A vacuum is not a machine but a state: as little oxygen as possible around the product. The machine determines how to achieve this—and there are three types, each of which solves a different problem. This guide covers the chamber vacuum sealer, the external vacuum sealer, and the vertical form, fill, and seal machine with vacuum packaging side by side, and explains which method is best suited for each product and production rate.
The chamber machine: batch by batch
The bag enters the chamber, the chamber is evacuated, and the seam seals under vacuum. Because the pressure on both sides of the bag wall is equal, the bag cannot collapse: even liquid and powdered products can be processed using this method. Residual oxygen drops below 1%, and the cycle time ranges from 20 to 60 seconds per batch of one to several bags. Double-chamber machines achieve 6 to 12 cycles per minute. This is the process for meat, cheese, fish, and larger cuts—a powerful vacuum at a controllable pace.
The External Vacuum Machine: Light Vacuum, Small Batch
Here, the bag remains outside the machine: a cutting head sucks the air out of the bag opening and seals it immediately. The vacuum is limited because, under high negative pressure, the bag collapses around the product—leaving residual oxygen levels of around 10 to 20%. This is sufficient for dry goods, parts, and small production runs; however, it is not sufficient for oxygen-sensitive foods. The machine is compact and easy to use, but it quickly reaches its capacity limit at around 200 bags per day.
The VFFS with vacuum cooling: vacuum in the line
The third approach integrates a vacuum into the vertical form, fill, and seal machine: The bag is formed, filled, and as the top seals, a vent tube extracts the air—possibly followed by a nitrogen flush. The residual oxygen level thus ranges from 1 to 2% at a rate of 40 to 60 bags per minute. This is the standard for bulk powders: coffee, flour, and milk powder. The full operating procedure is described at vacuum packaging or nitrogen packaging; the guide describes the machine options for the vacuum packaging machine.
The three routes at a glance
| Route | Principle | Residual oxygen | Tempo | Goes well with |
|---|---|---|---|---|
| Chamber machine | pressurized chamber, vacuum seal | under 1% | 6 to 12 cycles per minute | meat, cheese, fish, dairy products |
| External vacuum cleaner | suction through the bag opening | 10 to 20% | manual speed | dry, parts, small |
| VFFS with vacuum sealing | inline suction plus rinsing | 1 through 2% | 40 to 60 bags per minute | powder, granules by volume |
Decision Logic in Three Questions
First, the product: wet or greasy products require a chamber machine; powdered products require a VFFS; dry, hard products work best with a light vacuum. Next, the volume: for less than 500 bags per day, a chamber or vacuum machine is sufficient; above that, the production line offers better unit costs. Third, the bag presentation: vacuum-sealing in a chamber results in a bag that’s tightly drawn around the product—a visual selling point for retail; see how it works in practice at coffee packaging machine-projects in which nitrogen protects the presentation.
Frequently Asked Questions
Q: Can a single-chamber machine handle both wet and dry products?
Yes, the chamber machine is the least finicky option: it can handle liquids, powders, and solid pieces alike. Just be sure to pay attention to the film—wet products require a smooth barrier layer that seals the seam under vacuum—and to the program settings for each product group.
Q: Can vacuum packaging be retrofitted to a VFFS machine?
This is often the case: the vent tube and the control module are available as options on machines that are equipped to accommodate them. Be sure to request them when placing your order, not afterward—a vacuum unit that has to be retrofitted costs more than the option at the time of purchase.
Q: How do I measure the residual oxygen in my bags?
Using an oxygen analyzer through the film or by taking a sample in the lab. Take measurements at three different times: immediately after sealing, after one week of storage, and after transport. This will show you whether the deviation is due to the machine or the film—the same measurement procedure as with Choosing Film for a VFFS.
Related pages
vertical form, fill, and seal machine | coffee packaging machine | vacuum packaging or nitrogen packaging | vacuum packaging machine | Choosing Film for a VFFS
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