Why gas injection?
After the vacuum process is complete, the bag is ready to be sealed. Prior to sealing you can inject a gas. This technique is called MAP (Modified Atmosphere packing). This occurs mostly to increase the product's shelf life, give extra protection and or prevent the product from colouring. Usually a mixture of nitrogen (N2) and carbon dioxide (CO2) is used. Oxygen (O2) can also be added to this combination. Recently the use of argon (Ar) has increased, as this contains the same gas properties as nitrogen (N2).
Examples of products where gas injection is useful are: chopped lettuce, salad leaves, minced meat, steak, cooked fish, pre-baked products, crisps and ready to use products. It depends on the product which gas mix is most suitable. Your gas supplier can inform you best as to the optimum composition. A special oxygen (O2) pump is available for gas mixtures of more than 20% oxygen (O2).
- Connect the gas bottle to the gas nipple.
- Open the gas bottle.
- Set the gas flush time or the percentage.
- After the vacuum process, the machine will inject the gas.
- The vacuum bag is being sealed.
- The package is airtight but contains the added gas mixture