|
Chamber machines - introduction
Application areas for chamber machines:
Multivac chamber machines can be put to universal use: for fresh meat, processed
meat, cheese, coffee, meal components, pistachio nuts, tomato powder, electronic
printed circuit boards, money, sausages, lacquer, medical implants etc.
Very small pouches can be sealed just as smoothly as large ones.
Pouches: materials and properties
 | Inexpensive PA/PE combinations |  | Temperature-resistant materials for freezing, pasteurization, boiling |  | Shrink pouches |  | Pouches with an aluminium barrier for sterilizable preserved food packs |  | Attractive printing is possible! |
Ideal for ...
| ... production operations:
| For the storage of large pieces of fresh meat and
cheese so that they can mature with minimal losses; | 
| To package special sizes. |
| 
| ... butcher shops and food retailers:
| To package fresh meat, barbecue sausages and
cheese for customers; | 
| To prevent left-over products from drying
out overnight or over the weekend. |
| 
|
... the catering trade:
Products portioned and cut in advance can be kept fresh
in pouches. This is a way to make sensible use of
"slow periods", to utilize staff capacity constantly
and to avoid losses and stress.
|
Start of the page
Method of operation - couldn't be simpler:
| Stage 1: evacuation
The vacuum pump sucks the air out of the chamber. The chamber, pouch and product are evacuated.
|
 | Stage 2: gas flushing (if necessary and technically feasible)
The gas-flushing operation takes place after evacuation of the vacuum chamber. The chamber and pouch are filled with inert gas until the set pressure level has been reached.
|
 | Stage 3: sealing
The sealing diaphragm is inflated and presses the seal bars against a support bar at a high pressure level. The sealing wire is heated up by an electrical pulse (pulse sealing process). The heat-sealable inner surfaces of the pouch melt and bond together.
|
| Stage 4: ventilation
The chamber is ventilated: the pressure level inside the chamber is returned to the same level as outside. The lid opens.
|
Start of the page
The different sealing systems
| Single-seam sealing
... for a wide sealed seam. 5 or 6 mm,
depending on the machine model.
|  | Single-seam sealing from above and below
When very thick, in most cases multilayer
pouches and aluminium laminates are being
used. In this case, a secure sealed seam is
produced using the simultaneous application
of heat from above and below.
|  | Double-seam sealing
Additional security, particularly when the
sealing surface is highly contaminated (very
good results when packaging fresh meat on the
C 700 and B 500). Available on the C 700 and
B 500 with a perforating or cutting unit to remove
the excess pouch material.
| 
| Double-seam sealing from above and below
Suitable for very thick, in most cases multilayer
pouches and aluminium laminates. Twice the
security by using two seams.
|  | Double-seam sever sealing
... with a flat sealing wire and a round severing
wire. The purpose of the severing wire is not only
to close the pack but also to facilitate the smooth
removal of the excess pouch material. This system
is in widespread use and enables the production of
hygienic packs with strong visual impact.
|  | Water-cooled seal bars
High temperature consistency irrespective of the
operating rhythm. Advisable for sensitive shrink
pouches.
|
Start of the page
Chamber machines: further advantages at a glance
 | High quality:
| The main mechanical components are made
from stainless steel | 
| High-quality vacuum pumps from leading manufacturers | 
| Mineral glass window for clear long-term visibility |
| 
|
Simple maintenance:
| Easy access | 
| Safe and reliable, with GS and CE marks |
| 
|
Convenient to clean:
| Practically no corners or recesses | 
| Smooth surfaces | 
| Magnetic, easily cleaned support device | 
| Removable seal bars |
|  |
Extremely easy to operate
| Microprocessor control unit with program memory | 
| Vacuum programs for a variety of products |
| Quick and easy evacuation |
|
Start of the page
|
|
|
