Vacuum packaging cycle
How to obtain a maximum end vacuum in only 4 steps?
Control by time, percentage or boiling point
1. Extraction of air
Vacuum packaging is an efficient way to extend the shelf life of food products and to protect both food and non-food and non-food products against external elements. The cycle has 4 steps. During the first phase, the air is extracted from the product, the bag and the chamber. Up until the pre-set time or vacuum percentage has been reached or the boiling point has been detected in the case of liquid products.Go to control systems
Modified Atmospheric Packaging or MAP
2. Gas flush (option)
Gas flush is an option on all series, except the Jumbo and Titaan models. Adding a gas offers extra protection and prevents the product from colouring. It's usually a mixture of gas, depending on the product. Your supplier can inform you best which is the optimum mixture for your requirements.
- Protection of structure
- Preservation of quality
- Prevention of colouring
- Increased shelf life
Choosing the right seal solution
3. Sealing of the bag
The right seal system protects products efficiently against external elements. Depending on the type and thickness of the vacuum bag, and your specific packaging requirements of course. These are Henkelman's seal systems:
- Double seal (standard)
- Cut-off seal (€0)
- 1-2 Cut-off seal (€)
- Wide seal (€0)
- Bi-active seal (€)
Soft Air for vacuum sealing sharp products
Once the vacuum packaging cycle has been completed and the vacuum bag has been sealed, air returns into the chamber through the aeration valve. As soon as the atmospheric pressure inside equals the pressure outside the vacuum chamber, the lid opens. This works through normal aeration and Soft Air. Particularly suitable for products with sharp edges.
- Protection of both product and vacuum bag
- Standard on all models, except Jumbo, Falcon and Atmoz