Preparation; Preparation: Using Vacuum Packing Bags - Orved Сuisson 31 Manual De Uso

PREPARATION

8. PREPARATION
WARNINGS!
• The product to be packed must be dry and and to have a core temperature of up to 3°C, preferably
between 0.5°C and 2°C.
• The inner surfaces of the vacuum chamber must be dry.
• the product must NOT have been recently blended, chopped, whipped, homogenised or puréed. Otherwise
leave the product in the refrigerator for at least 2 hours, in a sufficiently large container (filled to 3/5 of the
volume).
• Activate the gas option for products susceptible to squashing.
• Use vacuum preservation or cooking bags of adequate thickness and shape for the angularity, density and di-
mensions of the product.
8.1 PREPARATION: USINg vACUUM PACKINg BAgS
1) Open the lid.
2) Adjust the number of panels. Position the maximum number of panels
to the dimensions of the product to be packed. In the case of panels having different dimensions, make sure that that
with the largest dimensions is placed at the top. When you use the upright tank
bag containing the product
E
the sealing bar .
A
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Rev. 01 - 03/2018 - Cod. 1500024 - Instruction manual for vacuum chamber packaging machines for vacuum cooking mod.
D
to be placed at the necessary height for the bag to be positioned appropriately on
A
that the chamber can take with respect
b
E
C
, insert enough panels
b
D
C
for the
Cuisson