Hendi 975398 Mode D'emploi page 7

Getting Started with Vacuum Packaging
If you are part of the food processing or food service
industry, there is a good chance that you already
know the advantages of vacuum packaging. It has
been used with success for many years as a safe
and cost effective method for extending shelf life
and maintaining the quality of food products. If vac-
uum packaging is new to your home or business,
you will soon wonder how you lived without it!
Whether you are a beginner or expert, there are
certain basic guidelines that should always be fol-
lowed in order to package foods safe to eat. Ne-
glecting these basic guidelines can result in food
spoilage, and in some cases, illness or death.
Once you familiarize yourself with the Vacuum
chamber packaging machine Kitchen Line pro-
cedures, you will feel at ease using the Chamber
Machine and enjoy a higher quality of stored foods.
• Package only fresh foods. Do not package old or
rancid foods. An already bad product does not
improve with vacuum packaging.
Operating instructions
Preparations
• Read the user manual carefully before use.
• Plug in grounded power socket.
How To Vacuum And Seal With Bags
1. Select vacuum bag
Select the proper size vacuum pouch. Allow a
minimum of 2,5 – 5 cm of extra headspace at
the top of the pouch to ensure quality, air-tight
seal.
2. Select Seal mode and set seal time
Press Set button, when the indicator light of
Seal Time in on, the seal mode is selected.
Press "+ " or "-" button to increase or decrease
seal time, time range is 0~6 seconds.
3. Select Vacuum Degree
Press Vacuum Level, select the vacuum degree
needed. There are 6 options: Max (29.3inHg),
High (29.0inHg), Medium (27.5inHg), Low
(26.0inHg), Minimum (23.5inHg) and Adjustable.
Indicator light will be on according to the select-
ed vacuum degree. When select the Adjustable
option, press " +" and "-"button to set any de-
gree between 23.5~29.3inHg
• Fresh foods (Meats, vegetables, cheeses, etc.)
should be refrigerated at 4
after vacuum packaging.
• Vacuum packaging removes a high percentage
of air. This slows the growth of most living mi-
croorganisms, which degrade food, such as aer-
obic bacteria and molds. However, some forms of
bacteria such as clostridium botulinum (respon-
sible for botulism) are anaerobic and grow in the
absence of oxygen.
• The foods susceptible to botulinum should be
refrigerated for a short term and frozen for long-
term storage. Consume immediately after heating.
• Vegetables such as cauliflower, broccoli and cab-
bage will emit gasses when vacuum sealed. To
prepare these foods for vacuum packaging, you
must blanch them first.
• All perishable foods must be refrigerated or fro-
zen to prevent spoilage.
• Vacuum packaging is not a substitute for canning.
• Open the lid, press Power button, the machine is
ready to work, LED will show the working mode last
time. Now use the machine for vacuum packing.
4. Put the vacuum bag with items into the vacuum
chamber.
a. Ensure the height of packing bag with liquid
or moist food should be less than the height
of the sealing bar.
b. Lay down the packing bag, ensure the bag
mouth should be across the sealing bar.
c. Open the clip in the front of the chamber,
clip the underside of the bag mouth and press
down the clip to lock the bag.
Note: the whole bag including the bag mouth
should be within the vacuum chamber
C or below or frozen
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