Vacuum Packers
Introduction
Vacuum packing machines remove air from a bag or packaging creating an airtight seal, significantly extending the shelf life of food.
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This process preserves freshness, flavour, nutrients, while preventing freezer burn and reducing spoilage.
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In the food production industry, both chamber vacuum packers and external vacuum packers are used to extend the shelf life of food, but they operate differently and are suited for different applications.
What are the differences between chamber and external vacuum packers?
Camber Vacuum Packers
How they work
The entire food bag/packaging is placed inside a chamber. The machine then removes air from the entire chamber, creating a vacuum both inside and outside the bag. This allows for a more complete air removal and a tighter seal.
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What they are best used for
Chamber vacuum packers are best for liquids, sauces, soups, and delicate foods. Since the pressure is equalised inside and outside the bag, liquids are less likely to be sucked out or boil over. They're also ideal for foods with irregular shapes or sharp edges that could puncture a bag in an external packer.
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Pros
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Superior vacuum and seal quality
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Can handle liquids and delicate foods
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More consistent results
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Often have features like marinating and gas flushing
Cons
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Generally, more expensive than external vacuum packers
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Can be larger and require more space
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Slower processing speed per bag
External Vacuum Packers
How they work
Only the open end of the bag is placed inside the machine. Air is sucked out through a nozzle, and then the bag is sealed.
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What they are best for
External vacuum packers are best for solid foods, dry goods, and larger volumes of food. They are commonly used for packaging meat, cheese, and vegetables.
Pros
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More affordable than chamber vacuum packers
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Compact and require less space
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Faster processing speed per bag
​Cons
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Not ideal for liquids or delicate foods
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Can crush delicate items
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May not achieve as complete a vacuum as chamber packers
Summary
Choose a chamber vacuum packer if you need to package liquids, delicate foods, or require the highest quality vacuum and seal.
Choose an external vacuum packer if you primarily package solid foods and need a more affordable and compact solution.
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Key questions to ask when looking for a used vacuum packer
When buying a used vacuum packer it's important to ask the right questions to ensure you're getting a machine that meets your needs. Here’s some of the questions to ask.
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What type of vacuum packer is it?
Is it a chamber vacuum packer or an external vacuum packer? This will determine what types of food it can handle best.
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What is the make and model?
This will help you research the machine's specifications and reputation.
What type of product will you be vacuum packing?
Think about the size and shape of your products so you are sure the machine can meet the required specification.
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Are there any space limitations?
Check the size of the machine and where it will operate from, including access so you can plan ahead and have the machines running without delay.
What is the maximum bag size and type the machine can handle?
This is crucial to ensure it can accommodate the volume and types of food you'll be packaging.
What is the vacuum capacity or pump strength?
Measured in Hg (mercury) or Pa (pascals), this indicates how much air the machine can remove. Higher values mean a stronger vacuum.
What are the sealing bar length and type?
Longer bars can seal larger bags. Different types (e.g., single, double, channel) offer varying levels of seal strength and efficiency.
What is the cycle time (time to vacuum and seal a bag)?
This impacts overall productivity, especially for high-volume operations.
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