Programming And Operation: Packing Of Liquid Products - Orved Сuisson 31 Manual De Uso

9.8 PROgRAMMINg AND OPERATION: PACKINg LIQUID PRODUCTS
Liquid products can be packed either inside vacuum bags, using the vertical tray, or with the aid of containers. For the
use of containers, see the section 9.7.
WARNINg! With gradual reduction of the pressure in the vacuum chamber, the boiling point of the liquid
is lowered. Water at 23.4 mbar absolute (corresponding to a vacuum of 97.66%) boils at approximately
20°: the formation of steam is evident from the formation of bubbles in the bag. Avoid the leaking of
liquid and steam aspiration.
Proceed as follows:
1) Position the layers in the vertical tray according to the volume occupied by the bag; the level of the liquid must not
exceed the limits indicated in the table.
2) The remaining part of the bag must protrude from the tray by a length that is sufficient to allow the insertion of the
mouth into the date stamp
3) Select one of the programs with programmable sealing (user programs, pre-set programs, storage programs,
cooking program, no stop jars program) and set the sealing time:
PhASE DESCRIPTION
1 Select the desired programme with the UP/DOWN cursor keys.
Select the "sealing" parameter with the SEl key (user programs) or by pressing
2
the PROG button for 3 seconds (pre-set programs)
Enter the programming mode by pressing PROG and varying the value using the
3 UP/DOWN keys (user programs) or by changing the value with the UP/DOWN
buttons (pre-set programs)
4 Confirm the value with PROG.
4) Lower the lid to start the cycle; at the end
of the cycle the lid opens automatically.
5) Interruption of the cycle: pressing the
STOP button at any time, the machine
immediately stops the cycle and the cham-
ber is decompressed.
Rev. 01 - 03/2018 - Cod. 1500024 - Instruction manual for vacuum chamber packaging machines for vacuum cooking mod.
A
, resting it on the sealing bar.
PRODUCT BAg/vOLUME SIZE RATIO
bAG SIZE (mm)
15×25
20×30
25×35
30×40
40×50
A
OPERATION
KEy
VOlUME PRODUCED (ml)
500
1000
1500
2000
3000
Cuisson 53