Factory for the production of vacuum caps. Vacuum system "wax". vacuum canning system. The procedure for working with the Wax system

It has long been proven by scientists, and verified by housewives, that food and drinks are much better and longer stored if vacuum was used in their preservation or packaging. Recently, this method has been increasingly used for canning, since it is convenient, fast and reliable. There are many similar devices on the market, but there is a risk of acquiring a low-quality fake. After reviewing numerous reviews on the net, you can find out that the most popular is Wax - a vacuum canning system. How does it work, what are its advantages, are there any disadvantages?

Short description

The original system includes a set of vacuum caps and a special vacuum pump to quickly evacuate air from containers. When buying, you must carefully inspect the packaging for damage. Also, there must certainly be information about the product, from which you can find out the expiration date, production date.

In the absence of manufacturer's data, there is a huge risk of acquiring a fake, which will certainly affect the storage of products and the quality of the closure.

An excellent feature of the vacuum system is that you can choose a device based on the diameters of the glass containers. What does it mean? The Istok manufacturer offers sets with different lids, which pleases housewives when canning fruits or vegetables in non-standard jars. Each set is accompanied by information, which certainly indicates the diameter of the caps. If such information is missing or does not match the contents of the package, it is not recommended to purchase the kit - this is a low-quality fake.

Pros of using

1. Vacuum canning is popular with many housewives as it saves a lot of time. While regular tin lids have to go through several processes (removing rubber bands, putting them back on, sterilizing, rolling, checking for leaks, turning upside down to cool), vacuum lids are much easier to use. Of course, they also need to be checked before use, but this is almost the end of the preparation, except for pouring boiling water before capping.
2. Another excellent characteristic of the vacuum set is that it lasts for a long time, which allows you to save on the purchase of covers. A high-quality device promises to serve for several years, and the jars can be sealed more than a hundred times, while the tightness is not broken. After capping the container, the jars do not need to be turned over, which is also liked by the housewives, because you cannot do without simple lids, and if you work carelessly, poorly roll up with a poor-quality or old key, there is a risk of getting burned by boiling compote or marinade.
3. The use of a vacuum system allows wrapping containers with warm clothes. This allows you to extend the sterilization if the workpiece must reach the desired state in the heat. Although it is impossible to turn the lids down, the jars will perfectly endure the procedure in their natural position, after which they can be sent to a permanent place of deployment - in the basement or cellar, in some cases - in the refrigerator.

Minuses

Of course, if there are positive aspects to using the system, then there will certainly be disadvantages.

1. The most important is the emergence of numerous fakes, which undermine the trust of users in the manufacturer of the originals. If at the time of purchase the country of China is indicated on the package, it is better to return the goods back to the seller - despite the warm assurances of quality, you will most likely be disappointed at the first use. Even if there were no unpleasant incidents during capping, the shelf life will not impress due to its fragility.
2. Housewives often complain that wax copes perfectly with compotes, salads and jams, but canning cucumbers causes some problems - the lids open. It is better to use ordinary tin lids when pickling such vegetables, and leave the vacuum ones for other blanks. There is another way out - to try using the system on cucumbers cooked using different recipes.

Sometimes the contents of the container affect the disruption of the lids.

Correct use

1. The first thing to do before canning is to check the jars for defects. The slightest chips or cracks make the container unusable. Only then can you start preparing the covers.
2. Gaskets should fit snugly into the grooves, leaving no voids.
3. After installing the lid on the container, the pump is inserted into the hole and by moving the rod until it stops (5-7 strokes), pump out the air. If there are products for storage in the container, then the number of strokes increases several times.
4. Removing the lid is simple and convenient: by lifting the valve with your finger, you need to let air into the container, after which it will slide off the neck itself. It is forbidden to use sharp or metal tools for this: the lids can be damaged, in the future they will become unsuitable for canning.
5. After use, the pump and caps must be rinsed with warm water. It also often happens that the pump pin moves tight, you have to make an effort to pump air out of the tank. It is easy to help here - lubricate the cuff itself with a small amount of Vaseline.

