Vacuum Skin Pack For Premium Meat Products
Vacuum skin pack technology introduction.
Vacuum skin pack ( VSP ) can be an excellent way to protect your products from air and moisture. A thin layer of transparent film provides protection without sacrificing the customer’s ability to see the product. This state-of-the-art technique can help you keep your products fresh and clean without any risk of contamination.KODIPAK vacuum skin pack enclose the product like a second skin, with no need to change its shape or decorations. The upper web encloses the product tightly without tension and without changing its shape. Even hard or sharp parts are safe from damage.
How Vacuum Skin Pack (VSP) Works?
VSP technology is a combination of high-barrier films and durable plastic or laminated paperboard. It’s design-oriented to fit the product being packaged and company branding. Vacuum sealing removes air and contaminants from the packing, ensuring that the product stays sealed and unspoiled. VSP technology is great for perishable food products, including premium meat products,like poultry , chicken,beef ,etc.There are four steps that vacuum skin pack machine work.
- The product is placed in a sealed tray and carried through a machine to a vacuum chamber where it is sealed.
- Vacuum sealing units suck the air out of the space around your product, and remove oxygen and the atmosphere.
- The vacuum removes the air from the bag. After the air is gone, the VSP machine sucks up a foam film that seals out oxygen and contaminants.
- The plastic film may be heated to seal it around the product. The heat will also prevent leakage and contamination, so your customers can enjoy their purchase.
Benefits and advantage of vacuum skin pack meat.
KODIPAK vacuum skin pack is always a fresh, natural way to present products. The all-around seal prevents liquid from escaping and holds the product in place without any tension. It’s easy to open because of the integrable easy-open corner.There are four benefits of vacuum skin pack
Reduce microbial growing
The bacteria, mold, mildew, and yeast that cause food to spoil depend on oxygen to live and reproduce. This is prevented by VSP, a process that removes the oxygen necessary for bacteria, mold, mildew, and yeast to live and reproduce. The process is reinforced by other prevention methods such as freezing, refrigeration, dehydration, and heat sterilization.
Prevent food oxidation
There are many ways to decrease oxidation in food. One of the most common is to decrease the amount of oxygen around food products is vsp. This can be done by using vacuum seals or using a packaging gas that doesn’t contain oxygen, such as nitrogen or carbon dioxide. By preventing food from coming into contact with oxygen, foods will maintain their fragrance, color, and nutritional value.
Make your meat pack beauty and display and sale easily
VSP packaging (clever name) is designed to cling tightly to your meat and seafood. This construction also means the product is clearly visible for customers, a must-have in-store. The film also minimizes migration of liquids, making the product more appetizing.
Extending meat shelf-life
Packaging in skin conditions extends the commercial life of food products. They can be displayed vertically, reducing waste and returns. Enhanced shelf replenishment and stock rotation also happens when products are packaged this way. When it comes to meat and meat products, their maturation process is enhanced to produce more tender products.
Vacuum skin pack meat Materials
VSP is distinguished by its use of skin film, a thin transparent plastic that covers trays. Skin film is primarily composed of polyethylene or polyvinyl chloride (PVC), and different types of material require a different type of skin film. For example, adhering PVC to polyester will be much easier than adhering PVC to paper.
- CPET: This material is freezer, oven, and microwave safe. Why? This material is C-PET and it’s perfect for premade frozen meals. You can choose from a variety of C-PET colors to suit your brand.
- PP trays: PP containers and skin boards are a great solution for deep-freezing. This material can be heated without cracks, which extends the shelf life of heat-and-eat foods. It comes in clear, black, white, or custom printed patterns.
- Paperboard :Paperboard is a versatile product that can be made in many sizes and thicknesses to suit whatever your product needs are. Though it can get wet and warp when exposed to high levels of moisture, paperboard is an eco-friendly option for packaging.
Different paper board and PP / CPET of vacuum skin pack material
Vacuum skin packaging isn’t just film. Renewed innovation is including the use of paperboard as a tray. Experts say that it seals just as well and secures properly to paperboard as it does with plastic.Paperboard packaging offers brands another way to meet the needs of their customers. By using paperboard, brands are able to convey a strong message of sustainability. In this time of environmental awareness, many people are looking for brands they think are good stewards of the environment–especially millennials.
Paperboard is a lower barrier alternative to plastic. One drawback is that it may have a shorter shelf time. Switching to paperboard instead of plastic may cause the time of a product’s availability on shelves to decrease, increasing the amount of food wasted.It’s a balancing act when deciding what type of packaging to use. There is no universal answer, but it can help to know your target audience and what will most appeal to them.
Vacuum skin pack application
Vacuum-skin packs are especially suitable for high quality meat and seafood products. But it is also ideal for convenience food, cheese, and pastry items. Other foods prone to leak juices can be packaged with KODIPAK, as well as those with a long shelf-life.