Roll‑type Vacuum Packaging Machine

Working Principle

The rotary (continuous) vacuum packaging machine adopts crawler-type continuous conveying with automatic lifting of the vacuum chamber to cyclically complete the full process: feeding, lid closing, vacuuming, heat sealing, cooling and lid opening for discharging. Operators place filled packaging bags on the conveyor crawler, which transports bags to the vacuum station. The vacuum chamber is pressed down and closed by air cylinders to form a sealed cavity. The vacuum pump removes air from bags. Once the preset vacuum level is reached, heat seal bars seal the bag openings. Water cooling is applied for shaping, then the vacuum chamber rises. Finished products are delivered out by the conveyor without machine shutdown to achieve non-stop continuous production. The machine body can be tilted for angle adjustment to suit soup-containing products and prevent liquid overflow from bag openings.

Equipment Structure

1. Machine Body & Conveying System: SUS304 stainless steel frame for the whole machine; food-grade crawler chain conveyor. The body angle is adjustable from 0° to 45°, suitable for packaging products with soup. 
2. Vacuum Chamber Assembly: Automatically liftable vacuum chamber, wear-resistant silicone sealing strips, water-cooled heat sealing assembly. Water cooling protects heating bars for firm and attractive seals. 
3. Vacuum System: High-power vacuum pump unit, vacuum pipelines and vacuum pressure gauge. 
4. Pneumatic Transmission System: Air cylinders drive vacuum chamber lifting; chain crawler transmission delivers precise positioning and stable operation. 
5. Electric Control System: Touchscreen interface. Vacuuming time, heat sealing time and cooling time can be set. Multiple groups of process parameters are storable with fault alarm function.

Applicable Materials

Meat products, braised cooked food, conditioned pre-cooked food, fried food, meatballs, dried tofu, pickled vegetables and seafood. It can vacuum-pack solid products and items with a small amount of soup. Widely used in food factories, pre-cooked food production lines and central kitchens.

Not suitable for large volumes of free-flowing liquid materials.

Equipment Features

1. Continuous cyclic operation delivers much higher productivity than double-chamber vacuum packaging machines. It can connect with upstream and downstream conveying equipment and integrate into the full production line. 
2. Adjustable body angle and water-cooled sealing reduce liquid overflow when packaging soured products. Seals are less prone to burn-through with stable sealing quality. 
3. Intelligent PLC control with adjustable vacuum, heat sealing and cooling parameters. Recipes can be saved for easy operation. 
4. SUS304 stainless steel construction supports high-pressure washing and is waterproof and moisture-resistant. 
5. Durable sealing strips for easy maintenance. Single or double seal bars are optional to further boost throughput. 
6. Safety configurations: overload protection, emergency stop button and fault alarm.