High Quality Single Room Vacuum Sealer DZ-500 Food Vacuum Packing
Machine
Vacuum packaging machine
The machine is a conventional standard model, it has two different
kinds of machine, i.e. the stainless steel manufacture and plastic
spraying frame system made, it is been used at home, supermarkets
and so on. The following models can be configured, according to
user needs (380V or 220V power supply), to achieve the requirements
of products. single room open ,convenient to move,big vacuum
room,good sealing effect,lower energy consumption.
Technical Parameters;
Model | DZ-400 | DZ-500 | DZ-600 |
pressure | 220V/50HZ | 220V/50HZ | 220V/50HZ |
power | 0.75KW | 0.85KW | 1.5KW |
pressure | ≤0.66KPA | ≤0.66KPA | ≤0.66KPA |
vacuum chamber effective size | 400*320 | 500*410 | 600×510×100 |
Heat seal effective size | 400×10 | 500×10 | 600×10 |
speed | 3-4/MIN | 3-4/MIN | 3-4/MIN |
vacuum chamber | 1 | 1 | 1 |
size | 550×500×950 | 580×640×950 | 650×700×950 |
weight | 80kg | 80kg | 120kg |
Operation guide:
Before operating, check to be sure that oil has been added to the vacuum
pump. Make sure you put oil in the correct fill hole on rear of
pump. Refer to the operator's manual and the diagram. Oil level
should register between the minimum and maximum levels on the pump
sight glass visible through the back or side panel of the machine.
Operation of the pump, even for a few seconds, without oil can
cause extensive wear and damage. If oil needs to be added, refer to
the Maintenance section of the Operator's Guide.
A.It can stock ten dispose,simple to change variety
B.Sealing,packing ,print date in one operation
Vacuum food packing machine is featured by automatic processing of
vacuuming, sealing, printing, cooling, which is used in vacuum
packaging food, pharmaceutical, aquatic, chemical and electric
industries.
·It can prevent the products from oxidization and mildew, as well
as corrosion and moisture, keeping the quality and freshness and
prolonging the storage time
Vacuum sealers can be used to vacuum package most kinds of foods as
well as household items. However, there are certain guidelines that
should be followed to maximize the capabilities of your vacuum
sealer:
Vegetables should not be vacuum sealed fresh. It is best to blanch
them (place in boiling water until the are hot, yet still crunchy),
then submerge in ice water to stop the cooking process. This will
allow the vegetables to retain their color and firmness. You may
then continue with the vacuum sealing. You can also freeze the
fresh vegetables and then continue the vacuum sealing process. If
this is not followed, they will emit a gas after they have been
vacuum sealed that will interfere with the vacuum seal of the bag.
Any food, such as meat or fish, that is very moist, is best vacuum
sealed after it has been frozen. The excess moisture in the food
will interfere with the sealing phase. Likewise, more delicate
foods, such as bread or fruit, which are likely to be compressed
under the pressure of vacuum sealing should also be frozen first to
help the product hold its shape.
