Technical terms explained simply

Vacuum bags have been designed as pouches made of flexible plastic film for airtight packaging of products. They are available in various formats, thicknesses and for countless applications. Vacuum packing not only fixes the product in the bag by allowing the bag film to cling tightly to the product, but also significantly reduces the interaction between air and product. The result is extended shelf life for food and special protection for other sensitive products. Vacuum bags also provide ideal support for cheese ripening processes. The outstanding barrier properties of vacuum bags protect products from exposure to oxygen, gases, moisture and germs. In addition, they combine numerous functions, allowing for cooking, deep-freezing and conveying brand messages. The bags are subjected to vacuum either by means of a vacuum device or a vacuum chamber machine. ALLFO’s vacuum bags are usually made of composite film combining polyamide and polyethylene. However, further compositions and variants are certainly possible. They determine such factors as a vacuum bag’s degree of gloss, transparency, puncture resistance and temperature tolerance. The bag and its contents are sealed by a thermally generated sealing seam. Vacuum packed products entering the market are marked with the label “packed under vacuum”. A particular advantage: The vacuuming method makes it possible to largely dispense with preservation agents to increase the product’s shelf life.

Vacuum chamber machines are designed to be extremely efficient, compact and versatile. They are ideal for hygienic and fast vacuum packaging of various products. Professional vacuum chamber machines are generally made of stainless steel, easy to clean and convenient in handling. In vacuum packing, the goods are first placed in a vacuum bag and subsequently positioned in the chamber of the device. The bag is then evacuated of air by means of a powerful pump and sealed airtight along its seam. Typical goods requiring packaging include meat, sausage, poultry, cheese or fish and fresh pasta. Medical sterile items or technical objects equally benefit from packaging in a vacuum chamber machine. This process generally employs vacuum bags, preferably side seal bags. Particular advantage: In comparison to external vacuum sealers, even liquid products such as sauces or soups, free-flowing, pourable goods or powdery products can be packaged airtight without any difficulties. In such case, vacuum chamber machines are equipped with an appropriate slant within the chamber space, or allow the bags to be standing upright.

Vacuum packing is an established method in many households to protect food and other sensitive products from perishing, from contamination or for storage. In industry, as in many other sectors, vacuum packing has become an essential aspect within any packaging process. Products are subjected to vacuum using flexible plastic film, frequently available in the form of bags. Vacuum bags from ALLFO are manufactured from barrier film featuring a high level of protection against the ingress of oxygen, gases, sperms, spores or dirt. The vacuuming process is either accomplished using an external vacuum sealer or a vacuum chamber machine. In the case of an external vacuum sealer, the bag opening is placed in the device, while in a vacuum chamber machine the entire bag is placed in the unit. Depending on the unit applied, different bags are required, as the devices provide varying degrees of power to extract the air. Less powerful household appliances benefit from a structured – goffered – bag, which facilitates vacuum packing due to its modified surface. Flat, smooth bags are sufficient for chamber vacuum units. Both devices use heat and pressure to completely seal the bag opening.