Status HOME 280 User manual

innovations
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innovations
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izvorna pomagala
innovations
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izvorna pomagala
STATUS HOME 280
VACUUM SEALER
USER MANUAL
EN

2

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1.1. OPERATING CONDITIONS
Maximum ambient temperature in
normal use is +40 °C; the average of
temperatures over a 24-hour period
should not exceed +35 °C. Minimum
ambient temperature allowed is -5 °C.
Surrounding air should be clean;
relative humidity should not exceed
50 % at the maximum temperature
of +40 °C. Higher relative humidity is
allowed at lower ambient temperature
(e.g. 90 % at +20 °C).
1.2. IMPORTANT SAFETY INSTRUCTIONS
a.) Working surface must be dry,
normal temperature (not hot) and
clear from obstructions.
b.) Before connecting the appliance
to mains socket, check the power
cord, plugs and socket. If you
observe any defect, contact our
repair service listed below.
c.) Machine should be cleaned only
with a dry or slightly damp cloth.
d.) Never touch the Sealing Strip
when using the machine (Item 8 in
Figure 1) – it may be hot.
e.) Use the machine only for the purpo-
ses described in the User Manual.
f.) 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.
g.) This machine can be used by
children aged from 8 years and
above and persons with reduced
physical, sensory or mental capa-
bilities or lack of experience and
knowledge if they have been given
supervision or instruction concer-
ning use of the machine in a safe
way and understand the hazards
involved.
h.) Children shall not play with the
machine. Cleaning and user
maintenance shall not be made by
children without supervision.
i.) Warranty is invalid if:
• The machine has been tampered
with.
• The machine has been used for
unintended purposes.
• Safety regulations and instructi-
ons in the User Manual were not
respected and followed.
The manufacturer will not accept
responsibility for any damage that may
occur as a result of not following the
User Manual or improper use.
1. SAFETY INSTRUCTIONS AND INTRODUCTION

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1.3. TIME INTERVALS
For the proper operation of the
machine, there should be at least a
120-second time interval between
each cycle of sealing or vacuum
packing. When the cycles follow
each other too quickly, the machine
automatically stops (for detailed
information see chapter 8, Trouble-
shooting). Wait for the machine to
cool down (approximately 45 minutes)
and then you can carry on using the
machine as normal. While the
machine is cooling down, do not
unplug it.
1.4. MAINTENANCE AND CLEANING
a.) Unplug the machine.
b.) Use a soft, damp cloth to clean
the machine. Do not use anything
that could scratch or damage the
surface. Never submerge the
machine in water or place it
under running water. Never squirt
detergent directly onto or into the
machine.
c.) Before using the machine make
sure that it is completely dry.
d.) The Sealing Strip is covered
with Teon. Remove any plastic
residues using a soft cloth.
e.) You can only clean the Sealing
Strip when the machine has cooled
down. Never try to clean the sealing
strip using a sharp object.
f.) While the machine is not in use, do
not lock the lid. This will increase
the lifespan of the foam seals.

