SE420 - Vacuum packaging machines Sammic - Free user manual and instructions

USER MANUAL SE420 Sammic

Indications for CE marking. Each machine has the following identification elements:

• The machine model is shown in the next section.

• The serial number is printed on the Guarantee Card and in the Declaration of Conformity. MODELS This manual describes the installation, operation and maintenance of the sensor-controlled vacuum packing machines:

• bench top models: SE-204, SE-206, SE-306, SE-310, SE-316, SE-410, SE-416, SE-420, SE-520,

• free-standing models: SE-604, SE-606, SE- 806, SE-810. The model reference and its characteristics appear on the name plate attached to the machine. These packing machines are designed and manufactured according to European Directives 89 / 392 / CEE, 93 / 68 CEE, 73 / 23 / CEE and the NSF health and hygiene regulation. INSTALLATION For optimum performance and long-lasting preservation of your machine, carefully read and follow the instructions given in this manual. Site Place the machine so that it is properly levelled. To avoid damage, the machine must not rest on one side. Bench top machines must be installed on a smooth surface, since their legs are made of a sliding material for easy removal of the machine to clean the supporting surface. Electrical connection

1. Machine specifications

-A single-phase motor is supplied for operation on 230V. -A three-phase motor is supplied for operation on 230V or 400V (factory-set to 400V). Before connecting the vacuum packing machine to the mains, check if the machine is prepared for the same voltage as the mains. To change the voltage setting (only three-phase machines):

1. Connect the transformers to the

corresponding voltage as indicated on their connection board.

2. If necessary, change the connections in the

motor as indicated in the terminal box.

3. If necessary, adjust the thermal relay as

indicated on the wiring diagram.

2. Power cable specifications

SAMMIC packaging machines are supplied with an electric cable 1.5 m long, with plastic thermal covering. THE EARTH CONNECTION IS OBLIGATORY. The machine’s earth connection wire is indicated. Furthermore, the machine is fitted with an external screw for the connection to an equipotential earthing system. - Three-phase machines: Prepare a wall- mounted mains socket with 3P+N+E, 20 A magneto-thermal and differential protection, and a sealed plug to connect it to the power supply cord of the packing machine. - Single-phase machines: Prepare a wall- mounted mains socket with 2P+E, 20 A magneto-thermal and differential protection. The plug, which forms part of the power supply cable, must be accessible.

3. Changing the vacuum pump turning

direction (only in three-phase machines) If an abnormal noise occurs in the vacuum pump motor when starting the machine, it is because it is rotating in reverse. In this case, stop the machine immediately and exchange two phases in the power supply. Oil filling In models SE-410, SE-416, SE-420, SE-520, SE-600 and SE-800 the pump already contains oil. In models SE-204, SE-206, SE-306 and SE- 310 fill the pump with oil through the inlet, until it reaches ¾ of the indicator. Detergent-free oil must be used: -SAE10 oil (without detergent) for pumps up to 20 m³/h. -SAE30 oil (without detergent) for pumps over 20 m³/h. We recommend using paraffin oils. START-UP Once the master switch has been turned on, for the oil to be heated and a correct vacuum achieved, it is necessary to perform several sequences at no load before packing for the first time. ON/OFF BUTTON: SENSOR Includes two lights:

• Red on standby with the machine connected to the network. The machine is switched off in “OFF”.

• The display is turned on when pressed: machine switched on, “ON”. If the machine is not used for a period of time, it will then automatically standby in OFF mode. OPERATION:

SENSOR VACUUM: choose the vacuum percentage: 1% to 99%. The SENSOR lamp lights up7

SENSOR VACUUM +: 1s - 15s; only works if you have chosen 99% vacuum. The SENSOR lamp lights up. Five seconds is normally enough.

SENSOR SEALING: bag sealing time: 0s – 7s

SENSOR CONTINUOUS ATMOSPHERE: Works when the lamp is switched on. Air enters the chamber in pulses.

SENSOR VACUUM PAUSE: If the key is pushed during the vacuum phase, the pump is stopped, indicated as such by the symbol SENSOR on the display, with the vacuum remaining active. Press the key once more to start the pump and continue the vacuum process. Very useful for the process of marinating, infusing.

SENSOR Pushing the key successively stops the programme phase that is currently running and moves on to the next.

