Operation
19 04 272 - 01.01.2012
Operating Instructions - Translation
Eng - 11/20
7 Operation
Danger !
Observe the applicable safety regulations to avoid accidents
Caution !
Danger of burning!
Sealing bar and silicon rubber are heated during machine
operation. Use heat protection gloves.
Notice !
Conduct periodically the service and maintenance procedures
described in chapter 8 “Maintenance”.
The product to be packed has to be dry and chilled in order to
achieve sufficient vacuum. Product moisture or moisture inside the
chamber reduces the vacuum pump performance.
When packing products with high moisture level choose a low
vacuum level otherwise there is danger of spilling the product out of
the bag.
Maintain the internal area of the chamber dry as well as the area
under the insert plates.
Important !
Pressure sensitive products can be damaged through the plastic
pouch during or after the vacuum process.
Important!
Packaging liquids and moist products:
Remove the insertion plates.
Place the filled vacuum bag in the chamber.
When packaging liquids or moist products do not select a vacuum
setting, which is too high, as otherwise there is a danger of boiling.
For liquids (e.g. sauces) and moist products (e.g. fresh meat) work
at a core temperature of 0 - 2°C to attain the highest possible
vacuum.
If you note the formation of bubbles during evacuation:
immediately press the VAC-STOP button (vacuum stop function).
set the evacuation time for the next evacuation procedure so that
no more vaporisation occurs.
The boiling point (transition from liquid to gaseous state) is shifted by
dropping the air pressure in the chamber. 20°C hot water vaporised as
a result at an air pressure of 23.4 mbar absolute (97.66 % vacuum).
The resulting steam can be noticed in the bag through the formation of
bubbles (aeration). Escaping steam also gets into the vacuum pump
and creates corrosion there.
The effects of air pressure and temperature on the vaporisation point of
water can be seen in the following diagram, e.g. water boils at a
temperature of 36°C at an air pressure of 59.4 mbar (94,06 % vacuum).
