Henkelman

Freshly packed

Vacuum packing fruit and vegetables – with or without preservative gas – enables you to maintain freshness and extend the shelf life. This process goes further than just preservation; it opens the door to flavour retention, the optimisation of nutritional value and efficient storage. Vacuum packing is the key to healthy and tasty products. Vacuum sealing different types of fruit and vegetables together can affect their quality. Therefore, only package products from the same category together.

Which fruits and vegetables can be vacuum packed?

Vegetables

Hard vegetables can be vacuum sealed for a longer shelf life and protection from external factors. They can also be sliced and gas sealed.

Leaf vegetables

The shelf life of leafy vegetables such as spinach, kale and endive can be easily lengthened by adding preservative gas.

Fruit

Professionally package all kinds of fruit by vacuum sealing. It is best to add preservative gas to sliced fruit to extend the shelf life.

Potatoes

More voluminous products such as bags of potatoes or chips can be easily packaged using vacuum sealing. For this we recommend a deeper vacuum chamber.

Advantages of vacuum sealing fruit and vegetables

Longer shelf life

The lack of air in a vacuum package slows down the ripening process of fruit and vegetables. This gives products a longer shelf life and prevents waste.

Longer shelf life

Preservation of freshness and flavour

Due to the absence of air in the packaging, products retain their freshness, texture and natural flavour. All moisture also remains in the product.

Preservation of freshness and flavour

Retention of nutrients

Vacuuming sealing fruit and vegetables protects them against oxidation. Simply because oxygen is no longer in contact with the product. This ensures that essential nutrients such as vitamins and minerals are better preserved.

Retention of nutrients

Minimisation of freezer burn

If you want to freeze fresh products, vacuum sealing significantly reduces the formation of ice crystals. As well as extending the shelf life and retaining flavour, it also minimises the chance of freezer burn.

Efficient storage and transport

Useful portion packaging

Packaging portioned fruit is easy using vacuum sealing. It immediately protects your products from external factors, keeps them fresh and extends their shelf life.

Useful portion packaging

Vacuum packaging fruit and vegetables

Vacuum packaging fruit and vegetables is a simple process with a vacuum machine. Prepare or portion your products, put them, chilled, in a vacuum bag and add seasoning or a marinade if required. Place the bag correctly in the machine, close the lid and initiate the correct program. When the vacuuming process is complete, and preservative gas has been added if desired, the chamber will refill with air and you can remove your products.

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.

Gas Flush / MAP packaging

Gas Flush / MAP packaging

Extends the shelf-life and protects vulnerable products from distortion and discoloration through the addition of preservative gas

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Gas Flush / MAP packaging

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Why gas flushing (MAP)?

Modified Atmosphere Packaging (MAP) is the addition of a preservative gas during the vacuum packing of vulnerable products such as chopped lettuce, crisps, part-baked goods and / or cooked fish. As well as extending the shelf-life and protecting these products, the addition of gas also prevents discoloration and distortion.

How does it work?

Preservative gas is injected into the vacuum bag after the vacuuming process but before sealing. The gas is usually a mixture of nitrogen (N2) or Argon (Ar) and carbon dioxide (CO2), and in some cases extra oxygen (O2). A special oxygen pump is needed for gas mixtures with more than 20% oxygen.

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.

Thermal label printer

Thermal label printer

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

Need help choosing?

Depending on the product to be packaged, your wishes and budget, there is a Henkelman machine to suit your needs. From machines with a deep chamber for vacuum packing voluminous products to single and industrial double chambers.

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Frequently asked questions

How do I vacuum pack delicate (leaf) vegetables?
How do I vacuum pack soft vegetables and fruits?
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