SENSOR OIL DRYING: Allows you to keep the oil in a good condition, reducing the moisture retained and enabling the pump to reach maximum vacuum. After starting up the machine, push for three seconds and lower the lid. The pump operates continuously for 15 minutes. Every two minutes the air intake valve is activated, without stopping the pump. The display will indicate the amount of time in minutes remaining until the end of the cycle. VAC-NORM FUNCTION The VAC-NORM function enables vacuuming in special Gastronorm vacuuming trays. In order to use this function, you need to purchase the VAC- NORM kit that includes a hose and connector to the chamber of the vacuum packing machine.

• Before activating the VAC-NORM function, place the connector and hose in the machine suction.

• Place the other end of the hose in the tray.

SENSOR When the key is pushed it starts the pump, which operates until the vacuum reaches the programmed setpoint; it will then stop and activate the decompression to release the tube. The PAUSE function also works during this programme. SWITCHING ON and MODEL NUMBER ADJUSTMENT:

1. Switch it on by pressing

2. For the first three seconds it displays a

number that when multiplied by 10 indicates the hours of functioning of the pump since the last oil change. After 3 seconds it will turns off.

3. Press the button on the electronic circuit

board: the model number is shown on the display.

to adjust the model number according to the following: a. No. “0”: Free-standing machines, continuous operation: SE-600, SE-800. The pump starts operating from the moment the main switch is pressed. This configuration is intended for machines installed in cold rooms or refrigerating chambers. b. No. “1”: Free-standing machines, intermittent operation: SE-600, SE-800. The pump is in operation during the vacuuming and sealing stage. c. No. “2”: Bench top machines, intermittent operation: SE-200, SE-300, SE-400, SE-

500. The pump is only in operation during the

5. Switch the machine on and off by pushing:

SENSOR RESET HOURS PUMP: After starting up the machine, push SENSOR for three seconds and the display will show “Oil” and a number that - multiplied by 10 - indicates the number of hours of pump usage since the last oil change. Pushing SENSOR for three seconds sets the number at zero. BAG CUTTING The bars, which include wire for cutting bags, are supplied as kits. Install it by changing the sealing bar for the bar that contains the cutting wire and changing the connection on one of the cables on the sealing transformer to the voltage indicated in the wiring diagram: To cut the bag, simply set the correct sealing time on the control board and once sealed drag the bag manually along the line marked by the cutting line.8

Very important: Never pack products if they are still hot, since the steam generated by them damages the vacuum pump. Packaging liquids: To package liquids, use the accessory that keeps the bag at an angle to avoid spilling the liquid. If bubbles appear during packaging, the saturation point has been reached and you must press the STOP button, to prevent the liquid spoiling the oil. The saturation point is similar to the evaporation or boiling point that occurs at different temperatures depending on the pressure. The saturation point is reached sooner the higher the temperature of the liquid during the vacuum process. It is recommended to cool the liquid before packaging to obtain an optimum vacuum for the product. The table indicates the saturation point for water with the relationship between temperature and pressure. This table approximately outlines the MAXIMUM VACUUM that can be obtained for each given product temperature. Vacuum pressure (mbar) 1000 100 50 31,67 20 10 6,09 5 2 Vacuum pressure (%) 0 90,1 95 96,87 98 99 99,4 99,5 99,8 Temp. Evaporation (°C) 100 45 33 25 18 7 0 -2 -13 - It is important to clean the inside and edges of the chamber and gasket seal every day. -The outside of the machine must NEVER be cleaned with a direct jet of water. Use a damp cloth and mild detergent for cleaning. Never clean the cover with alcohol, solvents or window cleaning products as they can affect the mechanical properties of the material and cause it to break. If a crack is observed on the cover, do not continue working with the machine and inform the authorised repair service, as there is a risk of breaking the cover. -If the power cable is damaged and a new one must be installed, only a SAMMIC authorised technical service may replace it. - Before undertaking any cleaning, inspection or repair work on the machine, the machine must be unplugged from the mains. - Machine noise level, while running, at a height of 1.6 m and a distance of 1 m, is 75 dB(A). Background noise: 32 dB (A). Oil change The oil level must be checked weekly, which should cover 3/4 of the spy hole. Fill it if necessary. The oil must be changed after the first 100 hours of operation. Then change the oil:

