Vacuum Packaging Machines All machines are fully automatic. The vacuum bag is filled and put in the vacuum chamber. By pushing down the lid, the chamber is closed and the automatic sealing process initiated. First the vacuum pump removes all air from the chamber, then the vacuum bag is sealed and air admitted into the chamber. On completion of this process, the lid automatically opens, after which the vacuum packaged product can be removed.
Vacuum-packed meat and meat products lose less weight and, kept at the correct temperature, stay fresh longer. This allows larger orders to be placed at lower prices.
No trimming losses due to discoloration.
Vacuum-packaging improves the quality of meat, because the maturing process continues in the pack.
Sausages, cheese, poultry and fish not sold at the end of the day can be sold during one of the following days without any loss of quality. Vacuum packaging prevents changes in color, prevents dehydration and the transfer of taste.
The rationalization of your working hours means the day′s schedule can be made a more efficient one.
Tell your suppliers you found them on ThomasNet
