Meats are placed in molds, either aluminum or stainless steel, by inserting an in-between sheet, either Cartene or a heat-sealable bag. Traditional molds for whole products or molds for slicing logs can be processed.
For deaeration, we have tunnel machines consisting of a loading belt, a treatment unit with a belt inside like the loading belt and with the inlet and outlet openings closed by vertically sliding doors with static wear-resistant seals. A roller conveyor or unloading conveyor and connections to the vacuum pump complete the machine, the length of which is defined according to production requirements.
The heat-sealing machine for products intended for vacuum cooking are constructively similar to the deaerator, but are equipped on the outside with a “false bar” to guide the bag, which is thus inserted between the sealing bars, adjustable in height to suit the product.
For high productivity, we can offer a version with two pairs of consecutive sealing bars, so that two bar molds can be processed. Suitable for traditional molds and bars, the machine can also be used as a deaerator.
We offer a lid version, with a sealing bar sideways to the internal roller conveyor, for contained production requirements.
The water-cooled sealing bars, thanks to the shape of the heating elements, carry out two parallel seals at very high pressure, for the best vacuum seal, even in the presence of micro-creases and product residues. The simple programming allows the easy management of the most effective vacuum cycle and the best sealing conditions, storable in recipes.