Status HV500 User manual

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STATUS HV500
VACUUM PACKING MACHINE
APARAT ZA VAKUUMIRANJE I VARENJE
USER MANUAL
UPUTSTVA ZA UPOTREBU
HREN

EN
STATUS HV500
VACUUM PACKING MACHINE
USER MANUAL
innovations
izvorna pomagala
www.status.si
innovations
izvirni pripomočki
www.status.si
innovations
izvirni pripomočki
www.status.si

4
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; rela-
tive 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.) Check the power cable and electri-
cal outlet before you plug in the ma-
chine.
c.) Machine should be cleaned only
with a dry or slightly damp cloth.
d.) Never touch the Sealing Strip when
using the machine (Item 6 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 manufac-
turer, its service agent or similarly
qualied persons in order to avoid a
hazard.
g.) This appliance can be used by chil-
dren aged from 8 years and above
and persons with reduced physical,
sensory or mental capabi lities or
lack of experience and knowledge
if they have been given supervision
or instruction concerning use of the
appliance in a safe way and under-
stand the hazards involved.
h.) Children shall not play with the
appliance. Cleaning and user
maintenance shall not be made by
children without supervision.
i.) Warranty is invalid if:
• the machine has been tampered
with.
• you use the machine for uninten-
ded purposes.
• you do not respect safety regu-
lations and do not follow the
instructions in the User Manual.
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

5
1.3. TIME INTERVALS FOR USING STATUS HV500
For the proper operation of the
machine there should be at least a
120-second time interval between
individual cycles of sealing or vacuum
packing.
When the cycles follow each other too
quickly, the machine automatically
stops.
Wait for the machine to cool down
(approximately 45 minutes).
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
which 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.) If the black foam seals become
contaminated with grease or liquid,
then you can wash them in soapy
water, rinse and dry them before
replacing them. This will increase
the lifespan of the foam seals.

6
1.6. TECHNICAL DATA
1.5. GENERAL INFORMATION
Dimensions Width: 340 mm
Depth: 170 mm
Height: 90 mm
Max Bag Width 280 mm
Weight Approx. 2.8 kg
Material ABS plastic (outer casing)
Pump Single-piston pump (self-oiling – no maintenance necessary)
Vacuum pressure -750 mbar
Motor 230 V AC, 5O Hz
Automatic cut-off in case of overheating.
Max RPM 2900
Transformer 220V AC, 50Hz/24V AC 0,8A
/12V AC 0,4A
Pump volume 14 litres/min
Controls Electronic
Appliance rated power and voltage 200 W, 230 V AC
Status HV500 is intended for long-term storage of food-
stuffs in vacuum by vacuum packing foods in vacuum
bags or vacuum containers.
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 mixing of unpleasant odours in the
refrigerator and freezer.
You can also prolong the freshness and shelf life of
foodstuffs by using Status vacuum containers, lids, and
a jug, which can all be vacuum sealed with a manual
or an electric vacuum pump. All these products can be
vacuum sealed with this machine using an enclosed
attachment for this type of vacuum packing.
We also have to mention that it helps you save money,
since you can buy in bulk, repackage your purchase in
portions and then vacuum pack it.
The serial number is located on the technical label of
each individual machine.
Before rst use, please read the user manual thoroug-
hly and follow the instructions.
Contact us if you have additional questions, opinions or
comments.
For more explicit video directions visit our website
https://www.status-innovations.eu/knowledge-base/.
Online version of this user manual can be found at
https://www.status-innovations.eu/wp-content/uplo-
ads/2021/01/HV500_user_manual_en_hr.pdf.

