The working principle of a food vacuum packaging machine mainly includes the following steps:
Material Filling: Place the food to be packaged into the packaging bag, ensuring the bag opening is flat and wrinkle-free.
Vacuum Processing: Place the packaging bag containing the food into the designated position in the vacuum chamber, close the vacuum chamber lid and press it tightly to form a sealed space. Start the vacuum pump, extracting air from the vacuum chamber through the vacuum pipeline. Simultaneously, air is also extracted from the packaging bag. Once the predetermined vacuum level is reached, the vacuum pump stops working.
Heat Sealing: During or after vacuum processing, the heat sealing template moves downward under the drive of a cylinder, pressing down on the opening of the packaging bag. The heating element begins heating, melting and sealing the opening of the packaging bag. The temperature control element ensures precise control of the heating temperature, avoiding overheating or underheating. After heat sealing is complete, the heat sealing template moves upward and leaves the packaging bag.
Air Return and Lid Opening:After heat sealing, air is injected into the vacuum chamber to restore the pressure inside to atmospheric pressure. The vacuum chamber lid automatically lifts under the action of a tension spring or cylinder, facilitating the removal of packaged products.
Cyclical Operation: The vacuum chamber is moved to another vacuum chamber (for double-chamber or multi-chamber vacuum packaging machines), or the machine waits for the next package to be placed in the vacuum chamber (for single-chamber vacuum packaging machines), thus initiating the next working process. The left and right chambers or a single vacuum chamber work alternately, repeating the cycle.