| 100% process yield, minimizes air pockets and produces a highly-dense product ideal for slicing. |
| Hygienic Filling |
| Automated filling and ability to cook-and-ship reduces risk of contamination by limiting human contact. |
| Efficient Vacuumizing and Sealing |
| Rotary design provides for continuous operation up to 20 cycles per minute with one operator. |
| This unique system automatically positions and fills each bag with viscous liquid or slurry from the bottom, then advances it to the rotating vacuum chambers for vacuumizing and heat sealing the package. This process helps minimize air pockets to produce a very dense product ideal for slicing with no metal clip closure needed. |
| When using CRYOVAC® brand Cook-In Barrier Bags, this system offers 100% process yield with superior oxygen barrier and high integrity seals that protect product freshness, color, and flavor throughout distribution. |
| Features and Benefits |
| *Only one operator required |
| *Bottom-up filling reduces air pockets |
| *Automatically fills and vacuumizes each bag |
| *Well-suited for vacuum sealing cook-in bag products like processed meat and deli loaves |
| *Ideal for pumpable products such as emulsions; sectioned, formed, and whole-muscle applications |
| Specifications | |
| The CRYOVAC® brand 8490 Vertical Rotary Vacuum Chamber Machine complies with FDA requirements for food packaging. Certificate available on request. | |
| Speed: | 20 cycles per minute |
| dependent on product application | |
| Product Weight: | up to 15 pounds |
| Bag Details: | Length: up to 21” (533 mm) |
| Width: up to 12” (305 mm) | |
| Electrical: | 3 Phase, 230 V, 60 Hz, 50 AMP |
| Air: | 100 psig, 20 SCFM, ¾” line (x2) |
| Water: | ½ GPM – hose connection to building drain system required |
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