6.1.7 Guideline for Function Values
Values can be set for each function. 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.
Function
Range
Conditions
Vacuum
30-99 % or
1-99 seconds
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.
(only for
sensor control)
0-99 seconds
This is the time that is needed to let enclosed air es-
cape after reaching the maximum vacuum.
Vacuum must be set to maximum.
Seal time
0.5 – 4.0 seconds
This is the time that the sealing wire and/or the cut-off
wire are heated. The longer the time, the more heat is
transferred to the bag.
The average seal time is 1.8-2.5 seconds.
Cleaning of the
pump
15 minutes
Fixed value.
The vacuum in the chamber must be at least 30% at the moment of sealing (-0.3 bar on
the meter).
If the pressure is reduced, the boiling point of liquids will be decreased; see Vapour Pressure
Curve of Water on page 41. As a result of this law of nature, a product may start boiling. In
addition to contamination of the machine, this will reduce the weight and quality of the product to
be packaged.
When packaging moisture-containing products, such as soups and sauces, it is important to
closely monitor the vacuuming process. The moment bubbles are formed or the product starts to
bubble, you should immediately proceed to the next step in the cycle. See Proceeding to the Next
Step in the Cycle on page 20.
By letting products cool down sufficiently prior to starting the vacuuming process, a higher vacuum
can be achieved.
When packaging moisture-containing products, it is important to run the pump cleaning programme
at least once a week. When moisture-containing products are vacuumed on a daily basis, it is
recommended to run the pump cleaning programme at the end of the day.
Operation 23