Deaeration Performed With Bags - Orved Cuisson 31 Mode D'emploi Et D'entretien

9.6 PROGRAMMING AND OPERATION: PROGRAMS
WARNINg! In case the product from which air is to be removed is liquid, air bubbles may form, which
significantly increase the volume of the product as the degree of vacuum progresses. The nine programs
available in the Cuisson line are optimised and are functional to avoid – depending on their consistency
and fluidity – the excessive formation of foaming, in order to prevent leakage of the product from the container
or bag. given the variability of the product condition (quality, temperature, quantity of air incorporated) it is
necessary to monitor the process in order to prevent at all costs a situation where the liquid leaks out which could
damage the pump and the components of the machine; this applies in particular to the base cycles for ice-cream.
For deaeration in bags, always use the vertical tray; for the process in containers, use containers that are sufficiently
high and have adequate capacity in relation to the volume to be worked with.
Immediately stop the cycle if you notice leakage of product from the bag or container.
The deaeration programs that can be selected are:
• Solid products
• Thick sauces
• Meat sauces
• Marinades
• Creams and bases for pastry-making
• Bases for ice-cream, low deaeration level (MIN)
• Bases for ice-cream, medium deaeration level (MED)
• Bases for ice-cream, high deaeration level (MAX)
• Bases for ice-cream, very high deaeration level (TOP)
The duration of a cycle varies from a minimum of three minutes to 15-18 minutes; as with any other type of product to
be vacuum-packed, it is necessary to reduce the product core temperature to 3°C (preferably between 0.5 and 2°C).

9.6.1 DEAERATION PERfORMED WITh bAGS

The packing machines of the Cuisson line have appropriate vertical trays to process liquids or powders.
Proceed as follows:
1) Position the shelves in the vertical tray according to the volume occupied by the bag; the level of the product 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
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
VOlUME PRODUCED (ml)
500
1000
1500
2000
3000
Cuisson 49