DOKTEK PACK · VACUUM
Configured to orderIndustrial Food Vacuum Packaging Machines
Vacuum packaging removes air from the pack before it is sealed. DOKTEK FoodTech supplies industrial vacuum packaging machines — chamber and belt-chamber machines for bags, thermoforming machines that form, fill and seal packs from roll stock, and vacuum skin packaging — configured to the product and the pack.
Configuration is selected according to product, packaging format and required capacity. Machine speed, dimensions and price are stated in the quotation once the product and the pack have been reviewed.
Machine summary
- Status
- Configured to order
- Machine types
- Chamber, belt-chamber, thermoforming and vacuum skin
- Packs
- Vacuum bags, rigid and flexible thermoformed packs, skin packs, bulk bags
- Atmosphere
- Vacuum, or vacuum with gas flushing
- Capacity
- Depending on pack, machine type and vacuum cycle
- Construction
- Stainless steel, designed for wet cleaning where required
How a Thermoforming Vacuum Packaging Machine Works
- 01
Bottom web
- 02
Forming
- 03
Loading
- 04
Vacuum + seal
- 05
Cutting
- 06
Discharge
In a chamber machine the steps are simpler: a filled bag is placed in the chamber, the chamber is evacuated, the bag is sealed and the chamber vented.
Machine Types
- 01
Chamber machines
Single or double chamber, for bags loaded by hand — cheese rooms, butchers, smaller producers.
- 02
Belt-chamber machines
Automatic chamber machines with a conveyor through the chamber for higher bag volumes.
- 03
Thermoforming machines
Form packs from a bottom web, are loaded, then evacuated and sealed with a top web — for continuous production.
- 04
Vacuum skin packaging
A top film is drawn over the product on a tray or board, holding it in place — for premium presentation.
- 05
Bulk vacuum
Nozzle-type systems for large bags and boxes of nuts, dried fruit or ingredients.
Suitable Products
Typical vacuum-packed foods
- Cheese and dairy
- Meat, sausages and fish
- Cooked, blanched and sous-vide vegetables
- Pickled vegetables and olives
- Nuts and dried fruit (often with gas flushing)
- Bulk ingredients in large bags
Usually needs a different approach
- Crushable products such as crisps — gas flushing without vacuum
- Fresh respiring produce that needs a modified atmosphere rather than vacuum
Choosing the Machine Type
The machine type follows from volume and pack. Chamber machines suit manual loading of bags. Belt-chamber machines automate bag throughput. Thermoforming machines are chosen when a continuous line needs formed packs from roll stock, with loading by hand, by depositor or by robot.
Vacuum, Gas Flushing and Shelf Life
Vacuum removes oxygen and reduces pack volume. For crushable or oxidation-sensitive products, a partial vacuum followed by gas flushing is used instead. Vacuum packaging does not replace cooling or hygiene: the shelf life of a vacuum-packed food is determined and validated by the producer.
Capacity, Changeover and Cleaning
Packs per minute depend on the pack size, the number of packs per cycle, the vacuum level and the sealing time. On a thermoformer, a format change means forming and sealing tooling for the new pack.
Construction is stainless steel with a hygienic design for the product's area; wet-area machines are designed for wash-down. Guards are interlocked; CE documentation can be prepared according to the machine scope.
Integration
A thermoforming machine can be loaded by a multihead weigher, a depositor or a pick-and-place robot, and discharges to labelling, checkweighing and case packing. DOKTEK specifies loading and discharge with the machine.
Optional Equipment
Options- Gas flushing
- Printed top-web registration
- Labelling and coding
- Automatic loading by weigher or robot
- Checkweigher
- Wash-down execution
Options are confirmed per project for the product and the pack.
Specification basis
DOKTEK FoodTech supplies industrial vacuum packaging machines as configured systems: the machine, the dosing or weighing equipment, the format parts and the controls are selected for the customer's product, pack and capacity rather than sold as one fixed model.
For that reason this page publishes no speed, pack-size range, film width, machine dimension, reference installation or price. Each is stated in the quotation for the agreed configuration and can be confirmed with the customer's own product and packaging material before shipment.
What Is Confirmed Before Quotation
Packs per minute are confirmed for the agreed pack, machine type and vacuum cycle. No figure is quoted before those are known.
- Product and its sensitivity to pressure
- Pack type and dimensions
- Vacuum only or vacuum with gas
- Bag or roll-stock material
- Required packs per minute
- Loading and downstream handling
Next step
Send Your Product and Pack
A packaging quotation starts with the product and the pack you want to sell. The more of the following you can send, the more specific the reply.
- 01Product and how it behaves (free-flowing, sticky, fragile, frozen, powder)
- 02Target pack weight or count per pack
- 03Pack format — photo or sample of the bag, pouch, tray or case
- 04Packaging material, if already chosen
- 05Required packs per minute or per shift
- 06What comes before and after the packaging machine
Evidence and status
Status
A DOKTEK FoodTech packaging solution, supplied and configured to the product, the pack format and the required capacity. Specifications are fixed in the quotation.
Listed under: Packaging & end-of-line
Public evidence
Specified per project: machine configuration, layout and performance are defined in the quotation for the customer's product and pack.
DOKTEK PACK · VACUUM
Frequently asked questions
Questions before a machine evaluation.
01What is the difference between a chamber vacuum machine and a thermoforming machine?
A chamber machine evacuates and seals bags placed in a chamber. A thermoforming machine forms packs from a roll of bottom film, is loaded, then evacuates and seals them with a top film — a continuous in-line process.
02What is vacuum skin packaging?
A method in which a heated top film is drawn over the product on a tray or board so that it follows the product's shape and holds it in place.
03Can nuts and dried fruit be vacuum packed?
Yes. Nuts and dried fruit are packed under vacuum or with gas flushing to limit oxidation; the right method depends on the product and the pack.
04Does vacuum packaging extend shelf life?
Removing oxygen can support a longer shelf life, but it does not replace cooling and hygiene. The shelf life of a vacuum-packed food is determined and validated by the food producer.
05How fast is a vacuum packaging machine?
Speed depends on the machine type, the pack size, the vacuum level and the sealing time, so it is stated in the quotation for the agreed configuration.
Next step
Request a technical evaluation for your product.
Send a short video of your current process, product photos and your target output. An engineer reviews them and replies with what can be evaluated for your line, before any quotation is made.