Cetro Chamber Vacuum Sealer CCVS 500

About the product

Cetro Chamber Vacuum Sealer CCVS 500 

Cetro Chamber Vacuum Sealer CCVS 500 has two heat-sealing bars of 20 inches. With a stainless steel structure that prevents oxidation, CCVS 500 meets all hygiene and durability requirements, making it compatible with any work environment. 

This equipment has an acrylic lid that allows better visualization of the process and a vacuum pump capacity of 50 m³/h. The process is semiautomatic, with only the manual placement and removal of the product from the chamber.

In addition, it has low energy consumption and vacuum time that varies from 0 to 60 seconds per cycle, depending on the product. Thus, this equipment maintains excellent productivity and cost-effectiveness. 

ADVANTAGES OF VACUUM PACKAGING 

Vacuum packing is the best solution for your business, for products sold directly to the customer or for domestic use. In the vacuum packaging process, the products are sealed inside plastic bags with total removal of the air to prevent the growth of microorganisms such as fungi, bacteria, and microbes. This decelerates food spoilage and prevents further oxidation and natural enzymatic actions. 

DIVERSITY OF APPLICATIONS 

Various segments of industry and commerce use CCVS 500 to seal packages with meat, snacks, fish, vegetables, cereals, sausages, pizza, hearts of palm, sliced cold cuts, poultry, pasta, cheese, beef, frozen foods, mushrooms, fruits, and others. 

Vacuum packaging improves product presentation and appearance, facilitates display in your sales area, reduces storage space, and eliminates the risk of contamination from handling, among other benefits.

ADVANTAGES OF MAP 

MAP (Modified Atmosphere Packaging) is one of the most utilized packaging technologies in the processing and storage of fragile products in general, such as snacks, salads, potato chips, and other food products, without the risk of damaging the food.

MAP is the injection of a gas atmosphere, typically containing an inert gas, such as nitrogen combined with carbon dioxide, upon a packaged food product to extend its shelf life. 

Carbon dioxide is effective at inhibiting microorganisms, such as mold and other bacteria common in the air, reducing the pH value inside the package. Nitrogen is an inert gas used primarily to eliminate air from the inside of the package and prevent oxidation. It also maintains the internal volume of the package, preventing the crushing of the products.