Vacuum Packers & Packing Frequently Asked Questions t
How does a Vacuum Packer Work? wIn essence the workings of a vacuum packer are very simple. The machine consists of a hermetically sealed chamber from which all or part of the air is extracted by pump consisting of rotating blades that absorb and expel air. A bag under the lid is then sealed with a heat produced by thermal strips. In some models it is also possible to create a vacuum and seal the bag inside a box chamber (called a chamber machine) and in others it is possible to drawer a vacuum from a pouch whose open pocket is placed under a lid of a machine and heat sealed whilst under vacuum pressure (called an external suction vacuum sealer).
What is the Difference between a Chamber Type Vacuum Packer and an External Type Vacuum Sealer? dWe offer two distinct types of vacuum packing methods: 1. A traditional chamber type that creates a vacuum pouch by placing the entire contents of a pouch within a chamber and extracting the air from the chamber before heat sealing the pouch. 2. An external suction machine which uses a vacuum pump to suck air out of a pouch from the exterior of the appliance, i.e. by placing the open end of the pouch underneath a lid, withdrawing the air and then heat sealing the pouch. Both methods require high power vacuum pumps and heat sealing capabilities. Generally the chamber machine is consider to be the superior method except in some circumstances it is better to use an external suction machine, e.g. in some forms of dry packaging, medical applications and in the home or small commercial application where space is at a premium and budgets are more restrictive. What should I Look for when Purchasing a Vacuum Packing machine? lThere are a number of different reasons why you would want to use a vacuum packer and depending upon budgetary restraints it is always a good think to consider all aspects of your purchase, notably:
What do you Mean by Each of your Add-on Features? FOur chamber vacuum packers are supplied to suit your individual requirements. You can add your own customisation from the factory to give you the best possible vacuum packing solution. Herewith is a list of Add-on features and explanation as to their meaning: · Digital Command Board – A number of our models are supplied with a manual command board where the vacuum pump, inert gas, seal and softair functions are controlled by electro-mechanical controls. The digital command board allows for all these functions to be set in up to 10 programs.
· Second Sealing Beams – With many of the vacuum chamber machines it is possible to add a second sealing beam to the chamber. More details of all possible sealing beam configurations can be downloaded from: Sealing Beam Options. The VM18 and VM18H models offer 3rd & 4th sealing beams to create a square shape (see above sealing beam options). · Double Sealing Wire Resistance – Most heat seals have a single line seal. The double sealing wire resistance provides a second line of sealing for products that require the security of a second seal to the pouch. · Cut of Seal – This devise cuts the pouch at the point of sealing so that the seal of the pouch looks flush on all four sides of the pouch. · Inert Gas System – An Inert Gas Add-on makes it possible to pack delicate foodstuffs without damaging the food. In affect the chamber removes the air and then replaces it with a gas mixture generally consisting of 30% carbon dioxide and 70% nitrogen although other gas mixtures are also available (we recommend you consult with a gas supplier for this kind of expertise). The maximum permitted percentage of gas is 60% up to 40% volume with an inert gas compensates for the oxygen replacement.
· Softair - Softair is a slow ventilation process that prevents damage to vacuum packed pouches by reducing the risk of excessive decompression after sealing. It is particularly useful for packing of sharper items such as hard cheeses, speck, raw ham, ribs, or especially soft or fragile products. Why does Red Meat Change Colour in a Vacuum? rRed or dark meat is made up of muscle fibres that include the protein myoglobin. Myoglobin is a richly pigmented protein which is affected by oxygen. Freshly butchered meat is bright red because the myoglobin has been chemically affected by the oxygen in the air. After cooking, the colour changes to dark red or brown as the pigment is further oxidized to become metamyaglobin (a grey-brown shade). The vacuum packing of raw meat interrupts the usual pattern of food colour by altering the oxidation process so that it is more purple or brown in colour. Normal colour is then regained when meat is removed from the vacuum pack and re-exposed to the air.
Are there any Food Safety Issues to be Aware of when Vacuum Packing Food? sIt is important to bear in mind that vacuum packing is not a flawless system for prolonging the shelf life of foods. This is because certain micro-organisms classified as “anaerobic” prefer to grow in the absence of oxygen. One of these micro-organisms is one of the most deadly food-borne pathogens, Clostridium botulinum.
Clostridium botulinum is a rod-shaped shaped organism which is widely distributed in nature. It produces spores which remain dormant until they are placed in a low-oxygen environment. Under ideal conditions, C. botulinum produces botulin, a substance so neurologically toxic that less than 1 microgram can kill a healthy person by paralysing all the muscles in the body, including the heart. Although this neurotoxin can be destroyed by heating it to 90° C for 10 minutes the spores are heat resistant and can survive for various hours at 100°C. It is therefore imperative to carefully monitor, document and control the preparation and packing conditions when vacuum packing all foods, especially high risk foods such as hot smoked mackerel, trout and shellfish, certain fresh chilled pasta such as cannelloni, ravioli and some hard cheeses like cheddar. The proper procedure for high risk foods include controls over temperature, pH content, water activity (aW) and salt levels. Further information can be found in the attached FSA Guidance on Reducing the Risk of Clostridium botulinum. Other anaerobic pathogens can also exist in a vacuum, including Clostridium perfringens, Bacillus cereus and Listeria monocytogenesthat. These too cannot be easily destroyed by heat treatment and so care needs to be given to all stages of preparation and storage. Our best advice is to ensure that all vacuum packed products which require chilling are done so at below 3.3°C at all times so that is never any chance of food poisoning. Can you help me Understand Vacuum Pack Food with Gas?mVacuum Packing is a form of Modified Atmosphere Packaging (or MAP for short). It simply means changing the atmosphere in which food is stored in order to keep it fresher for longer. The MAP modification process can be the removal of oxygen but can also be supplemented by the replacement of an inert gas, which also acts to lower the pH value of the food and further inhibit the growth of bacteria.
