Reiser GK512B Vacuum Chamber Packaging Line

Applications & Use Cases

• Extending shelf-life and preserving freshness of meat, poultry, and cheese products.
• Packaging ready meals and prepared foods for retail or catering.
• Protecting delicate items from oxidation and contamination during storage and transport.
• Creating portion-controlled packs for foodservice or consumer markets.
• Vacuum sealing non-food items requiring airtight protection.

Typical Specifications

Typical throughput

For this class of equipment, throughput can range from several hundred to over a thousand packs per hour, depending on product size and cycle time.

Power supply

Units of this type commonly require a 3-phase electrical supply, typically 400V, 50Hz, with varying amperage requirements for the vacuum pump, shrink tank, and drying tunnel.

Construction material

Components are typically constructed from food-grade stainless steel for hygiene and durability, as specified for this unit.

Footprint

A complete line consisting of a vacuum chamber, shrink tank, and drying tunnel will require a significant operational footprint, commonly several metres in length.

Vacuum level

Industrial vacuum packaging lines typically achieve very high vacuum levels, often below 1 mbar, to ensure optimal product preservation.

Sealing bar length

Vacuum chambers commonly feature sealing bar lengths ranging from 400mm to over 1000mm, allowing for various pack sizes.

Frequently Asked Questions

• What products are best suited for a vacuum chamber packaging line?

  This type of line is ideal for solid or semi-solid food products such as fresh and processed meats, poultry, fish, cheese, and certain ready meals, where extended shelf life and presentation are critical.

• What is the purpose of the hot water shrink tank and drying tunnel?

• What maintenance is typically required for a vacuum packaging line?

• Can this line handle different bag sizes?

• Is specialist installation required for this type of equipment?