Vacuum packaging

Remove the air, keep the freshness: the technology our company was born with in 1988.

Packaging technology

How it works

Vacuum packaging removes all the air from the container — especially oxygen, the main cause of food oxidation.

Since most bacteria and micro-organisms cannot develop without air, food keeps longer while preserving its fragrance, flavour, colour and nutritional properties. It is used for cooked, raw and refrigerated food.

The shelf life of vacuum-packed products generally ranges from 7 to 21 days, depending on the type and condition of the food.

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Other packaging technologies

Sealing

Perfect seal between tray and any compatible film.

Modified atmosphere

Controlled gas mix to preserve fresh food longer.

Skin / skin protruding

Film adheres to the product like a second skin.

Looking for the right packaging machine?

Tell us about your product, packaging format and hourly output. Our engineers will propose the best solution, made to measure.