Double‑chamber Vacuum Packaging Machine

Working Principle

The double-chamber vacuum packaging machine is equipped with two vacuum chambers on the left and right, sharing one swingable upper lid. While one chamber is closed to complete vacuuming, heat sealing and pressure relief, operators can load unpacked materials into the other chamber. The two stations work alternately in cycles. Operators place filled packaging bags in position and close the lid. A vacuum pump extracts air from the chamber to create negative pressure inside the bag. Once the preset vacuum level is reached, the heat seal bars perform hot melt sealing on the bag mouth. After cooling and shaping, the chamber releases pressure and the lid opens to finish vacuum packaging. The tilted model allows chamber angle adjustment from 0° to 45°, suitable for products with a small amount of soup to prevent liquid overflow.

Comparison with rotary vacuum packaging machines: The double-chamber type is intermittent packaging for medium and low output. The rotary type is a continuous production line for large-scale non-stop production.

Equipment Structure

1. Double Vacuum Chamber Body: SUS304 stainless steel dual-station vacuum chambers with a swing upper cover and wear-resistant silicone sealing strips. Tilted chambers are optional for wet materials. 
2. Heat Sealing Assembly: Heating seal bars and cooling components. One or two seal bars can be fitted per chamber. 
3. Vacuum System: High-power industrial vacuum pump, vacuum pipelines and pressure gauge. 
4. Electric Control System: Microcomputer control system. Vacuuming time, heat sealing time and cooling time can be preset. 
5. Base Frame: Stainless steel frame with braked mobile casters at the bottom for easy relocation. 
6. Safety Components: Emergency stop button and overload protection.

Applicable Materials

Solid products and items with a small amount of soup, such as meat products, braised food, meatballs, fried food, pre-cooked food, dried tofu, pickled vegetables and seafood. Widely used in food factories, small and medium-sized pre-cooked food workshops and central kitchens.

Not suitable for large volumes of free-flowing liquid.

Equipment Features

1. Alternating operation of dual stations greatly improves efficiency compared with single-chamber machines. The machine costs less than rotary vacuum packaging machines and delivers high cost performance. 
2. SUS304 stainless steel construction, corrosion-resistant and easy to clean, complying with SC food production hygiene requirements. 
3. Adjustable process parameters. Vacuum level and heat sealing time can be modified according to bag material and product characteristics. Firm sealing reduces leakage rate. 
4. Optional tilted chamber minimizes soup overflow when packaging soured products. Single or double seal bars are available. 
5. Compact footprint with braked casters for easy movement and simple maintenance. 
6. Gas flushing function is optional for vacuum gas-flushed packaging.