Vacuum packing fresh meat extends its shelf life and stops weight loss, making it an ideal process for butchers pre-packing bulk steaks and joints for hotel restaurants.
Securely and hygienically packed into conveniently-sized portions, the meat can be easily transported without any deterioration or risk of cross-contamination. Your customers will also appreciate being able to store the meat safely until required, reducing spoilage and wastage.
VAC-line Mid-Range machines are designed for the higher volume user, with a nine program memory to store frequently used packing routines, vacuum extraction sensor control to maintain optimum levels, and a double wire, bi-active sealing system for added security. Soft air and optional gas flushing features also ensure attractive, long-life product presentation.