Since most housewives use wax only when canning, the cuff can become stiff and hard during storage. It is easy to fix its condition with boiling water - lower the device into a large container of boiling water for a few minutes. If such a simple trick did not help, you will have to throw away the part and purchase another one.

1. Preservation, for which the wax system was used, should be stored in the cellar carefully, regularly checking the containers. Mice can gnaw through the valve, as a result of which the contents will inevitably deteriorate.
2. If the period of use of the wax has expired, it is not recommended to seal the workpieces with a vacuum. You can use the lids in the kitchen for some time to store food in the refrigerator, after checking the quality of the closure. To do this is simple - pour water into the container, pump out the air and turn the container over onto a sheet of paper. If it is soaked with moisture, then you should not use such covers, they will be no more useful than ordinary plastic ones.
3. The first use of the vacuum system should only take place after careful familiarization with the device. To do this, there is an instruction for use, which must be studied, and then try to vacuum seal a simple jar. This will help to use the product without problems in the future during conservation.
4. An important point is that when rolling up containers with marinades, it is forbidden to touch the inner sides of the lids with your fingers. This can destroy sterility, which will necessarily affect the duration of storage. After using the lid, be sure to rinse and dry well.
5. If, after opening the blank, only part of the contents was used, you can again use the pump to pump out the air and send the container to the refrigerator. The shelf life will be twice as long, but you should not hope that it will be the same as that of conventional preservation: this is no longer a blank, but simply a product.

Wax vacuum system (video)

Based on the listed positive and negative characteristics of the vacuum canning system, each housewife can draw the appropriate conclusions for herself. You can decide which method to achieve the duration of storage of blanks on your own, but you need to weigh all the factors. It is worth saying that the price of a wax is by no means small, but due to the fact that you can use the device for many years, you will have to spend money only once. The advantages here are obvious, you can buy just one package, try to preserve and only then evaluate the convenience and efficiency of using the vacuum method.

Price and order - at the bottom of this page.

ATTENTION! The market is filled with Chinese fakes of low quality and simply unsafe.

We sell only original products from a Russian manufacturer. In addition to sets (the most counterfeited ones), you can also purchase covers by the piece and spare parts for them!

Patent for the invention "Device for vacuum sealing of containers such as glass jars"

(patent No. 2339569 is valid until February 9, 2027).

Vacuum canning device VAKS®- a system for storing food and drinks in a vacuum. This is a simple, practical, original and patented invention.

WACS gives you the opportunity to buy more products, and store them with less waste, both at home and when traveling or on vacation.

WACS preserves the freshness of any kind of food much longer than with the usual method of storage. This is because when air is pumped out, the amount of oxygen in the tank is sharply reduced, and this leads to a slowdown in oxidative processes, i.e. spoilage of products.

For the production of WAKS, proven materials of the highest quality are used.

Vacuum system VAKS is a system consisting of vacuum pump, vacuum cover and containers.

Story on channel 1

The plot on the channel Russia1

vacuuming is the most natural way to store food. At the same time, vitamins and nutritional properties are preserved, the products do not lose their qualities!

It is impossible to create an ideal vacuum at home, and therefore it is impossible to keep food indefinitely. During oxidation, gases are released. Gases accumulate under the lid and when their pressure equals atmospheric pressure, the lid opens. Some users unreasonably resent the fact that it is impossible to keep foods such as fresh raspberries and strawberries for a long time. On the surface of these berries there is a huge amount of yeast fungi, which dramatically accelerate the oxidation process. Products such as dry mushrooms and fruits are stored in a vacuum for a long time - they do not darken and retain their taste and aroma. Meat for kebabs turns out juicy and soft if marinated in a vacuum.

The duration of storage of products depends on their initial freshness.

