Vacuum Packing

Vacuum packing is a method of storing food and presenting it for sale. Appropriate types of food are stored in an airless environment, usually in an air-tight pack or bottle. The vacuum removes atmospheric oxygen, protecting the food from spoiling by limiting the growth of oxygen-needing bacteria. There are many uses for vacuum packaging. For example, it is commonly used for long-term storage of dry foods as well as storing fresh foods such as vegetables, meats, and liquids and can extend a food’s edible life by up to five times. Vacuum packaging is also used to reduce greatly the bulk of non-food items. For example, clothing and bedding can be stored in bags evacuated with a domestic vacuum cleaner or a dedicated vacuum sealer. This technique is sometimes used to compact household waste or to reduce bulk of inflatable items. Vacuum packaging delicate food items can be done by using an inert gas kit, typically available on chamber vacuum sealers. After air has been removed, an inert gas (such as nitrogen) must be added to maintain the preservation of packaged food while preventing damage.

Types Of Vacuum Packaging

There are several types of machines that have been designed for different vacuum packing applications. External vacuum sealers use an ‘external’ bag that is attached to a vacuum-sealing machine. When switched on, the machine will remove the air and seal the bag. Chamber sealers require the entire product to be placed within the machine. Once the product is placed in the machine, the lid is closed and air is removed. Then the bag is sealed and the atmosphere within the chamber is returned back to normal. The lid is then opened and the product removed. Chamber sealers are typically used for higher-volume vacuum packing. Chamber sealers, like external vacuum sealers, use a plastic bag.

What Type Of Vacuum Packing Should You Use?

The biggest factor in choosing a vacuum packaging machine is what type of product you are trying to preserve. If, for example, the thing you are packing requires 99.9 percent air removal, you will be able to use either an external or a chamber sealer. If the target is delicate, like mini pretzels, for example, you will need to use a chamber sealer with an inert gas kit. (The pretzels will be crushed if 99.9 percent of the air is removed). External vacuum sealers are the best for awkwardly shaped products. Many food processors like to use a vacuum sealer to package complete meals that are sold at a grocery store. Link back to the vacuum packing page.