Preservation Period For; Maintenance - Hendi 975336 Mode D'emploi

7. PRESERVATION PERIOD FOR VACUUM-PACKAGED PRODUCTS AT A TEMPERATURE OF +0°/+3°C.
BEEF
VEAL
PORK
WHITE MEAT (chicken, turkey)
RABBIT AND FOWL (with the bone)
LAMB AND KID
SAUSAGES
GIBLETS (liver, tripe, etc.)
FISH
MATURED SALAMI
MATURED CHEESE
FRESH CHEESE
VEGETABLES
* Mentioned periods are valid for fresh products without the bone; for meat with the bone consider
a week less for duration of preservation

8. MAINTENANCE

We recommend cleaning the external structure and sealing bar with alcohol.
The machine does not require lubrifi cation.
20 days*
20 days*
15 days*
15 days*
20 days*
20 days*
20 days*
10/12 days*
Average duration, 7/8 days with a really fresh product
Preserving duration: more than 3 months
Parmesan cheese, sheep's milk cheese, etc. 120 days
"Mozzarella", "Brie", ecc 30/60 days
Generally, 15/20 days
EN
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