Sammic Vacuum Packing Machines
Packaging liquids in SU vacuum packers
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Vacuum packing machines for domestic use.
To use at home we must work with a vacuum machine called lateral or suction which has the main characteristic that they always work with embossed or ribbed bags. These bags have channels on one of their internal faces that allow air to circulate through them and can be absorbed by the suction pump of the vacuum machine.
The variety and quantity of machines to use at home is huge and the prices too. They can be found from 40 to 500 euros and of course the difference between one and the other is enormous.
To facilitate the choice we have established three categories based on the more than 15 years of experience we have and on the three main parameters that differentiate one from the other:
- The depression capacity of the vacuum pump, that is, the amount of vacuum that it can make.
- The suction capacity in liters of air.
- The ability to control the seal and the width of the seal.
Professional air suction vacuum sealers
These machines are perfect for small supermarkets, delicatessens, restaurants and for all those products that need to be vacuum packed even if they are not for food use.
Many times we need to keep books, stamps, photographs, albums, coins, antiques and any object that we need to preserve from inclement weather, water, insects, etc., without moisture or dust causing havoc.
They are packaging machines that work by external suction (without a vacuum chamber), with normal embossed bags as well as for low-temperature cooking and glass or steel containers.
Very useful to keep in containers lids, cooked food, sauces, etc.
Professional bell vacuum packers
Bell machines are the usual ones in butchers, restaurants, supermarkets and small manufacturers of all kinds of packaged foods that need to be vacuum preserved to extend the time they can be consumed in perfect condition.
Unlike domestic and professional external suction machines, these packaging machines have a vacuum chamber with a transparent methacrylate lid and are used by placing the bag inside it, with the mouth on the sealing bar, and closing said lid with which the air extraction process begins and then the sealing.
If in the packaging machines that we use at home, when we extract the air, the bag seems to crush and shrink, in the bell machines this process does not take place since the air is extracted from the complete chamber, which produces the decompression of the same. As there is no air inside the chamber, the bag neither shrinks nor squashes. Once the bag is sealed, we proceed to introduce air into the chamber again and now if we see how it is compressed and shrinks.
This we have indicated is very important because if with a domestic use packaging machine we cannot pack liquids in bags, with a bell packaging machine we can, and this is one of the biggest differences between one and the other.
A second difference would be the bags used by each type of machine. The simplest, those with external suction, work with embossed bags while the most complete, the vacuum chamber, work with smooth bags.
In addition, there are many occasions when you work with delicate or soft foods or products that cannot be squeezed because they are deformed or damaged. For them there is the solution (and it is used a lot) of using inert gas.
The inert gas is nothing more than a nitrogen or carbon dioxide bottle, or a mixture of the two that is injected into the vacuum chamber as soon as the air is removed and before sealing. In this way we are able to remove oxygen, which is the gas that oxidizes and ages food, and inject a harmless gas that allows the food not to squeeze or deform. Let's imagine some croquettes, a pizza dough or an omelette. If we pack them normally, when vacuuming, the bag will be totally tight and everything that is inside squeezed and often discarded. If we have introduced a quantity of gas when making the vacuum, this problem disappears and the external pressure cannot damage what is inside.