Set as sensor-controlled
Prog no.
11
12
13
14
15
16
17
18
19
20
Vacuum
99.8% 99.8% 99.8% 99.8% 99.5% 99.8%
90%
95%
95%
99.8%
OFF
OFF
5 s
5 s
5 s
OFF
Gas (optional)
50%
40%
OFF
70%
70%
OFF
68%
OFF
OFF
OFF
Seal
2.5 s
2.5 s
2.0 s
2.0 s
2.0 s
2.0 s
2.0 s
2.0 s
2.0 s
2.0 s
Seal 2
2.5 s
2.5 s
2.0 s
2.0 s
2.0 s
4.0 s
2.0 s
2.0 s
2.0 s
4.0 s
Soft-air
OFF
OFF
OFF
5 s
OFF
OFF
OFF
OFF
OFF
OFF
6.2.9 Guideline for Function Values
For each function, values can be set if you are authorised as an owner. In order to understand the
consequence of the set value, the table below explains the consequences of giving a low or high
value for each function.
For the values in the table below, the following rule of thumb applies to setting a value in mbar.
These values may vary slightly, depending on the humidity.
•
99.8% = 2 mbar
•
0% = 1013 mbar
Function
Range
Conditions
Vacuum
30 – 99.8%
Rule of thumb: the higher the vacuum, the less oxygen
remains in the package and the longer the shelf life of
the product. There are exceptions to this rule.
0 – 60 seconds
This is the time the vacuuming will continue after the
maximum vacuum has been reached. This to allow en-
trapped air to escape from the product. Please note
that the vacuum must be set to the maximum.
Gas
1 – 69%
For some products it may be desirable to insert gas
into the packaging to increase the shelf life of the
product.
Gas+
0.1 – 1 second
For some products it may be desirable to insert ad-
ditional gas into the packaging to create a "balloon
packaging". This allows for a better protection of a fra-
gile product. The recommended value for Gas+ is 0.7
seconds.
Red meat
0.1 – 1 second
When packaging large pieces of fresh meat, the
product continues to degas during the sealing phase.
Since the opening of the vacuum bag is already
closed, air pockets may form inside the package after
decompressing. This function prevents these air pock-
ets.
Operation 51