Minipack Quickshrink Limited

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Vacuum Machines


Vacuum Packing 

Vacuum packaging is the method used to remove air from a package prior to sealing.  The intent is usually to remove oxygen from a container or bag to extend the shelf life of a wide variety of food products.The vacuum environment reduces atmospheric oxygen, limiting the growth of aerobic bacteria or fungi, while preventing the evaporation of volatile components.

Vacuum packing is commonly used for long-term storage of dry foods such as cereals, nuts, cured meats, cheese, smoked  fish, coffee, crisps, products from the bakery, to name a few.

It is also ideal for the storage of fresh foods such as vegetables, meats, fish, as well as liquids such as soups and sauces.

Vacuum packing is also used to reduce greatly the bulk of non-food items. For example, clothing and bedding can be stored in bags evacuated of air to reduce the shipping volume and therefore reducing shipping costs.

 Vacuum packaging machinery can be supplied to vacuum bags, food trays, pots etc.

Vacuum packaging delicate food items can be done by using an inert gas, such as nitrogen. This helps prevent crushing fragile items and delicate foods such as potato chips, fresh salads etc. This is also called Modified Atmosphere Packaging or MAP and is now extensively used to further extend the shelf life of many food lines. (See explanation of MAP).

Prevent Freezer Burn:

When foods are frozen without preparation, freezer burn can occur. This happens when the surface of the food is dehydrated and this leads to a dried and leathery appearance. Freezer burn also ruins the flavour and texture of foods.  Vacuum packing reduces freezer burn by preventing the food from exposure to the cold, dry air.

 Cook in the bag:

Vacuum packaging also allows for a special cooking method, sous-vide. Sous-vide, French for under vacuum, involves the slow cooking of food, by poaching in water, in a bag that is vacuumed.

 Marinated Food:

Meat and fish will marinade in minutes when vacuum packaged, because as air is being removed from the canister, the pores of the meat or fish open up and allow the marinade to penetrate.

SWING LINE: MV 50 SWING INOX

RELIABILITY AND SPEED IN A SWING RHYTHM.


VACUUM LINE XP: MVS 26 X

TABLETOP VACUUM MACHINE


VACUUM LINE XP: MVS 31 X

TABLETOP VACUUM MACHINE


VACUUM LINE XP: MVS 35 X

TABLETOP VACUUM MACHINE


VACUUM LINE XP: MVS 41 XP

TABLETOP VACUUM MACHINE


VACUUM LINE XP: MVS 45L X

STAND VACUUM MACHINE


VACUUM LINE XP: MVS 45L XP

STAND VACUUM MACHINE


VACUUM LINE XP: MVS 45 X

TABLETOP VACUUM MACHINE


VACUUM LINE XP: MVS 45 XP

TABLETOP VACUUM MACHINE


VACUUM LINE XP: MVS 50 XP

STAND VACUUM MACHINE


VACUUM LINE XP: MVS 52 DV XP

STAND VACUUM MACHINE


VACUUM LINE XP: MVS 52 XP

STAND VACUUM MACHINE


VACUUM LINE XP: MVS 65 XP

STAND VACUUM MACHINE


VACUUM AUTOMATIC PACKAGING MACHINE , SIDE SEALING MULTI-FORMAT

VACUUM PAKAGING MACHINE What is development if not the best result with less effort? The world keeps on going and our technology comes first.