The vacuum chamber exists in three main configurations: single, double and automatic belt. Each configuration has a different production range, cost and operating characteristics. Here is how to choose the right one for your plant.
Single chamber: flexibility for small production
The single chamber has one sealing station. The operator loads the product, starts the cycle (20-40 s duration), extracts the product and restarts. Productivity depends on operator speed and cycle time: typically 150-300 pcs/h.
- Productivity: 150–300 pcs/h (1 operator)
- Investment: €3,000–10,000
- Chamber size: 300×450 mm up to 600×800 mm
- Ideal for: butchers, delis, labs, restaurants
- Pro: maximum format flexibility, easy to clean
- Con: low productivity, operator 100% dedicated
Double chamber: the middle ground
The double chamber has two independent chambers working alternately: while one is in vacuum cycle, the operator loads the other. Dead time is eliminated and productivity doubles without doubling machine cost.
- Productivity: 350–700 pcs/h (1 operator)
- Investment: €8,000–20,000
- Ideal for: sliced product labs, cooperatives, artisan dairies
- Pro: 2x productivity vs single, only 1 operator
- Con: larger footprint, not suited to bulky products
Automatic belt chamber: continuous production
The automatic belt chamber feeds products via conveyor: the operator only places products on the infeed belt. The machine autonomously manages loading, vacuum cycle, sealing and discharge. Easily integrates with downstream shrink tunnels.
- Productivity: 600–2,000 pcs/h (1 operator)
- Investment: €25,000–80,000
- Ideal for: meat industry, cured meat producers, wholesalers
- Pro: continuous production, labour reduction, in-line integration
- Con: high investment, more complex format change
Which chamber is right for your production?
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