Status MINIVAC User manual

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STATUS MINIVAC
VACUUM PACKING MACHINE
USER MANUAL
EN

3
1.1. OPERATING CONDITIONS
The machine has been designed for
use in a domestic environment at nor-
mal room temperature. Do not use or
store the machine in damp or humid
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 elec-
trical outlet before you plug in the
appliance.
c.) Appliance should be cleaned only
with a dry or slightly damp cloth.
d.) Never touch the Sealing Strip
when using the appliance (Item 5
in Figure 1) – it may be hot.
e.) Use the appliance only for the purpo-
ses described in the User Manual.
f.) If the electric cord or plug has
been damaged, have it replaced by
the manufacturer or an authorised
service facility to avoid any danger.
g.) The appliance is not intended for
use by children under 8 years or
persons with reduced physical,
sensory or mental capabilities,
unless they are supervised by a
person responsible for their safety.
h.) Avoid leaving children unattended
to prevent them from playing with
the appliance.
i.) Warranty is invalid if:
•theappliancehasbeentampered
with,
•youusetheapplianceforuninten-
ded purposes,
•youdonotrespectsafetyregulati-
ons and do not follow the instruc-
tions 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

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1.3. TIME INTERVALS FOR USING STATUS MINIVAC
For the appliance to work properly
allow 40 seconds between each
vacuum packing operation. This pre-
vents the machine from overheating.
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
appliance 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residu-
es using a soft cloth. You can only
clean the Sealing Strip when the
appliance has cooled down. Never
try to clean the sealing strip using
a sharp object.
STATUS Minivac Vacuum Appliance is a household
appliance intended for long term food storage in
vacuum and is designed to vacuum pack and seal bags.
The most important advantages of vacuum packing:
• Vitamins,minerals,nutrientsandavourarepreserved.
• Multiplication of moulds and bacteria is suppres-
sed, which extends food shelf life.
• Storageinvacuumpreventsmixingofodoursinthe
refrigerator or freezer.
1.5. GENERAL INFORMATION
Before using the machine for the rst time, read the
User Manual carefully and follow the instructions. If you
have any questions, opinions or comments then please
call or email us.
STATUS Minivac is simple to use and efcient. You
will be able to store food in a completely natural and
healthier way. It will stay fresh longer and you will save
time and money.
1.6. TECHNICAL DATA
Dimensions Width: 395 mm
Depth: 81, 5 mm
Height: 57 mm
Weight Approx. 0, 84 kg
Material ABS plastic (outer casing)
Pump Diafragm
Vacuum pressure - 550 mbar
Pump volume 9 litres/min
Controls Electronic
Machine rated power and voltage 100 W, 220-240 V~

5
8
3
7
5
1
4
2
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1.7. COMPONENTS AND FUNCTION BUTTONS
The Figure 1 below shows the vacuum packing machine.
The numbers in explanations of the operation of the
machine are used in the same manner as in the Figure.
Figure 1: STATUS Minivac – components are marked with numbers
1. Seal Button
Initiation of the sealing process (without vacuum packing). You can use this to seal the open end of a roll.
2. VAC Seal Button
Initiationofvacuumpackingandsealingprocess.Thebagwillrstbevacuumpackedandthen
automatically sealed.
STOP
Immediate interruption of vacuum packing process.
3. Air suction hole
The air will go out through this hole.
4. Gasket
5. Sealing Strip(coveredwithteonfoil)
6. Vacuum Channel
When vacuum packing, the bag must be set to the point in the middle of the Channel.
7. Lock for Unsecuring the Lid
8. Protective Silicon Strip
Ensures smooth sealing edge on the bag.

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Use the machine according to the following
instructions:
2.2.1.
PLUG IN THE MACHINE
AND PREPARE IT
FOR OPERATION
Eachtimebeforeyoubegintovacuumpack,rstdry
test the machine.
a.) Lower the lid of the machine. Press and hold the lid
with both hands on the Press and Hold marks .
b.) Press the Seal button (Item 1 in Figure 1).
c.) The Sealing Strip has warmed up and the machine
is ready to be used.
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 mate-
rial for each time you plan to reuse it or next time
usethebagforsmalleritems.Respectively,usethe
bag for other item as long as length enables reuse.
b.) Cut off the desired length.
c.) Place the roll on the Sealing Strip and extend it to
the gray Silicon Gasket (see Figure 2). Make sure
that the edge is straight and level.
d.) Close the lid.
e.) Press and hold the lid with both hands on the Press
and Hold marks and then press the Seal button
(Item 1 in Figure 1). 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.
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.
WARNING: When using new vacuum appliance
or one that has not been in use for a while black
gasket can become stiff. Same can happen if
vacuum appliance is stored below room temperatures
(in basement). Thus we propose that the lid is pushed
down with both hands on the Press and Hold marks.
Figure 2: Place the roll on the Sealing Strip and extend
it to the gray Silicon Gasket to seal (see arrows).
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)
2.1. GENERAL INSTRUCTIONS
a.) When taking the machine out of its packaging
check that all components are included and
undamaged.
b.) Read the User Manual before you use the
machine for the rst time.
c.) STATUS Minivac is a domestic machine. Due to its
functionality it is suitable to store on the kitchen top
where it can be conveniently used every day. Place
it on an even, smooth surface with enough space for
placing food into bags.
2.2. INSTRUCTIONS FOR USE
2. USAGE

