Evaporation point recognition, staged vacuum, intermediate ventilation, pre-ventilation

All positive characteristics are included as standard. For the best vacuum in the best time.
Benefit: energy cost savings and maximum product quality. 

Evaporation point recognition: The humidity sensor for the best possible vacuum in the shortest time.
Benefit: Energy cost savings. 

Staged vacuum:
For beautifully packed products! Vacuuming in stages with waiting intervals (staged vacuuming) is suitable for fragile and porous products where there is a risk of the products ballooning or being damaged (crack formation) if vacuuming takes place too quickly. Staged vacuuming can also be used to remove air bubbles from a product (ideal for meat loaf, lung, strong-tasting cheese, puff pastry, viscous liquids and more). 

Intermediate ventilation:
For attractively packaged products without "stains or bubbles" on the surface! It is excellent for moist products that tend to foam / evaporate at the surface under vacuum. The intermediate ventilation of the vacuum chamber before the sealing process ensures that the vacuum bag is contacting the product and prevents the effect described above. 

Pre-ventilation (soft ventilation):
Thanks to soft ventilation, the film / bag wraps itself gently and evenly around the product. Pre-ventilation prevents the film / bag from abruptly contacting the product and enables the effortless packaging of sharp-edged products without damage. Creasing is clearly reduced.