Fimar BAR300P Uso Y Mantenimiento página 24

MAINTENANCE
We recommend cleaning the external structure and sealing bar with alcohol.
The machine does not require lubrification.
PRESERVATION PERIOD FOR VACUUM-PACKAGED PRODUCTS AT A
FRESH MEAT
BEEF
VEAL
PORK
WHITE MEAT (Cicken, turkey)
RABBIT AND FOWL (with the bone)
LAMB AND KID
SAUSAGES
GIBLETS
(liver, tripe, etc.)
Above mentioned periods are valid for fresh products without the bone; for meat with the bone
consider a week less for duration of preservation
FISH
Average duration, 7/8 days with a really fresh product
MATURED SALAMI
Preservino 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
TEMPERATURE OF +0°/+3° C.
20 gg
20 gg
15 gg
15 gg
20 gg
20 gg
20 gg
10/12 gg