Weston 65-0101, 65-0301, 65-0201 Instructions Manual

PRO-SERIES

VACUUM

SEALER

INSTRUCTIONS

PRO-2100 MODEL NO. 65-0101

PRO-2300 MODEL NO. 65-0201

PRO-2500 MODEL NO. 65-0301

REV 030309

Patent 7,134,259

ATT ENT ION

If any co mpo nen ts of thi s u nit ar e b rok en,

do not op era te pro per ly, or fo r p rod uct re tur ns,

ple ase co nta ct Pra got rad e L LC at

1-800-814-4895

Out sid e t he U.S . c all 44 0-6 38- 313 1.

For th e o nli ne cat alo g, log on to www .we sto nsu ppl y.c om.

Exc lusive ly im ported by Pr agotr ade LL C Str ongsvi lle, Ohio

www .pr ago tra de. com

LLC

u.s.a.

-2- -15-

NOTE: The Vacuum Sealer is ONLY intended to be used with VACUUM BAGS. For
best results, only use the recommended vacuum bags. DO NOT USE HOUSEHOLD
BAGS! Any other uses of the Vacuum Sealer, other than the uses described in this
booklet, could potentially damage the appliance and void the warranty!

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20

WARRANTY INFORMATION

SAVE THIS WARRANTY INFORMATION FOR YOUR RECORDS!

Pragotrade LLC warrants to the ORIGINAL RETAIL PURCHASER of this product that if operated in accordance

with the printed instruction accompanying it, then for a period of 1 year from the date of purchase, the product shall be
free from defects in material and workmanship.
The Warranty Card, along with a copy of the original receipt, must be received by Pragotrade LLC within 30 days

from purchase date for the warranty to apply. Failure to send the completely lled out Warranty Card, along with a copy

of the original receipt, will void the warranty.
The product must be delivered to or shipped freight prepaid to Pragotrade LLC for warranty services, in either its
original packaging or similar packaging affording an equal degree of protection. Damage due to shipping is not the
responsibility of the company. Pragotrade LLC charges a $35.00 per hour bench charge. NOTE: No repairs will be
started without the authorization of the customer. The return shipping cost to the customer will be added to the repair
invoice.
Pragotrade LLC will repair (or at its discretion, replace) the product free of charge, if in the judgment of the company,
it has been proven to be defective as to seller’s labor and material, within the warranty period.
New or rebuilt replacements for factory defective parts will be supplied for one (1) year from the date of purchase.
Replacement parts are warranted for the remainder of the original warranty period.
For non-warranty repairs, contact Pragotrade’s Customer Service at 1-800-814-4895 M-F 8am-5pm EST (outside of
the United States 440-638-3131) to obtain a Return Authorization Number (RMA Number). Pragotrade will refuse all
returns that do not contain this number. DO NOT RETURN THE UNIT WITHOUT PROPER AUTHORIZATION

FROM PRAGOTRADE LLC.

LIMITATIONS: The warranty is void if the product is used for any purpose other than that for which it is designed.
The product must not have been previously altered, repaired, or serviced by anyone else other than Pragotrade LLC.
If applicable, the serial number must not have been altered or removed. The product must not have been subjected
to accident in transit or while in the customer’s possession, misused, abused, or operated contrary to the instructions
contained in the instruction manual. This includes failure caused by neglect of reasonable and necessary maintenance,
improper line voltage and acts of nature. This warranty is not transferable and applies only to U.S. and Canadian
sales.
Except to the extent prohibited by applicable law, no other warranties whether expressed or implied, including

warranty merchantability and tness for a particular purpose, shall apply to this product. Under no circumstances shall

Pragotrade LLC be liable for consequential damages sustained in connection with said product and Pragotrade LLC
neither assumes nor authorizes any representative or other person to assume for it any obligation or liability other than
such as is expressly set forth herein. Any applicable implied warranties are also limited to the one (1) year period of
the limited warranty.

This warranty covers only the product and its specic parts, not the food or other products processed in it.

CUT ALONG THE DOTTED LINE AND SEND THE WARRANTY CARD ALONG WITH A
COPY OF YOUR ORIGINAL PURCHASE RECEIPT TO:

Pragotrade LLC

20365 Progress Drive, Strongsville, OH 44149

WARRANTY CARD

SEND THIS CARD ALONG WITH A COPY OF YOUR ORIGINAL PURCHASE RECEIPT

Customer Name: ________________________________

Address: ______________________________________

City/State/Zip: ___________________________________

Telephone Number: (_________) ___________________

E-Mail Address: ___________________________________

Original Date of Purchase: _______/_________/__________

Product Model #: __________________________________

Serial # (if applicable): ____________________________

DIAGRAM PART PRO-2100 PRO-2300 PRO-2500
NO. DESCRIPTION PART NO. PART NO. PART NO.