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Status Home 280 is a vacuum sealer for vacuum
packing foods in vacuum bags, Status vacuum
containers, a vacuum jug or containers closed with
universal vacuum lids. It is ideal for storing weekly
bought groceries or daily vacuum packing smaller
amounts of food.
Most signicant advantages of vacuum storage:
• Preserves vitamins, minerals, nutrients, and the
aroma of foodstuffs.
• Protects foodstuffs from the spread of mould and
bacteria.
• Prolongs the shelf life of foodstuffs.
• Prevents the unpleasant mixing of odours in a refri-
gerator and freezer.
We also have to mention that Status Home 280 helps
you save money, since you can buy in bulk, repackage
your purchase in portions and then vacuum pack. Food
can be divided into smaller serving portions, vacuum
packed and stored in the refrigerator or freezer for a
longer time.
1.5. GENERAL INFORMATION
The use of the machine is simple and efcient. You will
store food in an entirely natural and healthy way, the
food will remain fresh longer, and you will save time and
money.
Status Home 280 is developed and produced by Status
d. o. o. Metlika, Slovenia. The serial number is located
on the technical label of each individual machine.
Before rst use please read the user manual
thoroughly and follow the instructions.
Contact us if you have additional questions, opinions
or comments.
For more information, visit our website www.status-
-innovations.eu. You can nd an online version of this
user manual at www.status-innovations.eu/knowledge-
-base/.
1.6. TECHNICAL INFORMATION
Dimensions length: 418 mm
width: 200 mm
height: 100 mm
Weight approximately 3.4 kg
Material ABS plastic (external casing)
Pump single-piston pump (self-oiling - no maintenance
necessary)
Vacuum pressure up to -750 mbar
Electric motor 230 V~, 50 Hz
Automatic shutdown in case of overheating.
Transformer 220 V~, 50 Hz / 24 V~, 0,8 A
/ 12 V~, 0,4 A
Automatic shutdown in case of overheating.
Pump volume 14 litres/min
Controls electronic
Max. length of the sealing area 280 mm
Rated power, voltage, and frequency of the machine 210 W, 220-240 V~, 50/60 Hz

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1.7. COMPONENTS AND FUNCTION BUTTONS
Figure 1 below shows components of the vacuum sealer.
Numbers in explanations of the machine operation are
used in the same manner throughout the User Manual.
1
Figure 1: Status Home 280 – components are marked with numbers.
4
5
6
7
2 3
8
9
9
10
11
12

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LABEL
1. Seal Button
Starts the sealing process (without vacuum packing). Use it to seal the open end of a foil roll.
The vacuum sealer operates quietly during the sealing process and the light Seal blinks. The light Seal
stops blinking, when the process is nished.
2. Bag Button
Start of automatic vacuum packing and sealing process. The bag will rst be vacuum packed and then
automatically sealed. During vacuum packing the light Seal is on and during sealing the light Seal blinks.
The process completes, when the light Seal stops blinking.
Start / Stop
Starting and stopping the vacuum packing process in manual mode.
3. Container Button
Vacuum packing of containers with accessory port and hose. Vacuum packing process automatically stops
when the correct vacuum is reached.
LIGHT INDICATORS
4. Overheating
Automatic overheating protection. The indicator turns on if the time interval between individual processes
is not long enough (120 seconds between individual cycles). Wait 45 minutes until the indicator turns off
and carry on using the vacuum sealer as normal.
5. On / Off Indicator / Seal Indicator
When the machine is connected, the indicator turns on. As the machine is sealing, the indicator blinks.
6. Liquid Trap
The indicator turns on if the machine has sucked in liquid from the vacuum bag during vacuum packing.
COMPONENTS
7. Latch locking system with buttons for unlocking the lid
• Locked mode: used with sealing and manual vacuum packing function. Before starting any process, the
lid needs to be locked by pressing on the left and right bottom corner of the lid. At the end of the process,
unlock the lid by pressing both buttons (Item 7 in Figure 1).
• Lock-free mode: used with automatic vacuum packing function. After pressing the button Bag, press and
hold the lid in the lower middle part until you notice change in the vacuum bag.
8. Sealing Strip
The Sealing Strip is covered with a Teon foil that should in no case be removed.
9. Gaskets
Upper foam gasket and lower silicone gasket for vacuum packing and sealing.
10. Vacuum Channel with Liquid Trap sensors
If the liquid from foodstuffs enters the machine, the machine stops operating and the Liquid Trap light
turns on. After cleaning the vacuum channel, you can continue vacuum packing (see 2.4.1.).
11. A slot for an attachment for vacuum sealing Status vacuum containers
12. Status Stiki™
A reusable and easily detachable double-sided adhesive tape for the easiest vacuum packing in the world.
Stiki’s main purpose is facilitating the vacuum packing process and ensuring the most economical use of
the bag. The set includes 5 double-sided Status Stiki adhesive tapes.

