Vacuum packaging of meat and cold cuts is a very good way to display products on the store shelf while extending their shelf life. Whole pieces of meat, portioned meat, whole and sliced cold cuts can be packed in a vacuum or in a gas atmosphere. Vacuum-packed products retain their appetizing appearance, taste and nutritional value. Eliminating oxygen and introducing inert gas extends the shelf life several times. The customer can enjoy the taste of your products longer.
Vacuum packaging machines for cold cuts and meats
Packaging machines pack products in barrier foil, which ensures the tightness of the packaging, resistance to evaporation, durability of the packaging and freshness of the goods.
Vacuum packaging machines for packing into bags
Chamber devices are used for vacuum packaging of products previously placed in bags.
The packaging perfectly protects the product and allows you to create a nice package in company colors.
The devices can be equipped with various options to facilitate work: a gas dosing system, a system for cutting off excess bag, a sensor for percentage vacuum regulation, an insert for packaging liquids, a system for independent regulation of seal temperatures, a gradual vacuum system and others.
Traysealers for vacuum packaging on trays
Products placed on trays are closed from the top with printed foil. Trays can be vacuum or gas packed. Traysealer is a perfect solution for packaging sliced cold meats, minced meat and portions of red meat. An ideal solution for a customer who can buy a small portion of the product. The packaging is convenient and aesthetic - thanks to the transparent tray, the customer knows what he is buying.
Heat shrink tunnels and chambers
The use of a thermo-shrink chamber allows for the removal of bag excess after the vacuum packaging process.
We achieve a second skin effect and improve the aesthetics of the packaging.
Product types and selection of suitable packaging machines:
1. Whole large pieces of meat and cold cuts - Chamber machines + Shrink chamber
2. Minced meat - Trayselaer for packing on trays
3. Portioned meat and cold cuts - Traysealer or chamber machines
4. Sliced meats - Trayseler
5. Seasoned meat for grilling - Traysealer
6. Sausages straight to the grill - Chamber machines + Shrink chamber
7. Whole pork carcasses - The largest chamber machines
Advantages of vacuum packaging:
• Extension of shelf life by 2-5 times
• Gains related to reduced product spoilage
• Liquids, juices and seasonings do not evaporate in vacuum packaging
• The customer can enjoy the taste of your products longer
• Barrier foil ensures tight and durable packaging
• Vacuum-packed products retain their appetizing appearance and taste
• Aesthetic product packaging
To order devices call: tel: 22 486-32-92
or write: empra@empra.com.pl
