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Operation
This option minimizes the amount of oxygen in the product. The machine vacuates and gases the package
several times in a row, thus flushing air and oxygen from the chamber and the package. This feature is used for
delicate products that do not permit vacuation down to 5 mbar, while at the same time requiring a low oxygen
content.
COOL-DOWN/OIL DEHUMIDIFICATION OF THE VACUUM PUMP
During the vacuum process, moisture is removed from the product through evaporation. This moisture can
be absorbed by the oil of the vacuum pump. Too much moisture in the oil will reduce the effectiveness of the
pump. In addition, it will reduce the lubrication properties of the oil, affecting the longevity of the pump. Heat
and ventilation will dissipate this moisture, for which reason it is important to let the pump run for some time at
the end of production.
• Turn the machine off with the button and close the cover when the symbol starts blinking. The pump will
continue to run for some time, before turning off automatically. This allows any moisture in the oil of the
pump to evaporate.
“PAP” PROGRAM (OPTION)
This option is only available with sensor control.
This program keeps the vacuum chamber under vacuum for a maximum of 500 seconds before the package
is sealed. This program was developed to quickly tenderize meat under the influence of enzymes (patented in
Japan). Time and vacuum level are adjustable.
“RED MEAT” PROGRAM (OPTION)
This option is only available with sensor control.
Depending on the moisture content of the meat, a layer of moisture will be visible around the meat after
vacuum packaging. This program will limit moisture loss from the meat, depending on the kind of meat. In
some cases, this can be of importance for the visual appeal of the meat. Right before sealing the package,
the vacuum chamber will be aired briefly. This time is adjustable (0,1-1 sec). This does not affect the vacuum
inside the packaging.
“MASSAGE” OR “MARINATING” PROGRAM (OPTION)
This option is only available with sensor control. Upon activating this program the arrows and dots will flicker.
With this program, marinade is deeply infused into the meat, which is sped up by the vacuum. During the cycle,
the vacuum is increased and decreased a couple of times so that the pressure on the meat fluctuates, creating
a pumping effect. The number of cycle and the vacuum level of the cycles can be adjusted and determines
how quickly the marinade infuses into the meat.
