Packing while hot and delicious, anyone can do it quickly and easily, reducing work time and increasing efficiency.
■Utilization of Vacuum and Deaeration Packaging Vacuum and deaeration packaging is utilized in various fields. In recent years, it has become indispensable in food manufacturing and cooking. By packing hot items more quickly and reliably, productivity and work efficiency are improved. ■Nozzle-Type Vacuum Deaeration Packaging Machine Simply insert the opening of a nylon poly bag containing the target food ingredients into the nozzle, and the sensor detects it. Automatically*, the sponge presses the bag's opening, and the vacuum pump removes the air from inside the bag, sealing the opening at the end. This entire process is completed in just 5 seconds**. The nozzle opens according to the bag, allowing for packing without restrictions on length or thickness as long as the width of the bag opening is within 40 cm on either side. *This applies when the AST mode is ON. It can also be packed manually by turning it OFF. **The packaging time refers to the deaeration time and does not include the sealing time.
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■Advantages of Vacuum Packaging Vacuum packaging prevents food spoilage and discoloration due to oxidation by blocking air. It also prevents moisture evaporation from the food and protects against freezer burn during freezing. Additionally, it helps prevent drying in the refrigerator or freezer and stops odors from transferring to other foods during storage. ■Foods That Can Be Packaged Because of Deairing Deairing packaging allows for the adjustment of the amount of air removed from the bag, making it possible to package fragile or easily crushed foods. Cooked items like rolled omelets, which have flavor, can be packaged while retaining their taste and aroma. Even pickles, which are not suitable for vacuum packing, can be packaged without compromising quality. ■Hot Packing While Still Hot - Reducing Work Time and Bacterial Contamination - ■Realizing Time-Saving Cook Chill When providing simmered dishes like curry using a cook chill system, using a shutman allows for packaging while still hot, eliminating the need for a cooling process after heating and significantly reducing cooking time. In the cook chill system, cooling begins within 30 minutes after heating, and the core temperature is cooled to 0-3°C within 90 minutes of starting the cooling process.
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