Vacuum Packaging Machines
Chamber, external-suction and belt machines that remove air from flexible packages and heat-seal them around meat products.
Chamber machines evacuate the chamber and package together, external-suction units draw through the bag opening and belt systems automate high-volume chamber packaging.
Vacuum level, time, product temperature and moisture determine air removal. Warm or wet products can boil under reduced pressure and contaminate the seal area.
Bag size, film structure, puncture resistance and seal layer must match the product and storage. Bones, clips and hard edges may require protection.
Seal temperature, dwell, pressure and cleanliness determine closure. Wrinkles, liquid, fat or particles can create channels that are not obvious immediately.
Chambers, seal bars, gaskets, vacuum oil and pumps require maintenance. Product purge and residues can contaminate repeated packs if the chamber is not cleaned.
Check vacuum retention, seal strength, code and package damage. Vacuum packaging should remain linked to reduced-oxygen safety, refrigeration and product-specific shelf life.
References
- https://www.fda.gov/food/food-ingredients-packaging/packaging-food-contact-substances-fcs
- https://www.fda.gov/food/fda-food-code/food-code-2022