7
Figure 1: HV500 – components are marked with numbers.
1.7. COMPONENTS AND FUNCTION BUTTONS
The gure below shows the vacuum packing
machine. Important points are marked with numbers
and explained in the table.
9
10
6
7
5
4
1
2
3
10
7
8
8
9

8
1. Seal Button
Starts the sealing process (without vacuum packing). You can use this to seal
the open end of a roll.
2. Vacuum Packing of Bags Button
Start of vacuum packing and sealing process. The bag will rst be vacuum packed and then automatically
sealed.
Start/Stop
Starting and Stopping of vacuum packing process when storing sensitive foods.
3. Vacuum Packing of Containers Button
Vacuum packing of containers with Accessory Port and Hose. Vacuum packing process automatically
stops when the correct vacuum is reached.
4. On/Off Indicator
When the appliance is connected to electric mains, indicator light turns on. During the sealing process,
the light illuminates 100 %.
5. Accessory Port used for vacuum packing of containers
6. Sealing Strip (covered with Teon foil)
7. Vacuum Channel
When vacuum packing, the bag must be set to the point in the middle of the Channel.
8. Vacuum Channel Gasket/Foam Seal
9. Space for Lock
10. Lock for Securing the Lid (manual operation or transportation)
2.1. GENERAL INSTRUCTIONS
a.) When taking the appliance out of its packaging
check that all components are included and unda-
maged. Make sure no polystyrene fragments are left
in the Vacuum Channel (Item 7 in Figure 1).
b.) Read the User Manual before you use the machine
for the rst time.
c.) Due to its functionality, the machine is suitable to
be stored on the kitchen top where it can be con-
veniently used every day. Place it on an even, smo-
oth surface with enough space for placing food into
bags.
2. USAGE
Use the appliance according to the following instructions:
2.2.1. THE APPLIANCE IS ACTIVATED
WHEN YOU PLUG IT INTO THE WALL
SOCKET.
Every time you start working with HV500 you should
warm up the machine. Close the lid, press the Seal but-
2.2. INSTRUCTIONS FOR USE
ton (Item 1 in Figure 1) and press down on the lid. This
rst cycle will warm the sealing strip.
When using vacuum bags skip paragraph 2 and conti-
nue with instructions in paragraph 3.

9
2.2.2. FIRST, MAKE A BAG FROM
THE ROLL
When using vacuum bags skip paragraph 2.2.2. and
continue with instructions in paragraph 2.2.3.
a.) Determine the length needed. A bag should be
about 5 cm longer than the item to be vacuum
packed. To reuse the bag leave additional 2.5 cm
of bag material for each time you plan to reuse it or
next time use the bag for smaller items.
b.) Cut off the desired length with the included cutter.
c.) Place the roll on the Sealing Strip and extend it to
the Black Gasket (see Figure 2). Make sure that the
edge is straight and level.
d.) Close the lid.
e.) Press the Seal button (Item 1 in Figure 1) and press
down on lid with your hand (on the left and the
right side) and hold it. The lid will automatically stick
down and seal the bag. If the lid can be opened
during the process, you didn’t press down hard
enough, so repeat the procedure. During sealing,
the light (On/Off) will be illuminated 100%.
f.) When the sealing process is completed, the lid lifts
slightly. Open the lid completely and check the seal.
It should be smooth and transparent over its whole
width.
Figure 2: Place the roll on the Sealing Strip and extend
it to the Black Gasket to seal (see arrows).
WARNING: When using new vacuum appliance or one
that has not been in use for a while black
gaskets can become stiff. Same can happen if
vacuum appliance is stored below room tempara-
tures (in basement). Thus we propose that the lid
is pushed down with both hands or to lock vacuum
appliance and push with one hand. The push has to be
energetic!
2.2.3. WHEN THE BAG IS MADE,
PLACE FOOD IN IT AND VACUUM
PACK.
The bag should be at least 5 cm longer than the space,
occupied by the item to be vacuum packed.
a.) Place the items to be vacuum packed in the bag.
b.) Make sure that inner surfaces (for the sealing edge)
are clean, dry and free from food materials.*
c.) Place the lled bag on the work surface in front
of the appliance and pull it to the middle of the
Vacuum Channel (see Figure 3 and Item 7 in Figure 1).
d.) Make sure that the bag placed on the Sealing Strip
is completely smooth (not creased).
Figure 3: Place the lled bag in the middle of the Va-
cuum Channel (between salient circle line - see arrows).
e.) Close the appliance, press on the lid and hold it
down.
f.) Activate the Vacuum Packing of Bag button (Item
2 in Figure 1). Hold lid pressed until indicator light
begins to shine with its full power. The bag will be
vacuum packed and sealed automatically. Due to
high vacuum pressure the lid stays closed while the
machine operates. If the lid opens during this pro-
cess then press the lid down rmly.
g.) When the sealing process is complete, wait for the
lid to release automatically and remove the bag.
Check the seal - it should be smooth and transpa-
rent over its whole width.

