Status SV2000 User manual

innovations
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innovations
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izvorna pomagala
innovations
izvirni pripomočki
izvorna pomagala
STATUS SV2000
VACUUM PACKING MACHINE
USER MANUAL
EN

3
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 elec-
trical outlet before you plug in the
machine.
c.) Machine should be cleaned only
with a dry or slightly damp cloth.
d.) Never touch the Sealing Strip when
using the machine (Item 7 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

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1.3. TIME INTERVALS FOR USING STATUS SV2000
For the proper operation of the
machine there should be at least a
20-second time interval between
individual cycles of sealing or vacuum
packing.
When the cycles follow each other too
quickly, the machine automatically
stops. The Overheating indicator is lit
(Item 4 in Figure 1).
Wait for the machine to cool down
(approximately 45 minutes). When the
Overheating indicator goes off, 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
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 residu-
es using a soft cloth.
e.) You can only clean the Sealing
Strip when the machine has cooled
down. Never try to clean the sea-
ling 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.

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STATUS SV2000 Vacuum Sealer is a household machine
intended for long term food storage in a vacuum and is
designed to vacuum pack and seal bags and vacuum
containers. It has been developed and manufactured
by the Status d.o.o. Metlika company from Metlika,
Slovenia.
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 refrigerator and freezer.
You can also prolong the freshness and shelf life of
foodstuffs by using Status vacuum containers, lids, a
canning jar sealer and a jug, which can all be vacuum
sealed with a manual or an electric vacuum pump. All
these products can also be vacuum sealed with SV2000
which comes equipped with a special tube for this type
of vacuum packing.
1.5. GENERAL INFORMATION
We also have to mention that Status' SV2000 helps
you save money, since you can buy in bulk, repackage
your purchase in portions and then vacuum package.
Food can be divided into smaller serving portions,
vacuum packaged and stored in the refrigerator for a
longer period of time.
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 directions visit our website
http://innovations.status.si/shop/vacuum-packing-
-machines. Use the same address to locate an online
version of this user manual.
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.
1.6. TECHNICAL DATA
Dimensions Width: 385 mm
Depth: 235 mm
Height: 93 mm
Weight Approx. 3,7 kg
Pump double pump (self-oiling – no maintenance necessary)
Vacuum pressure cca -800 mbar
Motor 230V AC, 50Hz
Automatic cut-off in case of overheating.
Max RPM 2900
Transformer 220V AC, 50Hz/24V AC 0,8A
/12V AC 0,4A
Pump volume 22 litres/min
Controls Electronic
Machine rated power and voltage 240 W, 230 V AC

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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.
123
456
8
11
12
10
9
8
7
Figure 1: STATUS SV2000 – components are marked with numbers.

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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 / Start / Stop Button
Start of vacuum packing and sealing process. The bag will rst be vacuum packed and then automati-
cally sealed. Also for vacuum packing of softer and moister foods. Press this Button again at any time
during the vacuum packing process to manually activate sealing process.
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. Overheating
Automatic overheating protection. The indicator is lit if the time interval between individual processes of
vacuum packing is not long enough (20 s between individual cycles). Wait 45 minutes until the indicator
goes off and carry on using the machine as normal.
5. On/Off Indicator (Indicator for Sealing)
When the machine is connected, the indicator is lit. As the machine is sealing, the indicator will blink.
6. Liquid Block
The indicator is lit if the machine has sucked liquid out of the vacuum bag during vacuum packing.
7. Sealing Strip
The Sealing Strip is covered with a Teon foil that should in no case be removed.
8. Vacuum Channel Gasket/Foam Seal
9. Vacuum Channel with Tray
During vacuum packing, the edge of the bag must be set between both gaskets in the middle of the
Vacuum Channel (Figure 6). In case of improper vacuum packing, any excess liquid is stopped here and
the Liquid Block indicator is lit.
You can read more about this in Chapter 2.2.3.
10. Continuous Roll Compartment
11. Roll Cutter
12. Accessory Port used for vacuum packing of containers

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Use the machine according to the following
instructions:
2.2.1. PLUG IN THE MACHINE
AND PREPARE IT FOR OPERATION
Check if the On / Off Indicator is lit (Item 5 in Figure
1). Each time before you begin to vacuum pack, rst
dry test the machine.
a.) Lower the lid of the machine. Press both arrows
marked with Items 1 and 2 on the rims of the lid
until you hear a click.
b.) Press the Vacuum Packing of Bags button (Item 2
in Figure 1). Wait for the On / Off Indicator to stop
illuminating intensely.
c.) The Sealing Strip has warmed up and the machine
is ready to be used. To lift the lid, press on the
middle of the red handle with your thumb and lift
it with your forenger (Figure 3).
Figure 2: Lock the machine. Press on the marked
numbers 1 and 2.
Figure 3: Lift the lid. Press on the middle of the red
handle with your thumb and lift it with your forenger.
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 (Figure 4).
c.) Place the roll on the Sealing Strip and extend it to
the Black Gasket (Figure 5). Make sure that the
edge is straight and level.
d.) Lower the lid of the machine. Press both arrows
marked with Items 1 and 2 on the rims of the lid
until you hear a click.
e.) Press the Seal button (Item 1 in Figure 1).
During sealing, the light (On/Off) will be blinking.
RECOMMENDATION: If the machine does not start
with the sealing process right after you press the
Seal button, then press gently on the middle of the
lid with your nger.
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 SV2000 is a professional machine with
the technology and capacity adjusted to be used
in households. The machine is due to its functi-
onality suitable to be stored 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

