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PARTS AND ASSEMBLY
1. The Pistol Vac
2. Bags (12 quart sized & 12 gallon sized)*
3. Zip tool
4. Valve
5. Trigger
6. Suction cup
7. Suction base
8. Inner suction nozzle
9. Charging stand
10. Charger (not shown)
* Additional bags can be purchased at your local retailer or online
at waringpro.com.
OPERATING INSTRUCTIONS
1. Place food in bag (2) and close with the zip tool (3).
When vacuum sealing foods that
contain some liquid (i.e., chicken or
marinated foods) seal the bag while
it is in a vertical position. Do not lay it
at on a counter as liquid may interfere
with the valve. (If liquid does get into
the valve, follow the cleaning
instructions on page 8.)
2. Position The Pistol Vac on the red valve (4) and pull the
trigger (5) to remove air.
The vacuum sealing process takes
only seconds. If it is taking longer, it
could mean that the bag has not been
properly closed. Close fully using the
zip tool, then resume pulling the trigger.
Sealing is complete when The Pistol
Vac begins to make a straining noise,
signaling that all of the air has been
removed. You will also see that the bag
has shrunk tightly around the food.
Press on the red valve after sealing is complete to ensure it
is completely sealed.
3. Store bags in the refrigerator, freezer or cupboard to
keep food fresher longer.
Keep food in the proper storage place, following the food
safety guidelines. If storing for a long period of time, it may
be necessary to check to see if the vacuum seal is still
completely tight. If not, use the sealer to remove any air that
may have entered over time.
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