Advantages of vacuum thermoforming packaging

The thermoforming packaging technique involves molding a plastic sheet into a tray shape by using heat. Once the tray is formed, products are placed into its cavities. Subsequently, a specialized station utilizes heat to securely seal the trays, ensuring their durability.

To preserve the freshness and integrity of the packaged items, a vacuum pump is applied to extract air from within the packages. This is followed by the use of cutting blades to separate the individual packs, which are then deposited onto a conveyor belt. Alternatively, during the air evacuation process, a gas such as nitrogen can be introduced into the trays to extend the shelf life of the product.

There are numerous packaging methods, but the two primary ones are Vacuum Packaging and MAP (Modified Atmospheric Pressure) packaging. Vacuum packaging creates a negative pressure environment by removing air from the package, thereby shielding the product from external contaminants that may lead to spoilage. The plastic film surrounding the product adapts to the shape of the item, making it an ideal choice for both food and non-food applications. Thermoforming vacuum packaging stands out as a highly effective and commonly utilized technique in the packaging industry.

Thermoforming is usually used for:

  • Dairy: (white cheese, yellow cheese, paneer, butter, etc.)
  • Meat: (salami, sausage, dried meat, etc.)
  • Poultry
  • Seafood
  • Baked Goods
  • Dried Fruits
  • Vegetables
  • Medical Kits

In thermoforming vacuum packaging, both the top and bottom films are flexible films. Here is a picture of a vacuum pack:

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