• Desktop models; Model number 2: 150 hours

• Free-standing models; Intermittent pump operation, Model number 1: 300 hours

• Free-standing models; continuous pump operation, Model number 0: 300 hours When the pump has been operating during the hours indicated, when switching on the machine the display will show “oil” and will flash for 10 seconds to warn that the oil must be changed. The oil must also be changed if it has formed an emulsion. The number of working hours accumulated can be checked when switching the machine on or by pressing the SENSOR key for 3 seconds. To make the change, unfasten the drainage cap and let the used oil drain out. For the filling follow the instructions given in the relevant section. In pumps of 40m³/h or larger, the oil filter must be changed at the same time. This filter is the type used in cars, according to reference number: AWS2, thread 3/4. The exhaust filter must be replaced every four oil changes or when oil leaks or oil mist are observed in the exhaust. COMMENTS If, when the machine is in the vacuum cycle, the sensor detects that the vacuum pressure does not reach the programmed setpoint, after a waiting time the cycle is stopped and changed to the decompression process. If, upon initiating the decompression process, the lid does not open, after a time the decompression electrovalve disconnects to prevent damage to the valve or to the electronic board. Other important information: - Appliance for commercial use only - WARNING: Disconnect the electric power before servicing. - This machine is not designed for use by people (including children) with reduced physical, sensory or mental capabilities or lacking the necessary experience or knowledge, unless they have received supervision or instructions from someone responsible for their safety. - Children must be supervised to ensure that they do not play with the device. - Cover cleaning: Warning ! Never use alcohol, solvents or glass-cleaning products to clean the cover, because they may affect the mechanical properties of the material, eventually resulting in damage to the cover. Instead, wash the cover with water and soap. If you ever observe any crack in the cover, stop operating the machine and call the authorised assistance service to come and repair the cover, as there is a risk for the cover to break. -Vacuum Pump oil: Warning Vacuum pump contaisn oil, do not tilt the machine.9

Vacuum is a method of natural food preservation that consists in removing air from the pack, eliminating oxygen, the principal food spoilage agent. Advantages of vacuum-packing

1- Maximum reduction of product wastage.

2- Maximum return from labour hours by making

good use of any idle times occurring within the week in order to speed up work and to quicken the process flow in the kitchen.

3- Rational storage of products in cold rooms:

- Odors will not mix up. - Products can be labelled, which facilitates the turnover of raw materials. - Improvement of inventory control, since anything to be purchased at a given time can be determined with greater accuracy.

4- Exploitation of the best-to-buy days:

- Shopping can be made when prices are lower. - Less travels are needed.

Packing of cured products (sausages, hams, etc.) These per se durable products can see their shelf-life at least doubled when vacuum- packed. Vacuum-packing also prevents them from drying up or losing weight, which would entail an economic loss. Except for some that are fragile in texture, these products require no gas injection. Packing of cooked food This concerns such food as roast meats, stews, cannelloni, etc. Once cooked, these products must be cooled down to the core from +65ºC to +10ºC in less than two hours, in order to prevent microorganisms from developing. Vacuum-packing is perhaps the most practical method of maintaining traditional cooking with these advantages: - Easy food processing, without risk of product spoilage. - Longer product life. Cooking of vacuum-packed food Put food into a tight and heat-resistant container. Remove any air from the inside, seal the container and heat it to cook the food inside. Cooking is done at low temperatures (65ºC to 100ºC), producing a pasteurising effect. This process has many advantages. Indeed, among others: - it maintains the nutritional values. - It safeguards hygiene, as there is less handling. - It reduces weight loss, by preventing evaporation and drying. - It allows rational work planning. Food processing and cooking outside service hours; preparation of banquets in advance, etc. - It increases the storage time. Food must be cooled down immediately after cooking, in order to stop the cooking process and to prevent the growth of microorganisms. Cooling is achieved with a temperature reducer. Refrigerated foods: Temperature at the core of the product must descend from +65ºC to +10ºC in less than 2 hours. Frozen foods: Temperature at the core of the product must descend from +65ºC to -18ºC in less than 4.5 hours.. Thereafter, food is to be kept at a temperature of 0ºC to 3ºC as for refrigerated dishes and of -18ºC if frozen. When so-packed food is to be prepared to be savoured, the reconstitution process must start immediately after taking the pack out of the fridge or freezer. Basically, there are three reconstitution techniques: the low-pressure steam oven, a bain-marie, and a microwave oven. In the first two cases, food can be reconstituted within their packing, while the bag must be perforated or removed for reconstitution in a microwave oven, so that steam can escape without the bag bursting. Any reconstituted product that is not consumed may not be stored again and must be disposed of. Refrigerated food should not be stored for more than 6-21 days. Freezing of vacuum-packed food Conventional freezing techniques allow keeping the product, but not all of its qualities. Freezing vacuum-packed food has many advantages: - No external frostbiting - No surface frosting - No loss of taste or aroma - No drying - No oxidation of fats

ATMOSPHÈRE PROGRESSIVE