Vacuum Packaging Machine

The vacuum packaging machine inserts a suction nozzle into the package bag, evacuates the air, withdraws the nozzle and then completes the sealing.

1. Removing part of the air (oxygen) from the package effectively prevents food spoilage.

2. Using packaging materials with excellent barrier (airtightness) properties together with strict sealing techniques and requirements effectively prevents the exchange of substances with the package contents, avoiding both weight loss and flavor loss as well as secondary contamination.

3. With the air removed from the vacuum package, heat transfer is accelerated, which both improves thermal sterilization efficiency and prevents the package from bursting due to gas expansion during heat sterilization.

In the food industry, vacuum packaging is very widely used. All kinds of cooked products such as chicken legs, ham and sausages, pickled products such as various pickles, as well as soy products, preserved fruit and many other foods that need to stay fresh are increasingly vacuum packed. Vacuum-packed food stays fresh longer, greatly extending its shelf life.

1. Infeed/outfeed: front in, right out.

2. The compression vacuum packaging machine uses a fixed hot-box instant heating method,saving energy.

3. Special heating element arrangement,uniform heat distribution.

4. Compact body,small footprint.

5. Suitable for small and medium batch production; can work with a production line as a high-efficiency vacuum packaging machine.

6. Uses original imported components from Taiwan, China, Japan and South Korea,stable and reliable performance.