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2.2.1. ATTACH THE STATUS STIKI
DOUBLE-SIDED ADHESIVE TAPE
a.) Clean the area where Status Stiki tape will be
attached with alcohol or acetone.
b.) Peel off one side of the double-sided tape and
attach it to the cleaned surface. Press rmly to allow
for the glue to adhere.
c.) Peel off the upper side of the tape. Stiki is now
ready for use.
d.) The vacuum bag attaches to the Stiki tape and stays
in place throughout the process of vacuum packing.
e.) Removal: When Stiki gets dirty or the bag no longer
attaches to it, remove it manually and place a new
one following the procedure described above. The
double-sided Status Stiki tape does not leave marks
on the machine.
2.1. GENERAL INSTRUCTIONS
a.) When removing the machine from the packaging,
make sure that all the components are included
and that the machine and its accessories are in
pristine condition.
b.) It is essential that you read the User Manual
before rst use.
c.) Place the machine on a level smooth surface with
enough room for placing foodstuffs into the bags.
2.1.1. LATCH LOCKING SYSTEM
The system can be set in two positions:
• Lock-free mode is used for automatic
vacuum packing function. You need to press in
the bottom centre part of the lid in the beginning
of the vacuum packing process until you notice
change in the vacuum bag.
• Locked mode is used with manual vacuum
packing function and for sealing the bag when
forming bags out of foil rolls. You need to lock
the lid by pressing on the right and left corner
of the lid before starting the process of vacuum
packing/sealing. At the end of those processes,
you need to press the buttons to unlock the lid.
In order to switch from locked to lock-free mode,
press the button and push the latch forward. For
switching back to locked mode, push the latch
backward.
Figure 2: Latch locking system.
2.2. PREPARING THE MACHINE FOR USE
2. USE
LOCK-FREE
LOCKED
Figure 3: Adhere Status Stiki tape next to the Sealing
Strip.

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Switch the latch locking system to locked mode as
described in 2.1.1.
a.) Determine the correct length of the foil by adding
some extra centimetres to the length of the foods
you intend to vacuum pack.
b.) Cut the foil with the enclosed blade.
c.) Place the foil over the sealing strip aligning it with
the gasket (see detailed Figure 4). Attach the bag
to the Status Stiki tape to prevent movement and
creasing of the bag.
d.) Close the lid and lock it by pressing on the right and
left corner of the lid.
e.) Press the Seal button. During the sealing process,
the vacuum sealer is quiet and the Seal light blinks.
f.) The bag is sealed when the light Seal stops blinking.
Unlock the machine by pressing the side buttons. Figure 4: When sealing, position the bag over the
Sealing Strip all the way to the gasket.
2.4. BAG BUTTON: VACUUM PACKING OF SOLID AND
DRY FOODSTUFFS (CURED MEAT PRODUCTS, HARD
CHEESES, NUTS, AND ALIKE)
Switch the latch locking system to lock-free mode as
described in 2.1.1.
a.) Place the foods into a bag. The bag should always
be longer than the length of the foodstuff, which is
to be vacuum packed.
b.) Position the open end of the bag into the vacuum
channel, between the sealing gaskets. Stick it to the
Status Stiki tape to ensure that the bag remains in
the correct place and without creases (see 2.2.1. on
how to attach the Status Stiki).
c.) Close the lid and press the Bag button. Press and
hold in the lower middle of the lid until you notice the
change in the bag. The light Seal is on.
d.) When the machine switches to sealing, the pump
stops and the light Seal starts blinking. Vacuum bag
is vacuum packed and sealed, when the light Seal
stops blinking.
e.) Lift the lid and detach the bag from the Status Stiki
double-sided adhesive tape.
Recommendation: When vacuum packing greasy
cured meat products (particularly bacon), fold the
edges of the bag outwardly before placing the foodstuff
2.3. TURNING FOIL ROLLS INTO BAGS: SEAL BUTTON
into the bag and then unfold the edges back into place.
This will ensure that the edges do not become greasy.
Figure 5: During the vacuum packing process, position
the open edge of the bag in the middle of the vacuum
channel.

