Industrial Vacuum Packaging Machine

Count packs per hour first, then pick the chassis. A single chamber runs about 5 cycles per minute and suits small butchers, a dual chamber lets one side load while the other seals, and a belt-fed automatic reaches around 30 cycles per minute for industrial lines. Match the seal bar to your largest product, with bar lengths of 300 to 500mm depending on model.

No, because chamber sealing works differently from nozzle vacuum. The whole bag sits inside the chamber, so pressure drops equally inside and outside the bag and liquid is not sucked toward the pump. Soup, sauce, and marinaded product seal cleanly. A soft-air option backfills gently at the end of the cycle so delicate items keep their shape.

Plain vacuum to 0.1 mbar removes about 99.9 percent of the air and gives the longest shelf life for solid product like cheese and meat. Gas flush suits sharp or fragile items, where a hard vacuum can crush or puncture: nitrogen and carbon dioxide backfill the pack, protecting both product and appearance. Both approaches run on the same chamber with the option fitted.

Check three things in order. First the bag edge must be dry and flat across the seal bar, folds and liquid on the seam block fusion. Second the seal bar and silicone pad wear out, and bars are an annual replacement item. Third the chamber gasket leaks if dirty or compressed, so ultimate vacuum is never reached. Monthly pump oil keeps the rest healthy.

Plan on pump oil with monthly changes, seal bars and silicone pads on roughly an annual cycle, and chamber gaskets as condition demands. Pump oil is the running cost that protects the pump investment. The SUS304 chamber itself wipes down daily. We list the spares set for your model at order, so shelf stock arrives with the machine.

Yes. We provide installation and commissioning support, and 12 months of after-sales service, including spare parts help and technical response.