How to use vacuum liquid packaging?
Most ZERMAT devices have the option for automatic fluid control. This system prevents the liquid from leaving the bag, by means of a detector in the chamber that stops the cycle when the boiling starts. If you do not have the automatic option, you must configure the vacuum program tailored to each product.
With the "liquid detector" option, the liquid vacuum packaging process is automatic.
During the vacuum cycle, when the sensor detects an accelerated movement of the particles inside the chamber, it stops the vacuum and instructs the machine to go through the sealing cycle, in this way the liquid never comes out the opening of the bag.
Application of vacuum liquid packaging
The bags are positioned inside the chamber, vertically or inclined, to avoid the exit of liquids during the process of vacuum packaging in the chamber.
An optimal machine for the process of packaging vacuum liquids for small kitchens is the BluesVac range
Sensor control
Liquid or wet products have a tendency to quickly reach the boiling point during the vacuum process.
Wet products can even be cooked when they are cold. Some of the Zermat vacuum packaging equipment allows the machine to be equipped with automatic liquid control.
When this function is activated, the sensor quickly and accurately detects the vapor phase of liquid or wet products. This prevents the product from reaching the boiling point during the vacuum process. Therefore, damage to the food and to the vacuum pump incorporated in the packaging machine is avoided.
It is also possible to pack liquids at maximum vacuum without the "liquid detector" option, but the program must be manually adjusted in the first cycle of packaging, depending on the product to be emptied and the bag / centilitre format that each unit contains.
Machinery
Wet or liquid products have a tendency to reach the boiling point quickly during the vacuum process. Wet products can even be cooked when they are cold.
All Zermat packaging equipment allow to be equipped with the automatic liquid control.
When this function is activated, the sensor detects quickly and accurately the vapor phase of liquid or wet products. This prevents the product from reaching the boiling point during the vacuum process.
(Except in JazzVac and RapVac series)
Specifications
We can pack vacuum liquids of different types. The most common is the vacuum packaging of sauces in restaurant kitchens and also in prepared food businesses.
This allows to offer the client a final product that preserves all the properties optimally.
Another optimal machine for the process of packaging vacuum liquids for small kitchens is the RockVac range
Videos of vacuum liquid packaging
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