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c.) Put the tray back into place and continue with
vacuum packing.
Figure 6: When liquid nds its way into the vacuum
channel, lift the Liquid Trap tray directly upwards, pour
the liquid out, wash the tray, and dry it thoroughly.
2.5. START / STOP BUTTON: VACUUM PACKING OF
DELICATE AND MOIST FOODS (FRESH MEAT, FISH,
VEGETABLES, FRUIT, CAKES, SOFT CHEESES)
With manual vacuum packing function you can
stop the vacuuming process as soon as you assess that
enough air has been removed out of the bag or that
further removal of air could damage delicate foods.
Switch the latch locking system to locked mode as
described in 2.1.1 and shown in Figure 2.
a.) At the process of manual vacuum packing you
should keep in mind that with soft and moist foods
you have to pay extra attention to what is happening
in the bag during vacuum packing.
b.) Place the foods into a bag. The bag should always
be longer than the length of the foodstuff, which is
to be vacuum packed.
c.) Position the open end of the bag into the vacuum
channel, between the sealing gaskets. Stick it to the
Status Stiki tape to ensure that the bag remains in
the correct place and without creases (see 2.2.1. on
how to attach the Status Stiki).
d.) Close the lid and lock it by pressing on the bottom
right and left corner of the lid.
e.) Remove the air from the bag by pressing Start
button and pay attention to what is happening
with the food. If liquid is starting to slip toward the
machine or if further removing of air could damage
soft foods, press the Stop button. The pump stops
and sealing is activated (light Seal is blinking).
f.) When the light Seal stops blinking, the process is
nished. Unlock the lid by pressing the side buttons
(Item 7 in Figure 1). Remove the bag by detaching it
from the Status Stiki tape.
Figure 7: While in manual mode, the latch locking
system needs to be in the locked mode.
2.4.1. HOW TO ACT IF THE
MACHINE STARTS TO DRAW
LIQUID WHILE VACUUM PACKING?
If you notice that the machine is drawing liquid,
IMMEDIATELY stop the vacuum packing process by
pressing the Stop button. Stop button only stops the
vacuum packing process (the button no longer works
when the machine is sealing).
If the vacuum packing process is not stopped
in time and the liquid enters the vacuum
channel, the Liquid Trap sensor will stop the
vacuum packing process and the control light Liquid
Trap will turn on. Follow this procedure:
a.) Open the lid. Lift the Liquid Trap tray (Item 10 in
Figure 1) from the Vacuum Channel directly upwards.
b.) Pour the liquid out and thoroughly wipe the tray
until completely dry. If the liquid made its way un-
der the tray, wipe and dry the channel as well. Use
the hair dryer to make sure the Liquid Trap tray and
liquid sensor are completely dry.

