Before Using The Packing Machine: Notions Regarding The Vacuum And Useful Tips; Notions Regarding The Pump Oil And The Packaging Temperatures Of The Products; Notions Regarding The Vacuum Bags - Orved Bright Serie Manual De Uso

6. BEFORE USING ThE PACKING MAChINE:
NOTIONS REGARDING ThE VACUUM AND USEFUl TIPS
6.1 NOTIONS REGARDING ThE PUMP OIl AND ThE PACKAGING TEMPERATURES
OF ThE PRODUCTS
WARNING. If the following simple and basic rules are complied with, the machine can be operated
with no problems occurring in terms of the result (optimal product preservation, which lasts as long
as possible) and in terms of pump duration and output. These rules are explained in more detail in the
paragraphs below. It is important for the pump oil (specific for food vacuum applications and FDA certified) to
always be kept in optimal conditions: fluid and clean, i.e. free from grit and watery parts.
For this purpose, follow the important rules below:
1) The products to be vacuum packed must have been cooled to 3 °C in a refrigerator or a blast chiller, prefera-
bly between 0.5 and 2°C.
At this temperature:
• Bacterial growth is blocked and optimal preservation duration and output is achieved.
• The transfer of moisture in the form of water vapour, which is drawn by the pump and thereby causes oxidation of
the internal surfaces, is minimised.
2) Periodically check the oil level and perform an oil dehumidification cycle at least once a week (refer to Chapters
6.5.4 and 9.8).
3) The oil must be replaced according to the work load, however, at least every 6 months or every 100 operating
hours for table-top machines and every 200 hours for wheeled machines. The machine signals a visual and acou-
stic warning when the oil must be replaced, which is triggered when the maximum number of cycles allowed by the
pump model is reached.
4) The oil must be replaced before start-up if the machine is not used for more than a month. Oxidation and liquid
residue, which settle at the bottom of the pump oil tank when the machine is not used, are drained together with the
spent oil.
5) The temperature of the room where the machine is installed must possibly not be lower than 10°C, in order to
prevent an excessive increase in oil density. The more the oil is fluid the easier the pump starts-up when cold.

6.2 NOTIONS REGARDING ThE VACUUM BAGS

The bags used for vacuum food preservation and/or vacuum cooking are characterised by an external nylon layer (bar-
rier layer), which prevents external oxygen passing into the bag, thereby 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): the external barrier layer is made of nylon (Polyamide/PA) and the sealing la-
yer (internal) is made of polyethylene (PE). They are smooth and opaque and normally have a thickness of 90 micron.
They are suitable for preserving and coming into contact with food. ORVED S.p.A. guarantees their compliance with
the applicable legislation.
They are not suitable for vacuum cooking.
• BAgS FOR COOKINg (in OPA/PP): these differ from the preservation bags due to the sealing layer, which is made of
polypropylene (PP), whereas the barrier layer is made of Polyamide, just like the preservation bags. They are smooth
and shiny and normally have a thickness of 75-85 micron. They are suitable for preservation and above all for
vacuum cooking. Besides guaranteeing suitability of contact made with food, in accordance with applicable
Standards, ORVED S.p.A. guarantees the suitability of bags made of OPA/PP to withstand cooking temperatures
up to 100°C for four hours and 120°C for one hour, after having performed regular laboratory tests.
Rev. 05 - 04/2018 - Cod. 1500458 - Instruction manual for vacuum chamber packaging machines with digital control panel "Serie Bright"
BEFORE USING ThE PACKING MAChINE:
NOTIONS REGARDING ThE VACUUM AND USEFUl TIPS
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