Operating The Machine - Komet Vacuboy Notice D'utilisation

Operating the Machine

7 Operating the Machine
Danger!

Observe the valid accident prevention instructions!
Danger!

During gas flush operations, only use nitrogen N
CO or an N -CO mix.
2 2 2

Explosion hazard! Under no circumstances use oxygen O
explosive and combustible gases for gassing operations.

Observe the regulations when handling gas bottles and also
observe the operating instructions for the bottle pressure reducer.
Caution!
Combustion hazard!

Sealing pads and silicone rubber become hot during operation.
Wear protective gloves!
Note!

Regularly carry out the necessary servicing and maintenance work
(see chapter "Maintenance and Fault Repair").

Keep the vacuum chamber dry, which also applies underneath and
between the insertion plates.
Important!

Pressure-sensitive products can be damaged by the vacuum bag
during or after the packaging procedure.
Important!

The product being packaged must be dry and cold, it is only in this
way that a sufficient vacuum can be achieved. The power of the
pump is affected by the humidity of the product and the humidity on
the inside of the chamber.
Operating Instructions- Translation
or carbon dioxide
2
or other
2
Important!
Packaging liquids and moist products:


Remove the insertion plates.

Place the filled vacuum bag in the chamber.

When packaging liquids or moist products do not select a vacuum
setting, which is too high, as otherwise there is a danger of boiling.

For liquids (e.g. sauces) and moist products (e.g. fresh meat) work
at a core temperature of 0 - 2°C to attain the highest possible
vacuum.
If you note the formation of bubbles during evacuation:

immediately press the VAC-STOP button (vacuum stop function).

set the evacuation time for the next evacuation procedure so that
no more vaporisation occurs.
The boiling point (transition from liquid to gaseous state) is shifted by
dropping the air pressure in the chamber. 20°C hot water vaporised as
a result at an air pressure of 23.4 mbar absolute (97.66 % vacuum).
The resulting steam can be noticed in the bag through the formation of
bubbles (aeration). Escaping steam also gets into the vacuum pump
and creates corrosion there.

The effects of air pressure and temperature on the vaporisation
point of water can be seen in the following diagram, e.g. water boils
at a temperature of 36°C at an air pressure of 59.4 mbar (94,06 %
vacuum).
19 04 249 - 01.01.2012
Eng - 19 /32