10
*RECOMMENDATION: When vacuum packing greasy
products (especially bacon) it is strongly recommended
to reverse the outside edges of bag, put the item inside
and reverse the edges back again. This keeps the area
to be sealed free of grease.
WARNING: If the machine starts sucking liquid when an
item is vacuum packed, interrupt the vacuum packing
process immediately by pressing the Stop button (Item
2 in Figure 1).
2.2.4. VACUUM PACKING OF
FOODS WHICH ARE EASILY
CRUSHED
When vacuum packing foods which are easily crushed
or contain a lot of water (fresh fruit, salads, mushrooms,
bread, pastry) less vacuum should be used (from 0 to
-300 mbar).
With the “manual vacuum packing” function you can
interrupt the automatic process and initiate the
sealing of the bag at reduced pressure.
a.) Place the items to be vacuum packed in the bag.
b.) Make sure that inner surfaces to be sealed are
clean, dry and free from food materials
c.) Place the lled bag on the work surface in front of the
appliance and pull it to the middle of Vacuum Chan-
nel (between black gaskets - Item 7 in Figure 1).
d.) Make sure that the bag placed on the Sealing Strip
is completely smooth (not creased).
e.) Close the lid and secure it with side locks (Items 9
and 10 in Figure 1): press on one of the lid edges
and push the lock horizontally to set it in the allotted
space (see the gures below).
f.) Activate the Start button (Item 2 in Figure 1) and
press on the lid.
g.) When you are satised with the amount of the air
removed, or when the liquid starts pouring towards
appliance, press the Stop button (Item 2 in Figure
1). The pump stops immediately and the sealing pro-
cess begins.
h.) During sealing, the light (On/Off) illuminates 100%.
i.) Unlock the appliance: press on the lid edges to open
the lock. You can press both edges simultaneously
or individually.
j.) Check the seal, it should be transparent and uni-
form. If it is not, repeat the sealing process only on
the rim of the bag (as in the procedure for making
a bag from a foil roll). It is recommended to follow
these instructions each time you vacuum package
manually.
Figure 4: Lock the appliance: press on the lid edges
(simultaneously or individually) and push side locks
inwards.
For instructions on vacuum packing of various types of
food see Item 3 on page 11.
Figure 5: Unlocked vacuum sealer.
Figure 6: Locked vacuum sealer.

