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INSTRUCTION MANUAL OF 400MM VACUUM PACKING MACHINE

Parts Identification: Vacuum Packing Machine 400MM
Vacuum packing machine

Specification

Material: Stainless steel 304/201
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Product Size :500*550*485mm;
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Vacuum chamber volume: 420*440*130mm
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Motor Power :0.9 KW;
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Voltage :110V/220V/380V/50HZ/60HZ;
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Sealing size: 400*10mm;
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N.W. :60KG;
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G.W.:80KG.
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Commercial Food Packing Machinery

How to use the vacuum sealer:
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Place food in a vacuum bag and align the end of the bag with the seal bar on your vacuum sealer. Keeping the bag flat on your countertop ensures the best results. Close the lid of your vacuum sealer tightly and begin the sealing process. The machine will then suck all the air from the vacuum bag.
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1.Place the Vacuum Food Sealer bag with the product inside the chamber. The open neck of the bag should be placed over the sealing bar, leaving enough space for the seal of the chamber lid to close around the product;
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2.Close the lid. The vacuum pump draws the air out of the chamber into the pump, taking away the air from inside the product bag;-

3.Modified Atmosphere Packaging.Modified atmosphere is also commonly known as gas flushing. Once the normal air has been drawn out of the chamber and away from the product, the chamber and product bag is filled with modified atmosphere until the pre-set pressure amount is reached. Modified atmosphere is extremely popular because it enhances the shelf life of your product. In many instances it also improves product presentation;
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4. The sealing membrane presses the sealing bars against the counter pressure bar. An electrical impulse heats the sealing wire. The sealable inner sides of the bag are sealed together and the bag is now closed. If Modified Atmosphere has been used, the modified atmosphere would be closed within the Vacuum Food Sealer bag therefore protecting the product;
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5.Most vacuum packing machines allow you to control the time of which the seal bars are operational. The time set will very much depend on the material and thickness of the bag. When initially setting up the machine, the best form of finding the optimum time for sealing is found by trial and error;
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6.The vacuum pump releases and air flows back into the chamber. After the pressure between inside and outside the vacuum chamber balances, the lid of the chamber then opens. You are then free to unload your product from the machine.Repeat until desired amount of product has been packed.

Commercial stainless steel kitchen machinery

Why we use vacuum packer?
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1.The advantage of vacuum packaging is that it locks in the flavor of food and preserves it for a long time. Vacuum packaging allows for systematic cooking and reduces food loss. It also dramatically improves cooking efficiency by saving time, reducing seasonings, and stabilizing flavor.
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2.Maintain freshness for hygienic storage.Vacuum packaging prevents deterioration of food by keeping it away from oxygen. Nutrients in the ingredients are preserved and bacterial growth is prevented. It can also be stored compactly in the refrigerator.
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3.Short cooking time.Vacuum cooking makes it easier for flavors to soak into food, shortening preparation time. Even a small amount of seasoning can be used to effectively add flavor.
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4.Easy operation.After sealing, the excess portion of the bag can be easily cut off with a fingertip. This eliminates wasteful sealing and allows hygienic storage by cutting off foodstuffs adhering near the opening.
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5.Highly Cleanable and Safe Design.The inside of the chamber is seamless , making it easy to clean.

Highly used kitchen equipment

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Post time: Dec-05-2022