9
Figure 6: For vacuum packing place the lled bag in the
middle of the Vacuum Channel (between black foam
seals).
c.) Place the lled bag on the work surface in front of
the machine and pull it to the middle of the Vacuum
Channel (Figure 6).
d.) Make sure that the bag placed on the Sealing Strip
is completely smooth (not creased).
e.) Close the machine and lock it with pressing on both
arrows on the rims of the lid until you hear a click.
Press the Vacuum Packing of Bags button (Item
2 in Figure 1). RECOMMENDATION: If the machine
does not start with the process right after you press
the Vacuum Packing of Bags button, then press
gently on the middle of the lid with your nger.
f.) The bag will be vacuum packed and sealed automa-
tically. Due to high vacuum pressure the lid stays
closed while the machine operates.
g.) After the procedure (when the indicator no longer
illuminates 100%), press on the middle of the red
handle with your thumb and lift it with your foren-
ger (Figure 3). Check the vacuum packed bag. The
sealing edge should be smooth and clean.
* 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.
WHAT TO DO IN CASE THE MACHINE STARTS TO SUCK
LIQUID OUT OF THE BAG DURING VACUUM PACKING?
If you notice that the machine starts to suck liquid out
of food during vacuum packing, IMMEDIATELY interrupt
the process of vacuum packing by pressing the Stop
button (Item 2 in Figure 1). You can press the Stop
TIP: You can seal the foil rst and then cut it off with
the included cutter. Set the foil roll into the space
provided for it (Item 10 in Figure 1). Pull the foil over
the Sealing Strip (Item 7 in Figure 1) and lower the
lid. Lock with pressing on the marked arrows on the
lid and then on the Seal button.
Figure 4: Cut the roll with incorporated cutter.
Figure 5: Place the roll on the Sealing Strip and extend
it to the Black Gasket to seal.
f.) When the indicator stops blinking, lift the lid. Press
on the middle of the red handle with your thumb
and lift it with your forenger (Figure 3). Check the
sealing edge on the bag. It should be smooth and
even across its width and not creased.
2.2.3. WHEN THE BAG IS MADE,
PLACE FOOD IN IT AND
VACUUM PACK
The bag should always be at least 5 cm longer than the
space occupied by the item to be vacuum packed.
a.) Place the items to be vacuum packaged in the bag.
b.) Make sure that inner surfaces (for the sealing edge)
are clean, dry and free from food materials.*

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• When you assess that enough air has been removed
(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 (Item 2 in Figure 1). The pump
is stopped and sealing is activated.
You can always stop the vacuum packing process by pres-
sing the Stop button (if you, for example, determine that
the food contains more liquid than you had assessed).
TIP: The easiest way to vacuum pack the majority of
fruits and vegetables, fresh meat and mushrooms is to
put it into the freezer for 1-2 hours. This way fruit (e.g.
strawberries) will keep its form and you will avoid the
danger of liquid entering the Vacuum Channel during
vacuum packing.
2.2.5. VACUUM PACKING USING
VACUUM CONTAINERS AND LIDS
The STATUS SV2000 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 (Figure 8) on the right side the
Vacuum Channel.
b.) Attach the Accessory Hose and Port to the valve
of the chosen vacuum container.
Figure 8: Vacuum packing using containers.
c.) Press Vacuum Packing of Container button (Item
3 in Figure 1) to vacuum the container. When the
correct negative pressure is reached, the pro-
cess stops automatically.
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.
button only while the machine is vacuum packing (the
button no longer works when the machine is sealing).
If you haven’t stopped the process of vacuum packing
in time and liquid had entered the Vacuum Channel,
the machine will stop automatically. The Liquid block
indicator will be lit.
To open the lid, press on the middle of the red handle
with your thumb and lift it with your forenger (Figure
3). There is a container between the seals that you lift
straight up. Drain the liquid and carefully wipe up the
whole container. Set the container back to its place and
carry on with vacuum packing. If the liquid entered the
channel with the container, wipe up and dry the chan-
nel as well.
Figure 7: When liquid collects in the container, lift
it straight up, drain the liquid and carefully wipe up
the container.
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 manual vacuum packing you can interrupt the pro-
cess of removing air as soon as you assess that enough
air has been sucked out of the bag or that further remo-
val of air could damage foods which are easily crushed.
The process of manual vacuum packing is very similar
to the above described automatic vacuum packing only
with two main differences. 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.
• Always place the bag so that you set the edge of the
bag between the gaskets in the Vacuum Channel
(Item 9 in Figure 1).

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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 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
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 SV2000, 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.

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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 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.
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

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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 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 30 µm
outer impermeable layer, polyamide - thickness 30 µm
inner layer, polyethylene - thickness 70 µm
inner ribbed layer, polyethylene - thickness 100 µm

14
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

15
7. TROUBLESHOOTING
PROBLEM: WHAT TO DO:
SV2000 does not
respond when I
press the buttons.
• Make sure the machine is switched on and 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 20 seconds between each vacuum packing.
• The machine has integrated safety switch on motor as well. In the case of overhe-
ating, the motor stops. Allow it to cool down for 45 minutes and then carry on as
normal.
• Pressing a function button must last at least one second for the machine to react.
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 have pressed on both arrows on the rims of the lid tightly enough
before vacuum packing. You must hear two clicks.
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.

16
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 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.
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 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.
STATUS SV2000
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 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.
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
electrical or mechanical failure. It does not cover
damage caused by liquid entering the machine or
breakdown caused by failure to follow the manufac-
turers instructions.
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.

17
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.
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.

11. STATUS SV2000 SET
The set includes:
a.) 1 STATUS SV2000 machine
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