Vacuuming is a method of packaging that is pulling the air out of the bag before it’s sealed. This method includes placing the product in a bag, removing the air from the inside, and sealing the bag. The purpose of this type of packaging is to remove the oxygen from the bag, and by that, to prolong the shelf life of the goods.
Vacuum packaging removes the atmospheric oxygen from the bag, therefore it limits the growth and reproduction of aerobic bacteria and fungi that are responsible for tainting the food. In addition to this benefit, vacuum packaging protects the product from moisture, aromas, and provides mechanical protection.
The most commonly used vacuum bags are made of polyamid (PA), and polyethylen (PE). There are different types and can be made of several layers.
Vivavak Kompani offers a variety of vacuum bags with width from 50 to 500 mm and length from 50 to 1000 mm. The thickness can vary from 50 to 150 microns. The bags can be transparent, in different colors, or printed, depending on the client’s needs.
Check out the process of vacuuming in the following video: