Notions Regarding Vacuum Packing Bags - Fulgor Milano FVSD 2900 Manual De Uso

NOTIONS REGARDING VACUUM PACkING BAGS

The bags used for vacuum preservation and/or cooking foodstuffs are characterised by an external
nylon layer (barrier layer), which prevents the passage of oxygen from outside towards the inside of
the bag, thus preserving the organoleptic properties of the packed food.
The bags suitable for the use described in this manual are:
• BAGS FOR PRESERVATION (in PA/PE).
They are smooth and opaque and normally have a thickness of 90 micron.
They are indicated for preserving foodstuffs and suitable for contact with the same, in compliance
with the legislation in force.
they are not suitable for the vacuum cooking culinary technique.
• BAGS FOR COOkING (in OPA/PP).
They are smooth and shiny and normally have a thickness of 75-85 micron.
They are indicated for vacuum cooking. With this technique, the maximum temperature reached is
100°C for some types of vegetables, while most foodstuffs are cooked at 60-65°C.
These bags are therefore suitable to resist temperatures up to 100°C.
The vacuum bags are indicated for packing products that cannot be easily crushed (meat, sliced
meats, hard cheeses, legumes, etc...).
Perfect sealing is essential, which is highlighted via a well-marked seam without burns.
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FVSD 2900
User instructions
2.007.98 .0 - R00 - 09/2018