Jumbo Version: JUM-EN-UL-0 23-03-15
5.6. Directive for function values
EXPLANATION
For each function, values can be set if you are authorized as the owner. In order
to understand the impact of the set value the table below explains the
consequences of giving a low or high value for each function
Rule of thumb: the higher the vacuum, the less oxygen
remains in the package, so the product has a longer shelf
life. There are exceptions to this rule
Average vacuum time is 30 - 45 seconds (depending on
the volume of the product)
This is the time in which the seal wire and/or cutting wire
is heated. The longer the time, the more heat is being
transferred to the bag
Average seal time is 1.8 - 2.5 seconds
There are no settings possible (See 6.3)
ATTENTION!
The vacuum pressure in the chamber should be at least 30% at the time of sealing
(0,7 bar on the gauge)
EXPLANATION
When the pressure decreases, the boiling point of water is reduced (see Figure
8). This physical law can cause a product to boil. In addition to contamination of
the machine, this provides for loss of weight and quality of the product to be
packed
When packing products that contain moisture such as soups and sauces, it is
important to follow the vacuum process closely. At the moment that bubbles are
formed or it starts to bubble, immediately proceed to the next step in the cycle
(see section 5.3)
By cooling the products as much as possible, before applying vacuum, a deeper
vacuum can be achieved
When packaging moisture containing products, it is important that the
conditioning program is run at least 1 time per week. With daily vacuuming of
moisture containing products, it is recommended to run the conditioning program
at the end of the day
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