Vacuum Packers are designed to remove the air away from your product to prevent the growth of bacteria and fungi. In food products you are also increasing the shelf life of your product.
The process of vacuum packing with Vacuum Packers is as follows
- Firstly you will need to make sure the machine is set up to suit to your vacuum sealable bags. There are many different types of vacuum bags available and each variation has different tolerences to heat. You will need to set up your machine to the specification of your bag and product, i.e. setting your vacuum/gas level and adjusting the seal wire/cut off wire to suit your requirements.
Test the seal of your product, with medium force try and open the neck of your bag. If it opens repack and adjust the seal time to suit the bag, you will either have the seal time set too low so there is not enough heat for the bag to stick, or you may have the seal time too high and the bag has been burnt and weakened. Most of the time between 1 and 1.5 seconds is optimum however depends on your product and the specification of your bag, this is very much a trial and error process
- When you are ready place your product into a vacuum sealable bag leaving enough room at the neck of the bag for the bag to be sealed
- Position the vacuum bag into the vacuum chamber of machine, with the neck of the bag hanging over the bottom seal bar. If using multiple bags do not overlap the neck of the bags as this will prevent sealing
- You will need to make sure the neck of the bag does not protrude from the vacuum chamber as the machine will not be able to draw air away from the bag. It may be useful to tuck in the neck of the bag around the back of the bottom seal bar. If you are gas flushing, make sure the nozels on the machine are placed inside the neck of the vacuum bags
- When you are ready start the machine. Each model of commercial vacuum packer machine functions differently, with most vacuum packers you would pull the lid of the machine down to the vacuum cycle
- The machine will then be drawing the air away from your product, if you are gas flushing the machine will be replacing the waste air with modified atmosphere
- Once the air has been drawn away/modified atmosphere replaced, the machine will then seal the bags which are in the chamber. This stops air from coming into the bag or air from leaving the bag. Most machines can be equipped with a double seal, this would be with 2 x seal wires or 1 x seal wire and 1 x cut off wire. By having a cut off wire you are removing the waste neck of the bag which improves the presentation of your product
- Once the machine has stopped its vacuum cycle the lid of the machine should pull up, then you are ready to remove the product from the machine
- Check the product. If you are using vacuum only the bag should not be baggy, it should be tight to your product. Check the seal, if the seal comes apart then repack your product and start again. If your machine is set up correctly then the level of repacking will be very small if not at all
- Repeat the process until all of your product has been packed