"VAKS" is a multifunctional system. Over the years, a wealth of experience in food preservation has been accumulated. It turned out that vacuum lids successfully replace metal lids, which are used for canning. Canning, in contrast to the storage of fresh and freshly prepared products, involves thermal (pasteurization, sterilization) processing of products, jars and lids. Before starting the canning process, it is necessary to check the tightness of the gasket against the bottom of the groove of the vacuum cover. Then you need to put them in a saucepan with the gaskets up, pour boiling water (but do not boil) and cover with a lid. Take out the lids as soon as the jars are ready for capping, while do not touch the inner surfaces of the lids with your hands - sterility is violated. When preserving all types of products, the jar should not be topped up to the neck by 3-4 centimeters, because when air is pumped out by a vacuum pump, a vacuum is created under the lid, as a result of which the water begins to boil, foam and rise up. Vacuuming should be stopped and repeated after the foam has settled. At least 5-6 strokes are enough to seal the jar. Do not turn over the jar after capping! It can be “wrapped up” or “covered with a fur coat”, as is usually done with blanks.

Long-term practice has shown that there are no problems when preserving such products as: compotes, juices, jams, ketchups, lecho and much more, but pickling cucumbers turned out to be problematic - for some users of the Wax system, the lids open and the product deteriorates. We recommend that the pickling process of pickling cucumbers be carried out on a small amount of the product.

Simplicity, reliability - these are the advantages of sealing cans with vacuum lids. After opening a jar and consuming some of its contents, the jar can be resealed with a vacuum cap to keep the product longer. In this case, the products from the canning mode go into the storage mode.

Istok has developed a manual vacuum pump NVR-3, which provides vacuum up to 80% deep, as well as 4 types of vacuum covers:

• KVK-38 - designed for capping glass bottles and jars with a neck diameter of 38 mm.
• KVK-70 - designed for capping small cans of all types with a neck diameter of 42 to 70 mm.
• KVK-82 - for capping ordinary and threaded cans with a neck diameter of 82 mm.
• KVK-82R - for capping threaded cans with a rim diameter of 82 mm
• KVK-89/100 or simply KVK-100 - for capping threaded cans with a neck diameter of 89 and 100 mm.

For those who store food in the cellar - beware of mice! There are cases when mice gnawed out the valves on the lids. The seal was broken and the product deteriorated. In this case, you can separately.

ORDER AND FEATURES OF WORKING WITH THE "VAKS" SYSTEM

1. Check the jar for cracks, chips, shells both on the jar itself and on its neck. Banks with these defects are not suitable for use.
2. Place the seal firmly into the cover groove.
3. Place the lid on the neck of the jar.
4. Insert the pump firmly into the recess in the cover.
5. To create a vacuum, use the handle to move the stem up and down until it stops. When canning, it is enough to make at least 5-6 strokes, and in storage mode from 15 to 20. The number of strokes depends on the filling level of the jar. However, the more pumping done, the deeper the vacuum. In this case, the stem begins to abruptly drop spontaneously and strike the cover. Pumping should be stopped.
6. To open the jar with your finger, lift the edge of the valve on the lid, as a result of which air will enter the jar with noise, and the lid will open easily. To open the valve, do not use metal or other sharp objects, so that there are no marks on the cover seat.
7. As it gets dirty, and in all cases after conservation, the pump must be washed with warm or hot water, for which unscrew the nut and remove the rod from the cylinder. After washing, it is necessary to lubricate the cuff with petroleum jelly.
8. As it becomes dirty, the cover must be washed, while it is not allowed to pry the gasket with sharp objects. The valve is easily removed by pressing a finger.
9. If the movement of the rod becomes tight, then the pump must be disassembled, the cylinder and cuff thoroughly washed, and lubricated with petroleum jelly.
10. During long-term storage, the cuff of the pump may "harden" and lose some of its elasticity. We recommend keeping it in boiling water for several minutes, but if this does not help, then it needs to be replaced.
11. To check the tightness of the system, we recommend pouring tap water into the jar, not adding 3-4 cm, put on the lid and pump out the air from it with a pump. Then turn the jar upside down. If air bubbles leak out from under the lid valve, then the lid is unusable.

