Proquip Solutions is the authorised New Zealand distributor for Reepack, the Italian manufacturer of tray sealers, thermoformers and vacuum chamber machines with over 25 years of experience. The range covers single, double and belted vacuum chamber machines, entry-level automatic tray sealers and the ReeForm E-Series thermoformers, with options for modified atmosphere packaging (MAP) to extend shelf life. Reepack machines are trusted by meat processors, dairy producers, fresh produce packers and food manufacturers across New Zealand, and are installed, serviced and supported by our team in Wiri, Auckland.
The product is placed in a vacuum bag inside the machine's chamber and the lid is closed. The machine removes the air from the whole chamber, seals the bag, then lets air back into the chamber, which presses the bag tightly around the product. Because the air is removed from the whole chamber rather than just the bag, the result is a stronger, more consistent vacuum. Proquip Solutions is the authorised New Zealand distributor for Reepack vacuum chamber machines.
An external, or suction, vacuum sealer sucks air out of the bag from outside the machine. It suits occasional, light use, but struggles with liquids and gives less consistent results. A chamber vacuum sealer removes air from the whole chamber, so it handles wet products and liquids, gives a stronger and more repeatable vacuum, and keeps up with commercial volumes. For food businesses packing every day, a chamber machine is the standard choice.
Moving up from an external sealer? sales@proquipx.com
Yes, a chamber machine is the right type for this. Because the bag sits inside the chamber, liquids stay in the bag rather than being sucked out. Very wet products need the vacuum level set correctly, because liquids can start to bubble if the vacuum is pulled too hard. Soups, sauces, marinated meat and seafood are all commonly packed on chamber machines.
Ask about wet products: sales@proquipx.com
The most common causes are sharp bones or edges puncturing the bag, product, fat or moisture caught in the seal, bags that are too thin for the product, and worn seal bars or seal tape. Bone guard bags for bone-in meat, keeping the seal area clean, using the right bag thickness and regular seal bar maintenance fix most problems. If leaks continue, the machine may need servicing.
Having seal problems? sales@proquipx.com
Start with your largest product: the chamber must fit your biggest bag, and the seal bar must be long enough to seal it. Then look at volume, as longer seal bars and larger chambers let you pack several bags per cycle. Finally, consider how many cycles per hour you need, which will point you to a single, double or belted machine. See Reepack single, double and belted chamber machines.
Many chamber machines can be fitted with gas flushing, which removes the air and then adds a protective gas such as nitrogen before sealing. This stops soft or delicate products, such as bakery items, fresh pasta or sliced cheese, from being crushed by a full vacuum, while still extending shelf life. Tell us your product and we'll confirm whether a Reepack chamber machine with gas flushing suits it.
Ask about gas flushing: sales@proquipx.com
