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Vacuum-Pack
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Vacuum Pack
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By vacuum packaging you can keep meat, vegetables and fruit in the freezer
for up to three years without freezer burn, cheese stays fresh in the
refrigerator for up to eight months, and pantry goods stay fresh up to two
years.
Enjoy the fresh taste and texture of your game meat and fish all year long by
avoiding freezer burn. Butcher wrapping and water-packing can't prevent freezer
burn, but vacuum packaging with the Henkelman Vacuum Packaging System can.
High-tech vacuum packaging machines from
Henkelman. Henkelman Vacuum Packaging
Systems, of The Netherlands, are World leaders in vacuum packaging technology and have
been in this business for over 30 years. Their machines are used in more than
56
Countries across the World by; exporters, meat packers, food processors,
bakeries, hotels, caterers, bankers, etc. and are available in tabletop as
well as floor models in varying capacities.
Vacuum
packaging and protective atmosphere packaging machines
The
vacuum packaging machines have been designed to guarantee the best
preservation and to extend shelf life of any food product that requires
protection against oxidation.
In food industry, these products are usually vacuum packed:
meat,
sausages, ham, bacon, fish, cheese, coffee, pizza, fresh pasta, olives,
pickles and many other gastronomy products;
and in other fields the following ones:
chemical,
pharmaceutical and cosmetic products, electronic parts, car spare parts etc.
The
fresh meat sector is particularly advantaged by the vacuum technology.
Vacuum packaging, in fact, greatly delays any deterioration caused by ambient
air; it’s an obstacle to the development of bacteria and moulds and markedly
reduces the negative effects of temperature changes. Packaging in airless
space also gives a slow ripening effect, thus protecting in the best way the
organoleptic qualities of the meat.
Should some products not withstand the compression and deformation caused by
deep vacuum, a partial vacuum can be applied or it’s possible to compensate
by injecting an inert gas in the packaging before sealing.
Injecting
into the packaging (after air extraction), an atmosphere of nitrogen or a
mixture of gases, in order to control chemical, enzymatic or microbiological
reactions, reduces or eliminates the main deterioration. The most used gases
are: nitrogen, carbon dioxide and oxygen, in different percentages, according
to the product to be packed.
VACUUM
PACKAGING IN FLEXIBLE BAGS
Packaging in vacuum pouches does not prevent from a successive freezing which,
if done with injured pouches, is quite successful because not only any
dehydration is avoided but also the best conditions for the best storage,
hygiene and qualitative protection of the product are met.
A
further improvement may be achieved by joining the packaging machine to a hot
air shrink tunnel or a hot water dip tanks for shrinking and self-sealing
bags, in order to get a complete line for vacuum packaging.
PACKAGING
IN PREFORMED TRAYS
The vacuum hot sealing machines can
be equipped with a protective atmosphere (previously called “modified”
atmosphere) to integrate the packaging cycle. Sausages, meat, cheese, fresh
pasta, tortelli, gastronomy products and vegetables too are packaged in this
way.
As
alternative, this kind of packaging machines can operate by sealing the trays
only, without vacuum and gas injection phases.
The
“skin food” packaging machines grant a perfect look for the product and
ensure the best preservation using a particular skin film that seals itself
around the product and on the border of the not deformable container: plastic
trays or plastic coated plane bases.
It
can be used both barrier films and permeable ones for products that need them.
Fish, sausages, meat, cheese and gastronomy products are packaged in this way.
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