Concept2 VA0020, Manual

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Vacuum packaging of vegetables:
We recommend cleaning and blanching (i.e. by brief immersion in hot water) the vegetables before vacuum packaging.
This process inhibits enzyme activity that could cause the loss of taste, colour and texture.
Note : Blanch the vegetables by cooking briefly in boiling water or placing them in the microwave: 1 to 2 minutes for
leafy vegetables, 3 to 4 minutes for peas in pods, sliced zucchini or broccoli, 5 minutes for carrots and 7 to 11 minutes
for corncobs. Vegetables should stay crispy. After blanching, immerse immediately in cold water to stop the cooking
process. Finally, dry thoroughly and pack.
To freeze the vegetables, it is recommended to pre-freeze them first for 1 to 2 hours until stiff. Before freezing, divide
the vegetables into individual portions and spread them on a baking pan so that the pieces do not touch each other.
This will prevent the vegetables from sticking together. Immediately after freezing, wrap the vegetables and put them
in the freezer.
Note: All kinds of vegetables (including broccoli, Brussels sprouts, cabbage, cauliflower, kale, turnips, etc.) release gases
during storage (it is a natural process). Therefore, blanched vegetables must always be stored in the freezer.
IMPORTANT : Never use vacuum packaging to store mushrooms.
More tips for vacuum packaging of leafy vegetables:
For best results, store leafy vegetables in Concept Fresh VD8100 and VD8200 canisters. First, wash the vegetables
properly and dry them with a paper towel or in a centrifuge. Place the dried leaves in a canister and remove the air. Store
the canister in the refrigerator.
Vacuum packaging of fruit:
Follow the same steps as in the case of vegetables, only without blanching.
You can freeze individual portions for future use or store a small quantity in the refrigerator for quick consumption. We
recommend storing fruit in
Concept Fresh canisters.
Vacuum packaging of bread:
It is recommended to vacuum pack bread in
Concept Fresh canisters, as they are able to retain its original shape. When
using bags, pre-freeze the bread for 1 to 2 hours or until completely frozen.
Vacuum packaging of coffee and powdered food:
To prevent the penetration of small particles of food into the vacuum pump, insert a coffee filter or a paper towel into
the top part of the bag or canister to prevent the fine material from being sucked up. You can also place food in the bag
or canister in its original packaging.
Vacuum packaging of liquids:
For vacuum packaging of liquids in original bottles (wine, oil, etc.) it is recommended to use the original Set of wine
stoppers - VD8300. If these stoppers cannot be used, pre-freeze the liquid food in a canister of a suitable shape and size
before packing.
Before use, cut off one corner of the bag and defrost in the microwave or in water at 75 °C.
Vacuum packaging of non-food items:
The Concept Fresh vacuum packaging system can also be used to protect non-food materials and items from oxidation,
corrosion and moisture. When vacuum packaging these items, follow the steps used for food packaging and use the
original
Concept Fresh bags or canisters.
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When vacuum packaging items with sharp points, wrap the points with a soft material to prevent puncturing of the bag.
Vacuum packaging is an ideal solution for trips to the nature, camping and hiking to pack equipment such as clothing,
matches, electronics, maps and food that needs to be kept dry. You can also pack ice, which turns into drinking water
after melting.
