First step: Evacuation
Place the Vacuum Food Sealer bag with the product inside the chamber. The open neck of the bag should be placed over the sealing bar, leaving enough space for the seal of the chamber lid to close around the product. Close the lid. The vacuum pump draws the air out of the chamber into the pump, taking away the air from inside the product bag.
Second optional step (if required and technically possible depending on which machine is being used): Modified Atmosphere Packaging. Modified atmosphere is also commonly known as gas flushing. Once the normal air has been drawn out of the chamber and away from the product, the chamber and product bag is filled with modified atmosphere until the pre-set pressure amount is reached. Modified atmosphere is extremely popular because it enhances the shelf life of your product. In many instances it also improves product presentation.
Third step: Sealing The sealing membrane presses the sealing bars against the counter pressure bar. An electrical impulse heats the sealing wire. The sealable inner sides of the bag are sealed together and the bag is now closed. If Modified Atmosphere has been used, the modified atmosphere would be closed within the Vacuum Food Sealer bag therefore protecting the product.
Most vacuum packing machines allow you to control the time of which the seal bars are operational. The time set will very much depend on the material and thickness of the bag. When initially setting up the machine, the best form of finding the optimum time for sealing is found by trial and error.
Fourth Step: Ventilation The vacuum pump releases and air flows back into the chamber. After the pressure between inside and outside the vacuum chamber balances, the lid of the chamber then opens. You are then free to unload your product from the machine
Repeat until desired amount of product has been packed.
Brought to you by our friends at firstfoodmachinery.co.uk.