1 Power Cord 08-0402 08-0402 08-0402

2 Power Indicator Switch 65-0110 65-0110 65-0110
3 Power Cord Port 08-0403 08-0403 08-0403
4 Fuse Holder 08-0404 08-0404 08-0404
5 10-Amp Buss Fuse 08-0405 08-0405 08-0405
6 Main Lower Body 65-0102 65-0202 65-0302
7 Upper Body Housing 65-0103 65-0203 65-0303
8 Rubber Foot (6) 08-0407 08-0407 08-0407
9 Exhaust Valve Fitting 08-0408 08-0408 08-0408
10 Exhaust Valve 08-0409 08-0409 08-0409
11 Vacuum Sensor 08-0410 08-0410 08-0410
12 4-Way Vacuum Junction 08-0411 08-0411 08-0411
13 Exhaust Valve Vacuum Tube 08-0412 08-0412 08-0412
14 Main Vacuum Chamber Tube 08-0413 08-0413 08-0413
15 Plastic Vacuum Chamber 65-0104 65-0104 65-0104
16 Seal Bar Base Screws 08-0421 08-0421 08-0421
17 Seal Bar Base Spacer 08-0422 08-0422 08-0422
18 Seal Bar Bracket 08-0423 08-0423 08-0423
19 Seal Bar Aluminum Base 08-0424 08-0424 08-0424
20 Seal Bar Base Insulator 08-0425 08-0425 08-0425
21 Teflon Tape 08-0426 08-0426 08-0426
22 Seal Bar Heating Element 08-0427 08-0427 08-0427
23 Heating Element Screw 08-0428 08-0428 08-0428
24 Oval Vacuum Chamber Seal (2) 08-0429 08-0429 08-0429
25 Vacuum Lid Seal Bar Assembly 08-0430 08-0430 08-0430
26 Vacuum Lid Hinge 08-0431 08-0431 08-0431
27 Acrylic Vacuum Lid 65-0105 65-0106 65-0106
28 Vacuum Lid Screw (2) 08-0433 08-0433 08-0433
29 Vacuum Lid Handle 08-0434 08-0434 08-0434
30 Vacuum Lid Handle Screw (2) 08-0435 08-0435 08-0435
31 Control Panel Sticker 65-0107 65-0204 65-0304
32 Circuit Board Assembly 65-0108 65-0108 65-0108
33 2-Piston Vacuum Pump 08-0439 08-0439 08-0439
34 Large Transformer Bracket 08-0440 08-0440 08-0440
35 Large Transformer 08-0441 08-0441 08-0441
36 Internal Cooling Fan 08-0443 08-0443 08-0443
37 Power Cord Storage Box 65-0109 65-0205 65-0305
38 Limit Switch 08-0451 08-0451 08-0451

COMPONENT LIST

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-14-

If any com ponen ts o f thi s un it ar e br oken or t he un it d oes n ot o perat e

pro per ly, call Prag otrad e LL C Toll Free at

1-800-814-4895

Monday thru Friday 8:00am-5:00pm EST.

Outside the U.S. call 440-638-3131

PRO-2100 MODEL NO. 65-0101

PRO-2300 MODEL NO. 65-0201

PRO-2500 MODEL NO. 65-0301

There are basic rules to follow when handling food.

They are COOK, SEPARATE, CLEAN, and CHILL.

COOK

It’s crucial to cook food to a safe internal temperature to destroy bacteria that is present.
The safety of hamburgers and other foods made with ground meat has been receiving a
lot of attention lately, and with good reason. When meat is ground, the bacteria present on
the surface is mixed throughout the ground mixture. If this ground meat is not cooked to
at least 160oF to 165oF (71oC to 74oC), bacteria will not be destroyed and there’s a good
chance you will get sick.

Solid pieces of meat like steaks and chops don’t have dangerous bacteria like E. coli on
the inside, so they can be served more rare. Still, any beef cut should be cooked to an
internal temperature of at least 145oF (63oC) (medium rare). The safe temperature for
poultry is 180oF (82oC) and solid cuts of pork should be cooked to 160oF (71oC). Eggs
should be thoroughly cooked too. If you are making a meringue or other recipe that uses
uncooked eggs, buy specially pasteurized eggs or use prepared meringue powder.

SEPARATE

Foods that will be eaten uncooked and foods that will be cooked before eating MUST
ALWAYS be separated. Cross-contamination occurs when raw meats or eggs come in
contact with foods that will be eaten uncooked. This is a major source of food poisoning.
Always double-wrap raw meats and place them on the lowest shelf in the refrigerator so
there is no way juices can drip onto fresh produce. Then use the raw meats within 1-2
days of purchase, or freeze for longer storage. Defrost frozen meats in the refrigerator,
not on the counter.

When grilling or cooking raw meats or fish, make sure to place the cooked meat on a
clean platter. Don’t use the same platter you used to carry the food out to the grill. Wash
the utensils used in grilling after the food is turned for the last time on the grill, as well as
spatulas and spoons used for stir-frying or turning meat as it cooks.

Make sure to wash your hands after handling raw meats or raw eggs. Washing hands with
soap and water, or using a pre-moistened antibacterial towelette is absolutely necessary
after you have touched raw meat or raw eggs. Not washing hands and surfaces while
cooking is a major cause of cross-contamination.

CLEAN

Wash your hands and work surfaces frequently when you are cooking. Washing with soap
and warm water for at least 15 seconds, then dry with a paper towel.

CHILL

Chilling food is very important. The danger zone where bacteria multiply is between
40oF and 140oF (4oC and 6oC). Your refrigerator should be set to 40oF (4oC) or below;
your freezer should be 0oF (-17oC) or below. Simple rule: serve hot foods hot, cold foods
cold. Use chafing dishes or hot plates to keep food hot while serving. Use ice water
baths to keep cold foods cold. Never let any food sit at room temperature for more than
2 hours - 1 hour if the ambient temperature is 90oF (32oC) or above. When packing
for a picnic, make sure the foods are already chilled when they go into the insulated
hamper. The hamper won’t chill food - it just keeps food cold when properly packed
with ice. Hot cooked foods should be placed in shallow containers and immediately
refrigerated so they cool rapidly. Make sure to cover foods after they are cool.

NOTE: Special considerations must be made when using venison or other wild game, since it
can become heavily contaminated during field dressing. Venison is often held at temperatures
that could potentially allow bacteria to grow, such as when it is being transported. Refer to
the USDA Meat and Poultry Department for further questions or information on meat and food
safety.

FOOD SAFETY