Operating Instructions - Waring Commercial WVS50 Manual

OPERATING INSTRUCTIONS

1. Place food in bag (2) and close with
the zip tool (3).
When vacuum sealing foods that contain
some liquid (e.g., chicken or marinated
foods), seal the bag while it is in a vertical
position. Do not lay it flat on a counter as
liquid may interfere with the valve. (If liquid
does get into the valve, follow the cleaning
instructions on page 8.)
2. Position The Pistol Vac on the red valve
on the bag and pull the trigger (4) to
remove air.
The vacuum sealing process takes only
seconds. If it is taking longer, it could mean
that the bag has not been properly closed.
Close fully using the zip tool, then resume
pulling the trigger.
S ealing is complete when the bag has
shrunk tightly around the food.
Press the red valve on the bag after sealing
to ensure it is completely sealed.
3. Store bags in the refrigerator or
freezer to keep food fresher longer.
Keep food in the proper storage place, following food safety
guidelines. If storing for a long period of time, it may be
necessary to check to see if the vacuum seal is still completely
tight. If not, use the sealer to remove any air that may have
entered over time.
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