Vacuum Heat Sealers
The Vacuum sealer removes the air from the bag to safely packages food, pharmaceutical goods and other materials. There are many different vacuum sealer machines on the market to suit a wide range of requirements and budgets. The Vacuum Sealer fall into two main categories;
Internal or chamber vacuum sealers; with the bag inside the chamber the vacuum pump removes the air. Ideal for smaller, wet, dry or liquid products
External, nozzle or probe type vacuum sealers are ideal for larger plastic bags. These are more suitable for dry products but not for liquids..
Vacuum packing removes air or oxygen from the package prior to sealing. This involves placing the product in a plastic bag, removing air from the inside, and sealing the pack. The vacuum sealer removes oxygen to extend the shelf life of foods and or reduce the size of the package.
Aerobic bacteria requires oxygen, the vacuum packing will remove this oxygen from inside the bag to reduce the growth of the bacteria slowing down decay. Use the vacuum sealer for fresh or dried foods to extend the shelf life for vegetables, meats, fish, nuts, cooked meat, cheese, coffee, etc.
Vacuum sealers are also used to prepare food for the French gourmet Sous Vide cooking method where ingredients are vacuum sealed in a bag that is cooked in hot water under controlled conditions.
Vacuum packing reduces the volume of non-foodstuff items, like example, pillows, cushions, clothing and ink cartridges.
The level of vacuum is controlled to prevent damage to delicate items like potatoes crisps and the oxygen can also be replaced with an inert gas like nitrogen in order to reduce exposure to bacteria.
Vaccum, vaccuum, vacume, vacum, vacumm, vacume and even vcm are common misspellings of vacuum!