Vacuum packaging – how it works

The air inside a container or film is almost completely extracted by means of vacuuming so that hardly any oxygen remains in the bag. The container is then sealed airtight. Professional vacuum appliances in particular (vacuum chamber machines / chamber vacuums) achieve up to 99.9 % air removal. In this way, the shelf life of food in a vacuum bag can be extended and storage is much simpler. Vacuum packages can be stacked to save space, stored, cooled or frozen, depending on the contents.

AVacuum packaging is also a tried-and-tested packaging method in industry and businesses such as medical technology for fragile goods and small parts as well as products that are sensitive to oxygen and moisture. Vacuum films that are already sealed on one or more sides or side-sealed bags with a filling opening are usually used for this.