Introduction - Waring Commercial WCV300 Manual De Instrucciones

INTRODUCTION

Thank you for purchasing the Waring
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 five 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,
fish, 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
first 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 flows 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,
Commercial WCV300
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