Hendi 201442, User Manual

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Operating tips
Information on food packaging in bags:
• At the moment of packaging, foodstuffs should be as fresh as
possible. Shelf life of vacuum packed products may be extend-
ed up to five times compared to standard storage conditions.
• Soft, moist foodstuffs or products which should retain their
shape should be frozen prior to packaging.
• Meat, berries or bread may be frozen for up to 24 hours to
avoid freezer burn. When the products get frozen and hard,
they are ready to be vacuum packaged.
• If fresh food is packed without pre-freezing, place a folded
paper kitchen towel between the meat and the top part of the
roll. Paper will absorb moisture.
• Liquid products such as soups, ragouts or gratins should be
frozen in a dish or on an ice tray prior to vacuum packaging.
Frozen and packaged products should be labelled and put in
the freezer.
• Any sharp-edged products (e.g. bones, dry pasta, rice) should
be secured with paper towels so that they do not punch the
bag.
• Packaging bags should not be re-used for cooking or in the
microwave. Do not re-use bags which were used to store
fresh fish or greasy foodstuffs.
• Vegetables should be blanched prior to packaging.
• Blanching is a method of thermal processing which con-
sists in short-time but intensive heating. Vegetables may be
blanched in boiling water: they need to be put for a while in
boiling water, then taken out and immediately quenched in
low temperature.
• Perform the vacuum packaging procedure as usual.
• Do not vacuum package mushrooms and garlic.
How to make a bag from a roll:
• Select a roll with a correct width.
• Place the open edge on the sealing bar (make sure that the
edge is positioned exactly on the bar), close and press the lid.
• Press Start (or the Quick Start button on the handle) - the
sealing time will be counted down from a default value indi-
cated on the display to 0. When the cycle is finished, the lid
opens automatically and a beep can be heard.
** In order to stop the machine, press ON/OFF.
• Remove the bag and check the seal.
NOTE! A correct seal should be transparent. If the seal is un-
even, incomplete, corrugated, white or opaque, remove the
sealed part and seal the bag once again.
• When the edge is sealed, measure the size of the bag so that
it can hold the product, leaving a 4-5 cm margin and cut off
the foil from the roll. Place the product in the bag and follow
the steps specified in “Operating instructions”.
Adding and draining vacuum pump oil
(Fig.3 on page 4)
Add oil to the pump if the following situations occur.
IMPORTANT! Make sure the pump oil is above MIN marking
and check regularly.
1. Before first use, the pump needs to be filled with oil (Sup-
plied).
2. When the oil level is below the MIN marking.
3. When the performance of the machine deteriorates.
4. Drain out and re-fill the pump with oil every six months.
A) Adding oil procedures
• Use the screw driver (20) to loosen the screws (12) of the cov-
er, remove the cover to expose the pump.
• Twist off the screw cap anti-clockwise using a tool (not in-
cluded).
• Add pump oil using the oil bottle (21) until the oil level is above
the MIN marking.
• Tighten the screw cap clockwise using a tool (not included).
• Reinstalling the glass cover by fixing the screws (12) using a
screw driver (20).
B) Draining procedures
• Take a collection container and place it beneath the oil drain-
ing port which is covered by the hex cap screw.
• Loosen the hex cap screw anti-clockwise by using the wrench
(19).
• After all the oil is drained, screw the cap back on clockwise
and tighten it.
• Reinstalling the lower glass cover by fixing the screws using
a screw driver (20).
IMPORTANT
1. Please dispose of the drained pump oil according to the envi-
ronmental regu lations.
2. After re-filling pump oil, please place the machine in a hori-
zontal position. Do not tip the machine over.
Food Storage and Safety information
The vacuum chamber packaging machine will revolutionize the
way you buy and store food. Because vacuum packaging works
to eliminate freezer burn and slow food spoilage, you are now
able to take advantage of buying food in bulk without the threat
of food waste. Vacuum packaging with our appliance removes
up to 90% of the air from the package. This will help keep food
fresher up to 5 times longer than under normal circumstances.
Dry foods like pasta, cereals and flour will stay fresh from start
to finish Plus vacuum packaging prevents weevils and other in-
sects from infesting dry goods.
Package only the freshest foods possible. However, please keep
in mind that not all foods benefit from vacuum packaging. Nev-
er vacuum package garlic or fungi like mushrooms. A danger-
ous chemical reaction takes place when air is removed, causing
these foods to be dangerous if ingested. Vegetables should be
blanched before packaging to kill any enzymes that may cause
deterioration of out-gassing when vacuumed.
Food
Vacuum
and freezer
storage
Vacuum
and fridge
storage
Typical
storage
Fresh beef & veal 1 ~ 2 years 3 ~ 4 weeks 1 ~ 2 weeks
Fresh pork 1 ~ 2 years 3 ~ 4 weeks 1 week
Fresh fish 1 ~ 2 years 2 weeks 3 ~ 4 days
Fresh fruits 1 ~ 2 years 2 weeks 3 ~ 4 days