How a vacuum chamber machine works

The packaging cycle step by step

The product is placed inside the chamber, which closes hermetically. The vacuum pump extracts air until reaching vacuum levels between 99.5% and 99.9%. At this point the sealing bar seals the bag, the return valve reintroduces air and the lid opens.

The entire cycle takes between 20 and 45 seconds depending on the model and chamber volume. Double-chamber machines allow loading one side while the other is in cycle, doubling productivity.

• Chamber closure and start of suction
• Reaching the set vacuum level
• Thermal sealing of the bag
• Controlled air return and opening
• Extraction of the packaged product

Chamber types: manual, double, automatic belt

Manual chambers are ideal for production up to 300–400 packs/hour with a dedicated operator. Double chambers double production capacity while keeping costs low. Automatic belt machines (continuous flow) eliminate the operator from the packaging cycle and reach speeds of 10–20 cycles/minute, suitable for continuous industrial production.

• Single manual chamber: flexibility and low investment
• Double chamber: 2x productivity without full automation
• Automatic belt chamber: continuous 24/7 production
• Chamber with MAP gas injection: vacuum + modified atmosphere

Critical parameters to control

Vacuum level, sealing time and bar temperature are the three parameters that determine pack quality. Pumps with insufficient flow rate do not reach the target vacuum; poorly adjusted sealing bars cause openings or film burns.

• Vacuum level: 99.5 – 99.9% for moist foods
• Sealing bar temperature: 140–180°C depending on film
• Seal hold time: 1.5–3 seconds
• Pump flow rate: from 20 m³/h for single chambers to 100 m³/h for automatics