The customer was looking for a machine to vacuum pack around 100 cheeses per day.
The option of a vacuum chamber was ruled out because the vacuum process might damage the structure of the cheese. In a vacuum chamber the pressure in the total chamber is lower, allowing trapped air in the cheese to expand/disappear. With a PowerSealer Magvac, the cheese is packed at normal atmosphere and only the air in the bag surrounding the cheese is sucked out by the nozzle.
In order to get a good looking, tight package, we advised the customer to use the PowerSealer in combination with our Diptank 5060.
By using special shrink-vacuum bags the surplus of plastic shrinks neatly around the cheese by dipping the packed cheese two seconds in the 90ºC hot water filled diptank.
The video will give a good understanding of this process.