VAKS® SYSTEM OPTIONS:

• Canning. Vacuum lids completely replace the metal lids that you used to preserve vegetables, fruits, berries, juices, etc. and have a number of important advantages.
  Firstly, the same lid can be used up to 200 times for at least 3 years.
  Secondly, the canning process itself is so simple that even a child can handle it.
  Thirdly, every housewife gets the opportunity to use the benefits of vacuum canning on a daily basis, for example, to reseal the jar after you have opened the jar and consumed some of its contents. In this case, the product goes into temporary storage mode. When hot canning, the jar must be underfilled by 2-3 centimeters. After you have made from 2 to 5 strokes with the pump, the liquid begins to boil, while you need to stop pumping air out of the jar and wait until the contents of the jar have cooled to room temperature, then repeat the pumping out of air by making 10 or 15 pumps.
• Storage of fresh and freshly prepared food. Under the influence of oxygen, the meat oxidizes and darkens, the fat quickly deteriorates and releases toxins. Fish spoil even faster. The vacuum will help you keep these products 3 times longer. During normal storage, the cheese loses a large amount of proteins, sours and begins to mold. Vegetables spoil quickly and lose a large amount of vitamins. Vacuum will increase the shelf life of these products several times. The decomposition processes in cooked food often go unnoticed, which can affect health. The device "VAKS" will help to avoid such consequences. Vacuum helps to preserve the great taste and freshness of freshly made juices, pureed vegetables, fresh milk, dairy products, etc. for longer. Moisture causes mold to form on bread and biscuits. The vacuum helps preserve their flavor and freshness, making foods such as dried fruit, flour, and cereals inaccessible to bugs. Coffee and tea are sold in vacuum packaging, the use of the “VAKS” system in the future will allow you to preserve their taste and aroma. In conclusion, we can say that products packed with the VAKS system (ceteris paribus) retain freshness 3-5 times longer than during normal storage. It should be borne in mind that the duration of storage depends on the initial freshness of the products and the cleanliness of the container.

ATTENTION TO WINEMAKERS!

After the wine has fermented under the system, it must be poured into jars (say, three-liter ones), not adding 3-4 cm. Using the lid and the pump, begin to intensively pump out air from the jar, while there is a rapid release of gases from the wine. Repeat this operation 2-3 times. The wine, corked with a vacuum lid, will not turn sour and will be perfectly preserved.

Description

Tired of buying canning lids every year? Purchase the Vacuum System and forget about the inconvenience of disposable caps forever!

From year to year, every family prepares for the winter period. All housewives try to conserve as many of their favorite vegetables, fruits and berries as possible, which can be enjoyed after a long time. Previously, for this process, it was necessary to buy new metal caps every year, which, after opening the can, were simply thrown away. But now, thanks to the innovative Vacuum System, you don't have to do that anymore. Lids are built to last a very, very long time. After opening the jar, the lid can be used about 200 more times. Isn't it a miracle? In addition, the vacuum lid is very easy to attach to the jar, which now does not need to be turned over when canning.

The vacuum lid has a special rubber valve on its surface that prevents air from entering. To take advantage of all the charms of this system, you just need to install the lid on the neck of the jar, after inspecting it for chips and cracks. Next, install the pump in the opening of the cover and proceed to pump out the air. It is recommended to make 20-25 movements from top to bottom with a special pump handle. When the piston itself begins to return to its original position, this will indicate that a vacuum has already formed in the bank.

The pump pumps out air, and without oxygen, oxidative processes slow down and food can stay fresh for a very long time. Thanks to this, Vacuum lids can be used not only for preservation, but also for storing other products (various cereals, dried fruits), as well as for preserving the freshness of fruits, vegetables, berries, herbs and even ready-made meals (in the refrigerator).

In this video you will be able to see how to use the Vacuum system correctly.

Advantages of the Vacuum System

• By purchasing the Vacuum system, you get not only 9 covers, but also a special pump for pumping out air.
• With the help of the Vacuum system, you can easily create a vacuum inside the jar, which will certainly contribute to the long-term storage of preservation and products.
• One cover can be used up to 200 times.
• Vacuums are suitable for any glass jars (both with and without thread) that have a standard neck diameter of 82 mm (on the outside).
• The process of canning with the Vacuum System is much simpler than the usual classic canning with metal lids.

