Bagging and vacuum packaging

Function: Package

Automatic bagging reduces product contamination caused by human presence, resulting in lower production costs, and also makes vacuum heat sealing more reliable, avoiding contact between package and product in the sealing area, which is particularly important in the case of products with surface moisture, such as cooked hams.
Our packaging machines can handle bags of different materials, of different thicknesses, even in the presence of flaps handled in the opening and flattened for sealing, avoiding or reducing the presence of folds and micro-folds that increase the risks of vacuum loss.
The bagging line is complemented by our vacuum heat-sealing tunnels, with reduced space requirements, or by vacuum lid belt machines.

Information sheet

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The first machine in our vacuum packaging line is the bagging machine, with productivity from 360 to 720 products/h.

The bag, or sack, stacked in the adjustable storage, is automatically picked up and positioned so that the arms of the opening device, which are adjustable, give the mouth the correct shape for introduction, protecting the sealing area, a particularly important aspect for cooked hams and similar products.
A closing device on the package mouth flattens it, preventing its natural reopening, preparing it without folds for vacuum heat-sealing.

Functioning

The products pass on an accumulating belt for subsequent transfer to our vacuum heat-sealing tunnel, with automatic inlet and outlet opening and right or left loading direction, as it is for the bagger. The loading and unloading doors move vertically without creeping on the seals, ensuring maximum vacuum level and low maintenance requirements.

The water-cooled sealing bars are adjustable in height and make two parallel seals at very high pressure, guaranteeing the best vacuum seal, even in the presence of micro folds and product residuals. Lengths can be m 1.40, m 1.80, m 1.95.
Simple programming allows easy management of the most effective vacuum cycle and best sealing conditions. At the exit of the tunnel, products can be picked up and placed on trolleys, or automatically loaded onto our continuous pasteurizers.

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