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2.6. CONTAINER BUTTON: VACUUM SEALING STATUS'
VACUUM CONTAINERS, LIDS, AND JUG
A tube with an attachment for the vacuum sealing of
Status vacuum accessories (containers, lids and jug) is
included in the set.
a.) Connect the aperture of the tube to the attachment
located on the extreme right edge of the vacuum
channel (Item 11 in Figure 1).
b.) Place and hold the other end of the attachment
on the top of the valve of the chosen vacuum
container (see Figure 8).
c.) Press the button Container. Once the pre-set
negative pressure is achieved inside the container,
the process ends automatically.
When storing liquid foodstuffs (soups, sauces, and
similar) in vacuum containers, do not ll them to the
top. Leave at least 1.5 cm space between the surface
of the liquid and the lid.
Figure 8: Vacuum sealing vacuum containers.
Recommendation: The simplest way to vacuum pack
almost all sorts of fruit and most vegetables, fresh
meats, mushrooms and similar, is to keep them in a
freezer for a few hours before vacuum packing. This
way foods like strawberries will retain their shape
completely and there will be no risk of liquid seeping
into the vacuum channel.
3. VACUUM PACKING DIFFERENT TYPES OF FOOD
Vacuum packing is not a substitute for freezing or
canning. Vacuum-packed foods still need to be
stored in the refrigerator or freezer or in a cool place
(e.g. dried meat products in a cellar).
Soups, sauces and liquids should either be pre-frozen
before packing in a vacuum bag or vacuum packed in a
vacuum container.
Boiled meat, raw meat and sh: For the best results,
we recommend you to pre-freeze meat and sh for 1-2
hours prior to vacuum packing to ensure the retention
of juices and shape, and to help guarantee a good seal.
If pre-freezing is not possible, place a folded paper
towel between the meat and the top of the bag, avoi-
ding the area to be sealed. Leave the paper towel in the
bag when vacuum packing to absorb excess moisture
and juices.
Note: Beef may appear darker after vacuum packing
due to the removal of oxygen. However, this does not
affect its quality.
Vegetables: Vegetables should be blanched before
freezing. The process of blanching stops the enzyme
action and preserves avour, colour and texture. 1 to 2
minutes in boiling water is enough for fresh leafy vege-
tables or beans. For chopped zucchini or broccoli and
other cruciferous vegetables allow 3 to 4 minutes, for
carrots allow 5 minutes. After blanching, submerge the
vegetables in cold water to stop the process then dry
them with a paper towel prior to vacuum packing.
We recommend you to store leafy vegetables in vacuum
containers with drip trays. This way, spinach and lettuce
will stay fresh up to 2 weeks in the refrigerator.
Herbs: Herbs containing a high level of essential oils,
such as sage, thyme, rosemary or peppermint are
not suitable for vacuum packing only for drying. Basil,
tarragon, garden dill, parsley, and chive should be
frozen. If dried, they lose too much avour.

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4. BENEFITS OF VACUUM PACKING
4.1. WHAT IS VACUUM?
Signs of freezer burn are rancid meat, rotten vege-
tables and tasteless fruit. Freezer burn appears when
the packaging is permeable to air (common one-ply
PE bags) and frozen food is exposed to oxygen.
Consequently, water evaporates and the surface of the
frozen food dries out. Oxygen penetrates through the
porous cracks and initiates oxidation. Therefore, food
loses its aroma and fresh taste. You can recognize
freezer burn by the white and dun stains on the food.
4.2. WHAT IS FREEZER BURN?
Oxygen provokes chemical changes on the food and as
a consequence grease can go rancid, colour of the food
changes, mould and bacteria multiply, avour, vitamins,
aroma and minerals are lost. Vacuum packing drama-
tically slows down such undesired effects, prolongs the
shelf life of food and preserves its quality.
The advantage of storing deep frozen food is in pre-
serving its essence – vitamins, minerals and taste.
Besides, at temperatures between -30 °C and -40 °C
the texture of raw food changes only to a minimum
extent (e.g. meat). Food should be frozen as quickly
as possible, because if you freeze it slowly, big ice
crystals form on the surface. They overgrow food cells
and subsequently damage their structure. When you
freeze food quickly, small ice crystals form and they
do not damage the food to such an extent. If possible,
freeze food at a constant temperature (–18 °C at the
most). Some foods have to be blanched (scalded) in
order to avoid unwanted changes during freezing or
deeply refrigerating (enzyme activation, ceased ger-
mination). Blanched or in any other way heat-treated
foods must be chilled before freezing. To ensure better
quality of stored fruit, use sugar as additive. This also
preserves the aroma and the colours. Foods should be
kept as close together as possible in the freezer.
4.3. DEEP FROZEN OR CHILLED
Thawing should be a slow (the most suitable way of
thawing is in the refrigerator) and natural process. It
should not be forced (as thawing in hot water or in the
microwave). Once the food is defrosted, it should not be
refrozen. When refreezing, mechanical damages occur
and food can perish more quickly. Taste, colour and
aroma are decomposed. Microorganisms (bacteria,
mould) multiply much faster. These consequences
cannot be eliminated by refreezing. It is therefore
recommended that once the foods are thawed, they
should be used as soon as possible.
4.4. THAWING AND REFREEZING
Mushrooms, raw garlic and raw potatoes: We stron-
gly recommend the manual - pulse vacuum packing
function. Refer to books about mushrooms for informa-
tion about correct preparation (if blanching is needed
or not). Clean them using a brush, chop them and then
store them in single use portions. We recommend that
you put them in the freezer for an hour before vacuum
packing. Do not thaw the mushrooms before cooking
them. Boil frozen mushrooms in hot salty water or add
them directly to sauces or soups.
Coffee: If you want to properly vacuum pack coffee
or other ground food, leave the items in their original
packaging and place them into the Status vacuum bag.
If you do not have the original packaging, use a regular
bag and insert it in the vacuum bag. This way you can
prevent grains from being sucked into the machine.
Thawing vacuum packed foods: Foods should
always be thawed in the refrigerator to preserve quality.