11
2.2.5. VACUUM PACKING
USING VACUUM CONTAINERS
AND LIDS
The HV500 also includes an Accessory Hose and Port
which can be used for vacuum packing of Status’
vacuum containers and lids.
a.) Insert the opening of the Accessory Hose into the
Accessory Port (see Figure 7) on the right side of the
Vacuum Channel.
b.) Attach the Accessory Hose and Port to the valve of
the chosen vacuum container.
c.) Press the Container button (Item 3 in Figure 1) to
vacuum the container. When the correct negative
pressure is reached, the process stops automati-
cally.
When vacuum packing liquid foods (soups, sauces, etc)
there should be at least 1.5 cm between the surface of
the liquid and the lid.
Figure 7: Vacuum Packing Using Containers.
2.2.6. TROUBLESHOOTING:
HAVE YOU VACUUM PACKAGED
AN ITEM CONTAINING A LOT OF
LIQUID?
A liquid trap is incorporated in the appliance. Its task
is to prevent serious damages when the liquid from
foods enters the appliance. The liquid trap can be
emptied if necessary.
This small container is designed to collect small amo-
unts of excess liquid from foods. The liquid trap is loca-
ted on the bottom of the machine.
If you need to empty it, follow the instructions:
a.) Unplug the machine.
b.) Remove the container by twisting it anticlockwise,
and pulling out.
c.) Drain liquid, clean the container, clean the lter
thoroughly (dark pad) and dry it.
d.) Insert the container back into the machine and
make sure you twist fully clockwise.
WARNING: The container is only intended for collec-
ting a small quantity of liquid (a few drops). If a larger
quantity of liquid enters the machine then switch the
machine off immediately and consult an authorised
repair service.
Figure 8: Container for excess liquid.

12
3. VACUUM PACKING DIFFERENT TYPES OF FOOD
Vacuum packing is not a substitute for freezing or refri-
geration. Despite being vacuum packed foods still have
to be stored in the refrigerator or freezer or in a cool
place (e.g. dried meat products in a cellar).
Do not use bags or rolls for packing foods which
contain a lot of liquid.
Soups, sauces and liquids should be either pre-frozen
before packing in a vacuum bag or vacuum packed in a
vacuum container.
Boiled meat, raw meat and sh: For best results we
recommend you to pre-freeze meat and sh for 1-2
hours prior to vacuum packing to ensure the retenti-
on 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,
avoiding 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
indicate it is spoiled.
Vegetables: When storing in the freezer vegetables sho-
uld be blanched prior to vacuum packing. The process of
blanching stops the enzyme action and preserves avour,
colour and texture. One to two minutes in boiling
water is enough for fresh leaf vegetables or beans.
For chopped zucchini or broccoli and other cruci-
ferous 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 leaf vegetables in vacuum
containers. They should rst be washed and dried with
a paper towel, and then stored in a vacuum container.
This way spinach and lettuce will stay fresh up to 2
weeks when refrigerated.
Herbs: Herbs containing a high portion of essential
oils, such as sage, thyme, rosemary or peppermint are
not suitable for vacuum packing but only for drying.
Basil, tarragon, garden dill, parsley and chive should be
frozen. If dried, they lose too much avour.
Mushrooms, raw garlic and raw potatoes: We stron-
gly recommend the "manual vacuum packing" function.
Only hard, meaty and fresh mushrooms are suitable
for vacuum packing and freezing. First wash and dry
the mushrooms, then chop them with a ne knife and
store them in small quantities. Almost all types of mu-
shrooms should be blanched. We recommend that you
put them in the freezer for half an hour before vacuum
packing. Do not thaw the mushrooms before preparing
them. Boil frozen mushrooms in hot salty water or add
them to sauces.
Coffee: If you want to properly vacuum package coffee
or other ground food with HV500, leave the items in
their original packaging and place them into the Status'
bag. If you do not have the original packaging, use a
regular bag and insert it in the Status' bag. This way you
can prevent beans or ground items from being sucked
into the machine.
Thawing of vacuum packaged foods: Foods should
always be thawed in the refrigerator to preserve quality.
4. BENEFITS OF VACUUM PACKING
4.1. WHAT IS VACUUM?
Oxygen provokes a chemical change on food and is
an important factor in the formation of moulds and
bacteria. As a consequence, grease can go rancid,
food colour changes, moulds and bacteria
multiply, and avour, vitamins, aroma and minerals
are lost. Vacuum packing holds up such undesired
effects, prolongs shelf life and preserves food quality.
Only with the help of vacuum packing, i.e. removing
air from packing using manual or pump, a suitable
environment required to extend food freshness can
be established. The process of vacuum packing in
containers or bags creates negative pressure.

