Principle Of Vacuum Packing Machine

In addition to the oxygen-removing and quality-preserving functions, the vacuum packing machine also has the functions of anti-compression, gas-blocking, and preservation, vacuum packing machine can more effectively maintain the original color, aroma, taste, shape and nutritional value of the food for a long time.

In the food industry, vacuum packing machine are used in various cooked products such as chicken legs, ham, sausages, grilled fish fillets, beef jerky, etc.; pickled products such as various pickles, soy products, preserved fruits and other foods that need to be kept fresh Vacuum packaging. The food preservation period of the vacuum packaging machine is long, which greatly extends the shelf life of the food.

There are many foods that are not suitable for vacuum packing machine and must be vacuum-filled packaging. Such as crispy and fragile foods, foods that are easy to agglomerate, foods that are easy to deform and lose oil, foods with sharp edges or corners or high hardness that will pierce the packaging bag. After the food is vacuum-inflated packaging, the air pressure inside the packaging bag is stronger than the atmospheric pressure outside the packaging bag, vacuum packing machine can effectively prevent the food from being crushed and deformed under pressure without affecting the appearance of the packaging bag and printing decoration.