Grocery stores, food manufacturers, and many people use vacuum equipment to protect and preserve food. In fact, vacuum sealers are the most commonly used food packaging equipment. The reason they are often used is that vacuum sealing dramatically extends the shelf life of foods. It does this by removing the life-giving air that many life forms use to thrive. While this doesn't completely get rid of the rot, it does help a lot.
One of the most frequently vacuum-sealed food products is meat, especially for freezer use. Commercial vacuum sealer bags not only reduce bacterial contamination but also prevent freezer burn. You'll usually see this in fish fillets and halibut and salmon steaks. Vegetables are also usually vacuum-packed and frozen. Low temperatures also extend the shelf life of food.
When a shop or manufacturer, large or small, is looking for a vacuum sealer, there are several things to consider. There are two main types of vacuum sealers on the market. This is an external chamber vacuum seal. While useful for small volume production, external vacuum sealers are not an ideal choice for high-volume packaging.
This is because external sealers do not work as fast as chamber vacuum sealers in most situations. They also cannot be used to replace the natural oxygen atmosphere in the bag with an inert gas such as nitrogen. This is an important factor when packaging products such as potato chips.
Chamber sealers use a completely different packaging method compared to external vacuum sealers. An external vacuum device extracts air from the bag and seals it. The chamber sealer removes air from the entire chamber, including the bag, seals the bag, and then returns the evacuated chamber to a normal atmosphere. Since the bag is vacuum-sealed, the product is 99.99 percent air-free once the process is complete.