13
The advantage of storing deep frozen food is in
preserving its essence – vitamins, minerals and
taste. Freeze food as quickly as possible.
Reason: When you are freezing food slowly, big ice
crystals are formed on the surface. They overgrow
food cells and subsequently damage their structure.
When you are freezing food quickly, small ice cry-
stals are formed, which do not damage the food to
such an extent. If possible, freeze food at constant
temperature (–18 °C at the most). Only food of the
highest quality should be frozen. Some foods have
to be blanched (scalded) in order to avoid unwan-
ted changes when freezing or deeply refrigerating
(enzyme activation, ceased germination). Blanched
or in any other way heat treated foods must be
chilled before freezing. Otherwise, already stored
food can start thawing and become damaged or
vacuum can be lost when storing food in vacuum con-
tainers. To ensure better quality of stored fruit, use
sugar as additive. This also preserves aroma and
colours. In the freezer, containers should be kept
together as close as possible. The rest of them can be
kept in the refrigerator.
Signs of freezer burn are rancid meat, rotten
vegetables and tasteless fruit. Freezer burn appears,
when the packaging is permeable to air (common 1
ply PE bags) and frozen food comes into contact with
oxygen. Consequently, water evaporates and the
surface of frozen food dries out. Oxygen penetrates
through the porous cracks and initiates oxidation.
As a consequence, food loses its aroma and fresh taste.
We can recognize freezer burn by the white and dun
stains on the food.
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 it is when putting a bag into hot
water or thawing food in the microwave). Once the food
is defrosted, it should not be refrozen. When refree-
zing, mechanical damages occur and food can perish
more quickly. Taste, colour and aroma are decompo-
sed. Micro-organisms (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
Vacuum packing is also suitable for picnics, sailing and
camping. Food, equipment and documents stay dry and
protected. Batteries, mobile phones and cameras can
also be vacuum packaged to keep them from getting
wet. Vacuum packing prevents mixing of odours and
keeps food from perishing due to moisture. This is
particularly important in small spaces.
4.6. SAILING, CAMPING AND PICNICKING
4.2. WHAT IS FREEZER BURN?
Cooking Sous Vide is a cooking technique
where we cook food in vacuum packed bags immer-
sed 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.
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ll both of this characteristics.
Food for Sous Vide cooking can also be prepared in
advance before freezing, for example adding spices
and herbs into the vacuum bag together with meat.
4.5. SOUS VIDE COOKING

14
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
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
Thickness of the foil 100 μm (smooth, unribbed part) and 130 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.
5. WHY USE STATUS’ BAGS AND FOIL ROLLS?
Status vacuum bags are impermeable, food safe, neu-
tral 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 you have
stored it.
The quality of a bag and a foil roll is determined by the
thickness of the bag, the combination of materials and
the height of the ribbed prole.
The thickness of the bag Status’ bags are characteri-
zed by a 100 μm thick smooth foil and a 130 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 of polyamide and
polyethylene, affects the (im)permeability of the bag.
Polyamide is the material that affects the permeability
of a bag the most, while the passage of oxygen through
the bag affects the quality of stored food. Compared
to competing brands Status’ bags and foils boast the
thickest layer of polyamide (30 μm) which makes them
the most quality option for storing food.
The height of the ribbed prole determines the qua-
lity of vacuum packing. Status’ bags feature at least
0.2 mm high ribbed layer which enables them all to
be vacuum sealed uniformly whether it be the rst of
the 50th vacuum cycle. Thinner bags can be vacuum
sealed well during the initial few cycles (maximum of
10 bags) but later even the quality vacuum packing
machines cannot establish vacuum or generate
enough negative pressure.
Bags and foil rolls are compatible with all brands of
vacuum packing machines.
BAG STRUCTURE
VACUUM BAGS AND FOIL ROLL SETS
outer impermeable layer, polyamide - thickness 20 µm
outer impermeable layer, polyamide - thickness 30 µm
inner layer, polyethylene - thickness 80 µm
inner ribbed layer, polyethylene - thickness 100 µm

