Maintenance - Intercom PREMIUM 400 - INOX Use And Maintenance Manual

RECOMMENDED BAGS
We recommend using textured (gofer) bags (thickness 100 µ) available in our warehouse in any size.
It is possible to use regular smooth ny-rol bags (thickness 140 µ) making sure that lateral bag borders are folded in order to
obtain the suction channels.

MAINTENANCE

We recommend cleaning the external structure and sealing bar with alcohol.
The machine does not require lubrication.
PRESERVATION PERIOD FOR VACUUM-PACKAGED PRODUCTS AT A TEMPERATURE
FRESH MEAT
BEEF
VEAL
PORK
WHITE MEAT (Chicken, turkey)
RABBIT AND FOWL (with the bone)
LAMB AND KID
SAUSAGES
GIBLETS
Above mentioned periods are valid for fresh products without bones; for meat with bones consider a week less for
preservation
FISH
Average duration, 7/8 days with a really fresh product
MATURED SALAMI
Preserving duration: more than 3 months
MATURED CHEESE
Parmesan cheese, sheep's milk cheese, etc. 120 days
FRESH CHEESE
"Mozzarella", "Brie", ecc 30/60 days
VEGETABLES
Generally, 15/20 days
OF +0°/+3° C.
20 days
20 days
15 days
15 days
20 days
20 days
20 days
10/12 days
10