How does a vacuum packing machine work?

Are you thinking of buying a sous vide machine, but wondering exactly how it works? Don't worry, we're here to explain how sous vide machines work, and the advantages they can offer both for your home kitchen and for professional use. To make an informed purchase, we recommend you read our article: Which vacuum packing machine should you choose?

Cooks using a gastro tub
Cooks using a gastro tub

How external vacuum machines work

External suction machines are best suited to individuals or small professional structures in need of a less cumbersome, economical solution for preserving their food.

How they work :

  1. Place dry or moist food in a vacuum bag (usually with internal ridges for better suction).
  2. Insert the opening of the bag into the slot on the side of the machine, without letting the food touch the inside edges.
  3. Press the button or lower the lever to activate the vacuum pump, which draws the air out of the bag.
  4. Once the desired level has been reached, the machine automatically seals the package using thermal or electrical sealing to guarantee optimum preservation.

How chamber vacuum packaging machines work

These machines are generally designed for professionals needing to pack large quantities of products quickly and efficiently.

Operating principle :

  1. Place raw or cooked food in a plastic bag specially designed for vacuum packaging.
  2. Insert the bag with the food into the chamber (chamber) of the machine.
  3. Seal the chamber to isolate it from the outside world.
  4. The vacuum pump begins to draw out the air in the bag, adjusting the atmospheric pressure inside the chamber.
  5. Once the desired level has been reached, the bag is hermetically sealed by a heat-sealing system or by electrical impulses which fuse the edges of the bag together.
  6. Atmospheric pressure in the chamber is restored, and the sealed bag containing the food is removed.

Although each type of vacuum packing machine has its own specific features, their operation is based on common principles: creating an air-free environment around food, and hermetically sealing it to extend shelf life while preserving quality and freshness.

Good usage practices

Vacuum bag use

To get the most out of your vacuum packaging machine and ensure a hermetic seal for your vacuum bags, it's important to follow certain best practices when using them:

  1. Clean the bag opening: Before placing the bag in the vacuum machine, make sure that the opening and edges of the bag are clean and free from food residues, which could prevent proper sealing.
  2. Avoid creases: When positioning the bag opening in the sealer or inside the chamber (for bell models), ensure that the top edge of the bag is not folded or creased. This will ensure a stronger seal and successful hermetic packaging.
  3. Wait a few secondsafter each seal before gently removing the bag from the machine or opening the chamber. This allows the hot plastic to solidify and ensures a strong seal that won't come loose during subsequent handling.
  4. Check the seal: Visually inspect each sealed bag to ensure that its edges are securely closed and that there are no possible leaks.
  5. Test with care: If you're not sure about the quality of a seal, press lightly on the pouch to check for air bubbles or leaks. If you notice any problems, repeat the sealing process.

By following these best practices for using vacuum bags, you'll maximize the efficiency and durability of the vacuum packaging produced with your machine, while ensuring better preservation of your food.

Using vacuum-packed gastro trays

For professional use, it may be preferable to use vacuum-packed gastro trays rather than dedicated plastic bags. The bins are specially designed to withstand the repetitive vacuum-packing process, and are ideal for storing a wide variety of solid or liquid foods while guaranteeing optimum hygiene. To find out more about how to use them, go to: How to use a sous vide gastro tray?

To use a sous vide gastro tray:

  1. Place the food to be preserved in the gastro tray.
  2. Place the appropriate lid on top of the container, ensuring that it is securely positioned and hermetically sealed.
  3. Position the container on the vacuum machine according to the manufacturer's instructions (usually with a specific accessory to suck out the air contained through a valve on the lid).
  4. Start the vacuum process to extract the air from the container.
  5. Once all the air has been evacuated, the machine hermetically seals the valve to prevent any air infiltration.

Vacuum-packed gastro trays offer several advantages over traditionalvacuum bags :

  1. 1. They are reusable and durable, making them more economical and environmentally friendly in the long term.
  2. They can be used to store liquid or solid foods without the risk of unexpected spills or leaks.
  3. Their standardized format makes them easy to integrate into professional workspaces such as restaurant kitchens or culinary laboratories.

In conclusion, the use of vacuum machines combined with vacuum gastro trays or vacuum bags offers considerable advantages for both domestic and professional kitchens. Not only do these systems enable food to be preserved more effectively, they also ensure that its taste and nutritional qualities remain intact during storage and processing.