15
6.1. COMPARATIVE TABLE OF FOOD STORAGE
IN THE REFRIGERATOR
6. COMPARATIVE STORAGE TABLES
Source: Status' Development Dept. manufacturer
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.
6.2. COMPARATIVE TABLE OF FOOD STORAGE
IN CUPBOARDS AND ON SHELVES
Type of food Regular storage Vacuum storage
Bread/rolls 2-3 days 7-8 days
Pastry 120 days 300 days
Dried food 10-30 days 30-90 days
Raw rice/pasta 180 days 365 days
Coffee/tea 30-60 days 365 days
Wine 2-3 days 20-25 days
Non-alcoholic drink (sealed) 7-10 days 20-25 days
Non-alcoholic drink in a vacuum jar 2-3 days 7-10 days
Baking goods 2-3 days 7-10 days
Hazelnuts, walnuts etc. 30-60 days 120-180 days
Crackers/potato chips 5-10 days 20-30 days

16
6.3. 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.
7. WARRANTY
This warranty is valid for two 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 only covers breakdown caused by elec-
trical or mechanical failure. It does not cover damage
caused by liquid entering the machine or breakdown
caused by failure to follow the manufacturers instruc-
tions.
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
e-mail: [email protected]
For more information visit our website
www.status-innovations.eu.

17
4. EBITNIH MOTNJAH DELOVANJA
PROBLEM: WHAT TO DO:
HV500 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 a few minutes and then carry on as normal. We strongly recommend you
take into account 120 seconds between each vacuum packing.
Air remains in the bag.
• Make sure you have fully placed open end of the bag in the middle of Vacuum
Channel.
• Ensure that the lid of the machine is rmly pressed down to make certain a
vacuum is established. If you can open it, you didn’t press hard enough and the
vacuum couldn’t have been established. Repeat the procedure.
• Check your bag for any damage – splits, perforations or bubbles.
Test: Seal bag and submerge it in water. On the places where bag is damaged,
bubbles will appear.
• When using continuous rolls make sure that the rst sealing edge is rmly sealed.
The vacuum doesn’t hold
on the bags.
• Check the sealing areas of the lid are free from any dirt, grease or food particles,
and that they are rmly in place.
• Ensure that the bag is totally clean on the edges – thoroughly remove any food
particles or liquid and ensure the bag is completely dry.
• If you are sealing anything with sharp edges (e.g. bones) make sure they cannot
pierce the bag during the vacuum process.
• Note: cover sharp edges with a paper towel, or similar, prior to sealing.
Liquid has been sucked up
when sealing.
• Stop the vacuum packing process immediately. Check the special container
which is located on the lower part of the appliance for any liquid which may have
collected there. Follow the instructions on paragraph number 2.2.7 to clean this
container.
Bag melts or cannot be
sealed completely.
• Make sure you are using bags that are at least 100/130 μ thickness and 2 ply.
• Before sealing ensure that the edges of the bag are clean and dry.
The vacuum doesn’t hold
when using a container.
• Ensure that your Hose is correctly inserted as shown in Figure 8.
• Make sure your container lid is clean and dry and in the correct position.
• Make certain that your container valve is clean and dry.
HV500 sealed
several bags (up to 5
items) and it seems
it is not working
anymore. Important note
about vacuum bags:
• We strongly recommend vacuum bags of thickness at least 100/130 μ.
There are many different types of vacuum bags available on the market so put
special attention on quality. Our recommendation is to use original vacuum
bags from Status, which are 2 ply and thickness of 100/130 μ.
8. TROUBLESHOOTING

