Orved Evox 25 Mode D'emploi Et D'entretien page 22

BEFORE USING EVOX 25 / EVOX 25 H
• It is preferable that vegetables and fruit are dried after washing, in order to prevent the stagnation of liquids, which
could make them flaccid.
• To preserve meats for a reasonably long time, remember to cool them in the fridge for at least 2 hours in order to slow
down bacterial proliferation. Before vacuum packing, dry them to obtain a good percentage of absence of air. If the
meat is on the bone, e.g. spare ribs, pork chops or other, cover it with aluminum foil to prevent the bag being ripped.
• Regarding fish, it must first be washed well, eliminate the scales, remove the entails and gills, dry it and as for meat,
cool it well before vacuum packing. Preserve it in the fridge at a temperature that does not exceed +3°.
• For hard cheeses, such as Parmesan, Goat's milk cheese etc, do not have particular requirements, while soft cheeses
must be wrapped in cellophane or preserved in the vacuum pack containers to prevent them being crushed.
• For cold pork meats and salads, if vacuum containers are used, no preparations are required. If they are to be packed
in bags, dry them before carrying out the procedure.
• For sauces, proceed as follows: once prepared as usual, pack them in glass jars and then pasteurize them in a microwave
for 12 minutes at maximum power. Place the container in water and ice to cool the sauce and then make the vacuum
by pouring the product into the vacuum pack container.
INDICATIVE PRESERVATION TIMES
The preservation times listed are purely indicative and depend on the initial quality of the product to be preserved, the
temperature of preservation, cooling time in the case of cooked foods, the level of vacuum reached as well as the quality
of the bag used for vacuum packing.
• Fresh salads: up to 12 days
• Fresh cheeses: up to 20 days
• Fresh fish: up to 7 days
• Fresh meat: up to 15 days
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Rev. 02 - 05/2016 - Cod. 1500015 - Instruction manual for vacuum chamber packaging machines EVOX 25 / EVOX 25 H