Vacuum sauce capping machine

Scientific research has shown that there are many factors that can cause food spoilage, but the two main culprits are the microorganisms hidden in the food and the ubiquitous oxygen in the environment. Microorganisms grow and reproduce in food, consuming the nutrients in the food, producing various chemicals and even toxins, causing food spoilage and spoilage. Oxygen will react with many nutrients in food, such as fats, vitamins, pigments, etc., causing damage to these nutrients.

The principle of vacuum packaging for food preservation is to minimize the oxygen content in the packaging container as much as possible, so that most microorganisms, especially aerobic microorganisms, stop reproducing or even die in a state of hypoxia. The oxidation reaction of nutritional components in food is also suppressed due to the lack of oxygen, thereby effectively maintaining the color, aroma, taste, and nutritional value of the food, and extending its warranty period.

Vacuum packaging technology is a type of food preservation technology that originated in the 1940s. Since the successful application of polyester and polyethylene plastic films in food packaging in 1950, vacuum packaging technology has developed rapidly, gradually extending from bagged products to bottled and canned products. As a result, vacuum capping machines have emerged, widely used in the production of bottled condiments, sauces, fruit and vegetable beverages, and canned goods, and various models have sprung up like mushrooms after a rain.

At present, there are two main ways for vacuum capping machines in the mechanical equipment market to obtain vacuum in packaging containers: one is the exhaust method, which generates steam by heating the food in the container, or directly sprays steam into the top gap of the container to replace the air in the top gap and quickly tighten the lid. After the steam in the top gap condenses, a vacuum is naturally formed. Another method is the air extraction method, which involves placing the container in a closed chamber mechanism and using a vacuum pump to extract air from the chamber. After reaching the set vacuum degree, the lid is rotated to create a vacuum inside the container. The former method achieves a lower vacuum but faster production speed, and is commonly used in products with high liquid content, such as beverages, canned fruits and vegetables, etc. The second method can achieve a higher vacuum degree, but the production speed is slower than the previous method. It is commonly used in condiments, sauces, and other products, especially suitable for occasions where products do not stick to water.

The fully automatic vacuum Capping Machine is mainly used to empty the air inside the bottle after sauce filling and before capping. It uses a vacuum pump to obtain a high vacuum degree, which increases the shelf life and freshness of the product.

The HANMO fully automatic vacuum capping machine can set the capping torque and vacuum degree as needed. Its unique design makes it compatible with vacuum capping of various shapes and sizes of bottles, and is easy to adjust. To ensure stable and reliable performance, internationally renowned brands are used for the main pneumatic and electrical components. The design is reasonable and the degree of automation is high. Many food, canned food, beverage, seasoning, and health product filling production lines cannot do without the help of capping machines. This machine can be directly connected to the Filling Machine, and after the vacuum capping machine, it can be directly connected to equipment such as labeling machines, forming a complete automatic production line, which can greatly reduce manual operations and labor costs, and greatly improve the production yield of products.