Manual

22
4.3.1 - Packaging liquids or semi-liquids with the
use of standard inclined surface
When liquid products must be packed,
the use of the inclined surface is
recommended, in order to facilitate the
operation.
4.3.2 - Packaging of thin products with the use of the
optional raised surface
When thin products such as sliced
cured meats must be packed, the use
of the raised surface is recommended,
in order to facilitate the operation
Fig. 4.3.2
4.3.3 - Packaging products in an external pan
(with % vacuum control)
When products stored in external trays must be
packed, the use of the external suction kit is
recommended in order to facilitate the operation.
1. Connect the machine to the mains power supply.
2. Unscrew the black knob (ref. 1 fig. 4.3.3) to
positioned on the right side of the machine, in
order release the dome and start to work.
3. Turn the machine on using the switch
(ref. 2 fig. 4.3.3) on the right side.
“OFF _____” will appear on the display.
4. Select the program XA by pressing the key Ref 6
fig. 4.1.1
1
Fig. 4.3.3
2
Fig. 4.3.4
3
4.3 - Packaging liquids or semi-liquids
With the dome vacuum packing machines we produce, it is possible to vacuum
pack liquids and semi-liquids (soups, juices, sauces, etc…) lengthening their
duration and maintaining flavour and hygiene unaltered.
In these cases, remember that the bags must never be filled up to maximum limit,
but up to 50% of the capacity, making sure that the edge is at a higher level with
respect to the sealing bar.
1. Select the program “LA” using key 6
The vacuum cycle remains programmed as described in the USING THE
PACKAGING MACHINE chapter. (4.2)
2. As liquids are incompressible, they do not require packaging in modified
environments, i.e. with the addition of inert gases.
3. Before sealing the bag, the machine will make two breaks
4. All of the packets can be stored in a cold room and
stacked normally.
Fig. 4.3.1