The process of removing air from the product, the bag and the chamber and sealing the bag.
Vacuum packing is used to extend shelf life of any fresh perishable product by 3 to 5 times. Removing the air that surrounds food inhibits growth of bacteria, mould and yeast, because these and other spoilage micro-organisms need oxygen to grow. Once moist air is removed and the pouch is sealed, oxygen levels continue to drop where carbon dioxide levels increase. The low oxygen, high carbon dioxide environment significantly reduces the growth of normal spoilage organisms, allowing longer shelf life.
These machines are for anyone, who buys, sells, transports or stores perishable food products as well as various non-food products.