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Vacuum packaging

It increases the shelf life of perishable foods.

It increases the shelf life of perishable foods without the need of freezing, always maintaining freshness, texture and flavor. Vacuum packaging is also applied to protect any product or component from external alterations, keeping it free of particles, odors, contact, etc.

Why vacuum packaging?

Vacuum packaging is the most effective way to prolong the life of a product and to protect it against external elements. When removing air, oxygen is removed, preventing that the aerobic microorganisms found in food products from spoiling the product.

The airtight package is also suitable for many non-food products. Products of great size or value, such as cushions or money, electronic components, powders, prosthetics, armaments, medicines, jewelry and watches ... The list of products is endless. Anything you can think of can be vacuum packed for your best protection.

How does it work?

The product from the vacuum bag is placed in the chamber. The open side of the bag is placed on the sealing bar. When the lid is closed, the machine automatically performs the vacuum process. The phases of the vacuum process are: aspiration, gas injection (optional), sealing and soft-air.

Vacuum process regulation

The first phase of the packaging cycle is to remove the air from the product, from the bag and from the chamber. As soon as the desired air quantity is removed, the machine goes on to the next phase. The second phase involves the addition of gas or sealing the bag.

You can control the vacuum process in 3 different levels

Sensor control (setting of percentage)

Time control (setting of time)

Control with boiling point detection

Time control

Set the desired time. (The average cycle is from 15 to 40 seconds)

The vacuum pump sucks until the exact vacuum time is reached

The duration of the vacuum process is exact; the machine will perform the seconds of vacuum + the seconds of sealing and the cycle will end

Sensor control

Program in the control panel the desired vacuum percentage (from 0 to 99%). When the maximum vacuum is selected (99%), it is possible to program extra vacuum by adding additional time (seconds)

The vacuum pump sucks until the exact percentage of vacuum is reached

The duration of the vacuum process depends on the product to be packaged and the desired final vacuum

Advantages of the sensor control

It obtains a constant final result (always exactly with the same vacuum finish)

Easy to use, without having to adjust the time continuously

The machine stops once the vacuum is complete

Vacuum adjustment of the machine

Set the desired number of seconds or percentage of vacuum.

The machine sucks during the previously set time or until the desired percentage is reached.

Example of vacuum packaging machine ZERMAT Model RapVac 32 with synchronized label printer.

Example of vacuum packaging in bag with a ZERMAT double chamber packaging machine. Model DC950 of the LARGE range packaging machines.

Example of vacuum packaging of fresh meats with ZERMAT packaging machine assisted for loading / unloading. Model CV1000+ of the MEDIUM+ range of packaging machines.

Control with boiling point detector

(special option for the vacuum packaging of liquids)

Wet and liquid products reach the boiling point quickly during the vacuum process. Wet products can even be cooked when they are cold. Therefore, our equipment, as an option, have a sensor detector with an extra option: the liquid control function. When this function is activated, the sensor detects quickly and accurately when the wet or liquid product is in the vapor phase. This prevents the product from reaching the boiling point during the vacuum process. Therefore, damage to the product and the machine is avoided.

Advantages of liquid control

The product maintains humidity.

The package and the machine do not get dirty.

Pump oil does not lose quality.

The pump is prevented from oxidizing.

Optimum cycle time, since the vacuum process does not require more time than necessary.

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