Technical Information - SOLIS VAC PLUS Typ 571 Bedienungsanleitung

STORA GE T IM ES
s
Tempera-
Storage type Food
raw, red meat 562 °C
raw, white meat 562 °C
Game meat 562 °C
Salami, sliced 562 °C
Soft cheese 562 °C
Hard cheese 562 °C
Refrigerator
Fresh fish
562 °C
Seafood
Cooked meat 562 °C
Vegetables 562 °C
Fruit 562 °C
Eggs 562 °C
Meat −1862 °C
Freezer
Fish −1862 °C
Seafood −1862 °C
110
Storage time
with vacuum
Normal
packing in Solis
storage time
ture
containers
or bags
2–3 days 8–9 days
2–3 days 6–9 days
2–3 days 5–7 days
4–6 days 20–25 days
5–7 days 14–20 days
15–20 days 25–60 days
1–3 days 4–5 days
3–5 days 10–15 days
1–3 days 7–10 days
5–7 days 14–20 days
10–15 days 30–50 days
3–5 months > 1 year
3–4 months > 1 year
3–5 months > 1 year
Tempera-
Storage type Food
Bread 2562 °C
Sponge 2562 °C
Flour 2562 °C
Pasta/Rice 2562 °C
Room-
Peanuts
temperature
2562 °C
Pulses
Medical
2562 °C
supplies
Tea 2562 °C
Coffee,
2562 °C
ground
s TE CHNI C AL I NFOR MA TI ON
Model no.
VS5550, type 571
Product Vacuum sealer
Voltage / frequency 220–240V~ / 50 Hz
Power
130 Watt
Dimensions ca. 40 x 9.5 x 19 cm
Weight ca. 2.15 kg
Technical changes reserved.
Storage time
with vacuum
Normal
Solis
packing in
storage time
ture
containers
or bags
1–2 days 6–8 days
4–6 months > 1 year
4–5 months > 1 year
5–6 months > 1 year
3–6 months > 1 year
3–6 months > 1 year
5–6 months > 1 year
2–3 months > 1 year
111