Chamber Vacuum Packer

Bryanc · Joined: 31 May 2013 Posts: 2 Location: Philadelphia, PA

Hi Everyone:

Fairly new person to the board, love all of the info you folks share.

I am a partner in a small bacon company. We produce maybe about 500 lbs a month. We want to get a better, faster chamber vacuum packer than what we have right now (VacMaster VP112). We've gone through two cracked lids on the VacMaster, and the unit itself takes to long to suction.

Anyone out there have any recommendations on brands or models? We'd love to get something with two seal bars. Our bags are 8 inch by 14 inch, with the sealing normally done on the 8 inch end, but we do eventually want to go to zip-loc bags that would seal on the longer end.

RodinBangkok · Posted: Jun 05 2013 Post subject:

You might want to look at a nozzle type sealer. These are not as common as chamber types, but are very fast and very versatile.

http://www.airzero.co.kr/php/board.php?board=HtmlEN&config=2&page=2&command=body&no=7&gclid=CJqjxtiMy7cCFcIl4godHm0AMA

They also do gas flushing, which may be beneficial for shelf life on some products.
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Rod

Texman · Posted: Jun 05 2013 Post subject: Re: Chamber Vacuum Packer

Bryanc · Joined: 31 May 2013 Posts: 2 Location: Philadelphia, PA

Good tips.

Not sure on the gas flushing route just yet. Would it require me to have tanks of CO/Nitrogen connected/ we're very small right now, not sure if the extra headache would be worth it.

Koch gave me a price on a decent model, and I like the fact they are made here in the US. Anyone have any experience with a Sammic model?

My VacMaster VP112, I am about one step away from unplugging it, taking it behind the shop, and punishing it with a baseball bat while listening to gangsta rap, like in Office Space.

Harry Nutczak · Posted: Jun 07 2013 Post subject:

off topic, but are you required to have an onsite inspector, meat packers license, establishment number, HACCP plan, etc to do your product?

The reason I ask is I have a health inspector telling me I need all these requirements just to make my own bacon for in-house restaurant use.
And she is telling me that I need to submit my recipes to the state food safety lab for approval and to get a variance.

she's a real piece of work, yet at the same time I got zero corrections/violation from her during my initial inspection, she didn't check half the things she was supposed to. She never checked for a self-closing door for the restrooms, and the special little feminine protection container with a lid that is required in there for gross girlie things.
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