• Preservation of vegetables, fruits, berries, juices;
• Preservation of the natural taste and smell of food products;
• Protection of dried fruits from the establishment of bugs;
• Storage of bulk products such as cereals, flour, spices, tea or coffee;
• Storage of products that actively emit or absorb odors;
• Storage of technical fluids and air-drying preparations (paint, glue).

Instructions for use of caps

1. Inspect the jar for cracks and chips.
2. Put the necessary products in the jar.
3. Before preserving food for the winter, it is better to heat treat the lids (immerse the lid in hot water for 3-5 minutes). To store food for a short period of time, this item can be avoided.
4. Place the lid on the neck of the jar.
5. Insert the pump into the hole on the cover.
6. Proceed to pump out air.
7. When the piston, without any effort, returns to the lower position on its own, the vacuum formation process is completed.

8.Now the lid is securely fixed to the jar.

How to open Vacuum?

1. Pry up the rubber flap on the lid with your finger.
2. You will hear air begin to enter the can with a characteristic sound.
3. Now you can very easily remove the Vacuum from the neck of the jar without much effort.

With Vacuum lids, your products will keep their freshness much longer!

Vacuum canning system, pump and 9 lids.

Vacuum canning device VAKS is a system for storing food and drinks in a vacuum. This is a simple, practical, original and patented invention.

• WAKS makes it possible to store products with less loss both at home and while traveling or on vacation.
• VAKS preserves the freshness of any kind of food much longer than with the usual method of storage. This is because when air is pumped out, the amount of oxygen in the tank is sharply reduced, and this leads to a slowdown in oxidative processes, i.e. spoilage of products.

Contents of delivery

• Vacuum canning lid KVK-82 — 9 pcs.
• Pump — 1 pc.
• Cuff (spare) for the pump — 1 pc.
• Individual blister pack — 1 pc.

vacuuming is the most natural way to store food. At the same time, vitamins and nutritional properties are preserved, the products do not lose their qualities!
It is impossible to create an ideal vacuum at home, and therefore it is impossible to keep food indefinitely.
During oxidation, gases are released. Gases accumulate under the lid and when their pressure compares with atmospheric pressure, the lid opens. To maintain a vacuum it is useful to do a control pumping of gases with a vacuum pump after 2-3 or more days, but this is a matter of experience.

Approximate shelf life

How to work with the VAKS system

• Check the jar for cracks, chips, shells both on the jar itself and on its neck.
• Place the lid on the neck of the jar.
• Insert the pump firmly into the recess in the cover.
• To create a vacuum, use the handle to move the stem up and down until it stops. When canning, it is enough to make from three to six strokes, and in storage mode from 15 to 20.
• To open the jar with your finger, lift the edge of the valve on the lid, as a result of which air will enter the jar with noise, and the lid will open easily.

As it gets dirty, and in all cases after conservation, the pump must be washed with warm or hot water, for which unscrew the nut and remove the rod from the cylinder. As it becomes dirty, the cover must be washed, while it is not allowed to pry the gasket with sharp objects. The valve is easily removed by pressing a finger.

If the movement of the rod becomes tight, then the pump must be disassembled, the cylinder and cuff thoroughly rinsed, and lubricated with Vaseline.

During long-term storage, the cuff of the pump may "harden" and lose some elasticity. We recommend keeping it in boiling water for several minutes, but if this does not help, then it needs to be replaced.

To check the tightness of the system, we recommend pouring tap water into the jar, not adding 3-4 cm, put on the lid and pump out the air from it with a pump. Then turn the jar upside down. If air bubbles leak out from under the lid valve, then the lid is unusable.

For those who store food in the cellar- beware of mice! There are cases when mice gnawed out the valves on the lids. The seal was broken and the product deteriorated. Try, experiment.

Usage practice

Some users unreasonably resent the fact that it is impossible to keep products such as raspberries and strawberries. On the surface of these berries there is a huge amount of yeast fungi, which dramatically accelerate the oxidation process.

