Multivac - Under pressure (Sept. 2019) - 1

Chamber machines offer versatility
and flexibility for a minimal investment
compared to other packaging technologies.
Preserving food and sustaining product freshness
has always been a concern when it comes to
processing food. There's no use in worrying about
product quality if that quality can't be protected
and maintained. Enter product packaging. Since
its invention, packaging has served a variety of
purposes. It has kept food products fresh and has
extended shelf life. It has protected food from
contamination and life-threatening food safety
risks. And it has helped protect the product from
being damaged during handling or transport.
One of the earliest packaging technologies
utilized domestically and industrially was vacuum packaging. Removing air from the food it
surrounded extended shelf life and maintained

product quality. MULTIVAC developed its first
vacuum chamber machine in 1961. Vacuum
packaging technology was new at the time and
MULTIVAC's early machine paved the way for the
technology that is featured in its broad range of
equipment today.
The basic operating principle of chamber
machines involves evacuation of air, sealing of
the package and ventilation of the chamber.
First product is put in the packaging pouch
and placed in the vacuum chamber machine.
After the chamber lid has been closed, the
vacuum chamber is a hermetically sealed
space. A vacuum pump sucks out the available
air until the desired level of vacuum - the
vacuum value - has been reached. This
process removes the air present in the vacuum
chamber, the film pouch and the intermediate
spaces within the product.


Multivac - Under pressure (Sept. 2019)

Table of Contents for the Digital Edition of Multivac - Under pressure (Sept. 2019)

Multivac - Under pressure (Sept. 2019) - 1
Multivac - Under pressure (Sept. 2019) - 2
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