Our modified atmosphere and vacuum packaging machines and equipment are used in many applications from various sectors. Indeed, our designs and controls systems permit various processes from standard, personnalized to entirely custom-made. Therefore, for more than 25 years, our machines and equipment have been used in the food processing sector, the industry for the mechanical and electronics fields and, of course, the scientific and medical laboratories and institutions.
General and versatile modified atmosphere and vacuum packaging.
Advanced and refined MAP and vacuum processes.
Vacuum packaging in high volume and high production rate.
Compact and mobile for side production or individual portions.
To achieve vacuum and modified atmosphere packaging like you really want, and to promote and highlight your products while being assured of their preservation, our controls are designed to offer the best flexibility of processes for your products. Whether you need a traditional vacuum level or you require full freedom to adjust your vacuum level with exceptionnal sensibility, or moreover, whether you want your very own process for your specialized products, our controls and processes are elaborated to permit you packaging more sophisticated products. Our controls are designed not only to help you vacuum package and MAP more easily your creation but also to help you expand your portfolio of products and new ideas!
To assure a perfect sealed pouch, our sealing system is designed on a heat penetration technique which dissipates through the many layers of the vacuum pouches. Our sealing bars are made with two nichrome wires formed in a "V" shape, combined to a powerful heat system and to a mechanichal system capable of delivering up to 90 kg-force in normal uses.
The solidity and reliablity of our transparent dome lids have been proven for more than 25 years. Our dome lids have a double functionnality. With their unique geometry and designed to support from more than 2 tonnes to more than 4 tonnes (depending on the model), our dome lids act as a strong and rigid structural element to ensure a perfect seal of the lid. Our dome lids also provide a useful functionnality for your operations because their clear transparency (not tinted) allows you to monitor your MAP and vacuum processes as they are and in real-time, thus allowing you to control the eventual color and texture alterations of your products at any moment during your MAP and vacuum processes.
Dr. Nathan Myhrvold, with Chris Young, and Maxime Bilet, authors of Modernist Cuisine: The Art and Science of Cooking are using Hi-Tech Vacuum machines in their Cooking Lab at Intellectual Ventures in Bellevue, Washington.
Vacuum packaging machine and modified atmosphere packaging (MAP) brings benefits on freezing in food preservation. The excellence of preservation of the food texture with the modified atmosphere packaging technique, that is with gas flushing, is particularly beneficial for delicate food such as seafoods, fruits and vegetables and many other sauces and catering meals.
The ripening delay of fruits and vegetables with the vacuum packaging technique enables costs saving in the uses of these types of food. Nowadays, customers have become increasingly demanding regarding healthy food. The possibility to offer these food at low cost is a competitive advantage for restaurants, catering and food processing businesses. For example, lettuce are being preserved crisp and fresh for at least seven days in a partial vacuum packaging.
The composition of a menu can have more dishes thanks to vacuum packaging and sous vide techniques of food.
In the first place, the "Chef's touches" can be offered even on quiet hours, during a period where the chef is very busy or when the customer simply demands a gastronomical and light meal. To serve these customers, there is nothing easier than warming up a pouch preserving the exquisite taste and texture from the chef's hands.
Secondly, because it is more profitable to prepare a large quantity of food and preserve a certain amount of it for another week, it is then possible to offer the customer a wider variety of meals which were prepared in advanced based on a planned calender.
Chef Jose Sanchez, Executive Chef of The Peninsula in New York City, NY and author of Molecular Gastronomy: Scientific Cuisine Demystify (John Wiley & Sons publishers, 2016).
| Products |
Without gas |
With gas N2 (%) |
With gas CO2 (%) |
With gas Free air (%) |
Storage temperature (°C) |
Vacuum packaged (days) |
Free air (days) |
|---|---|---|---|---|---|---|---|
| Croissant | 20 to 30 | 20 to 30 | 6 | ||||
| Salad | 90 | --- | 5 | 4 | 4 to 7 | 2 to 4 | |
| Unpacked delicatessen | 80 | 20 | 0 to 4 | 21 to 30 | 1 to 2 | ||
| Emmental pressed | 80 | 20 | 4 | 30 to 60 | 7 to 10 | ||
| Submarine | 70 | 30 | 0 to 4 | 14 to 21 | 4 | ||
| Lasagna, spaghetti | 80 | 30 | 0 to 4 | 15 to 21 | 6 | ||
| French bread | 100 | 20 to 30 | 25 to 30 | 4 |
