Chef Programs Operated In Bags (Powder And Spices, Marinade In Bags, Sauces, Infusion In Bags, Ice Cream Bases, Meat Tenderizing) - Orved IDEA 30 User And Maintenance Manual

9.3.3 Chef programs operated in bags (Powder and spices, Marinade in bags, Sauces, Infusion in
bags, Ice cream bases, Meat)
Phase Description
Choose the bag depending on the use
(preservation or cooking) best suited to the
dimensions of the product: the product
should not take more than 2/3 of the bag
1
actual volume.
Insert products cooled to +3°C to achieve the
best result.
Lift the lid to limit switch and clip the piston,
2
pulling it forward.
Open the lid and make sure the vacuum
chamber and product to be packaged are
dry.
Take care not to dirty or wet the inner part
near the bag opening.
3
Place the maximum number of black plates
(A) the vacuum chamber can contain,
according to the size of the product to be
packed.
Activate the command panel by double
quick touch on the screen.
4 Press the STAND-BY button, to turn the
machine on.
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ORVED S.P.A Rev.01 – 09/2019 – cod. 1500735-00EN – User Manual for
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IDEA vacuum packing machines Pag. 40 a 76
Put the vacuum bag (C) containing the
product to be packed, in the vacuum
chamber (B) and place it centrally on the
sealing bar (D). The fringe, no wrinkles, has to
5
overpass the sealing bar about 2cm.
Do not bend downwards the bag exceeding
the sealing bar.
6 Select Chef Cycles
Select the desired Chef program (Example:
7
Marinade in bag)
It is possible to modify the sealing time,
pressing the correspondent button on the
8
display.
Lower the lid using both hands, by pressing on
the corners.
8
The vacuum cycle starts automatically.
Press the correspondent icon on the display,
9 to switch in advance from Vacuum phase to
Sealing phase.
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ORVED S.P.A Rev.01 – 09/2019 – cod. 1500735-00EN – User Manual for
Marinade in bags
Marinade in bags
IDEA vacuum packing machines Pag. 41 a 76