Food Vacuum Sealing Machine

产品Introduction:

我的主要功能食品真空封口机s to remove oxygen to help prevent food spoilage. The principle is relatively simple. The mildew and spoilage of food is mainly caused by the activities of microorganisms, and the survival of most microorganisms (such as molds and yeasts) is required Oxygen, and vacuum packaging uses this principle to extract oxygen in the packaging bag and food cells, so that microorganisms lose their living environment. Experiments show that when the oxygen concentration in the packaging bag is less than or equal to 1%, the growth and reproduction speed of microorganisms will drop sharply. When the oxygen concentration is less than or equal to 0.5%, most microorganisms will be inhibited and stop reproducing. (Note: Vacuum packaging cannot inhibit the growth of anaerobic bacteria and the deterioration and discoloration of food caused by enzyme reactions, so it needs to be combined with other auxiliary methods, such as refrigeration, quick freezing, dehydration, high temperature sterilization, irradiation sterilization, microwave sterilization, salt Pickling, etc.) In addition to inhibiting the growth and reproduction of microorganisms, vacuum deoxygenation has another important function to prevent food oxidation. Because fats and oils contain a large amount of unsaturated fatty acids, they are oxidized under the action of oxygen, which will make the food taste and deteriorate. In addition, oxidation also causes the loss of C, and the unstable substances in food pigments are affected by oxygen to darken the color. Therefore, deoxygenation can effectively prevent food from spoiling.

Technical characteristics of food vacuum packaging machine:

1. The food vacuum packaging machine adopts a microcomputer control system, which makes the packaging parameter setting more accurate, and the operation is simple and convenient. The operator can set the vacuuming time and packaging sealing time as needed to adapt to packaging of different specifications and materials.

2. Equipped with a high-power vacuum pump, which can make the packaging bag obtain a large vacuum in a short time and improve the working efficiency of the equipment.

3. The food vacuum packaging machine adopts a flat vacuum chamber design, which is convenient for cleaning and wiping the grease, debris and other objects that fall during the packaging process. The main structure material is 304 stainless steel, which meets the requirements of food hygiene.

4. The vacuum chamber adopts the V-shaped sealing strip made of high-density materials, which ensures the airtightness of the equipment in daily work, and the pressure resistance and wear resistance of the material, and prolongs the service life of the sealing strip.

5. The specially designed suspension vacuum chamber can make the operation more labor-saving and work efficiency higher.

6. An emergency stop switch is installed. In the event of an accident, the operator can press the emergency stop switch at any time to terminate the ongoing work program and restore the equipment to its initial state.

7. Equipped with heavy-duty movable casters (with brakes), which has good load-bearing capacity, which makes it easier for customers to move the machine position.

产品Parameters:

Applicant:

After the food is vacuum-inflated packaging, the air pressure inside the packaging bag is stronger than the atmospheric pressure outside the packaging bag, which can effectively prevent the food from being crushed and deformed under pressure without affecting the appearance of the packaging bag and printing decoration. The vacuum inflatable package is filled with a single gas such as nitrogen, carbon dioxide, and oxygen or a mixed gas of two or three gases after being vacuumed. The nitrogen is an inert gas, which plays a filling role and keeps positive pressure inside the bag to prevent air outside the bag from entering the bag and protect the food. Its carbon dioxide can dissolve in various fats or water, and it can be introduced into weakly acidic carbonic acid, which has the activity of inhibiting molds, bacteria and other microorganisms. The oxygen can inhibit the growth and reproduction of anaerobic bacteria and keep the freshness and color of fruits and vegetables. The high concentration of oxygen can keep fresh meats bright red.