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Vacuum packing is also suitable for picnics, sailing, and
camping. Food, equipment and documents will stay dry
and protected. Batteries, mobile phones and cameras
can also be vacuum packed to stay protected. Vacuum
packing prevents mixing of odours and keeps food
from perishing due to moisture, which is particularly
important in small spaces.
4.6. SAILING, CAMPING AND PICNICKING
Cooking Sous Vide is a cooking technique where food is
cooked in vacuum-packed bags immersed in hot water.
The Sous Vide technique provides a superior avour of
your home-cooked food, where foods optimally retain
their natural taste, colour and texture. Food for Sous
Vide cooking can be seasoned before vacuum packing.
The best Sous Vide vacuum bags on the market are the
ones that have the perfect combination of materials
(airtight Polyamide and food-grade Polyethylene) and
where the thickness of materials is just right. Status'
bags perfectly full both of these characteristics.
4.5. SOUS VIDE COOKING
5. WHY USE STATUS’ BAGS AND FOIL ROLLS?
Status vacuum bags are impermeable, food safe,
neutral in taste and smell, reusable, BPA free and suitable
for Sous Vide cooking. The foodstuffs stored in them will
remain the same at least half a year after vacuum
packing.
The quality of the vacuum bag is determined by the thick-
ness of the foil, the combination of materials and the
height of the ribbed prole.
The thickness of the bag: Status’ bags are
characterized by a 100 μm thick smooth foil and a
120 μm thick ribbed foil. Their embossed criss-cross
pattern helps that the air is removed more effectively
during the vacuum sealing process.
The combination of materials: Status’ bags are made
of Polyamide and Polyethylene each of which has
its function in quality vacuum packing. Polyamide in
the outer layer of the foil guarantees impermeability
of the oxygen which guarantees quality stored food.
Compared to competing brands, Status’ bags and foils
boast the thickest layer of polyamide (20 μm) which
makes them the most quality option for storing food.
The height of the ribbed prole: Status’ bags feature at
least 0.2 mm high ribbed layer which ensures a uniform
process of sealing throughout all cycles. Thinner bags
can be vacuum sealed well during the initial cycles but
later even the quality vacuum sealers cannot generate
enough negative pressure.
Status bags and foil rolls are compatible with all
brands of vacuum packing machines.
BAG STRUCTURE
outer impermeable layer, polyamide - thickness 20 µm
outer impermeable layer, polyamide - thickness 20 µm
inner layer, polyethylene - thickness 80 µm
inner ribbed layer, polyethylene - thickness 100 µm

