Equipment for packing perishable food

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32-head combination weigher 191.83.32

For weighing and packing of loose and small piece goods.

24-head combination weigher for bulk products 191.83.24

For weighing and packing of loose and small piece goods.

Horizontal Doy-Pack filling machine with bag making function 083.97.02

For packing various goods into Doy-pack bags (with the function of making a bag).

Five-in-one Packing Machine (Napkin, toothpick, spoon, fork, knife) 051.78.01

For packing disposable tableware, napkins, toothpicks, bags with spices in "flow-pack" bags

Horizontal packaging machine "Flow Pack" with top film feed and walking knife 051.55.350-800W\XW

For packing piece items in "flow pack" and "pillow" bags. Allows packing large items.

Vertical weighing and packing system 021.80.01

For packing sweets, seeds, peanuts and other free-flowing and small piece food products.

Rotary weighing and packing system into a vacuum bag 061.80.01

For filling and packing of free-flowing and small piece goods of various shapes and purposes.

Double packing system 021.80.02

For packing free-flowing and small piece goods.

Line for packing frozen semi-finished products 021.56

For packing well-flowing and small piece goods in bags such as "pillow", "gasset", "stabilo".

Perishable foods mostly include food products such as meat, fish, dairy products, snacks, etc. In order for the products to retain their freshness and aroma 3-5 or more times longer than with conventional storage methods, it is necessary that they do not come into contact with oxygen. To do this, they are evacuated or stored in an inert gas environment.

Storage under these conditions provides the following benefits: 

  1. Food retain their texture and appearance as microorganisms such as bacteria, yeast and mold cannot thrive in a vacuum.
  2. Food is not weather-beaten during storage in the refrigerator, as it does not come into contact with dry air.
  3. Wet foods do not dry out because they do not come into contact with air, which absorbs moisture from them.
  4. Dry, solid foods are not humidified, since they do not come into contact with air, from which moisture is taken out under other conditions.
  5. Foods high in fats and oils do not become rancid because there is no contact with oxygen
  6. Non-food products are protected from corrosion and moisture

To control anaerobic microorganisms, products can be stored in a modified atmosphere, in which oxygen is completely or partially replaced by inert gases. This type of packaging also has the advantage that the containers in which the products are packed are not crushed by vacuum. 

Vacuum bags and containers are usually made of multilayer barrier films. For this, films are selected from various materials, each of which has the property of not allowing certain gases to pass through itself. sun rays, etc.