Getting Started With Vacuum Packaging; Operating Instructions - Hendi 975398 Mode D'emploi

4. GETTING STARTED WITH VACUUM PACKAGING

If you are part of the food processing or food service
industry, there is a good chance that you already
know the advantages of vacuum packaging. It has
been used with success for many years as a safe
and cost effective method for extending shelf life
and maintaining the quality of food products. If vac-
uum packaging is new to your home or business,
you will soon wonder how you lived without it!
Whether you are a beginner or expert, there are
certain basic guidelines that should always be fol-
lowed in order to package foods safe to eat. Ne-
glecting these basic guidelines can result in food
spoilage, and in some cases, illness or death.
Once you familiarize yourself with the Vacuum
chamber packaging machine Kitchen Line pro-
cedures, you will feel at ease using the Chamber
Machine and enjoy a higher quality of stored foods.
• Package only fresh foods. Do not package old or
rancid foods. An already bad product does not
improve with vacuum packaging.
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5. OPERATING INSTRUCTIONS

5.1 PREPARATIONS
• Read the user manual carefully before use.
• Plug in grounded power socket.
• Open the lid, press Power button, the machine is ready to work, LED will show the working mode last
time. Now use the machine for vacuum packing.
5.2 HOW TO VACUUM AND SEAL WITH BAGS
1. Select vacuum bag
Select the proper size vacuum pouch. Allow a minimum of 2,5 – 5 cm of extra headspace at the top of the pouch to
ensure quality, air-tight seal.
2. Select Seal mode and set seal time
Press Set button, when the indicator light of Seal Time in on, the seal mode is selected. Press "+ " or "-" button
to increase or decrease seal time, time range is 0~6 seconds.
3. Select Vacuum Degree
Press Vacuum Level, select the vacuum degree
needed. There are 6 options: Max (29.3inHg), High
(29.0inHg), Medium (27.5inHg), Low (26.0inHg),
Minimum (23.5inHg) and Adjustable. Indicator light
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• Fresh foods (Meats, vegetables, cheeses, etc.)
should be refrigerated at 4
after vacuum packaging.
• Vacuum packaging removes a high percentage
of air. This slows the growth of most living mi-
croorganisms, which degrade food, such as aer-
obic bacteria and molds. However, some forms of
bacteria such as clostridium botulinum (respon-
sible for botulism) are anaerobic and grow in the
absence of oxygen.
• The foods susceptible to botulinum should be
refrigerated for a short term and frozen for long-
term storage. Consume immediately after heating.
• Vegetables such as caulifl ower, broccoli and cab-
bage will emit gasses when vacuum sealed. To
prepare these foods for vacuum packaging, you
must blanch them fi rst.
• All perishable foods must be refrigerated or fro-
zen to prevent spoilage.
• Vacuum packaging is not a substitute for canning.
will be on according to the selected vacuum degree.
When select the Adjustable option, press " +" and
"-"button to set any degree between 23.5~29.3inHg
C or below or frozen
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