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.
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