The duration of storage of products depends on their initial freshness. VAKS is a multifunctional system. Over the years, a wealth of experience in food preservation has been accumulated. It turned out that vacuum lids successfully replace metal lids, which are used for canning. Canning, in contrast to the storage of fresh and freshly prepared products, involves thermal (pasteurization, sterilization) processing of both products and cans.

Simplicity, reliability, the ability to use one cover up to 200 times for at least 5 years - these are the advantages of sealing jars with vacuum lids during canning. After opening a jar and consuming some of its contents, the jar can be resealed with a vacuum cap to keep the product longer. In this case, the products from the canning mode go into the storage mode.

Long-term practice has shown that there are no problems when preserving such products as: compotes, juices, jams, ketchups, lecho and much more.

But here pickling cucumbers turned out to be problematic, however, as users of the VAKS system write, if you follow our recommendations, then everything turns out well. In any reference literature, it is recommended to pickle freshly picked cucumbers from the garden. They must be soaked in cold water for 5-6 hours to remove air from them. It is recommended to pierce the cucumber with a knitting needle in several places, or cut along to half. Cucumbers are best soaked in a marinade prepared for pickling. You should put them in a jar with the notched part up and pour boiling marinade. After two hours, drain the cooled liquid and refill the jar with boiling marinade. After 15 minutes, repeat the last operation and immediately seal the jar with a vacuum lid.

When canning all types of products, the jar must be underfilled to the neck on 3-4 centimeters, because when air is pumped out by a vacuum pump, a vacuum is created under the lid, as a result of which the water begins to boil, foam and rise up. Vacuuming should be stopped and repeated after the foam has settled. Three or four strokes are enough to seal the jar with a vacuum lid. Do not allow liquid to enter the pump.

Many who have been using the VAKS system for canning for several years have already become accustomed to and forgot about the existence of disposable metal lids. This system must be approached wisely and learn how to use it.

The capabilities of the VAKS system have not been fully explored. One woman from Fr. Sakhalin said in a letter about her experiment: “... they slaughtered a goat, meat chopped into pieces, put into jars and sealed with vacuum lids ... ". The meat, in her words, was perfectly preserved to the “last piece”. Unfortunately, she did not write how long and where the meat was stored.

Another user in his letter recommends: " Home wine, after it has fermented under the system, pour into jars and seal with vacuum lids. It is recommended to pump out 2 or 3 times, while a large amount of gases are released, which include fusel oils, acetic acid and many other processed products. The bouquet of wine only benefits from this. In the West, even special vacuum stoppers are made, through which gases are pumped out of wine bottles.

Vacuum storage system for food and beverages. This is a simple, practical, original and patented invention.

WACS gives you the opportunity to buy more products, and store them with less waste, both at home and when traveling or on vacation.

WACS preserves the freshness of any kind of food much longer than with the usual method of storage. This is because when air is pumped out, the amount of oxygen in the tank is sharply reduced, and this leads to a slowdown in oxidative processes, i.e. spoilage of products.

For the production of WAKS, proven materials of the highest quality are used.

Vacuum preservation device VAKS is a system consisting of vacuum pump, vacuum cover and containers.

vacuuming is the most natural way to store food. At the same time, vitamins and nutritional properties are preserved, the products do not lose their qualities!

It is impossible to create an ideal vacuum at home, and therefore it is impossible to keep food indefinitely. During oxidation, gases are released. Gases accumulate under the lid and when their pressure equals atmospheric pressure, the lid opens. Some users unreasonably resent the fact that it is impossible to keep foods such as fresh raspberries and strawberries for a long time. On the surface of these berries there is a huge amount of yeast fungi, which dramatically accelerate the oxidation process. Products such as dry mushrooms and fruits are stored in a vacuum for a long time - they do not darken and retain their taste and aroma. Meat for kebabs turns out juicy and soft if marinated in a vacuum.

The duration of storage of products depends on their initial freshness.

