VACUUM SEALER, 140W (67880)

Brand
Lund
Entity responsible for this product in the EU
TOYA S.A.More
Series
GRF
Power
140 W
Voltage
230 V a.c.
Frequency
50 Hz
Product ready for operation external dimensions
260x160x55 mm
Max. bag width
22 cm
Digital control panel
no
Functions
vacuum packaging, welding
Cable storage
yes
Airflow
11 l/min
Produced vacuum
-40 -60 kPa
Electric insulation class
II
Protection grade
IPX0
Weight
0.8 kg
Symbol
67880

LUND food packaging machine, 140 W - fully automatic food packaging device - simple and convenient operation - maximum film width 22 cm, length as required - stable operation due to rubberized feet - safety switch - "Seal" button. - user's manual in Polish. The packer is suitable for moleskin bags for vacuum packaging of food: - index 67887 with dimensions of 20x30 cm (50 pcs per pack)



Dimensions of the packer: 26 x16 x 5.5cm (length x width x height)

The vacuum packer is used to vacuum pack food products in special bags designed for this purpose. Thanks to such packaging, food retains its freshness and nutritional value longer. Tips for vacuum packaging of food - The best results can be achieved when vacuum packing fresh food - If the quality of food is deteriorating, vacuum packing can delay the process, but will never stop it. Anaerobic bacteria and microorganisms that can operate in a low-oxygen environment still affect food deterioration - Cooking, thawing and reheating vacuum-packed food in water preserves the flavor of the food and makes it easier to keep clean - When heating vacuum-packed food using a microwave oven, always perforate the bag in several places, allowing hot air to escape - Vacuum-packed food can be heated by immersing and heating it in hot water, the water temperature must not exceed 75 degrees C. When packing meat and fish, it is recommended to first place the food in the freezer for 1-2 hours. This will allow the juices naturally present in the food to bind, and also allow the food to retain its shape. If it is not possible to pre-cool the food, it is recommended to place a loosely rolled paper towel between the food and the edge of the bag to be sealed. The towel will absorb the juices that will escape from the food during air extraction. When packing cheese, it is recommended to pack the remaining cheese after each use. If a large enough bag is used, it can be reused, after cutting off the seal first. Before vacuum packing vegetables it is recommended to blanch them. Blanching will stop the action of enzymes that can lead to loss of flavor, color and texture. To blanch vegetables, immerse them in boiling water for a few tens of seconds, then take them out and plunge them into cold water. The blanching time depends on the type of vegetable. The finer and more delicate the vegetables, the shorter the blanching time. Blanching can also be done using a microwave or steamer. Blanched produce is recommended to be vacuum packed in its original packaging. This will prevent the product particles from entering the vacuum packer along with the extracted air, which may even prevent proper vacuum packing. Before vacuum packing liquid foods such as soups, freeze them in a separate container, the shape and size of which should be selected so that the frozen product fits into the bag. After freezing, the product should be removed from the dish, placed in the bag, vacuum packed, and then placed back in the freezer. Vacuum-packed food can be reheated by immersing and heating it in warm water, the temperature of the water must not exceed 75 degrees C. Vacuum packing - Lift the lid of the device. If the lid is closed with a latch, push it down, unlock the lid, and then lift it. There is a safety switch inside the device, which will allow the device to start only after the lid is properly closed. Do not press it with the lid open, it is forbidden to lock the safety switch. - Prepare a bag for use in the packaging machine. Use only special bags, designed only for use in vacuum packers. We recommend the LUND moleskin bags with the index number 67887. The bag can be cut to fit the size of the product being packed. Make sure that the three edges of the bag are always sealed at the factory, and the cut edge is even and no wider than 22 cm. When sizing, make sure that at least 5 cm of the bag remains from its edge to the product being packed. - Lay the bag so that it is above the heating strip and the edge to be sealed is completely inside the lid seal. - Align both walls of the bag so that no kinks, folds or wrinkles form. - Connect the machine to the power supply. Close the lid, press down and hold. - The air extraction and sealing process will start automatically, which will be indicated by the light on the device housing. - When the packing process is complete, the lamp will turn off. You should then disconnect the device from the power supply, unlock the lid latch by pressing the latch button. - Lift the lid and remove the bag with the packed product. Seal button "Seal". Use the button when packing delicate products or products containing liquids. Pressing this button interrupts the air extraction process and starts sealing. If during the packing process an undesirable deformation of the packed product is observed or liquids present in the product start to be sucked in by the packer, press the sealing button marked "Seal". - vacuum packaging machine - instruction manual