Vacuum packing is a method of packaging that removes air from the package prior to sealing. This process involves placing items in a film pouch, removing the air from inside, and sealing the package. Vacuum packing removes the oxygen from the pack to extend the shelf life of foods and to reduce the volume of the contents and package.
Vacuum packing reduces atmospheric oxygen, limiting the growth of aerobic bacteria and preventing the evaporation of volatile components. It is also commonly used to store dry foods such as cereals, nuts, cured meats, cheeses, smoked fish and coffee. Vacuum packing can also be used to store fresh foods such as vegetables, meats, and liquids, because it inhibits bacterial growth making it ideal for the catering industry where food spoilage can eat into profits.
Vacuum Packaging Machines are ideal for the catering industry, hotels, hospitals, pharma, supermarkets, butchers, delicatessens and restaurants.
Designed with limited space in mind, our versatile compact vacuum sealer can sit neatly on your table top or you can choose from one of our larger units to include bigger pouch sizes.
Save money and unnecessary wastage – Because of the process of vacuum packing there is no wasted material as it is shaped tightly around the product.
Increase product longevity – Vacuum packing removes of all the oxygen which affects food in a variety of different ways including; odour, colour, taste and texture which allows for longer storage.
Features of Vacuum Packaging machines
- Packaging into pouches
- Sealing, vacuum and gas
- Stainless steel chamber
- Increased shelf life for food products
- Helps to prevent freezer burn
- Protection against contact and contamination
- More compact parcels for posting e.g. clothes
- Maximise storage space e.g. for towels and linen
- Leak proof barrier
Vacuum Packaging machine range
Vacuum packaging machines for all sizes of productionDownload