The main function of the food vacuum packaging machine is not only the anti-oxidation and quality-preserving functions of the vacuum packaging, but also the anti-pressure, gas-blocking and fresh-keeping functions. In addition, many foods are not suitable for vacuum packaging and must be vacuum-inflated.
After the food is vacuum-packed, the inflation pressure in the packaging bag is greater than the atmospheric pressure outside the packaging bag, which can effectively prevent the food from being crushed and deformed without affecting the appearance of the packaging bag and the printing package. After vacuum packaging, electronic and semiconductor products can be anti-static, anti-oxidation and moisture-proof, so that they can be stored for a long time without damage due to external causes. Clothing, clothes, and quilts can also be vacuum-packed, which will greatly reduce storage space, and can be free of damage from insects, as well as moisture and mildew.
The food vacuum packaging machine is filled with nitrogen, carbon dioxide, oxygen single gas or a mixture of two or three gases after vacuum. The nitrogen gas is an inert gas, which acts as a filling to maintain a positive pressure in the bag to prevent the air outside the bag from entering the bag. The oxygen can inhibit the growth and reproduction of anaerobic bacteria, maintain the freshness and color of fruits and vegetables, and have high concentration of oxygen. Fresh meat can be kept in bright red.
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