Inauen Maschinen AG VC999 Diptank

Applications & Use Cases

• Used for post-packaging shrinking of vacuum-sealed products to improve presentation and extend shelf life.
• Commonly employed in meat processing for shrinking vacuum-packed cuts of beef, lamb, pork, and poultry.
• Utilised in dairy operations for shrinking vacuum-sealed cheese blocks or other dairy products.
• Applicable in the preparation of ready meals and convenience foods requiring a tight, protective vacuum seal.
• Found in fish processing for improving the seal and appearance of vacuum-packed fish fillets and seafood.

Typical Specifications

Typical capacity

For this class of equipment, chamber volumes commonly range from 50 to 100 litres, suitable for batch processing.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz, with power ratings varying based on heating element size.

Temperature control

Digital temperature control is standard, allowing for precise regulation of water temperature, typically up to 95°C.

Construction material

Equipment for food processing, such as this unit, is invariably constructed from food-grade stainless steel for hygiene and durability.

Mobility

Many dip tanks are designed with castors for easy relocation within a processing facility.

Safety features

Common safety features include low water level cut-offs and emergency stop buttons.

Frequently Asked Questions

• What is the primary function of a vacuum shrink dip tank?

  Its primary function is to immerse vacuum-sealed products in hot water for a short period, causing the vacuum bag to shrink tightly around the product, improving product presentation and seal integrity.

• What types of packaging are suitable for a dip tank?

• How does a dip tank improve product shelf life?

• What maintenance is typically required for a dip tank?

• Can this equipment be integrated into an automated production line?