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caso VC320 Pro 6
20.2 Consignes de sécurités générales .................................................................... 54
20.3 Sources de danger .............................................................................................. 55
20.3.1 Danger de brulures........................................................................ 55
20.3.2 Danger d'incendie ......................................................................... 55
20.3.3 Dangers du courant électrique ...................................................... 55
20.4 Informations relatives à la sécurité de stockage des aliments ....................... 56
21 Mise en service ................................................................................ 56
21.1 Consignes de sécurité ........................................................................................ 56
21.2 Inventaire et contrôle de transport .................................................................... 56
21.3 Fonctions ......................................................................................................... 57
21.4 Déballage ......................................................................................................... 57
21.5 Elimination des emballages .............................................................................. 58
21.6 Mise en place ....................................................................................................... 58
21.6.1 Exigences pour l'emplacement d'utilisation ................................... 58
21.7 Raccordement électrique ................................................................................... 59
21.7.1 Les cordons de rallonge ................................................................ 59
22 Structure et fonctionnement .......................................................... 60
22.1 Vue d'ensemble ................................................................................................... 60
22.2 Panneau de commande ...................................................................................... 61
22.3 Plaque signalétique ............................................................................................ 62
23 Commande et fonctionnement ....................................................... 62
23.1 Démontage de la chambre à vide ...................................................................... 62
23.2 Sachets et rouleaux ............................................................................................ 62
23.3 Conservation d’aliments sous vide : ................................................................. 63
23.4 Mettre sous vide les aliments dans un sachet zip ........................................... 64
23.4.1 Diagramme .................................................................................... 64
23.4.2 Opération: Mettre sous vide un sachet zip .................................... 64
23.5 Fabrication d’un sac à partir d’un rouleau de sacs .......................................... 65
23.6 Utilisation de la fonction "Réglage du dégré de vide" ..................................... 66
23.7 Utilisation de la fonction "Temps de soudage sélectionnable" ...................... 66
23.8 Ouverture d’un sac scellé................................................................................... 66
23.9 Utilisation de la boîte à feuilles .......................................................................... 67
23.10 Utilisation du cutter ............................................................................................ 67
23.11 Rangement de votre appareil d’emballage sous vide: ..................................... 67
24 Nettoyage et entretien ..................................................................... 67
24.1 Consignes de sécurité ........................................................................................ 68
24.2 Nettoyage ......................................................................................................... 68
6


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