With a vacuum pack machine, you can perform an important part of the process of food production. Extracting air from food products reduces atmospheric oxygen and limits the growth of aerobic bacteria. It also prevents vital components of the product being separated, such as the juices.
Aerobic micro-organisms in food products spoil the food. The principle of vacuum technology is to remove the air, which takes out the oxygen and stops the micro-organisms working to spoil the food. The food is placed in a vacuum bag or barrier pouch and that bag/pouch is positioned in the vacuum chamber. The open side of the bag is placed over the sealing bar. Once the lid has been closed, the vacuum pack machine automatically carries out the four phase vacuum process; extracting air from the vacuum chamber, injecting gas (an optional phase), sealing the bag and aerating.
The first phase is extracting air from the product, the bag and the chamber. As soon as the desired amount of air is removed, the vacuum pack machine automatically proceeds to the next phase. Produce such as meat, vegetables, fish, cheese and cooked food will all have an extended shelf life if vacuum packed. All foods can be refrigerated for use days or even weeks later.
As well as extending the shelf life of food products, vacuum pack machines can also reduce the bulk from non-food items, such as clothing. Vacuum pack machines are becoming ever more popular with clothing manufactures for this reason, cutting down logistics costs with each packaged item taking up less space and therefore being cheaper to store and ship.
The versatility of vacuum pack machines is ever-increasing, but not only as to what they may be applied to, even the range of such machines is extensive. Vacuum pack machines can go from table-top models for small quantities or products through to machines on rollers right up to industrial models. Whatever the need, make sure you have the best Vacuum packaging Machine.