saro SVM Manuel D'utilisation page 59

BEDIENUNGSANLEITUNG/ USER MANUAL/ MANUEL D'UTILISATION
REMARKS ON SPECIAL APPLICATIONS
PACKAGING LIQUID PRODUCTS
The machines can be also used for packaging liquid products like soups or sauces. During this process the vacuum
process must be carefully monitored through the lid. The [STOP VACUUM] key must be pressed as soon as bubbles
appear in the product; the saturation point (same as boiling point) has then been reached.
The saturation point of liquids is reached at a certain ratio of low pressures and high temperatures (see the example
table for water below). The saturation point will be reached sooner in the vacuum process when packaging liquids with a
high temperature (the amount of vacuum will therefore be less).
Henkelman recommends therefore to first cool liquid products before packaging. By so doing an optimal vacuum can be
achieved for the product.
Saturation point of water – relation between the pressure and temperature of the water
Vacuum pressure [mbar]
Boiling Point
Temperature [°C]
A handy tip when packaging liquid products is to use a liquid insert plate so that the product remains at the bottom of the
packaging during the vacuuming process and there is less risk of liquid splashing out of the packaging. Contact the
supplier or SARO for more information about the liquid insert plate.
Version 12.10 Art. 0894552
1000 800 600
100 94 86
400 200 100 50
76 60 45 33
Saro
20 10 5 2
18 7 -2 -13
59