For vacuum packing of high volumes at a competitive price.
Vacuum packing is a process that is used to remove 99.8% (2mbar) of air from a vacuum pouch. This method ensures the product is left with a minimal amount of air in the pouch once it has been sealed by the vac pack machine. The most common use of a vacuum packer is to extend the shelf life of a product. By reducing the levels of oxygen in the vacuum pouch, micro-organisms are starved and unable to grow and spoil the vacuum packed product.
Reduce the size of products for better/easier storage, protect products
The use of a vacuum packing machine is not just for food products, but they are widely used across many markets
Removes 99.8% of air in the item and its container
By removing air from items, the shelf life of the product can be extended
But vac pack machines are not just useful for food products. Businesses now use them for pharmaceutical products, industrial components, fabrics, money and a lot more! Organisations favour this method because, again, it dramatically reduces the size of items, but it also protects the stock, keeps dirt and moisture out, delays corrosion and prevents scratching.