18
9. DECLARATION OF CONFORMITY
11. HV500 SET
The set includes:
a.) 1 HV500 appliance
b.) 1 Foil roll – 200 mm (W) X 1500 mm (L)
c.) 1 Foil roll – 280 mm (W) X 1500 mm (L)
d.) 3 Small bags – 200 mm (W) x 280 mm (L)
e.) 3 Large bags – 280 mm (W) x 360 mm (L)
f.) 1 Connector used for vacuum packing of containers
g.) 1 Manual Cutter used for cutting foil
h.) 1 User Manual
a.) Directive 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.) Electromagnetic Compatibility Directive:
EMC DIRECTIVE 2014/30/EU OF THE EUROPEAN
PARLIAMENT AND OF THE COUNCIL
CE 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.
CE Declaration of conformity for CE marking is loca-
ted at the seller and can be provided per customer’s
request.
10. CORRECT DISPOSAL OF YOUR VACUUM
MACHINE
When the equipment or parts of the device are no lon-
ger t for use they must be disposed of at the industrial
waste landll in accordance with applicable regulations:
• Directive 2012/19/EU on Waste Electrical and Elec-
tronic Equipment (WEEE)
• Directive 2011/65/EU 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 spe-
cialized sites.
The symbol on the product or its pack-
aging 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 lo-
cal authority’s instructions and at prop-
erly designated sites. You can also use an ofcial WEEE
collection service provider in accordance with directive
2002/96/EC.
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 mate-
rial, 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 HV100 vacuum sealer
can be found on the warranty sheet which you received
with purchase.

19
HR
STATUS HOMEVAC HV500
APARAT ZA VAKUUMIRANJE I VARENJE
UPUTSTVA ZA UPOTREBU
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20
1.1. RADNI UVJETI
Maksimalna temperatura okoliša pri
normalnoj upotrebi je +40°C, pros-
jek temperatura u 24 sata ne smije
premašivati +35°C. Najniža dozvolje-
na temperatura okoliša je -5°C.
Zrak iz okoliša mora biti čist, relativna
vlažnost ne smije premašivati 50% pri
maksimalnoj temperaturi od +40°C.
Više relativne vlage su dozvoljene pri
nižim temperaturama okoliša (npr.
90% pri +20°C).
1.2. SIGURNOSNE UPUTE
a.) Prostor na koji postavljate aparat
za vakuumiranje i varenje odaberite
pažljivo. Radna površina mora biti
suha i normalno temperirana (ne
vruća), ne smije biti u blizini toplin-
skog tijela (npr. ploče za grijanje) ili
izvora vode.
b.) Provjerite mrežni kabel i utičnicu,
prije nego priključite aparat u elek-
trični krug.
c.) Aparat čistite isključivo suhom ili
minimalno navlaženom krpom.
d.) Tijekom upotrebe nikad ne dodiruj-
te vareći trak (br. 6 na slici 1), koji
može biti vruć i opeći vas.
e.) Aparat koristite isključivo za namje-
ne opisane u uputstvima.
f.) Ukoliko je priključni kabel oštećen,
zamijeniti ga treba proizvođač, nje-
gov serviser ili dr. osposobljena oso-
ba.
g.) Aparat mogu koristiti djeca od 8.
godine starosti i starije osobe sa
smanjenim tjelesnim, osjetilnim ili
mentalnim sposobnostima ili bez
iskustva odnosno predznanja, sve
dok su pod nadzorom ili poučeni
glede upotrebe aparata na siguran
način od odgovorne osobe, te su
svjesni potencijalne opasnosti.
h.) Djeca se ne smiju igrati sa apara-
tom. Djeca ne smiju čistiti i održavati
aparat bez nadzora.
i.) Garancija prestaje vrijediti, ukoliko:
• aparat proba popraviti neovlašte-
na i nestručna osoba,
• aparat koristite za druge namjene
od predviđenih,
• se ne pridržavate sigurnosnih pro-
pisa i uputstava za upotrebu.
Proizvođač ne preuzima odgovornost
za ozljede koje proizlaze iz nepravilne
upotrebe ili su posljedica nepoštivanja
uputstava.
1. SIGURNOSNE UPUTE I OBJAŠNJENJE
DJELOVANJA APARATA