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WARNING: If the machine starts sucking liquid when
an item is vacuum packed, interrupt the process im-
mediately by pressing the Stop button (Item 2 in Figure
1). Stop button works only when the machine is in the
process of vacuum packing. When sealing, Stop button
does not work anymore.
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).
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.
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 Channel
(Item 6 in Figure 1).
d.) Make sure that the bag placed on the Sealing Strip is
completely smooth (not creased).
e.)ClosethelidandpressitwithbothhandsonthePRESS
AND HOLD marks.
f.) Activate the VAC Seal button (Item 2 in Figure 1).
g.)Whenyouaresatisedwiththeamountoftheairremo-
ved or when the liquid starts pouring towards appliance,
press the SEAL button (Item 1 in Figure 1). During sea-
ling the light (Seal) illuminates.
h.) Wait until the lid lifts slightly and check the seal, it
should be transparent and uniform. 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 pack manually.
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 6 in Figure 1).
d.) Make sure that the bag placed on the Sealing Strip
is completely smooth (not creased).
e.) Close the appliance and activate the VAC Seal But-
ton (Item 2 in Figure 1).
Figure 3: Place the lled bag in the middle of the
Vacuum Channel (see arrows).
f.) Press on the lid on the Press and Hold Labels and
hold it down for a few seconds. The bag will be va-
cuum packed and sealed automatically. Due to high
vacuum pressure the lid stays closed while the ma-
chine operates. If the lid opens during this process
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.
*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.
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.

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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 refrigerator vegetables
should be blanched prior to vacuum packing. When
freezing the blanching is optional. The process of blan-
ching 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 fro-
zen.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 Minivac, 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.
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.
4.2. WHAT IS FREEZER BURN?

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The advantage of storing deep frozen food is in
preserving 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). 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 structu-
re. 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). Blan-
ched 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 su-
gar 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.
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
Cooking Sous Vide is a modern 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.
Make sure to use high quality Status vacuum bags. 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these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

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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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 them.
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 charac-
terized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 30 µm
outer impermeable layer, polyamide - thickness 30 µm
inner layer, polyethylene - thickness 70 µm
inner ribbed layer, polyethylene - thickness 100 µm

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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

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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.
PROBLEM: WHAT TO DO:
Minivac 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.
• Pressing a function button must last at least one second for the machine
to react.
• We strongly recommend you take into account 40 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
Compartment.
• Ensurethatthebagsyouareusinghaveatleast100/130µmthickness.
• 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.
• Make sure you press on both Press and Hold marks on the lid while vacuum
packing.
7. TROUBLESHOOTING

13
PROBLEM: WHAT TO DO:
The vacuum doesn’t hold
on the bags.
• Checkthesealingareasofthelidarefreefromanydirt,greaseorfoodparti-
cles,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.
Bag melts or cannot be
sealed completely.
• Makesureyouareusingbagsthatareatleast100/130µmthicknessand2ply.
• Beforesealingensureth at the edges of the bag are clean and dry.
STATUS Minivac sealed se-
veral bags (up to 5 items)
and it seems it is not wor-
king anymore. Important
note about vacuum bags:
• We strongly recommend vacuum bags of thickness at least 100/130 µm.
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 100/130 µ thick.
9. DECLARATION OF CONFORMITY
The machine complies with all European directives:
a.) Rules on Electrical Equipment Designed for Use
within Certain Voltage Limits
 (Ofcial Journal of RS, Nos. 27/2004, 17/2011,
71/2011)
LVD Directive 2014/35, 2006/95/EC
b.) RulesonElectromagneticCompatibility
 (Ofcial Journal of RS, Nos. 84/2001, 32/2002,
132/2006)
EMC Directive 2014/30, 2004/108/EC
EC 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.
EC Declaration of conformity for CE marking is loca-
ted at the seller and can be provided per customer’s
request.
8. 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
http://innovations.status.si/

14
11. STATUS MINIVAC SET
The set includes:
a.) 1 STATUS Minivac machine
b.) 1 User Manual
10. 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:
• Decree on the Management of Waste Electrical and
ElectronicEquipment(WEEE)(OfcialJournalofRS,
no. 107/2006)
Directive 2012/19/EU on Waste Electrical and Elec-
tronic Equipment (WEEE)
• Rules on the Restriction of the Use of Certain
Hazardous Substances in Electrical and Electron-
ic Equipment (RoHS) (Ofcal Journal of RS, no.
102/2012)
• Rules amending the Rules on the Restriction
of the Use of Certain Hazardous Substances
in Electrical and Electronic Equipment (Ofcial
JournalofRS,no.20/2014)
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 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. 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 environmen-
tal pollution and minimizes danger to human health,
which may occur as a result of improper product
disposal. In addition, it enables reuse and recov-
ery 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 can be found on the
warranty sheet which you received at purchase.