Elma PROFESSIONAL DIGIT 15 Manuel De L'utilisateur page 13

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3.2. Instructions for vacuum sealing with bags
1. Connect the vacuum sealer to the mains and turn on.
2. We recommend waiting around 15 seconds for the machine to heat up before
beginning to seal the first item.
3. Insert the product to be conserved into a suitably sized vacuum packing
bag leaving approximately 5 cm between the edge of the bag and the food.
4. Lift the lid (2). Unroll the bag and place the strip to be sealed on the
non-stick sealing bar (7), making sure that it is centred within the margins of the
vacuum chamber (6).
5. Lower the lid. The bag will now be locked inside the vacuum chamber due
to the pressure exerted by the closing system. If you wish to open the vacuum
sealer after it has been closed, lift the lid gently.
6. Press the "Start" button to begin the vacuum sealing process. The
fasteners (9) will be locked. The pressure exerted by the machine's "easy
closing system" is sufficient to begin compressing the bag on activation of the
vacuum pump. The vacuum chamber may fail to lock onto the bag properly if
the vacuum seals (8) are worn or damaged. In this case, apply pressure to the
lid for the first 10 seconds of sealing. Replace the vacuum seals
as soon as possible.
7. This model of sealer is designed for operation with an automatic programme.
On pressing the "Start" button, the vacuum sealer begins an automatic sealing
sequence, changing automatically between the suction and the sealing
stages. The packer is equipped with a vacuum gauge which begins sealing
when a vacuum level higher than 750 mbar is detected. Press the "Off" button
to cancel the suction process.
8. The bag sealing process can also be started manually by pressing the "Seal"
button. This option enables a bag to be sealed before the maximum vacuum
level has been reached. This function is especially useful when packing fragile
products or foods that must not be crushed such as cakes, pastry, fish, etc.
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