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USEFUL ADVICE ON PACKAGING
• Regarding fish, wash it thoroughly, remove the scales, clean it and remove the gills, dry it and, like for meat, chill it before vacuum packaging.
Preserve in the refrigerator at a temperature not above +3°.
• For hard cheeses, such as Parmesan, Pecorino etc., no special measures are required, whereas for soft cheeses, to prevent them from being
squashed it is advisable to wrap them in cellophane or similar, or preserve them in the cheese and cold meats container, using the special vacuum
containers and covers.
• For dressed pork products, and salads, if the special vacuum covers are used no special measures are required. If you wish to pack the
products in bags, dry them before proceeding with packaging.
• For sauces, proceed as follows: after preparing them in your usual way, pack them in glass jars, then pasteurize them in the microwave for 12
minutes at max. power.
Place the container in water and ice to cool the sauce, then carry out vacuum packaging, pouring the product in the special vacuum container.
9.1
APPROXIMATE PRESERVATION TIMES
The following preservation times are only approximate and depend on the initial quality of the product to be preserved, the preservation temperature,
the cooling time, in the case of cooked foods, the degree of vacuum reached as well as the quality of the vacuum bag used.
FRESH SALADS:
kept under vacuum in the refrigerator they stay fresh, crisp and qualitatively intact for up to 12 days.
FRESH CHEESE PRODUCTS:
they will keep for up to 20 days.
FRESH FISH:
up to 7 days.
FRESH MEAT:
up to 15 days.
Operating and service manual / Mode d'emploi et d'entretien
Manual de uso y mantenimiento / Ed. 10 - 2015
30
VACUUM PACKING MACHINE
CONDITIONNEUSE SOUS VIDE
MAQUINA DE VACÍO
REV. 04 - Cod.: 1500387
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