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Vacuum Technology

Vacuum Technology

Vacuum Technology

Vacuum Packing technology

Because air is removed oxygen is also removed. By eliminating aerobic micro-organisms in food products, it stays fresher, longer. And, airtight packing is also ideal for many non-food products. For example, money, cushions, clothing. electrical components, jewellery and watches. This list of products is endless.


Anything you can think of can be vacuum packed.

The principle The product in the vacuum bag is set in the chamber. The open side of the bag lies over the sealing bar. When the lid is closed the machine automatically carries out the vacuum process. The phases in the vacuum process are: vacuum, gas injection (optional), sealing and (Soft Air) aerating. Regulating the vacuum process The first phase of the packing cycle is removing air from the product, the bag and the chamber. As soon as the desired amount of air is removed, the machine goes on to the next phase. The second phase involves adding a gas or sealing the bag. You can control the vacuum process at 3 different levels: time control (setting by time) sensor control (setting by percentage) liquid control with boiling point detection Time control Set the desired time. (An average cycle varies from 15 to 40 seconds). The vacuum pump vacuums for the set time, whether or not the target end vacuum is reached. The duration of the vacuum process depends on the product and the desired end vacuum. Then you can easily adjust the time. Sensor control Set the desired end vacuum time to the right percentage (0 to 99%). The vacuum pump will vacuum until the exact pre-set end vacuum time is reached. Regardless of the volume of the product the pre-set end vacuum time is always achieved. Advantages of sensor control Security: you get a constant final result (always exactly the same end vacuum). User-friendly: you don't have to keep adjusting the time setting. Optimum cycle time: The machine stops after it has reached the end vacuum. Control with boiling point detector (Liquid Control) Moist and liquid products reach boiling point quickly during the vacuum process. Moist products can even cook when cold. Therefore Henkelman has fitted the sensor detector with an extra option: The liquid control function. When you activate this function the sensor quickly and accurately detects the vapour phase of the moist or liquid product. Thus you prevent the product reaching boiling point during the vacuum process. Hence avoiding any ensuing damage to the product and the machine. Advantages of Liquid Control: The product doesn't lose any moisture. The package and the machine don't get dirty. The oil in the pump keeps its quality. The pump is prevented from rusting. Optimum cycle time, because the vacuum process does not take longer than is needed. Products are not spoiled due to boiling.


Vacuum Extraction Technology

Vacuum Extraction Technology

Vacuum Extraction
MAP - Gas Flushing

MAP - Gas Flushing

MAP Gas Flushing
Sealing

Sealing

Vacuum Sealing Technology
Soft Air

Soft Air

Soft Air Technology
Easy Clean

Easy Clean

Easy Clean Technology by Henkelman - Cleaning program(s) and stainless steel construction allow convenient and easy cleaning.
ESD Technology

ESD Technology

ESD Technology
Quick Stop H20 Sensor

Quick Stop H20 Sensor

Quick Stop H20 Sensor
Red Meat Program

Red Meat Program

Red Meat Program