Nothing would work without vacuum in Food and Packaging Industry. It is not only needed for hermetically sealed packaging, but also for food production and processing. With more than 166 years of experience in vacuum technology, Leybold is now offering a product range which perfectly meets the requirement of customers acting in the food processing and food packaging sector. Discover our proven solutions for your application.

 

 

Food Packaging

The intent is (usually) to remove oxygen from the container to extend the shelf life of foods and, with flexible package forms, to reduce the volume of the contents and package. By reducing the oxygen residual contents, the growth of aerobic bacteria is limited and the shelf life can typically be extended by a factor of 5 to 10.

Additionally, vacuum packaging prevents evaporation of volatile components, protects the flavour and texture, and reduces freezer burn by protecting the food from the dry cold air. Different processes / technologies are commonly used.

Chamber Packaging

Chamber packaging machine can be single or double types, with or without belt conveyor. Resulting product is a skin packaged food. These machines are working in cycles from atmosphere pressure to 1 mbar (29.9” HG) every 0.5 to 2 minutes.

Typical pumping system:

Single stage rotary vane pumps or dry pumps, often also with roots blower if the fore vacuum pump is far from the machine.

Modified Atmosphere Packaging

MAP packs are produced by evacuation and gas flushing. The protective atmosphere inside the pack depends on the specific requirements of the product. 

A combination of the following gases is very often used:

  • Oxygen (O2) which in high concentration inhibits the growth of aerobic microorganisms.

  • Nitrogen (N2) mainly used as a stabilizing gas to maintain the pack volume, e.g. for protection during handling or as transportation packaging.

  • Carbon dioxide (CO2) which reacts with water to form carbonic acid, which helps to lower the pH. This atmosphere inhibits the growth of micro-organisms.

Typical pumping system:

Single stage rotary vane pumps or dry screw pumps in combination with Roots blowers. In case of oxygen reinjection, typically used for red meat packaging to enhances the red colour, specific vacuum pumps, free of hydrocarbons, with inert oil, and oxygen compatible seals might be required.

 

MAP Bulk Packaging:

Often referred to as “Snorkle Machines” or “Vacuum Probe Machines”, these machines allow for packaging of multiple pouches simultaneously, or larger bulk pouches of food in a modified atmosphere. Upon evacuation of air, an O2 and CO2 gas mixture is introduced into the pouch (modified atmosphere) and then heat-sealed automatically.

Typical pump range is single stage 10 to 65 m3. h-1

Thermoforming – Rollstock Packaging

This process allows for packaging continuously all types of food products between two plastic films reels or into pre-formed trays. The lower film is heated and forms the container.

The upper film is positioned above the thermoformed containers and is then thermo-welded to protect the product from ambient air. The product is therefore skin packaged or packaged in a modified atmosphere. In both cases, vacuum is necessary.

A film is advanced over a forming die and heat and vacuum are used to form a food container (thermoforming). After a quick cool, food is loaded into the containers and advanced to sealing dies where evacuation and the upper film is heat sealed to the container.

Rollstock Packaging:

A gas flushing for modified atmosphere may also be incorporated prior to heat-sealing of the container. 

Typical pump range is single stage 40 to 2,000 m3/h including blowers. The small pumps are used for the thermoforming process. Some machines use three pumps – blower stage for fast pump speed and a large fore-pump for exhausting too. This is used for evacuation of package. Also, a small SOGEVAC is used first for the forming of trays or pouches. Leybold products sold include SCREWLINE, SOGEVAC and RUVAC.

Typical pumping system:

Central vacuum system made of rotary vane pumps or dry pumps.

Automated Chamber Packaging

Food is placed in a vacuum bag and loaded inside packaging chamber (manual chamber machines), or onto a conveyor line for continuous advancement to multiple chamber heads (rotary chamber machines). Air is evacuated. Gas flushing of an O2 and CO2 gas mixture or N2 may be utilized for a modified atmosphere. Bag is heat-sealed automatically. Chamber is vented to atmosphere. Product is removed and cycle continues. 

Typical pump range is single stage 10 to 2,000 m3. h-1 including blowers. Leybold products sold include SOGEVAC and RUVAC.

 

Contact Details:

Address: Unit 9, Silverglade Business Park, Leatherhead Road, Chessington, Surrey, KT9 2QL

Tel: 01372 737 300

Fax: 01372 737 301

Email: Sales.LN@leybold.com