Preparation Of Film Roll Bags; For Vacuum Packing - Bartscher VAK 100 300741 Mode D'emploi

Setting of heating type
The vacuum packing machine has the option of the sealing type selection.
The final result of sealing of bags is influenced by the type of packed foodstuffs and the
room temperature. In order to optimize the final result it is possible to select one of two
sealing types:
Dry (1.3) → for dry products (cookies, rice, coffee);
Humid (1.4)→ for red meat or fish which may release juice or blood.

5.5.4 Preparation of film roll bags

NOTE!
For vacuum packing use only special vacuum bags (one-side corrugated,
extruded bags for vacuum packing).
•
The vacuum packing bags are available in various sizes. It is required to select the
bag size according to the packed product. Make sure that the bag is at least 8 cm
longer than the packed product and include next 2 cm for successive use of the bag.
Hint: In case of using the confectioned vacuum packing bags skip to section
5.5.5 of this manual.
•
Lift the cover (4) and the cutting system (6), install the roll of bags (fig. A) leaving the
projecting strip facilitating successive pulling out and close the cutting system (6).
CAUTION!
During closing of the cutting system (6) pay attention that the knife is in one of
the ends of the groove in which it moves. The knife MUST NOT BE POSITIONED
IN THE MIDDLE of the cutting system (fig. B).
•
Pull the piece of film of appropriate length from the roll (fig. B). Press the cutting
system knife (6) and starting from one of the bag ends slide the knife through its
whole width. It allows for obtaining clean and precise cut (fig. C).
•
Now it is possible to seal one of open sides of the bag as described below:
•
Lift the cover (4) of the vacuum packing machine and put in open position.
•
Place of the open bag sides on the pressing seal (9) (fig. D).
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