Chamber Vacuum Sealer

Overview

The chamber vacuum sealer evacuates air from a pouch placed entirely inside a sealed chamber, then heat-seals it. Because the whole chamber is evacuated, pressure equalizes inside and outside the bag, so the machine handles liquids and marinades that an external suction sealer cannot. An oil rotary-vane pump pulls the chamber to 2 mbar, about 99.8% vacuum, in a 20–40 second cycle.

How it works

The machine is built around the Housing & Chamber, a stainless body containing a drawn chamber tub and a hinged acrylic lid that lets the operator watch the cycle. With a filled pouch laid across the seal bar and the lid closed, the Oil Rotary-Vane Vacuum Pump, an oil-lubricated rotary-vane unit rated at 8 m³/hr, draws air out of the sealed chamber.

Air moves through the Vacuum Plumbing, a hose-and-port network with a check valve that holds vacuum once the pump stops. The Vacuum Pressure Sensor measures chamber pressure against an adjustable setpoint, so operators can stop short of full vacuum for delicate or gas-flushed products. When the target is reached, the Seal Bar Assembly energizes its impulse wire, melting the pouch lip closed against a silicone counter-bar.

The Vent Solenoid Valve then vents the chamber back to atmosphere; the returning air presses tightly around the now-sealed pouch, completing the pack. The Control Board sequences vacuum, seal time, and vent, and times seal-wire current to bag thickness. Power and the pump motor are fed through the Power & Wiring.