Before Use; User Manual - Hendi Budget Line Series User Manual

6. Befor use
GOODS PICK-UP
If during goods delivery, the packaging should ap-
pear broken, the wooden/plastic base damaged,
INSTALLATON
Remove the packaging and check the integrity of
the machine within 24 hours from reception. In
particular, check if the machine looks intact and
without any visible damage that can be caused by
transport. If any doubt, do not use the packer and
inform the manufacturer.
COMMUNICATIONS RELEVANT TO DAMAGES
ENVIRONMENT
Put the packer in a place with a low percentage of
humidity and far from heat sources.

7. User manual

MAIN GUIDE LINES FOR VACUUM PACKING
• FOOD PRESERVATION AND SAFETY:
EN
IMPORTANT: vacuum packaging does NOT replace
refrigeration or freezing. Eventual perishable food
which require refrigeration have to be refrigerated
or frozen after vacuum packing.
To obtain better result in making product' shelf-life
longer, it is important to pack fresh food. Once food
started to perish, vacuum packing can only slow
down the process.
Vacuum packing can't avoid mould to grow. Oth-
er diseases caused by micro-organisms can still
grow in low oxygen environment and could need
additional means to be eliminated.
IMPORTANT: always defrost food in the fridge or in
the micro-wave, do not defrost perishable food at
room temperature.
• TIPS FOR MEAT OR FISH VACUUM PACKING:
Try to pre-freeze meat and fish per 1-2 hours be-
fore vacuum packing. This tip gives a higher du-
ration.
If you can't, put a bent paper towel in between the
food and the bag, remaining always below the area
where the sealing will be done. Leave the towel in-
side the bag in order to absorb humidity and juices
in excess during vacuum cycle.
8
etc..., accept it with the writing:
"PROVISIONALLY ACCEPTED"
RAISED AFTER 24 HOURS FROM RECEPTION
WILL BE CONSIDERED VAIN.
EVENTUAL COMMUNICATIONS, RELEVANT TO
NON-COMPLIANT SHIPPED SPARES HAVE TO BE
CLAIMED WITHIN 24 HOURS FROM GOODS RE-
CEPTION. AFTER THAT ANY CLAIM WILL BE CON-
SIDERED VAIN
VACUUM PACKER DOES NOT HAVE TO BE IN-
STALLED IN AN EXPLOSIVE ENVIRONMENT.
• TIPS FOR CHEESE VACUUM PACKING:
It is possible to vacuumise cheeses also for a long
period (up to 120 days for crusted cheeses) but,
because of anaerobic bacteria, soft cheeses never
have to be vacuum packed.
• TIPS FOR VEGGIES VACUUM PACKING:
We warm recommend to blanching the veggies in
boiling water or in the micro-wave before vacu-
um packing in order to interrupt enzymatic action
which could lead to flavour, colour and texture loss.
After blanching, dip them in cold water to stop
cooking process.
NOTE: all veggies naturally output some gas during
the conservation. For this reason, after blanching
and vacuum packing, we suggest to store them in
the freezer.
IMPORTANT: because of anaerobic bacteria,
mushrooms, onions and garlic never have to be
vacuum packed.
• TIPS FOR POWDERS VACUUM PACKING:
When powder products like flour, it is better to use
the original packing inside the vacuum bags. Light
powders could be sucked inside the machine and
cause damages or affect the reaching of a total
sealing.