Through continuous development of its products, advanced engineering and modern production facilities, Turbovac has a proven track record as one of the leaders in the field of technology and innovation of vacuum packaging machines.
Turbovac made a major contribution to technology and innovation of “vacuum- cooking” or “sous vide”, which improves the taste and tenderness of food and increases flexibility and efficiency in food preparation.
Our smaller machines have a control unit with the basic settings. The plug- and-play design of the machines makes installation easy and does not require any adjustments in 90% of the situations. For special packaging requirements the machine offers the flexibility to adjust sealing time and vacuum time. The vacuum time can be set and the vacuum level reached can be monitored with the vacuum meter.
Technology and innovation
The professional machines are standard equipped with a digital LCD control unit with 10 programs. The more advanced machines are equipped with a 10 program sensor control system which actually measures the vacuum in the vacuum chamber. The time controlled machines can easily be converted into sensor controlled machines later on. The sensor measures evaporation when moist products or liquids, like sauces, are being packed. At this optimum point moisture is extracted from the product causing it to dry out, loose weight or start bubbling and spilling over. The sensor detects this point immediately as being the optimum level where all air and oxygen has been removed and continues the cycle by sealing the package.
The digital LCD control unit allows all settings to be easily changed. An unique indication gives the operator the option for letting the pump run for several cycles after finishing the operation. This will extend the periods between oil change and extending the life time of the pump by removing moisture from the oil in the system. The control panel has also a clear clear indication for upcoming service intervention.
10 program machine can be converted later on into a sensor controlled machine
Some products cannot be packaged under vacuum but may better packaged by replacing the air by an inert gas like Nitrogen (N2), Carbondioxide (Co2) or Oxygen (O2) to increase shel life and appearance. The suppliers of the gas are experts and can give advice which gas or gas mixture is best suitable for the product to be packed.
Soft air is an option on the 10 program machines. The Soft Air program slowly brings the air pressure in the machine back to atmospheric level. This allows the plastic to wrap and stretch around sharp edges of the product which might otherwise puncture the plastic bag. This option might later on be added on a 10 program sensor controlled machine.
Vacuum packaging extends shelf-life, ensures quality, prevents products from drying out, protects it from outside influences and improves hygienic handling.
Low Cost
Vacuum packing is a very cost effective procedure for preserving perishable food products. Very low packing material costs, short process times and a relatively low investment for long-lasting equipment makes vacuum packing by far the most economical and most efficient way of packaging perishable food products. But also for other applications, such as protecting goods and space saving logistics or storage, vacuum packing is an ideal solution.
Vacuum bags and film
For vacuum packaging special vacuum bags are required. The bags are coextruded with mostly a combination of polyethelene (PE) for strength, but also for sealability, and nylon (PA) as a barrier to prevent air from penetrating the bag over time. Good quality bags will maintain vacuum in the bag over a long period. The bags are often treaded so that the don’t stick together and processed in a clean environment. Special cook bags will allow the product to be heated in a water bath.
For vacuum packaging soups and sauces the products have to be cooled down to about 15°C or lower before packaging.
Products with a high water content like soups and sauces need special care since at a lower air pressure (vacuum) the liquid will start to evaporate quickly, a process which looks like boiling but at a lower temperature than 100°C.
This will not cook the product (because of the low temperature) but:
The special H2O program on the control unit will exactly measure this “boiling” point, which is also the point at which vacuum is reached and all the air is out of the package. Additionally the moisture drawn out of the product will not be collected in the oil of the vacuum pump which would increase the oil changes.