A Brief Overview of Vacuum Packing

By | March 17, 2016

First Food Machinery knows that a vacuum packaging machine is vital when processing food produce on any scale. The machines they supply are of the highest standard as well as the most practical and their range is flexible enough to suit any demand.

It’s fair to say that, nowadays, vacuum packaging is one of the fundamental steps when processing food, raw or cooked. By removing air from the product, oxygen is also extracted when the product is placed in the vacuum chamber. Of course, aerobic micro-organisms such as bacteria or fungi which would usually spoil food need oxygen to grow, remove that and you immediately limit any such growth, keeping the food fresher for longer.

The principle used by a vacuum pack machine is simple: the product is placed into a vacuum bag or barrier pouch which is then positioned inside the vacuum chamber of the machine with the open side positioned over the sealing bar. The lid of the vacuum pack machine is then closed and the process is carried out automatically. The first automatic stage of the vacuum packing cycle is to remove air from the product, the bag and the chamber. As soon as the desired amount of air is removed, the vacuum pack machine can optionally add gas, however, the final stage will be to seal the bag from the external atmosphere, keeping all other substances and moisture out.

Vacuum pack machines are commonplace with food manufacturers looking to extend the shelf life of products such as raw meat, fish, cheese and cooked foods. Storage in this manor not only prolongs the product’s shelf life, but also keeps it in a safe and hygienic condition, not to mention the fact that the product’s bulk is significantly reduced whilst juices are kept with the product. The reduction of bulk being but one reason why other manufacturers as well as food producers see the vacuum pack machine as an indispensable bit of kit.