FOOD STORAGE MANUAL
storage time vacuum pack storage time
Refrigerated food 5-2 °C
Red meat 3-4 days 8-9 days
White meat 2-3 days 6-9 days
Whole fish 1-3 days 4-5 days
Venison 1-3 days 5-7 days
Smoked meat 7-15 days 25-40 days
Sliced smoked meat 4-6 days 20-25 days
Soft cheese 5-7 days 14-20 days
Hard cheese 15-20 days 25-60 days
Vegetable products 1-3 days 7-10 days
Fruit 5-7 days 14-20 days
Cooked, processed food
Vegetable purees, soups 2-3 days 6-10 days
Pasta, rice 2-3 days 6-8 days
Cooked, roasted meat 3-5 days 10-15 days
Soft bread 2-3 days 6-8 days
Deep-frying oil 10-15 days 25-40 days
Frozen Food -18-2 °C
Meat 4-6 months 15-20 months
Fish 3-4 months 10-12 months
Vegetables 8-10 months 18-24 months
Food at room temperature 25-2 °C
Bread
1-2 days 6-8 days
Packed biscuits 4-6 months 12 months
Pasta 5-6 months 12 months
Rice 5-6 months 12 months
Flour 4-5 months 12 months
Dried fruit 3-4 months 12 months
Ground coffee 2-3 months 12 months
Loose tea 5-6 months 12 months
Powdered milk 1-2 months 12 months
Powdered food 1-2 months 12 months
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OPERATING INSTRUCTIONS
The process of production of bags from Concept Fresh rolls - VB2203, VB2806
1. Connect the unit to the mains.
2. Unwind a section of the foil you will need for storing of your food and cut it off with scissors, adding approx. 10
cm in length to allow for sealing and bag shrinkage (Fig. 1). If you wish to reuse the bags, add about 1.5 cm for
each use so that the bag can be resealed after cutting off the seal. Both ends are to be cut perpendicular to the
longitudinal edge of the roll.
3. Open the lid of the unit and insert one of the cut edges into the unit, so that the edge of the foil touches the gasket
of the seal vacuum chamber (6). The bag must not overlap into the vacuum chamber (5) (Fig. 2).
4. Close the lid and press it down firmly on both sides (Fig. 3). The unit turns on when snapped shut. Once the bag
is sealed, the unit automatically turns off. Open the lid by pressing the grey buttons on the sides of the appliance
(Fig. 4).
Fig. 1 Fig. 2 Fig. 3 Fig. 4
1 7 8
2 3 4 5 6
DESCRIPTION OF THE DEVICE
1. Safety switch
2. Lid buttons
3. Suction opening
4. Sealing strip
5. Vacuum chamber
6. Bottom gasket
7. Top gasket
8. Sealing element
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Vacuum sealing of prepared bags from Concept Fresh rolls - VB2203, VB2806
1. Fill the bag so that the content is approx. 7.5 cm from the open end of the bag. Make sure that neither the outside
nor the inside of this part of the bag is contaminated with the stored food.
2. Insert the open end of the bag into the vacuum chamber (6), between the gaskets (5). The end of the bag must be
free of ripples and wrinkles (Fig. 5).
3. Close the lid and by pressing the lid switch on the unit (Fig. 6). After the air is completely removed out of the bag,
the vacuuming process is automatically terminated and the bag is sealed.
4. Before reuse, wait for about 1 minute until the unit cools down.
Important:
Use only original bags made from Concept Fresh rolls VB2203 and VB2806.
Remove excess moisture before the vacuuming process!
Never vacuum seal bags filled with a liquid!
Vacuum packaging of food in Concept Fresh canisters VD8100, VD8200 and wine stopper VD8300
1. Fill the canister up to 2.5 cm below the edge.
2. Wipe off any food residues or moisture on the edge of the canister.
3. Insert one end of the tube (supplied as part of each set of canisters/wine stoppers) into the vacuum opening (3) in
the vacuum chamber and the other end into the opening in the lid of the canister/stopper (Fig.7).
4. Move the button on the lid of VD8100 canisters to the „SEAL“ position. Turn the unit on by pressing the safety
switch (1) and hold it for about 1 minute until the process is completed (Fig. 8). After the vacuuming process is
completed, the unit automatically turns off. Remove the tube from the lid and store the canister as required.
Important:
The sealing element is hot throughout the entire vacuuming process. Do not touch it!
5. To open the canister:
VD8100 canister set - turn the button on the cover to the „OPEN“ position
VD8200 canister set - press the blue button and hold until the lid cannot be reopened
VD8300 wine stopper set - pull the stopper out the neck of the bottle
Tip:
To prevent loss of the tube, store the tube in the opening inside the lid of the unit
(Fig. 9).
The unit is equipped with an opening in the bottom for the storage of the power
cord. Do not wrap the cord around the appliance!
Fig. 5 Fig. 6 Fig. 7 Fig. 8
Fig. 9