The main gases used are Nitrogen, Oxygen, Carbon Dioxide or more commonly a mixture of gases adapted to the needs of each product to be vacuum packed. The most common mixture consists of 30% carbon dioxide and 70% nitrogen. Most of our chamber vacuum packers can be purchased with an Inert Gas System but this must be specified with the original machine otherwise it is very expensive to counter fit. You will also need to be in contact with a Gas Supplier to discuss your preferred gas options and equipment such as canisters, regulators and hose connections to the vacuum packer. Please tell me more about Sous Vide Cooking?sSous Vide has a growing gastronomic acclaim. The cooking method is used in many top-end restaurants. It consists of heating food in a vacuum pouch at an accurately controlled water temperature for an extended period of time well below boiling point, usually at or around 60° C. Having been discovered by George Pralus in the mid-1970s for the Restaurant Troisgros in Food cooked in a vacuum pouch will be more tender and succulent than traditionally cooked produce. You can cook whole roasts, joints, raw fish and some prepared foods such as rice, vegetables and sauce based meals in the bag. We have loads of information about Sous Vide and Sous Vide Cooking from our dedicated pages. To read more click the image:
How do I use a Chamber Type Vacuum Packer?cThere are many features of a vacuum packer and this explanation is only a basic summary. Full details are available in our user manual available on request from info@culinaryinnovations.co.uk. Firstly you must choose a suitable vacuum pouch for your piece which must take up two thirds of the pouch space. Place the open end of the bag into the chamber area on top of the sealing bar "G", ensuring that the open end sits 20 mm proud of the sealing bar. Or, if you can fit more than one pouch in the chamber ensure that they line up in the chamber with even distribution of space.
Once the vacuum pouches are in place turn on the machine and set the vacuum timing and sealing controls to the desired levels. Simply lower the lid using both hands, pressing firmly with the corners and the machine will start the cycle according to the values you have set. The machine will automatically end the cycle after the sealing bar cooling phase. The lid will re-open to allow you to remove and check your newly vacuum packed product.
How do I use Gas or Softair?gBoth Gas and Softair are additional Add-on features which can be purchased on top of the basic vacuum packer model. To flush gas requires a connection to a gas cylinder with a hose connector at point "A". To ensure that the gas enters the vacuum pouch place the open end of the pouch into the gas outlet valve at point "B". As with normal air extraction you should set the vacuum time and seal time but additional you should set a gas option to enable the right level of gas flush to occur.
A further control is required before operating the Softair feature. Details of Gas and Softair operations are included in the user manual. Please note that Softair is not available on the VM12. How do I Create a Vacuum in a Vacuum Pouch from Outside a Chamber Machine?eAll Orved vacuum packers are equipped to vacuum pack embossed vacuum pouches from outside of the chamber. This works by placing the pouch 20 mm beyond the sealing bar in the opposite direction to inside the chamber and bringing down the lid on the outward facing pouch. When the vacuum is complete the bag will seal and the lid lifts up in the usual fashion.
How do I use an External Suction Vacuum Sealer?vMost external suction vacuum sealers work by drawing air from an embossed (or sometimes called ribbed or channeled) vacuum pouch. These special pouches operate in conjunction with the vacuum sealer to create the maximum air reduction possible by drawing air out through the bag. The pouches have a criss-crossing effect on the inside of one side of the bag to allow the pump to navigate the air through the neoprene seals in the lid of the vacuum sealer. In summary the machine is switched on and the open pouch placed into the bag profile area marked "B" up to the marker point "C". By simply lowering the moveable lid "A" and exerting a little pressure on to the vacuum pouch, the appliance will start pumping and extracting air from the bag. Once the suction has started there is no need to hold the handle any further. The air will be extracted to the bottom limit of its air pressure capabilities and then heat seal the pouch before releasing it to begin the next cycle. Adjustments can be made for manual heat sealing the pouch before reaching the maximum air extraction.
Could you tell me more about the Manufacturer?tAll our vacuum packers and sealers are manufactured in
The company has a network of agents and re-sellers in More information can be found about Orved from our Links section. What Happens if my Machine Breaks Down?hAll our commercial vacuum packers and sealers carry a one year warranty for faulty parts and labour. In the event of your machine breaking down during the warranty period it will require the return of your machine for an initial inspection. This inspection will form the basis of any warranty claim and any damage caused by inhalation of liquids or dry powders or other abuses of the machine will not be considered as serviceable free of charge. We have an agreement with a specialist engineering company who provide support for all our vacuum packers and sealers. The company is LRS (Lincs) Ltd. based in Grantham, LRS (Lincs) Ltd. Tel: 01476 565999 Please either return all machines for repair directly to LRS or arrange for one of their engineers to visit your site (travel time is chargeable for the time taken to get to your location). Parts are stocked with LRS, although some may need to be ordered in from If you would like a service agreement please contact LRS direct. How do I Dispose of my Appliance?aShould you wish to dispose of your commercial vacuum packer or vacuum sealer then please contact us for details of our WEEE compliance scheme.
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