Hot Sufaces - Risks Of Burns; Technical Specifications; Advantages Of Vacuum Packing - Gastroback 46007 Bedienungsanleitung

HOT SURFACES – RISKS OF BURNS
The Design Vacuum Sealer Basic Plus is designed for vacuum packing food and other
items. The sealing band and vacuum pump are electrically driven. The sealing band
gets hot during operation.
• The sealing band will be still hot, even a short time after sealing. This holds espe-
cially after repeated operation. The heating starts as soon as the sealing indicator
is illuminated. Only use the designated foils and bags with the appliance. Do not
place any foreign substances (such as papers, unsuitable plastics, textiles or the
like) on the sealing surfaces, to avoid risk of fire and damage to the appliance.
• The appliance needs some time to cool down after each sealing procedure:
approximately 30 seconds with the lid open; approximately 2 minutes with the lid
closed. Do not touch the hot sealing band with any parts of your body or heat-
sensitive items shortly after operation.
• Always unplug the appliance and let the sealing band cool down before cleaning
the appliance.

TECHNICAL SPECIFICATIONS

Model:
Power supply:
Power consumption:
Length of power cord:
Weight:
Dimensions:
Certification:

ADVANTAGES OF VACUUM PACKING

Air, light and temperature above 0 °C make food easily perishable. The process of
vacuum packing removes up to 90% of air inside the bag or container and seals it
air-tight. However, please note that perishable food must still be cooled or cooked.
But in most cases vacuum packing elongates shelf life considerably.
• The vacuum prevents oxidation of food almost. Additionally, it reduces growth of
micro-organisms and bacteria.
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Art. No. 46007 Design Vacuum Sealer Basic Plus
220-240 V AC, 50 Hz
170 Watt
ca. 80 cm
ca. 1.6 kg
ca. 39.0 cm x 16.5 cm x 9.5 cm (width x depth x height)