Vollrath JUNIOR Out-of-Chamber Vacuum Pack Machine - Manual (Page 28)

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VACUUM PACKING MACHINE
CONDITIONNEUSE SOUS VIDE
MAQUINA DE VACÍO
Operating and service manual / Mode d’emploi et d’entretien
Manual de uso y mantenimiento / Ed. 01 - 2011
REV. 00 - Cod.: 1500387
EN
JUNIOR
DISPOSAL OF THE MACHINE
7. DISPOSAL OF THE MACHINE OR ITS PARTS
When disposing of the vacuum packaging machine or its parts, remember that through ecological disposal useful
materials can be recycled.
The machine doesn’t contain any substances or components harmful to the health of man or the environment, since it is made from completely
recyclable or normally disposable materials.
Demolition operations must be carried out by specialized and authorized companies. Before starting the dismantling
phase, make sure that there is adequate space around the machine in order to comfortably carry out the operations.
In any case, make sure the every part of the machine is disposed of in accordance the laws of the country where the machine is used.
8. FROM THE MANUFACTURER
We thank you for the trust put in us.
The manufacturer reserves the right to make any technical and/or aesthetic changes to the product at any time and without notice.
9. USEFUL ADVICE ON PACKAGING AND THE PRESERVATION OF FOODS
Here are some fundamental rules to follow for perfect results in the kitchen.
Do not try to use the system to preserve products that have already gone off or are deteriorated from a nutritional standpoint; lost quality cannot
be recovered.
• If using bags for preserving raw or cooked foods, remember to arrange them in an even way in order to facilitate the exit of air, and do not overfill
them because it could negatively affect the airtight seal.
• Washed fruit and vegetables should be dry, in order to avoid the stagnation of liquids which could make them soft, and to prevent the suction of
liquids by the packaging machine.
• To preserve meat for a reasonably long time, remember to chill it in the refrigerator for at least 2 hours to slow the action of bacteria proliferation.
Before putting the meat products under vacuum, dry them in order to obtain a good percentage of absence of air. For meat with bone, e.g. chops,
cutlets, etc., cover it with aluminium foil, to prevent the perforation of the bag.
0°C
2 h
OK NO!