Frequently Asked Questions
- A seal with one seal wire is called ” single seal”.
- Most common is the double seal which provides 2 seals for extra security.
- With a time controlled vacuum machine a time is set and the vacuum level can be monitored with an analoge vacuummeter. Excellent vacuum levels can be reached but indication of the vacuummeter is less accurate then a digital controlled unit.
- With a sensor controlled machine the vacuum is measured with a sensor with very high accuracy and the results are digitally displayed. This results in shorter cycle times because when the desired vacuum level is reached the machine will immediately start the next operation. The total cycle time will be shorter than with a time controlled machine and some more options are available like H2O, MAP and soft air.
- The 10 program time controlled machine can later on be equipped with a sensor. (not possible for the 1 program time controlled machine)
For vacuum packaging special vacuum bags are required. The bags are coextruded with mostly a combination of polyethelene (PE) for strength, but also for sealability, and nylon (PA) as a barrier to prevent air from penetrating the bag over time. Good quality bags will maintain vacuum in the bag over a long period. The bags are often treaded so that the don’t stick together and processed in a clean environment. Special cook bags will allow the product to be heated in a water bath inside the bag.
Please take a look at the shelflife extension table in this website. It lists many but not all products. Please take note of the hygienic conditions before packaging.