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
Advantages of the sensor control
Vacuum adjustment of the machine
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.