Hendi 975374, User Manual

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• Press the Start button or the Quick Start button.
• The machine switches over to the vacuum generation mode.
Countdown from 9 to 0 is started on the display (if pressure
does not reach the standard value of -20”Hg, then countdown
stops at 2). When vacuum is generated, value on the display is
counted down from a default value to 0. The machine switch-
es over to the sealing mode.
• When the sealing cycle is finished, the lid opens automatically
and a beep can be heard.
• Remove the bag, check vacuum and the seal.
NOTE! A correct seal should be transparent. If the seal is
uneven, incomplete, corrugated, white or opaque, remove the
sealed part and seal the bag once again.
• The foodstuffs that are vacuum packaged should be properly
stored. Perishable foodstuffs should be stored in a refrigera-
tor or frozen to prevent spoilage.
• In order to stop the machine, press ON/OFF. If quick sealing
is required, press the Seal button.
How to use the PULSE VAC function
Sometimes during vacuum packaging soft foodstuffs may get
damaged as a result of too high vacuum. In such case the Pulse
Vac function may be used to control time and pressure, which
prevents soft foodstuffs from getting crushed. When juicy prod-
ucts are packaged, this function may also be used to prevent
juices from being sucked out.
• Place foodstuffs in the bag, put the open edge of the bag on
the chamber gasket, make sure that the open edge is inside
the vacuum chamber.
• Close and press the lid.
• Press the Pulse Vac button to start the machine in the pulse
vacuum generation mode. Then press Start (or the Quick
Start button on the handle) to start pulse vacuum generation
and obtain the negative pressure required. During operation
observe the bag to check whether the pressure is correct. The
vacuum generation process can be stopped by releasing the
Start button, and restarted by pressing it again.
• When the required value of pressure is obtained, press the
Seal button to start sealing. The sealing time is displayed, and
countdown to 0 starts.
• When the process is finished, the lid opens automatically and
a beep can be heard.
** In order to stop the machine, press ON/OFF.
Marinating of foodstuffs (No accessories included)
The packaging machine features a special Marinate mode, with
two options: Quick Marinate Mode (15 minutes) and Normal
Marinate Mode (27 minutes). In the Marinate mode, the ma-
chine can perform two cycles of vacuum generation and air
release to a vacuum container, which results in perfect mari-
nating of foodstuffs within the shortest time possible. Vacuum
is maintained for approx. 4 minutes (Quick Marinate Mode) or 8
minutes (Normal Marinate Mode) before air is let into the con-
tainer between successive cycles. When the marinate cycle is
finished, a beep can be heard.
Impulse sealing
Sometimes vacuum packaging is not necessary and it is enough
to seal the packaging. The machine features an Impulse Seal
mode. In this mode the user does not need to press any button,
the function is activated by simply opening and closing the lid.
1. To set the sealing time, press the (F1) and (F2) buttons.
2. When the Impulse Seal button is pressed, its LED lights up.
The machine switches over to the Impulse Seal mode (if the
lid is closed, the “C” is displayed; if the lid is opened, the
sealing time flashes on the display).
3. Put the open edge of the bag on the sealing bar and slide
it into the vacuum chamber. Close and press the lid - the
machine detects lid closing and switches over to the sealing
mode. Countdown from the set time to 0 is started on the
display. This is followed by decompression which makes it
easier to open the lid; when the process is finished, a beep
can be heard.
In order to stop the machine, press ON/OFF.
4. Open the lid, remove the bag and check the seal.
5. Repeat steps 3 and 4 to seal next bags.
Press ON/OFF to exit the Impulse Seal mode.
NOTE! If in the Impulse Seal mode many bags are sealed, the
sealing time should be suitably adjusted (shortened) to avoid
machine overheating or bag melting.
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
extended up to five times compared to standard storage con-
ditions.
• 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.