The Vacuum Sealer Features; Technical Data - Grifo CSB100 Manual De Uso

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Contents
1 Vacuum Packaging and Food Safety
2 The Vacuum Sealer Features
3 Technical data
4 Safety
1- Vacuum Packaging and Food Safety
Vacuum packaging extends the life of foods by removing most of the air from sealed containers and prevents fresh air escaping into
the sealed containers, thereby reducing oxidation. Vacuum packaging helps preserve flavor and overall quality. It also helps inhibit the
growth of aerobic microorganisms, which can lead to the problems noted below under certain conditions:
Mold - Mold cannot grow in a low oxygen environment; therefore vacuum packaging can virtually eliminate it.
Yeast - Results in fermentation, which can be identified by smell and taste. Yeast needs water, sugar and a moderate
temperature to grow. It can also survive with or without air. Slowing the growth of yeast requires refrigeration, while freezing stops it
completely.
Bacteria - Results in an unpleasant odor, discoloration and/or soft or slimy texture. Under the right conditions, clostridium
botulinum (the organism that causes Botulism) can grow without air and cannot be detected by smell or taste. Although it is extremely
rare, it can be very dangerous.
As with any other storage container, it is important to inspect food for spoilage prior to consuming.
To preserve foods safely, it is important to maintain low temperatures. You can significantly reduce the growth of microorganisms
at temperatures of 4ºC or below. Freezing at -17ºC does not kill microorganisms, but stops them from growing. For long-term storage,
always freeze perishable foods that have been vacuum packaged.
It is important to note that vacuum packaging cannot reverse the deterioration of foods. It can only slow down changes in quality.
It is difficult to predict how long foods will retain their top-quality flavor, appearance or texture because it depends on the age and the
condition of the food on the day it was vacuumed packaged.
Note: vacuum packaging is not a substitute for refrigeration or freezing. Any perishable foods that require refrigeration must still be
refrigerated or frozen after vacuum packaging.
Preparation Guidelines
Vegetables need to be blanched before vacuum packaging. This process stops the enzyme action, which leads to loss of flavor, color
and texture. To blanch vegetables, place them in boiling water or in the microwave until they are cooked, but still crisp. Then, immerse
the vegetables in cold water to stop the cooking process. Finally, dry the vegetables on a towel before vacuum packaging. Cruciferous
vegetables (broccoli, sprouts, cabbage, cauliflower, kale, turnips) naturally emit gases during storage. Therefore, after blanching, they
must be stored in the freezer only.

2. - The Vacuum Sealer Features

Fig 1:
1
2
Fig 2:
1
2

3.- Technical Data

Voltage
Pump pressure
Max bag width
Size
5 Maintenance
6 Operating Instructions
7 Bag guidelines
8 How to use a canister
Indicator light
Accesory port
Seal bar
Chamber ring
220-240V~50Hz
-23"hG/ -778 mbar (±5%)
310 mm
390x160x85 mm
9
10
11
12
3 Seal Now
4 Vacuum & seal
3 Locks
Power
Pump
Seal wire width
Weight
- 8 -
Canister guidelines
Food storage & safety information
Vacuum Packaging tips
Trouble shooting
110 W
dual
2 mm
1,9 kg