VACUUM PACKAGING WITH AUTOMATIC CYCLE
·
With the machine on, press the "MODE key" (2) repeatedly
until the wording “automatic cycle” is shown. You are now in
the automatic cycle operating mode.
·
Insert the product to be packaged into the bag.
·
Place the bag about 1 cm inside the lower part of the
decompression chamber - the chamber is delineated by the
gasket. Make sure that the bag content does not go between
the bag and the sealing bar.
·
Closing the lid, the suction pump will start automatically; apply
a slight pressure until it closes onto the bag opening. The lid
can be released after 2 secs.
·
The display will show the “vacuum level” from 0 to 8. The
optimum vacuum level is achieved when the display shows the
wording “vacuum level: 7”.
·
At the end of the vacuum process, the bag sealing resistance
turns on automatically. The display will show the wording
“sealing” and the numerical sealing value set will decrease until
0. Then the pump will stop and the lid will open automatically.
·
The machine is now ready to process another bag.
VACUUM PACKAGING WITH MANUAL CYCLE
This operating mode can be used to obtain a partial vacuum in bags
when the packaged food might be damaged by over-compression of
the bag (e.g. soft, salad vegetables, soft bread or cheese).
·
Switch on the machine, press the "MODE key" (2) repeatedly
until the wording “manual cycle” is shown. You are now in the
operating mode with manual cycle.
·
Insert the product to be packaged in the bag.
·
Place the bag about 1cm within the lower decompression
chamber area - the chamber is delineated by the rubber
gasket. Make sure that the the part to be sealed is free from
food or any substance or product.
·
On closing the lid, the suction pump will start automatically;
press gently and wait for it to close onto the bag opening, then
realease it.
·
The display will start to scan the “vacuum level starting” from
0 to a maximum of 8. Choose the vacuum level required.
·
The air suction will stop when the operator presses the “SEAL
PUMP” key (6) to start sealing the bag.
·
Pressing the “SEAL/PUMP” key (6) the wording “sealing” will
appear on the display and the sealing value chosen will
decrease gradually to zero.
NOTE: the sealing operation interrupts immediately the suction of
air from the bag, though the suction pump continues to work.
Depending on the operator’s promptness in pressing the “SEAL
PUMP” key (6) it is possible to avoid creating a total vacuum in the
bag, leaving a minimum quantity of air, for example to prevent
compressing or distorting the food. Please, however, be reminded
that the food is preserved longer with the highest level of vacuum
which occurs when the display shows the wording “vacuum level:
7”.
The pump will stop and the lid will open automatically at the end of
the sealing process.
·
The machine is now ready to process another bag.
VACUUM PACKAGING WITH VACUUM ONL Y CYCLE
This operating mode can be used to create vacuum in containers
(provided by the manufacturer and described in the optional
accessories section for packaging liquid food or products with a high
liquid content.
·
With the machine on, press the "MODE key" (3) repeatedly
until the wording "vacuum only" is shown. You are now in the
operating mode with vacuum only cycle.
·
Connect the vacuum tube to the suction fitting in the lower
chamber.
·
Place the food inside the container and close it with the special
container lid.
·
Rest the suction sensor in such a way as to close the tub on
the lid, making sure that the rubber ball is inside the special
tub on the lid itself.
·
Start suction with the "SEAL PUMP key" (6), without closing the
mobile lid.
·
The display will start to scan the "vacuum level” from 0 to 8.
·
The machine stops when the vacuum has been created. At this
point it is possible to remove the sensor from the lid on the jar.
It's a good rule to slightly press the rubber ball with your
fingers.
·
The optimum vacuum level is achieved when the display shows
the wording "vacuum level: 7".
·
The machine is now ready to process another bag or jar.
This operating mode does not activate the sealing bar (which does
not need to work) to avoid that the user gets burned accidentally
touching the open the mobile lid.
To open a jar in which a vacuum has been created by this system,
merely push slightly with your finger the ball in the lid. This will
allow air back into the jar and you will be able to remove the lid.
IMPORTANT
Always use bags proportionate with the product to be vacuum
packed, otherwise (e.g.: if a very large bag is used for only a little
product), the device will take longer to complete the cycle.
Therefore, after you have finished the sample bags provided with
the machine, select the most suitable bag size for your packing
needs from the attached list and order the bags from the BESSER
VACUUM retailers.
SEALING BAR TEMPERATURE SETTING
Sealing bar temperature adjustment takes place by controlling the
time the sealing bar stays on: the higher the time the more the
temperature increases, the lower the time the more the
temperature decreases.
Setting takes place using the "SET key" (3) as follows:
·
Press the "SET key" (3) for two seconds to view the wording
"temperature" on the display and the current machine setting.
·
Press the "increase multifunction key (+)" (4) to increase the
sealing temperature (time), press the decrease multifunction
key (-)" (5) to decrease the sealing temperature (time).
·
Press the "SET key" (3) for two seconds to save the new
setting and exit.
Note: If this operation is not performed within ten seconds, the
machine automatically stores the new temperature (time) value set.
Set the temperature according to bag the thickness and
characteristics.
For 105 micron thick bags (e.g. those provided with the device) it is
advisable to set sealing on the "temperature value 5".
After setting the sealing bar temperature, it is advisable to run a
few sealing tests to check the result before packing the food.
IMPORTANT Repeated sealing operations carried out at too high a
temperature for the bags used will damage the machine beyond
repair. Do not use sealing temperatures above 4 if not strictly
necessary and in any case only with over 105 micron thick bags.
CORRECT BAG SEALING
The following suggestions are useful to prevent incorrect packing,
which could compromise food preservation.
·
The bag content should never get between the sealing bar to
guarantee a proper sealing.
·
The sealing temperature should be chosen according to the
thickness of the bag to ensure a correct sealing.
·
The bag will not be sealed completely if the temperature is too
low.
·
The seam could be torn and tightness could be compromised if
the
·
temperature is too high; in the event of repeated sealing
operations
·
under these conditions the machine might be seriously
compromised.
IMPORTANT
After a while, there might be an air re-entry into the vacuum-
packed bag.
Causes may be:
·
The bag had not been perfectly sealed (the sealing
temperature was not suitable for the bag used).
·
Food residues got between the sealing bar.
·
Sharp or pointed parts (bones, fish bones, hard cheese rinds,
etc.) may have pierced the bag (possibly not visible to the
naked eye).