principle

The vacuum packaging machine puts the packaged product into the packaging bag through the air nozzle, evacuates the air, withdraws the air nozzle, and then completes the sealing.

Features

1. It eliminates part of the air (oxygen) in the packaging container, which can effectively prevent food from spoiling. 

2. The use of packaging materials with excellent barrier properties (air tightness) and strict sealing technology and requirements can effectively prevent the exchange of packaging contents, which can avoid food weight loss and taste loss, and prevent secondary pollution. 

3. The gas inside the vacuum packaging container has been eliminated, which accelerates the conduction of heat, which can improve the efficiency of thermal sterilization and avoid the packaging container from rupturing due to the expansion of gas during heat sterilization.

In the food industry, vacuum packaging is very common. Various cooked products such as chicken legs, ham, sausages, etc.; pickled products such as various pickles, soy products, preserved fruits and other foods that need to be kept fresh are increasingly using vacuum packaging. Package. Vacuum-packed food has a long shelf life, greatly extending the shelf life of the food.

Technical features

1. Incoming and outgoing materials: forward and right out 

2. The compression vacuum packaging machine adopts a hot box fixed instant heating method to save energy. 

3. Special electric heating arrangement, uniform heat distribution. 

4. Small body and small footprint 

5. It is a vacuum packaging machine suitable for small batch production and medium-volume production. It can be used with assembly line operations to improve efficiency. 

6. Using original imported spare parts from Taiwan, Japan and South Korea, the performance is stable and reliable.