LUND vacuum food packaging machine, 140 W

LUND vacuum food packaging machine, 140 W.

- fully automatic vacuum packaging device
- simple and convenient operation
- maximum foil width 22 cm, length as needed
- stable operation thanks to rubberized feet
- safety switch
- "Seal" welding button


Intended use / application:
The vacuum packaging machine is used for vacuum packaging of food products in special bags. Thanks to such packaging, food retains freshness and nutritional value for longer.

Advice on food vacuum packaging
- The best results can be achieved with the vacuum packaging of fresh food.
- If food quality deteriorates, vacuum packaging can delay this process, but will never stop it. Anaerobic bacteria and microorganisms that can operate in an environment with low oxygen content continue to affect the deterioration of food quality.
- Cooking, thawing and heating vacuum packed food in water preserves the taste of dishes and makes it easier to keep clean.
- When heating vacuum-packed dishes using a microwave oven, always punch a bag in several places to allow hot air to escape.
- Vacuum packed food can be heated by immersion and heating it in warm water, the water temperature may not exceed 75^oC.

When packing meat and fish, it is recommended to put the food in the freezer for 1-2 hours first. This will bind the juices naturally present in the food, and will also keep 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 come out of the food during air suction.

When packaging cheese, it is recommended to pack the remaining cheese after each use. If a sufficiently large bag is used, it can be reused after having sealed.

Before vacuuming vegetables, it is recommended to blanch them. Blanching will stop enzymes that can lead to loss of taste, color and texture. To subject vegetables to blanching, immerse them in boiling water for several dozen seconds, and then remove and immerse in cold water. The duration of blanching depends on the type of vegetable. The finer and more delicate the vegetables, the shorter the blanching time. Blanching can also be done with a microwave or steam.

Fine / powdered products are recommended to be vacuum packed in their original packaging. This will prevent particles of the product along with the sucked air from getting inside the packaging machine, which may even prevent proper vacuum packing.
Before vacuum packing liquid foods, e.g. soups, freeze them in a separate vessel, the shape and size of which should be chosen so that the frozen product fits into the bag. After freezing, remove the product from the dish, place it in the bag, vacuum pack it, and then put it back in the freezer. Vacuum packed food can be heated by immersion and heating it in warm water, the water temperature may not exceed 75 degrees C.


Contents of the package:
- vacuum packing machine
- user manual


Voltage [V]: 230
Frequency [Hz]: 50
Power [W]: 140
Protection class: II
Degree of protection [IP]: IPX0
The width of the dust bag (max) [mm]: 22
Air flow [l / min]: 11
The negative pressure generated [kPa]: from -40 to -60
Dimensions [length x W x H]: 260 x 160 x 55 [mm]
Net weight [kg]: 0.8

 

The packaging machine is suitable for pressed bags for vacuum packing of food 20x30 cm (50 pcs in a package).

Search bags below description ("related products").