Minipack-Torre MV26 X Installation, Operation And Maintenance Manual page 10

Chapter 6. Machine adjustment and setting up
1) VACUUM
It is possible to set a value from 0 to 99,9%. The recommended vacuum percentage is 99,9%.
For other settings refer to the attached table.
Scheduling of vacuum parameter is signaled through LED (9).
Food
Meat
Cheese
Grated cheese
Fruit
Jam and cream
Soups
Sandwiches
Pasta
Fish, shellfish
Sausages
cured meats
Vegetables
Fresh vegetables (salad, tomatoes)
2) EXTRAVACUUM
If the vacuum value is set to 99.9%, press button (4) to program the EXTRAVACUUM parameter indicated by the letter
E in the last digit on the display.
This value can be set to between 0 and 30 seconds. This the length of time that the pump continues to extract air from
the hood after the machine has reached the programmed maximum vacuum level. This function is useful for porous
products where it is particularly difficult to extract the air (e.g. meat).
Note: if the programmed VACUUM value is less than 99.9%, the EXTRAVACUUM function is not displayed, and the
system proceeds to the subsequent parameter (GAS).
3) GAS
It is possible to set a value from 0 to 99%. Such a parameter cannot be higher than the vacuum one, otherwise you will
obtain an opposite function. Scheduling of gas parameter is signaled through LED (10). If the gas LED (10) is flashing,
it means the gas cylinder is not properly connected and machine will not start. Connect it properly.
Note: When scheduling a program "vac + gas", the minimum residual vacuum percentage soon after gas immission
should be higher than 60%
Example:
VAC 99,9%
GAS 40%
Residual vacuum (99,9 - 40)= 59,9%
4) SEALING
It is possible to set a value from 0 to 4 seconds. For the first working cycles it is recommendable to set a sealing time of
about 1,6 seconds and then lower it to prevent the teflon tape from burning. Scheduling of sealing time parameter is
signaled through LED (11).
The following table indicates the sealing time we recommend setting according to the type and thickness of the
pouches.
Type of pouch
Smooth for cooking
Smooth for storage
Smooth made of aluminium
Bellow made of aluminium
(it can be packed only with
"sealing counterbar"; optional)
Recommended
Pouch thickness (µm)
85 – 95
85 – 95
120 – 140
120 – 140
23
Vacuum
99.9%
99.9%
35 - 50%
99.9%
99.9%
99.9%
60 - 70%
99.9%
99.9%
99.9%
99.9%
99.9%
35 - 50%
Sealing time (seconds)
1,3 – 1,5
1,3 – 1,5
2,0 – 2,5
2,5 – 3,0
EN