BULK BAG SEALING & VACUUM MACHINE
VNM-JBC2600-F
Reduced micro-organism growth
- Food is a biologically active good. Its freshness and suitability for consumption is affected by such internal conditions as: presence of microorganisms, water activity, pH value, cellular respiration, composition, as well as external conditions: storage temperature, hygiene conditions, processing methods and gas atmosphere.
- The packaging process in 3 easy steps
– After the packaging is filled with product or the packaged product is placed in an outer packaging.
– The special pump offers a choice between several operating protocols, and each protocol can be saved by the user.
– There are generally 3 variants – generation of a specific level of vacuum, gas flushing (nitrogen or carbon dioxide) and finishing with a vacuum or gas flushing, or finishing with atmospheric pressure so that the pressures inside and outside the packaging are equal.
JV2600-F
Features
- Reduced micro-organism growth.
- Lowered metabolism of intact plant tissue and metabolism of post-slaughter animal tissue.
- Disrupted destructive chemical reactions, including enzymatically catalysed oxidation browning, lipid oxidation, chemical changes involving colour degradation, fish autolysis and general loss of nutritional value of food.
- Blocked moisture loss (thanks to the barrier properties of the packaging).
- Even several times longer shelf life.
- Lowered economic loss thanks to the longer storage time
- Decreased distribution costs, increased range of distribution and fewer deliveries require.
- Little to no chemical preservatives and fumigation agents required