Use and care guide

13
SEALING MODE
A perfect seal is essential in order to maintain the vacuum conditions in the bag. This can be
identified by a clearly visible seal with no sign of any burns.
Moreover, check the effectiveness of the seal: after sealing, it must not be possible to pull the
edges of the bag apart. If this is not the case, transfer the food into another bag and repeat
the vacuum packing procedure.
For optimum management of bags and food contained in them, write the packing date and contents on
the space provided above the seal and return it to the refrigerator or freezer.
SEALING ONLY.
NO PRESERVATION EFFECT
CLOSE BAGS
PACK DELICATE PRODUCTS
REPACKAGE PRODUCTS SUCH AS CHIPS, BREAD AND BISCUITS
MINIMUM VACUUM.
FOR THE PACKAGING OF DELI
CATE PRODUCTS
PRODUCTS SENSITIVE TO PRESSURE SUCH AS SALADS, STRAWBERRIES AND BERRIES
PRODUCTS SENSITIVE TO LOSS OF VOLUME, SUCH AS MOUSSE, WHIPPED CREAM
FRESH CHEESES BRIE, GORGONZOLA
MEDIUM VACUUM.
TO BE USED FOR THE PRESER
VATION OF RAW OR COOKED
PRODUCTS SENSITIVE TO
PRESSURE
SAUCES OR SOUPS (MEAT SAUCE, MINESTRONE SOUP, BARLEY SOUP)
FISH FILLETS
CHICKEN MEAT WITH BONE, RABBIT MEAT WITH BONE
WHOLE CRUSTACEANS (PRAWNS WITH HEAD)
COURGETTES, TOMATOES AND AUBERGINES
MAXIMUM VACUUM.
TO BE USED FOR THE
PRESERVATION OF NON-
DELICATE RAW OR COOKED
PRODUCTS
POTATOES AND CARROTS
MEAT
VEGETABLES IN OIL
SLICES OF CHEESE
• This device is able to seal different materials:
SEALING LEVEL SUGGESTED MATERIAL
LEVEL 1
THIN BAGS ALSO NOT SUITABLE FOR VACUUM
LEVEL 2
BAGS NORMALLY COMMERCIALIZED
AVAILABLE FOR VACUUM
LEVEL 3
ALUMINIUM BAGS OR VERY THICK BAGS FOR
VACUUM