Cover Handle

• Heavy-duty handle used to open/close lid.

12. Gasket (not shown)

• Ensures all air is drawn out between the chamber and lid.

13. Sealing Bar

• Provides wide, effective seals on pouches up to 11" wide.

14. Pouch Clamps

• Hold pouch securely in place during the vacuum packaging process.

15. Pouches Included (not shown)

• (50) 1-quart and (50) 2-quart-sized pouches are included.

ADJUSTING/SETTING THE WCV300

TIMING CONTROLS

NOTE: All timing adjustments must be made with the lid in the

open position.

To adjust/set the timing controls, press either the + or – next to

Seal Time or Vacuum Time on the control panel. The default set

times are 45 seconds for Vacuum and 5 seconds for Seal.

To change the default times, please read the following instructions

for each control:

Vacuum Time: To increase or decrease the vacuum time, press the

+ or – button until desired time is reached (max allowable time is

99 seconds). The new time setting will display on the LED screen.

Seal Time: To increase or decrease the seal time, press the

+ or – button until desired time is reached (max allowable time is

9 seconds). The new time setting will display on the LED screen.

NOTE: For thicker pouches, you should increase the seal time in

1-second increments until the pouch seals completely. For thinner

pouches, decrease the seal time in 1-second increments to avoid

over-sealing the pouch.

OPERATING INSTRUCTIONS

Plug the machine into a grounded electrical outlet

• Properly insert the electrical cord into the wall outlet.

Turn the power switch on

• Turn the main power switch located on the rear of the unit,

switching it from “OFF” to the “ON” position. The LED screens on

the control panel will illuminate showing the default Vacuum and

Seal times.

Select a vacuum chamber pouch

• Select the proper size vacuum chamber pouch for the product that

you are packaging. Make sure that the mouth of the pouch does

not exceed the length of the seal bar, and make sure the entire

pouch ts inside the chamber. Allow at least 1" of extra headspace

at the top of the pouch to ensure a quality, airtight seal. The

WCV300 accepts vacuum chamber pouches up to 11"W x 13"L.

Fill the pouch and place inside the chamber

• Fill the pouch with the product to be vacuum packaged and place

the pouch inside the chamber. Keep pouches that contain liquids

or wet products below the height of the seal bar. Lay the pouch at

inside the chamber with the opening of the pouch across the seal

bar. Make sure that the pouch lies at across the seal bar and is

free of wrinkles and/or debris.

Close the machine lid to vacuum and seal

• Close the lid and press Vacuum/Seal button to begin cycle.

CAUTION: Be sure lid is closed properly. An open lid will prevent

the vacuum seal from operating correctly.

Inspect the pouch

• When the lid is released and able to be opened, remove the

pouch and inspect the vacuum-packaged product.

• Check the quality of the vacuum by looking and feeling the

tightness of the pouch and the product. Look for air pockets

or leaks. If you notice that the product is not vacuum sealed

tightly, then increase the vacuum time by 5 seconds and

vacuum seal again.

• Inspect the pouch seal for a positive seal that appears clear upon

inspection. If the seal is spotty or incomplete, increase the seal

time by 1 second. If the seal appears white or milky, decrease the

seal time by 1 second. Once the settings are determined for your

application, vacuum and seal again.

MAKING A POUCH FROM A ROLL

The pouches included with the WCV300 are sized (sealed at one end)

and only require a seal to be made on one end during the vacuum/

seal process. Another alternative to purchasing pre-sized vacuum

pouches is a roll that comes in many different lengths (typically

50 feet) and can be custom cut to the desired size pouch needed for

the specic product. To order, contact the customer service phone

number. Below are the simple steps for sizing/sealing a pouch from

a roll.

1. Plug the WCV300 into a wall outlet. Switch unit ON.

2. Pull pouch from roll until the desired length is reached

(no longer than 13").

3. Cut the pouch as straight as possible with a scissors or pouch

cutter (not included).

4. Open lid using the handle (Fig. 1) and place one end of the

pouch on top of the seal bar, making sure that the entire end

is securely positioned under the pouch clips. (Fig. 2)

5. Pull down lid and press the Seal button. The Vacuum screen will

ash and display “0” and pump will operate for a few seconds.

The Seal screen display will count down to “0,” then the Sealing

LED indicator will ash for a few seconds. LED indicator will turn

off when process is nished. (Fig. 3 and 4)

6. Lift the handle to open the lid. Remove the nished vacuum

pouch. The vacuum pouch is now ready to be used for vacuum

packing.

TO QUICKLY MARINATE

Marination not only tenderizes the surface of the meat and

vegetables to be cooked, but also infuses more avor into them.

The latter is especially true when marinating thin cuts of meat or

small pieces of vegetables. But this can be a time-consuming

process, requiring anywhere from 12–18 hours of refrigeration.

Here, vacuum packing comes through as an alternative method that

immediately opens up the surface pores of the food to accept the

marinade mixture, thereby fast-tracking the process.

Fig. 1 Fig. 2

Fig. 4Fig. 3

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