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EN
7. PRESERVATION PERIOD FOR VACUUM-PACKAGED PRODUCTS AT A TEMPERATURE OF +0°/+3°C.
BEEF 20 days*
VEAL 20 days*
PORK 15 days*
WHITE MEAT (chicken, turkey) 15 days*
RABBIT AND FOWL (with the bone) 20 days*
LAMB AND KID 20 days*
SAUSAGES 20 days*
GIBLETS (liver, tripe, etc.) 10/12 days*
FISH Average duration, 7/8 days with a really fresh product
MATURED SALAMI Preserving duration: more than 3 months
MATURED CHEESE Parmesan cheese, sheep’s milk cheese, etc. 120 days
FRESH CHEESE “Mozzarella”, “Brie”, ecc 30/60 days
VEGETABLES Generally, 15/20 days
* Mentioned periods are valid for fresh products without the bone; for meat with the bone consider
a week less for duration of preservation
8. MAINTENANCE
We recommend cleaning the external structure and sealing bar with alcohol.
The machine does not require lubrifi cation.
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