Vacuum Packaging Solutions for
the Meat Industry
and efficient way to preserve meats while preventing spoilage and contamination. Whether you're
packaging fresh cuts, marinated meats, or bone-in products, our advanced vacuum sealers help lock
in flavor, reduce waste, and optimize storage.
Vacuum Packaging in the Meat Industry
Whether you’re packaging fresh cuts, marinated meats, bone-in products, or sliced deli items, a reliable vacuum packaging machine is essential for maintaining product quality in the meat processing industry. Introvac offers a complete range of vacuum packaging solutions designed to improve efficiency, extend shelf life, and ensure optimal hygiene. Our machines are built for high-performance operation, easy cleaning, and low maintenance—keeping your production running smoothly. For high-demand facilities, our heavy-duty models delivering unmatched durability and consistency.
Why Introvac Vacuum Packaging Machines for Meat Industry?
Maximized Freshness & Flavor Preservation
Vacuum-sealing meat products prevents aerobic bacterial growth, significantly extending shelf life without the need for preservatives.
High-Quality & Durable for Meat Industry
Hygienic & Efficient Packaging
Vacuum-sealed meats can be stored and transported with improved hygiene standards, allowing for better inventory management.
Increase Sales & Customer Loyalty
Deliver consistently fresh, high-quality meat products that keep customers coming back and strengthen your brand reputation.
User-Friendly & Cost-Effective
Introvac vacuum packaging machines are designed for meat processors of all sizes, offering easy operation, low maintenance, and long-term savings.
Prevents Freezer Burn & Spoilage
Vacuum sealing eliminates air exposure, preserving meat’s texture, flavor, and quality while extending shelf life.
Need Expert Advice – Looking for Expert Guidance on Meat Processing & Packaging Machines?
Our dedicated team and global dealer network specialize in the meat industry, ensuring you receive expert advice on selecting, operating, and maintaining the right equipment for your business. Let’s get started! 🚀
Automated Vacuum Packaging Solutions for Meat Industry!
Looking to streamline your packaging process? Introvac Vacuum Chamber Sealers provide reliable, high-quality sealing to extend shelf life and maintain freshness. Built for efficiency, our machines ensure consistent packaging results while minimizing labor and maintenance.
Soft Air Technology
Protect delicate or sharp products with controlled air release, ensuring perfect vacuum packing without damage to the product or bag.
Smart, Simple, and Powerful
Experience a full-color interface with customizable programs, plus extra features designed for effortless operation and maximum efficiency.
Mobility Meets Convenience
High-quality swiveling casters with brakes provide effortless movement and secure positioning, ensuring convenience and flexibility in your workspace.
Perfect Seal, Every Time
Durable, high-performance gasket ensures a perfect seal every time, preventing air leaks and maintaining optimal vacuum pressure.
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Original price was: $5,500.00.$4,149.00Current price is: $4,149.00.
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Original price was: $4,500.00.$3,861.00Current price is: $3,861.00.
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Original price was: $3,200.00.$2,484.00Current price is: $2,484.00.
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Original price was: $2,500.00.$1,503.00Current price is: $1,503.00.
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.