Electric Food Vacuum Packing Machine for Steak Raw Meat Seafood-Fresh Keeping Preservation Film Skin Packaging
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+ Pieces sold in the past 30 days
The principle of skin packaging is to place the product on a breathable bottom plate (cardboard or plastic sheet), cover it with a plastic film that is softened by heating, and vacuumize the substrate to make the film tightly wrap the product and seal with the bottom plate. . 1. The commonly used food-specific vacuum skin packaging films are as follows. Breathable film: high air permeability, easy to form on the body. Suitable for frozen food; Oxygen barrier film: high barrier to oxygen, can effectively prolong the shelf life of food; good formability, can maintain the complete shape of soft food; Multi-layer co-extruded electronic cross-linked film: good barrier properties, suitable for fresh and refrigerated food, mainly used in automatic continuous body packaging machine.
2.In terms of the bottom plate, there are generally two types, one is the flat bottom tray, which is made of plastic sheet or paper-plastic composite material; the other is the tray, which is a plastic tray with a certain shape. Although its packaging cost is relatively high, it has high appearance and strong functionality, and is suitable for terminal channels such as new retail.
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DESCRIPTION
            Food grade 304 stainless steel
It has the characteristics of corrosion resistance, high temperature resistance and low temperature resistance, good hot workability for stamping and bending, and no heat treatment hardening (applicable temperature -196℃-800℃) |
Siemens Microcomputer Control System
Simple and convenient operation, accurate fit, small error, worry-free after-sales
Split heating plate
The temperature of the heating plate is continuously controlled within the scope of the matter, and the work efficiency and packaging aesthetics are determined.
21 days keeping fresh at
0-4℃
For skin-packed products, the film is completely attached to the meat to form a vacuum-like environment, and its effect of isolating air and bacteria is better than vacuum packaging. The skin packaging can ensure that the meat is kept fresh for 21 days at 0-4°C.
TECHNICAL PARAMETERS:
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Model
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DZ350
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DZ500
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Voltage(customized)
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220V/50HZ
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220V/50HZ
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Power
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1KW
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2.5KW
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Vacuum chamber size(customized)
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290*210*50mm
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435*375*50mm
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Effective space
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275*190*40mm
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400*315*40mm
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Machine size
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600*420*510mm
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700*480*560mm
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Machine weight
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45kg
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80kg
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Packing speed
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120-200 boxes/hour
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120-480 boxes/hour
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Vacuum pump
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10m³/h
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20m³/h
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Roller film width
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350mm
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350mm
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