Publicité
EN
Tips on setting working time
Choose suitable working time according to the food type, bag type, ambient temperature, etc. All cooking
times below are approximate and provided for reference only.
Applications
General applications
Light packaging of soft and crushable
food
Regular size of bags
Large size of bags in bulky pack
Tight packaging, liquid packaging
Applications
Normal type Nylon vacuum
packaging bag
Soft bags (not vacuum type bags)
Very thin vacuum bags, or wet soft
bags
Vacuum bags but in cold weather or
outdoor use condition
Moist/wet bags, or in cold weather
condition
Aluminium foil bags, or paper bags
Tips on storage
Vacuum packaging is not a substitute for refrigeration or freezing. Please store
the vacuumed items properly. All perishable foods must be refrigerated or
frozen to prevent spoilage.
It is important to know that vacuum packaging cannot reverse the deterioration of foods. It can only
slow down changes in quality. It is difficult to predict how long foods will retain their top-quality flavour,
appearance, or texture because it depends on the age and the condition of the food on the day it was
vacuumed packaged.
8
HT497_ML_A5_v1_20240807.indb 8
Food/bag type
Regular bag size, and all types of food and meat
Bread, potato chips, Fruits, etc., in loose package
All types of bags sized smaller than 22 x 30cm
Bulky, large bags sized 30 x 33cm, fully filled
Soups, sauces...
Bag type / ambient condition
Nylon type bags, working in room temperature with
bags dry
PE bags or OPP bags
Wet PE bags, or thin Nylon bags
In windy, outdoor condition, or in a room with a
temperature below 12°C
Wet bags or bags with moisture inside
Aluminium foil bags, or paper bags
Vacuum
time (S)
60
20-40
40- 60
60-80
60-80
Sealing
time (S)
6
3-4
4-6
6-7
7-8
8-9
2024/8/7 19:14:12
Publicité
