Vacuum Cooking: Vacuum Cooking Cycle; Specific, Pre-Set Conservation Programs; Vacuum Cooking: Deaeration (Only Digital Models); Pump Oil Dehumidification Cycle - Orved Bright Serie Manual De Uso

BEFORE USING ThE PACKING MAChINE:
NOTIONS REGARDING ThE VACUUM AND USEFUl TIPS

6.5.2 VACUUM COOKING: VACUUM COOKING CyClE

Vacuum cooking consists of the physical principle of reducing the boiling temperature of water by reducing the atmo-
spheric pressure. On the basis of this principle, the cooking temperature in vacuum cooking is lower than 100°C and
therefore, much lower than traditional cooking, with the advantage of preserving the most sensitive organoleptic pro-
perties, colours and taste of food.
The product is vacuum packed inside bags made of OPA/PP and cooked inside a steam oven or in bain-marie.
It is important for the air to be drawn from the bag as well as the core of the product (as much as possible), for there to
be perfect heat transmission from outside the bag to the core of the product.
This is achieved by adding an additional vacuum time with respect to that set for preservation cycles, according to the
food in question.
The versions with digital controls have a pre-set program that cannot be modified called "preservation cycle", in which
the vacuum time is 30 seconds.

6.5.3 SPECIFIC, PRE-SET CONSERVATION PROGRAMS

Specific cycles for vacuum preservation of particular products are available.
They are named according to the product family to be packed: vegetables, meat, chicken, fish, baked products, desserts,
fresh pasta, and powders-spices. The sequence of the vacuum, gas injection, and sealing stages takes into account the
generic features of these product types and packing at the proper product core temperature, equal to 3°C.
At the outset, it is therefore advisable to check if the pre-set program you will use is suitable for the specific nature of the
product (in terms of temperature, quality, seasoning, consistency, etc.).
Some of these programs, designed for products subject to crushing (bakery items, desserts, fresh pasta), need to have
the gas injection option enabled.
The choice of gas mixture and equipment provision shall be borne by the gas supplier.
If the program does not fully meet the product preservation requirements, you should schedule a specific cycle.
6.5.4 VACUUM COOKING: DEAERATION
Function aimed at the maximum extraction of air from the heart of the product intended for vacuum cooking. This function
is called "deaeration" and consists of a sequence of vacuum phases alternated with partial discharge phases, which allow
the air trapped in the core of the product to be drawn gradually. It is divided into special programs for solid food, dense
sauce, gravy, marinade and cream for pastries, in increasing order of air trapped in the core of the product.

6.5.5 PUMP OIl DEhUMIDIFICATION CyClE

The vacuum pump is the heart of the machine. Sometimes, the products are packed at inappropriate temperatures, i.e.
well over 3°C, which cause a high quantity of moisture to be drawn together with the air. The moisture in the form of water
vapour remains inside the pump and turns into water as soon as the pump cools down. Especially when the machine is
not used for a long time, the water oxidises the internal surfaces of the pump, thereby forming residue that can cause the
rotor or blades to block in certain cases. In order to minimise the expenses incurred for a service and prevent the pump
from having to be replaced, an oil dehumidification cycle must be run every week, which consists of a program being
selected from the control panel intended to evacuate the liquid drawn by the pump oil.
Strictly follow the simple instructions below to prolong the machine's life and always achieve an optimal packaging cycle.
1) Always pack the product cold, possibly at 0,5-2°C. The hotter the product, the shorter the preservation time (due to
bacteria) and the more condensation is formed inside the pump.
2) Run the pump oil dehumidification cycle at least once a week. If liquids have been packed, run the dehumidification
cycle once the work is complete.
3) If the appliance is only used occasionally, run the pump oil dehumidification cycle before packaging products.
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Rev. 05 - 04/2018 - Cod. 1500458 - Instruction manual for vacuum chamber packaging machines with digital control panel "Serie Bright"