Multivac - Under pressure (Sept. 2019) - 6

"SIMPLY SET A FEW
PARAMETERS - SUCH AS
DESIRED PRESSURE AND
SEAL TIME - AND CLOSE
THE LID. THAT'S IT."
RYAN SPENCER

T he large free-standing machines, double chamber machines and belted chamber machines also
contain hygienic design features that are conducive to easy cleaning, including:
*

The chamber oor is completely even and
can be cleaned w ith ease;
*

Sealing bars and filling plates can be
removed for cleaning w ithout tools;
*

The ergonomically designed tilting lid
on the belted chamber machine ensures
the best accessibility as w ell as fast and
thorough cleaning; and
*

T he belts are designed to be slackened for
cleaning and service w ork.

F inding the right machine for the j ob is something all processors need to determine before
making a capital equipment investment. hether operating a small independent meat shop,
or a larger meat processing operation, chamber
machines offer packaging exibility - as well as
extended shelf life, low cost of entry, ease of
use and versatility. Choosing the right machine
for the ob is important, but selecting the best
supplier partner is essential.
"P rocessors should consider the manufacturer of
the machine, to ensure durability and that spare
parts and service will be readily available when
needed, Spencer says. e sure the chamber
machine you select can deliver not only the
output you currently need, but can also handle future grow th in volume as your business
expands. Many MULTIVAC chamber customers
have moved on to larger units and even up to
traysealers and thermoformers as their packaging needs have evolved and grow n."
MULTIVAC, Inc. 11

1

Pomona Avenue

ansas City, MO 6 1

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us.multivac.com
http://us.multivac.com
Multivac - Under pressure (Sept. 2019)

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