Three characteristics of vacuum packaging machine

1. The partial air (oxygen) in the packaging container is eliminated, which can effectively prevent the food from spoilage.

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

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

In the food industry, vacuum packaging is widely used in all kinds of cooked products, such as chicken legs, ham, sausage, grilled fish slices, beef jerky and so on; pickled products, such as all kinds of pickles, bean products, preserved fruits and so on. The fresh-keeping period of vacuum packaged food is long, which greatly extends the shelf life of food.