Improving Shelf Life With Vacuum Packaging Equipment

By Bob Goldberg, Marketing Manager, PAC Machinery

Though many foods respond to vacuum packaging differently, the shelf life and quality of vacuum packaged food can greatly exceed that of bagged or wrapped packages. Vacuum packaged meat and poultry can last up to six weeks when refrigerated. Foods that are both vacuum packaged and frozen can retain both taste and texture for a year or more.

Selecting The Correct Vacuum Packaging Equipment

Vacuum packaging equipment can be found in a wide variety of configurations, but usually follows two general approaches: nozzle-style vacuum machines and vacuum chambers.

Nozzle-style vacuum packaging is an extremely-versatile method of vacuum packaging. Designed for horizontal or vertical use, nozzle-style vacuum sealers range in sealing lengths from 12 inches to over 120 inches and are available in both tabletop and floor-standing versions. This style of machine is ideal for vacuum-sealing solid, granular, or bulky food products. Nozzle-style vacuum packaging is a simple process.

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