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Maintaining attractiveness and taste

When vacuum-packaged, meats and sausages stay fresh and attractive longer. Such packaging is also very hygienic. In this edition, Die Fleischerei presents vacuum chamber machines made by a number of manufacturers and highlights their features.

Vacuum-packaged meats and sausages are now common. On the one hand, this process is the perfect way to extend a product’s shelf-life; on the other, it saves customers and sales personnel valuable time – especially during peak hours. After all, customers who are in a hurry tend to grab pre-packaged foods. The storage life of products stored at temperatures between 2 °C and 4 °C is dramatically lengthened. Salami may keep eight months, sausage four weeks, raw beef and venison up to six weeks, cooked meat with sauce four weeks and cheese even five months. Vacuum packaging protects foods from dirt, spoilage, drying, smearing, a loss of aroma, taste or weight and thus ensures that their appearance remains appetizing for a longer period of time.

Depending on a company’s size, the amount and type of products it packages and the degree to which it has automated its processes will make the demands on vacuum chamber machines vary. Smaller devices are available for artisanal companies; these may even fit on sales counters. But even such machines can vacuum pack up to three bags simultaneously. Double-chamber machines available in various performance classes are suitable for processing larger amounts. While one chamber is being evacuated, the operator fills the other one. Automation can accelerate the packaging of large amounts. Automatic loading and unloading also helps increase efficiency just as do strong pump systems, sophisticated vacuum technology and temperature-controlled sealing. If very large or complicated products like hams need to be packaged, the corresponding sealing length is decisive to achieve optimal packaging results.

The right machines and accessories are available for nearly every task. In addition, manufacturers also offer customized special solutions.

Conny Salzgeber

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