"VAKS" is a multifunctional system. Over the years, a wealth of experience in food preservation has been accumulated. It turned out that vacuum lids successfully replace metal lids, which are used for canning. Canning, in contrast to the storage of fresh and freshly prepared products, involves thermal (pasteurization, sterilization) processing of products, jars and lids. Before starting the canning process, it is necessary to check the tightness of the gasket against the bottom of the groove of the vacuum cover. Then you need to put them in a saucepan with the gaskets up, pour boiling water (but do not boil) and cover with a lid. Take out the lids as soon as the jars are ready for capping, while do not touch the inner surfaces of the lids with your hands - sterility is violated. When preserving all types of products, the jar should not be topped up to the neck by 3-4 centimeters, because when air is pumped out by a vacuum pump, a vacuum is created under the lid, as a result of which the water begins to boil, foam and rise up. Vacuuming should be stopped and repeated after the foam has settled. At least 5-6 strokes are enough to seal the jar. Do not turn over the jar after capping! It can be “wrapped up” or “covered with a fur coat”, as is usually done with blanks.

Long-term practice has shown that there are no problems when preserving such products as: compotes, juices, jams, ketchups, lecho and much more, but pickling cucumbers turned out to be problematic - for some users of the Wax system, the lids open and the product deteriorates. We recommend that the pickling process of pickling cucumbers be carried out on a small amount of the product.

Simplicity, reliability - these are the advantages of sealing cans with vacuum lids. After opening a jar and consuming some of its contents, the jar can be resealed with a vacuum cap to keep the product longer. In this case, the products from the canning mode go into the storage mode.

Istok has developed a manual vacuum pump NVR-3, which provides vacuum up to 80% deep, as well as 4 types of vacuum covers:

• KVK-38 - designed for capping glass bottles and jars with a neck diameter of 38 mm.
• KVK-70 - designed for capping small cans of all types with a neck diameter of 42 to 70 mm.
• KVK-82 - for capping ordinary and threaded cans with a neck diameter of 82 mm.
• KVK-82R - for capping threaded cans with a rim diameter of 82 mm
• KVK-89/100 or simply KVK-100 - for capping threaded cans with a neck diameter of 89 and 100 mm.

For those who store food in the cellar - beware of mice! There are cases when mice gnawed out the valves on the lids. The seal was broken and the product deteriorated.

ORDER AND FEATURES OF WORKING WITH THE "VAKS" SYSTEM

1. Check the jar for cracks, chips, shells both on the jar itself and on its neck. Banks with these defects are not suitable for use.
2. Place the seal firmly into the cover groove.
3. Place the lid on the neck of the jar.
4. Insert the pump firmly into the recess in the cover.
5. To create a vacuum, use the handle to move the stem up and down until it stops. When canning, it is enough to make at least 5-6 strokes, and in storage mode from 15 to 20. The number of strokes depends on the filling level of the jar. However, the more pumping done, the deeper the vacuum. In this case, the stem begins to abruptly drop spontaneously and strike the cover. Pumping should be stopped.
6. To open the jar with your finger, lift the edge of the valve on the lid, as a result of which air will enter the jar with noise, and the lid will open easily. To open the valve, do not use metal or other sharp objects, so that there are no marks on the cover seat.
7. As it gets dirty, and in all cases after conservation, the pump must be washed with warm or hot water, for which unscrew the nut and remove the rod from the cylinder. After washing, it is necessary to lubricate the cuff with petroleum jelly.
8. As it becomes dirty, the cover must be washed, while it is not allowed to pry the gasket with sharp objects. The valve is easily removed by pressing a finger.
9. If the movement of the rod becomes tight, then the pump must be disassembled, the cylinder and cuff thoroughly washed, and lubricated with petroleum jelly.
10. During long-term storage, the cuff of the pump may "harden" and lose some of its elasticity. We recommend keeping it in boiling water for several minutes, but if this does not help, then it needs to be replaced.
11. To check the tightness of the system, we recommend pouring tap water into the jar, not adding 3-4 cm, put on the lid and pump out the air from it with a pump. Then turn the jar upside down. If air bubbles leak out from under the lid valve, then the lid is unusable.

NOTES

For those who store food in the cellar - beware of mice. There are cases when mice gnawed out the valves on the lids. The tightness was broken and the product deteriorated.