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VACUUM BAGS AND FOIL ROLL SETS
Foil roll 4 ply foil (PA/PE)
• length 3000 mm x width 200 mm, 4-piece set
• length 3000 mm x width 280 mm, 3-piece set
• length 3000 mm x width 120 mm (for salami), 5-piece set
• length 3000 mm x width 350 mm, 3-piece set
Bags for vacuum
packing
4 ply foil (PA/PE)
• length 280 mm x width 200 mm, 40-piece set and 100-piece set
• length 360 mm x width 280 mm, 25-piece set and 100-piece set
• length 550 mm x width 120 mm (for salami), 30-piece set and 100-piece set
• length 400 mm x width 350 mm, 25-piece set and 100-piece set
Thickness of the foil 100 μm (smooth, unribbed part) and 120 μm (structured ribbed part of the foil)
Quality of the foil Impermeable, two-ply, food-grade, neutral in taste and smell, reusable, microwave safe,
appropriate for Sous Vide cooking.
6. CORRECT DISPOSAL OF YOUR
VACUUM MACHINE
When the equipment or parts of the device are no
longer t for use, they must be disposed of at the
industrial waste landll in accordance with applicable
regulations:
• Directive 2012/19/EU of the European Parliament
and of the Council on waste electrical and
electronic equipment (WEEE)
• Directive 2011/65/EU of the European Parliament
and of the Council on the restriction of the use of
certain hazardous substances in electrical and
electronic equipment
Environmentally hazardous components and parts that
were built into the device have to be disposed of at
specialized sites.
The symbol on the product or
its packaging indicates that at
the end of its life, the product
may not be treated as ordinary
household waste and must be
disposed of in accordance with your
local authority’s instructions and at
properly designated sites.
Separate collection of individual components of EE
equipment prevents negative effects of environmental
pollution and minimizes danger to human health,
which may occur as a result of improper product
disposal. In addition, it enables reuse and recovery of the
material, thus saving energy and raw materials. For
detailed information on collecting, sorting, reuse and
recycling of the product, contact the provider of WEEE
collection services or the shop where you bought the
equipment.
The date of manufacture of the vacuum sealer can be
found on the warranty sheet which you received with
purchase.

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7.1. COMPARATIVE TABLE OF FOOD STORAGE
IN THE REFRIGERATOR
7. COMPARATIVE STORAGE TABLES
(Source: Status' Development Department)
Type of food Regular storage Vacuum storage
Boiled food 2 days 10 days
Fresh meat 2 days 6 days
Fresh poultry 2 days 6 days
Boiled meat 4-5 days 8-10 days
Fresh sh 2 days 4-5 days
Cold meats 3 days 6-8 days
Smoked sausages 90 days 365 days
Hard cheeses 12-15 days 50-55 days
Soft cheeses 5-7 days 13-15 days
Fresh vegetables 5 days 18-20 days
Fresh herbs 2-3 days 7-14 days
Washed lettuce 3 days 6-8 days
Fresh fruit 3-7 days 8-20 days
Desserts 5 days 10-15 days
Tip: Before vacuum packing properly chill the food.
7.2. COMPARATIVE TABLE OF FOOD STORAGE
IN THE FREEZER
Type of food Regular storage Vacuum storage
Fresh meat 6 months 18 months
Ground meat 4 months 12 months
Poultry 6 months 18 months
Fish 6 months 18 months
Fresh vegetables 8 months 24 months
Mushrooms 8 months 24 months
Herbs 3-4 months 8-12 months
Fruit 6-10 months 18-30 months
Cold meats 2 months 4-6 months
Baking goods 6-12 months 18 months
Coffee beans 6-9 months 18-27 months
Ground coffee 6 months 12-34 months
Bread/rolls 6-12 months 18-36 months
Only approximate time of duration is indicated in the tables, as it depends on the initial state (freshness) and
way of preparing food. We have considered storage of food at +3 °C/+5 °C in the refrigerator and at –18 °C in
the freezer.

