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Manual Waring Commercial WCV300 Vacuum Sealer

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Manual

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,

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