Henkelman

Perfectly packaged fish and shellfish

Vacuum sealing fish, shellfish and salty vegetables from the sea prevents spoilage and extends the shelf life of high-quality seafood. From the fish processing industry to gastronomy, vacuum packing plays an essential role in maintaining the highest product quality while meeting all food safety standards and ensuring optimal process efficiency. From juicy salmon filets to delicate shellfish, vacuum packing is not only a way of preserving food for longer, but also offers a wide range of options for preserving flavour, texture and freshness. 

Which fish products can be vacuum sealed?

Whole salmon steak

Large fish products such as salmon and squid can be vacuum packed whole using a Henkelman machine.

Shellfish

Sharp products can easily be vacuum sealed using the soft air function.

Cooked vis

Delicate products such as cooked fish can be kept longer without breaking apart.

Marinated products

Vacuuming helps marinades to penetrate deeper into your fish products, resulting in even more flavour.

Advantages of vacuum packing fish

Longer shelf life

Removing air from the packaging significantly extends the shelf life of fish and shellfish while maintaining its quality. The chance of spoiling is reduced, which keeps food waste to a minimum.

Preservation of flavour and texture

Removing all the air from your packaging preserves the natural flavour and texture of the product. The tasty juices and fatty oils that are naturally present in fish are retained in the product for longer.

Prevention of freezer burn

Vacuum sealing protects fish and shellfish against freezer burn. As there is virtually no air left inside the packaging, dehydration and discolouration of your fish products is prevented.

Prevention of freezer burn

Efficient storage and transport

When all the air has been removed from a package, it logically takes up less space. The vacuum packing also protects your product against cross-contamination and external factors, which means that you can easily stack vacuum packed fish and shellfish. This increases your logistic efficiency.

Efficient storage and transport

Marinating and preparation

Vacuum sealing makes it possible to marinate fish and shellfish before packaging them. This means that flavours are absorbed deeper into the product, which enriches the taste.

Marinating and preparation

Vacuuming fish

Vacuum packing fish and shellfish is easy with the right vacuuming machine. Make sure your products are prepared properly. This means: portion or marinate your product, remove any excess liquid and place the chilled product into the correct vacuum bag. Place the bag inside the machine, select the right program and initiate the vacuuming process. When all air has been removed from the packaging, the bag is sealed and the chamber fills with air again. Now you can remove your products. Depending on the product you are vacuuming, you can also use the following useful functions during the vacuuming process:

Soft air

Soft air

This enables the optimal vacuum packing of sharp or sensitive products without damaging the product or vacuum bag.

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Soft air

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Why soft air?

When packing sharp or soft products, soft air ensures that the chamber is aerated gradually and in a controlled way after the vacuuming process. The vacuum bag therefore encloses the product gradually and in a controlled way, ensuring optimal protection.

This makes soft air ideal for packing items such as strawberries, brie and meat products with bone, as well as non-food products such as screws, bolts, electronics etc.

Thermal label printer

Thermal label printer

Ultra-compact thermal printer (HACCP proof) for labeling products. Only in combination with the Advanced Control System.

Advanced Control System (ACS)

Advanced Control System (ACS)

Advanced full color operating system with 20 pre-programmed or user-configurable programs and extra functions for optimal user-friendliness.

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Advanced Control System (ACS)

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Why an Advanced Control System?

The full color ACS control panel is a simple operating system with icons and animations for optimal user-friendliness.

The ACS is equipped with 20 pre-set programs. You can name and set these programs, to meet your needs and recipes.
In addition, there are extra functions available such as step vacuum, marinating, tenderizing and also a preserving jar function. The available USB connection can be used to exchange data, and also to connect a (label)printer.

liquid control

Liquid Control

Stops the vacuuming process when evaporation is detected. This prevents contamination of the chamber, oxidation of the pump, and dehydration and loss of weight

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Liquid Control

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Why Liquid Control?

Lowering the pressure in the vacuum chamber causes liquids to boil. Even if they are cold. This is a law of nature. The Liquid Control sensor detects the evaporation that is released. Once boiling point is reached, the vacuum packing machine stops vacuuming and starts sealing. This prevents damage to the product and contamination of the chamber. It also avoids oxidation of the pump.

Tip: Choose a stainless steel machine

Salt corrodes certain materials, such as aluminium. If you work with salty products such as fish and shellfish, choosing a stainless steel vacuuming machine is the most durable option. This material is resistant to salt and easy to clean. The Henkelman range includes various models.
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Need help choosing?

Depending on the products you are packaging, your wishes and your budget, there is a Henkelman machine to suit your needs. From a table model to a heavy duty version of a single or double chamber floor model that can vacuum seal for up to 20 hours a day. We are happy to help if you want to talk about the options or if you need help choosing the right machine.

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Frequently asked questions

Can I also place a floor model vacuum packing machine at the front of the shop?
Can I easily move a floor model vacuum packing machine?
How do I prevent the corners of the vacuum bag from curling?
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