Soft Air protects both the product and the vacuum package
After the sealing of the vacuum bag, air comes into the chamber via the aeration valve. As soon as the atmospheric pressure inside the chamber equals the atmospheric pressure outside, the lid opens. This occurs through normal aeration or through aeration with the Soft Air function.
In case of normal aeration, the aeration valve fully opens and the air floats back into the chamber. The vacuum bag envelopes the packed product quickly and firmly. Notice that some products and bags can be damaged by this.
Aeration with Soft Air
When you aerate with Soft Air, the air gradually floats into the chamber (based on the pre-set time). The vacuum bag envelopes the product gradually and in a controlled way, through which an optimum protection of both the product and the vacuum bag is guaranteed.
When to use Soft Air?
Soft Air is particularly suitable for both food and non food vacuum packaging applications, such as:
- T-bone steaks
- Rack of lamb
- Spare ribs
- Electronic components
- Printing Circuit Boards (PCB's)
Do you wish to know if Soft Air is suitable for your specific application? Please contact us.
How the Soft Air function works
- Set the Soft Air time
- The bag will slowly envelop the product