Vacuum helps to keep food fresh for a long time. With no loss in quality. Depending on the type of food to be packaged as well as the corresponding requirements, there are several possible processes. Ranging from chamber packaging, thermoforming packaging, or
clipped packaging to
Every vacuum packaging process starts with placing the products in a packaging. Either inside a bag, between an upper and a lower foil, or into a tray. The air, and thus the oxygen, is then evacuated from the packaging before it is sealed. This ensures an extended shelf life of the packaged product due to a reduced growth of oxygen-dependent bacteria. Furthermore, the taste, smell and appearance of the packaged products are preserved. And drying of the foodstuffs caused by evaporation is reduced.
Chamber packaging machines are in use for packaging with bags and foils. Tabletop chamber packaging machines
are mainly used by supermarkets, restaurants, hotels, or caterers. They are perfectly suited for vacuum packaging of small goods.
When it comes to vacuum packaging of medium size products, free-standing chamber packaging machines
are the installation of choice.
For industrial vacuum packaging of large-format products double chamber packaging machines
, conveyor belt packaging machines
and rotary chamber packaging machines
are used. These types of packaging machines are mainly installed in slaughterhouses, abattoirs, meat processing plants or cheese factories.
Tray sealersTray sealers
work with prefabricated trays that are sealed with foils or additional plastic lids.
Thermoforming packagingThermoforming packaging machines
also play an important role in packaging of foodstuffs. This process involves forming a tray by heating the lower foil in the packaging machine that is then automatically transported to the packaging chamber. Products can also be packaged in a tubular bag using tubular bag packaging machines
. In these machines, the foil is welded into a tube and then sealed on both sides.
Modified atmosphere packaging (MAP)
Particularly suitable for the packaging of sensitive fresh food products is the so-called modified atmosphere packaging (MAP)
. This technique consists of removing the air from the packaging and replacing it by a protective gas. Which allows for example to also reduce the pH value and thus increase the shelf life even further.