VACUUM PACKAGING MACHINES: TYPES AND USES
The vacuum preservation is a technique especially used in the food industry to extend the life of the food and prevent contamination. In recent years it has also extended to the cooking of foods that are cooked directly in the bag after being placed under vacuum. This allows you to preserve all the nutritional properties and, in large kitchens, to freeze the pre-cooked food portions ready for use. The vacuum is also useful for storage of technical products that in this way are kept away from air and water and avoid to oxidize.
VACUUM MACHINES EXIST IN VARIOUS TYPES
The vacuum machines can be with external suction, for benchtop with chamber, wheeled with chamber and for sack. They are available with a front sealing bar or with two parallel bars, so as to halve the production time. In case of food packaging it is advisable to use models with gas, which is inserted immediately after the vacuum, before the sealing of the bag. Thanks to this you can extend the life of food, prevent the meat changes color and safeguard soft foods from being crushed.
The vacuum cycle is around at 25/30 seconds and can vary depending on the power of the machine and the type of product to be put under vacuum.
External aspiration vacuum
These are rather economic small benchtop machines ideal for domestic use, for small productions and to be easily transported (vacuum machines for catering). Allow to set up the vacuum by means of the outer nozzles of the machine. They have a lower power than the chamber machines and require more dexterity by the operator. To realize the vacuum simply enter the bag in the open machine. Closing the lid the machine performs the vacuum cycle and welding.
External aspiration vacuum
These are rather economic small benchtop machines ideal for domestic use, for small productions and to be easily transported (vacuum machines for catering). Allow to set up the vacuum by means of the outer nozzles of the machine. They have a lower power than the chamber machines and require more dexterity by the operator. To realize the vacuum simply enter the bag in the open machine. Closing the lid the machine performs the vacuum cycle and welding.
Benchtop vacuum chamber machines – in stainless steel, suitable for restaurants, hotels, supermarkets, shops, cafés and small businesses etc..
They are larger than previous machines, designed for use in professional environments. Entirely in stainless steel, are suitable for use in kitchens and food laboratories. To realize the vacuum, just insert the bags inside the chamber and close the lid. Once closed, the machine sucks air creating a vacuum inside the bags and then realizes the airtight sealing. The vacuum chamber machines, use smooth bags, and are widely used in the packaging of food products, nuts and no sharp technical details. They are divided into two series:
The DZ models (less expensive and suitable medium-low productions) and the FPMV models (the most professional and suitable for high productions).
Vacuum chambers on wheels – stainless steel frame and high power
The vacuum chambers on wheels, as the benchtop models, are made of stainless steel and are suitable for the packaging of foods or technical details. They differ from those because they can be maneuvered thanks to the steel frame with wheels. The larger models also have a more powerful vacuum pump and a larger chamber.
Vacuum machines for large bags, in stainless steel. Horizontal and vertical
The vacuum machines for sacks work with the external suction and are suitable for sealing large sacks. They are built in stainless steel. These machines are designed for packaging bulky products and find application in the food, textile or mechanical industries to seal large replacement parts. To successfully realize the vacuum, the operator must enter the bag in the sealing bars and ensure that the nozzles of the machine are inside the bag. Then just press the dual control to begin the cycle.
BAGS:
Bags for the vacuum are available in different types, with different sizes and thicknesses depending on the need. The types most commonly used are those smooth and embossed. Smooth bags are used in the vacuum chamber machines while those embossed in the external suction machines. There are then specific bags for the vacuum cooking that withstand high temperatures and do not release harmful substances in food.
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