Henkelman

Perfectly packaged cheese

Vacuum packaging cheese plays an important role in extending the shelf life of this tasty dairy product. Removing air using our step vacuum (available as on option in our Advance Control System) creates the perfect conditions for retaining all the characteristic flavours, aromas and textures of various types of cheeses. Whether you are a small cheese producer selling cheese directly to customers or packaging cheese on an industrial scale: vacuum packaging offers many practical advantages in addition to professional packaging.  

Which type of cheese can be vacuum sealed?

Hard cheeses

Vacuum packing hard pieces of cheese keeps them fresh and gives them a longer shelf life.

Soft cheeses

Delicate, soft cheeses can be safely packaged using soft air without being crushed.

Fragrant cheeses

Vacuum packing ensures that cheese does not absorb or release odours into the environment.

Sliced cheese

Sliced cheese can also be vacuum packed. Preservative gas can also be added if required.

Advantages of vacuum sealing cheese

Longer shelf life

Removing air from the packaging ensures that cheese remains fresh and tasty. The absence of air limits the growth of bacteria, which means the product has a longer shelf life.

Protection against odours

Some types of cheese have a strong odour. This odour can be overwhelming and can also be transferred to other products. Airtight packaging protects your cheese from both absorbing and releasing odours.

Prevention of dehydration

Vacuuming ensures that the moisture present in the cheese is retained. Vacuum sealed cheese does not dry out and remains as deliciously creamy as the day it was made.

Maturing is possible

Some types of cheese can continue to mature inside the vacuum packaging. This contributes to the development of flavour and texture.

Less food waste

Because vacuum sealed products have a longer shelf life, they can be stored for longer and your customers can consume the cheese for longer without it ending up in the bin.

Vacuum packing cheese

Vacuum sealing cheese with a Henkelman machine is easy. Choose which cheese you want to package and select the right program. Then place the cheese in a vacuum bag, put it into the chamber, close the lid and initiate the vacuum packing process. When all the air has been removed, the bag is automatically sealed and the chamber will refill with air. After this, you have the option of labelling your product.

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.

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.

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.

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 a lightweight table model for your market stall to a heavy duty version of a single or industrial double chamber floor model. This allows you to vacuum pack for up to 20 hours per day. Would you like more information or help choosing the right machine?

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Frequently asked questions

Is my product affected by boiling while under vacuum?
Which sealing bar configuration do I need?
Is the vacuum packing machine speed adjustable?
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