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8. TROUBLESHOOTING
PROBLEM: WHAT TO DO:
The machine does
not respond when I
press the buttons.
• Make sure the machine is plugged in.
• If socket is on but you have no power, check the socket with another appliance that
you know works.
• Check the power cord for any damage – cracks or splitting.
• Your machine may switch off automatically to avoid overheating. Allow it to cool down
for 45 minutes and then carry on as normal. We strongly recommend you take into
account 120 seconds between each vacuum packing.
The machine cannot
be locked.
• Switch the latch locking system to locked mode as described in 2.1.1.
The machine has
sucked in moisture.
• Liquid Trap light turns on and vacuum sealer stops. Follow the procedure described
in 2.4.1.
Air remains in the
bag.
• Make sure you have placed the entire open end of the bag in the middle of the vacuum
channel.
• Ensure that the bags you are using are at least 100/120 μm thick.
• Check if the bag is damaged – splits, perforations or bubbles.
Test: Seal the bag and submerge it in water. Bubbles will appear from the damaged
parts.
• When using foil rolls, make sure that the rst sealing edge is correctly sealed.
• Do not cut the foil lengthwise to make narrower bags because the air cannot be removed
sufciently.
The bag doesn’t hold
vacuum.
• Before sealing, make sure the edges of the bag are clean and without creases. Clean
and dry the edge thorougly. If needed, remove any particles of the food.
• If you are vacuum packing foods with sharp edges (e.g. bones), cover them with a
paper towel.
Bag melts or
cannot be sealed
completely.
• Make sure you are using bags that are at least 100/120 μm thick and two-ply.
• Before sealing, ensure that the edges of the bag are clean and dry.
The machine seals
several bags (up to 5
times) then it seems
it is not working
properly anymore.
• We strongly recommend vacuum bags that are at least 100/120 μm thick. There are
many different types of vacuum bags available on the market so pay special attention
to the quality. Our recommendation is to use original vacuum bags from Status, which
are two-ply and 100/120 μm thick.
The vacuum
container doesn’t
hold the vacuum.
• Make sure that your attachment is correctly inserted (as shown in Figure 8).
• Make sure the container lid (especially gaskets) is clean and dry and in the correct
position.
• Make sure the valve on the lid of the container is clean and dry. If needed, reassemble
and clean it.

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9. WARRANTY
This warranty is valid for three years from the date of
purchase. Evidence of original purchase is required for
warranty services, so it is important to keep your sales
receipt.
This warranty does not cover damage caused by liquid
entering the machine or breakdown caused by failure to
follow the manufacturer’s instructions for use, cleaning
and maintenance, or as a result of using the machine
for other purposes than recommended.
If you have any comments or questions concerning the
functioning of the machine or warranty, please contact
us:
STATUS d. o. o. Metlika
Ulica Belokranjskega odreda 19,
8330 Metlika, Slovenia
Customer phone: [phone]
E-mail: [email protected]
For more information, visit www.status-innovations.eu.
11. STATUS HOME 280 SET
The set includes:
• 1 Status Home 280 Vacuum Sealer
• 1 foil roll – 280 x 1500 mm
• 1 foil roll – 200 x 1500 mm
• 3 vacuum bags – 200 x 280 mm
• 3 vacuum bags – 280 x 360 mm
• 5 double-sided Status Stiki adhesive tapes
• 1 attachment for vacuum sealing containers
• 1 foil-cutting blade
10. DECLARATION OF CONFORMITY
a.) Directive on the harmonisation of the laws of the
Member States relating to the making available on
the market of electrical equipment designed for use
within certain voltage limits:
LVD DIRECTIVE 2014/35/EU OF THE EUROPEAN
PARLIAMENT AND OF THE COUNCIL
b.) Directive on the harmonisation of the laws of the
Member States relating to electromagnetic compa-
tibility:
EMC DIRECTIVE 2014/30/EU OF THE EUROPEAN
PARLIAMENT AND OF THE COUNCIL
EU Declaration of conformity guarantees that the
machine is safe and has been inspected and tested to
meet all the requirements specied in the applicable
standards, directives and regulations.
EU Declaration of conformity for CE marking is located
at the seller and can be provided per customer’s
request.

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