00431
Frequently Asked Questions about Vacuum Packing Solutions
Q: What types of vacuum packing machines do you offer and how do they differ?
A: We provide single and double chamber vacuum packers for pouch-based sealing of solid and semi-solid foods, thermoforming vacuum skin packers that form a tray and tightly seal a top film directly onto the product, and modified atmosphere packaging (MAP) machines that replace oxygen with a protective gas blend to extend shelf life for fresh foods.
Q: What products are suitable for each vacuum packing type?
A: Chamber packers suit meat, seafood, cheese, dried goods, and hardware. Skin packers are ideal for retail-ready meat and seafood display—the film conforms tightly to the product shape for premium presentation. MAP machines are essential for fresh-cut produce, bakery items, and ready meals requiring extended refrigerated shelf life without preservatives.
Q: Can the chamber size be customized?
A: Our standard chambers range from compact tabletop models to industrial floor-standing double chambers. For large or irregular products, we can customize the chamber depth and vacuum pump capacity to match your specific production needs.
