Sammic SV Serie Instrucciones página 9

one.
-If the component is not energised, check the
voltage at the output of the electronic board
when the associated LED is on. If there is no
voltage, change the electronical print.
OBSERVATIONS
If, when the machine is in the vacuum cycle,
the sensor detects that the vacuum pressure
does not reach the programmed setpoint,
after a waiting time the cycle is stopped and
changed to the decompression process.
If, upon initiating the decompression process,
the lid does not open, after a time the
Vacuum is a method of natural food
preservation that consists in removing air
from the pack, eliminating oxygen, the
principal food spoilage agent.
Advantages of vacuum-packing
1- Maximum reduction of product wastage.
2- Maximum return from labour hours by
making good use of any idle times
occurring within the week in order to speed
up work and to quicken the process flow in
the kitchen.
3- Rational storage of products in cold rooms:
- Odors will not mix up.
- Products can be labelled, which facilitates
the turnover of raw materials.
- Improvement of inventory control, since
anything to be purchased at a given time
can be determined with greater accuracy.
4- Exploitation of the best-to-buy days:
- Shopping can be made when prices are
lower.
- Less travels are needed.
5- Less washing-up.
Packing of cured products (sausages, hams,
etc.)
These per se durable products can see their
shelf-life at least doubled when vacuum-
packed. Vacuum-packing also prevents them
from drying up or losing weight, which would
entail an economic loss. Except for some that
are fragile in texture, these products require
no gas injection.
Packing of cooked food
This concerns such food as roast meats,
stews, cannelloni, etc. Once cooked, these
products must be cooled down to the core
from +65ºC to +10ºC in less than two hours,
in order to prevent microorganisms from
developing.
Vacuum-packing is perhaps the most practical
method of maintaining traditional cooking
with these advantages:
decompression electrovalve disconnects to
prevent damage to the valve or to the
electronic board.
Other important indications:
This machine is not designed for use by
people (including children) with reduced
physical, sensory or mental capabilities or
lacking the
knowledge,
supervision or instructions from a health and
safety expert.
Children must be supervised to ensure that
they do not play with the device.
THE BASICS OF VACUUM-PACKING TECHNOLOGY
- Easy food processing, without risk of
product spoilage.
- Longer product life.
Cooking of vacuum-packed food
Put food into a tight and heat-resistant
container. Remove any air from the inside,
seal the container and heat it to cook the food
inside. Cooking is done at low temperatures
(65ºC to 100ºC), producing a pasteurising
effect. This process has many advantages.
Indeed, among others:
- it maintains the nutritional values.
- It safeguards hygiene, as there is less
handling.
- It reduces weight loss, by preventing
evaporation and drying.
- It allows rational work planning. Food
processing and cooking outside service
hours; preparation of banquets in advance,
etc.
- It increases the storage time.
Food must be cooled down immediately after
cooking, in order to stop the cooking process
and to prevent the growth of microorganisms.
Cooling is achieved with a temperature
reducer.
Refrigerated foods: Temperature at the core
of the product must descend from +65ºC to
+10ºC in less than 2 hours.
Frozen foods: Temperature at the core of the
product must descend from +65ºC to -18ºC in
less than 4.5 hours..
Thereafter, food is to be kept at a temperature
of 0ºC to 3ºC as for refrigerated dishes and of
-18ºC if frozen.
When so-packed food is to be prepared to be
savoured, the reconstitution process must
start immediately after taking the pack out of
the fridge or freezer. Basically, there are three
reconstitution techniques: the low-pressure
steam oven, a bain-marie, and a microwave
oven. In the first two cases, food can be
reconstituted within their packing, while the
bag must be perforated or removed for
necessary experience or
unless they have received
reconstitution in a microwave oven, so that
steam can escape without the bag bursting.
Any reconstituted product
consumed may not be stored again.
Refrigerated food should not be stored for
more than 6-21 days.
Gas-packing
The process consists in replacing the air
surrounding food in a bag by a gas mixture in
a proportion different to the air quantity, with
a double objective:
- to prolong the life of food without additives
or preservatives, by inhibiting degradation
processes that develop during storage; and
- to prevent the crushing of products like
salads, bread rolls, etc.
Mainly three gases or their mixtures are used:
O2, CO2 and N2. As a general guide, it can be
assumed that a greater
concentration of CO2 increases the product
life, while a given amount of N2 prevents the
container of quick metabolising food from
breaking and a small quantity of O2 ensures
that some types of food keep their good
condition and aspect.
It is recommended that specialist gas
manufacturers should be consulted on what
combination of gases is adequate for a given
product.
Freezing of vacuum-packed food.
Conventional freezing techniques
keeping the product, but not all of its
qualities. Freezing vacuum-packed food has
many advantages:
- No external frostbiting
- No surface frosting
- No loss of taste or aroma
- No drying
- No oxidation of fats
that is not
(controlled)
allow
EN 9