Vacuum packaging of meat and cold cuts, cheese, vegetables and fruit at the customer's request can be a very good way to encourage the customer to make purchases. At the same time, meats and cheeses that have been cut but not sold on one day can be vacuum packed and sold on subsequent days without losing their taste and nutritional value. This method of operation gives customers the opportunity to always buy fresh products without having to wait in line at the stand, and it reduces losses related to throwing away perishable products.
Vacuum packaging affects not only the aesthetic appearance of the product but also determines its freshness and longer shelf life. Packaging machines pack products in barrier foil, which ensures tightness of the packaging, resistance to evaporation, durability of the packaging and freshness of the goods.
Because bacteria are the most common cause of food spoilage, the use of vacuum packaging eliminates aerobic bacteria and extends the shelf life several times. When inert gas mixtures are used for packaging, aerobic and anaerobic bacteria are eliminated.
Vacuum-packed products do not lose weight after cooling because the liquids they contain do not evaporate. Products retain their appearance, taste and nutritional value longer.
