FAQ
This depends on the product. Pure liquids like water are hardly affected. However, if your product contains water or liquid components, they may evaporate when boiling, potentially drying out the product. Composite products with liquid content may also curdle.
The ideal sealing bar configuration depends on the size of your vacuum bag (or product) and the number of items you intend to package within a given time frame.
No, the vacuuming process stops when boiling occurs, meaning the intended vacuum pressure may not be fully reached. While the product remains usable, its shelf life may be shortened.
Yes, you can. However, to achieve the best packaging results, ensure that the selected program settings are optimal for all products being vacuum packed together.
Using a vacuum packing machine with a soft air function helps prevent bag punctures when packaging products with sharp bones or skewers. This function is available on all models except the Jumbo series.
A deep vacuum is recommended for maximum shelf life. However, for fragile or soft products, a lower final vacuum setting may be more suitable.
Most food products contain moisture, and under vacuum, the boiling temperature of liquids decreases. If the machine reaches this boiling point before achieving the final vacuum percentage, the process stops. We recommend chilling your product to 2–4°C (37°F) before vacuum packing.
Certain meats and fish release gases during or after the vacuum packing process, which can create air bubbles inside the packaging. To reduce this, consider using the red meat program.
Vacuum bag corners curl due to the vacuum process. Placing the product on a flat piece of plastic or cardboard before vacuuming can help minimize this issue.
Yes, all our floor models come equipped with castors, making them easy to move.
Yes, but be aware that the vacuum pump runs continuously, which may produce noise that some may find disruptive.
For leafy vegetables like lettuce and spinach, it’s best to use gas flushing (Modified Atmosphere Packaging – MAP) after reaching the desired vacuum level. This prevents the bag from tightly compressing the product.
To prevent crushing, use the soft air function. If necessary, you can also set a lower vacuum level or add a preservative gas (MAP).
To avoid bag punctures, use the soft air function, which is available on all vacuum packing machines.
For non-food products containing significant trapped air, such as cardboard, clothing, or filters, a lower vacuum setting is recommended.
We offer vacuum packing machines suitable for ESD-safe areas. When used with ESD-safe vacuum bags, they help protect electronic components from electrostatic discharge damage.
Yes. Items like printed circuit boards with sharp edges can be safely vacuum packed using the soft air function, available on all our machines.
As vacuum pressure decreases, the boiling point of liquids also drops. If the vacuum chamber reaches a pressure where the boiling point falls below the product’s current temperature, liquids inside may begin to boil.
No. While boiling may prevent the machine from reaching the target vacuum level, the product remains usable, though its shelf life may be affected.
Yes, you can modify several machine settings to control the cycle speed, which may also impact the final packaging quality.