This equipment removes air from a package and then seals the product tightly against a film, creating a “second skin” that conforms to its shape. This process can be observed with various food products, such as fresh meat, poultry, and seafood, displayed in supermarkets. The tight, form-fitting seal minimizes the space required for storage and shipping.
The “second skin” effect offers significant advantages for food preservation by reducing oxidation and inhibiting bacterial growth, thus extending shelf life considerably. This technology also enhances product presentation, offering an attractive, sleek appearance that highlights the product’s natural color and texture. Historically, this method has evolved from simpler vacuum packaging techniques to address the growing demand for longer shelf life and improved visual merchandising in the food industry.