To obtain nice packages, the products and the bags have to be of proportional sizes. The
bag's opening should never exceed 50 cm(2") past the seal bars. The product should be
centered in height in relation to the seal bar by adjusting the spacers provided.
To obtain a good seal, make sure that no residue of fat is left between the bag's inner
sides where sealing is done.
3.2 Special packaging:
3.2.1 Gas flushing (option):
There is an atmospheric pressure of 1 kg/ sq. cm (14 lbs/sq. inch) upon products when
fully evacuated. Products which can be damaged by high pressure must be packaged
with a partial vacuum, or the pressure must be counterbalance by inflating the bag with
gas (nitrogen or carbon dioxide) before sealing after evacuation.
For gas flushing, the bags are placed on the sealing bars, the open end placed over
the gas nozzles mounted alongside the sealing bar. After evacuation, the vacuum
valve closes and the gas valve opens. Gas time (sec.) can be set in the program
menu.
The necessary gas tank and pressure valve mounted on tank is not supplied, The
pressure of the gas regulator should be set at approximately 1/3 kg/sq. cm
( 5 lbs/sq.inch.). Each machine has an adaptor for gas connection when gas flush
option is ordered.
3.2.2 Top and bottom sealing (optional):
When sealing aluminium laminate bags (especially bags for e.g. coffee) it is imperative
to have an upper and a lower sealing bar.
3.2.2 Electrical bag cut (optional):
This option is used to obtain a package that the excess bagtail is cut off close to the
seal (cannot be used with top and bottom sealing).
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