modern food packaging is multifunctional.Its main purpose - the creation of aesthetic appearance to attract the attention of potential buyers.But there are other reasons to pay attention to the packaging, for example, shaping the product properties such as ease of transport and increase shelf life.The latter quality is particularly important, as unsold goods to be destroyed, which leads to a direct loss.
Vacuum packing of fish - one of the most popular methods for solving all these problems.It does not require a significant capital investment and large production areas, because is available even for small businesses.
Depending on the volume of production used either high line or semi-automatic machines that have become the most widespread device, through which the packaging of fish.
Produce various semi-automatic vacuum packing: single, two-compartment, floor (on wheels) and board.The size and shape of the chamber are also different.Packaging fish is usually done in the machines with an oblong chamber made of stainless steel, since aluminum does not tolerate acidic environment characteristic of this type of product.
Principle of any vacuum sealer is quite simple in its construction are necessarily present the compressor, air is evacuated from the chamber, and seal-creating a seam in the plastic bags.Besides necessary circuit and control the parameters during operation of the system, including the pressure gauge.
product, in this case the fish is placed in a vacuum circuit packs, before whom to stop.They are made of polymer barrier film having a multilayer structure.Package requirements quite serious: they must possess optical properties allowing to visually evaluate the quality of the product a predetermined thickness measured in microns (e.g., 60, 100, 120 or 150) and dimensions desired customer enterprise, but they may be non-standard.In addition, one of the parties is opaque to the fish look more beautiful.Colors are selected on the basis of what kind of product is packaged, for example, the red varieties look great on a golden background.Packing for the fish is usually oblong, while for meat products often use square packages.
weldres inside the chamber can also be different, they are linear and angular.The latter are used to close both sides in those cases where the fish is long and difficult to put into the package through its narrow side.
Vacuum packing of fish can significantly extend the life of the work in the event that it is produced with advanced displacement of air from the chamber by special gas mixtures are prepared for each product.The fact that in nature there are anaerobic bacteria, which does not interfere with the absence of air to proliferate and harm the packed fish.The so-called "podgazovka", anticipating the usual cycle wrapper protects them.
vacuum packing operation is quite simple and does not require special skills.It should monitor the condition of the Teflon fabric, which is covered with seal-heating elements, and control the condition of the oil in the compressor through a special glass window.If it became a beige color, visible foam, which means that it needs to be changed.
