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3. Operation
a. Working principles
A vacuum packaging cycle is made of 3 stages. First the vacuum is made, the air
is completely taken out of the chamber and from bag containing the product (see
figure 1). Then it is possible to inject neutral gas from the nozzles, gas flushing
extended product shelf life and also act as a cushion for delicate product. Finally, a
mechanism pushes the sealing bar to the rubber support to seal the bag.
To obtain nice packages, the products and the bags have to be of proportional
sizes. The bag's opening should never exceed 5 cm (2") past the seal bars. The
product should be centered in height in relation to the seal bar by adjusting the
spacers provided (see figure 1).
To obtain a good seal, make sure that no residue of fat is left between the bag's
inner sides where sealing is done.
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