Automatic Vacuum Milk Powder Can Seamer Sealer Machine With Nitrogen Gas

• Size: 1950×800×1800
• Weight: 750kg
• Supply power: AC380V 50Hz 4kW
• Power: 13A
• Canning speed: 1000-1500 cans/hour
• Cans height: 100～190mm
• Cans diameter: 99～127mm
• Air compressor: ≥0.6MPa
• Air comsumption: 150L/min
• Nitrogen gas pressure: ≥0.4MPa
• Nitrogen consumption: 50L/min
• Oxygen Residue: 3%-5%
• Noise: ≤ 80dB
• Vacuum power: -0.09Mpa

This product is suitable for all kinds of tinplate cans, aluminum cans, plastic cans and circular specifications cans vacuum first, then fill nitrogen, finally the sealing. Quality is reliable, easyto operate and lighter, it is food, beverage, pharmaceutical and other industries essential ideal equipment.

This machine is with two pairs (four), single roll seam sealing round inflatable head automatic vacuum sealing device. Specifically for tinned, aluminum cans of a variety of system size round shaped empty cans, paper cans cover or end real purposes. And has the seal on the tank while the vacuum suction function, add sufficient nitrogen. To a machine. Milk and other food to be particularly suitable for encapsulating nitrogen gas filling. By replacing the corresponding pressure head molds can form parts with different specifications can be sealed circular cans. Application scope is wide, adjust the easy to operate, use and reliable.

How The Vacuum Canned Food Process For Gas & Air Exhausting Process:

In canning process vacuum is needed to provide a strong closure.Just adding nitrogen won't make much difference. You'd have to find some way to suck out the normal-ratio air out at the same time, or there would still be plenty of oxygen in there.

Vacuum is a measure of the extent to which air has been eliminated from the container. The amount of air that is left in the container after filling and the amount of vacuum are closely interrelated.

A Strong Vacuum Provides The Following Benefits:

• It reduces stress to the can and its seams during thermal processing.
• It maintains the can ends or jar lids in a concave position giving a visual indication to the conditions of the container.
• It reduces the quantity of oxygen in the container. Fats are not going rancid, the food maintains its quality longer.

In Food Containers A Vacuum Is Produced By The Following Methods:

Exhausting is allowing air or similar gases to escape from the food. In a sealed container oxygen is undesirable, whether it is released from food cells or is present in the form of entrapped air. Oxygen may react with the food and the interior of the can and affect the quality and nutritive value of the canned food. Other gasses, for example, carbon dioxide, should also be exhausted as much as possible. They may place undue strain on the container during the heat process as they will expand. This will be more of a concern in metal cans, where the gases will be hermetically trapped and have no means to escape.

Thermal Exhaust: This is a typical home production method.

Cans: Contents of the container are heated to 170° F, 77° C, prior to sealing the container. As the contents contract during the cooling step, a vacuum is produced inside.

Jars: The same effect is produced by filling jars with hot food, and adding boiling water, broth, syrup or brine to the container.

Air bubbles may be trapped inside the jar and will raise to the top during processing, increasing headspace. This may adversely affect the closure of the jar. Run a plastic utensil (knife, spatula) around the jar, moving it up and down, so that any trapped air is released.
In commercial applications exhausting is accomplished by:

Steam Displacement: Steam is introduced into the headspace where it forces air out. When the container cools down, the steam condenses and a vacuum is produced. Filled with food, open containers are passed through an 'exhaust box' in which steam is used to expand the food by heat and expel air and other gasses.

Mechanical: A commercial method. A portion of the air in the container headspace is removed with a pump. Regardless of the exhausting method used, the container must be immediately sealed while it is still hot.

NOTE: After exhausting the metal cans should be processed at once, while still hot. Cans are never sealed cold.

Why Nitrogen Needed During Food Canned & Packaging Process:

The most effective way to prevent oxygen damage is to remove and replace the oxygen with an inert gas. All those clear cello-packs of potato or corn chips, pretzels or popcorn that display their contents of salt and greasy calories so effectively on supermarket shelves are inflated with nitrogen gas. Punch a small hole in one and squeeze the gas inside onto a burning match. The flame will go out.

Nitrogen has long been used in the food packaging industry to help preserve the freshness, integrity, and quality of the delivered product. Food packaging types include: bags, bottles, cans, boxes, plastic or cardboard containers.

Manufacturers often use a Nitrogen gas purge to displace oxygen from the package before sealing it closed. The presence of oxygen introduces moisture which can deteriorate the food quality. Using Nitrogen to purge food packaging of oxygen is a safe practice widely used throughout the food industry.

Another reason that Nitrogen is often used for food packaging is to provide a pressurized atmosphere that prevents package collapse. Using N2 gas in this way helps ensure that more delicate foods, such as chips and crackers, won't get crushed in the bags where they're stored.

Drawing Of Vacuum Seaming Equipment With Nitrogen Gas Flushing

The Performance Characteristics Of Vacuum Canning Equipment

• The machine cover and main parts adopt SUS304 stainless steel production;
• The vaouum system of seal materials are silica gel;
• Tank lid from spreading devioe: when the body enters to the corresponding rationing tank cover,no tanks, no cover;
• This machine automation control, using the panasonic brand of programmable controller, parameters can be set on the touch screen;
• All pneumatic components and solenoid valve adopt Taiwan's "guest" brand;
• With high precision digital display pressure sensor detection of vacuum pressure;
• Vacuum with German vacuum pump;
• The whole process are conducted in a sealed interior.

Basic Parameter Of Cans Sealing Machine

• Size: 1950×800×1800
• Weight: 750kg
• Supply power: AC380V 50Hz 4kW
• Power: 13A
• Canning speed: 1000-1500 cans/hour
• Cans height: 100～190mm
• Cans diameter: 99～127mm
• Air compressor: ≥0.6MPa
• Air comsumption: 150L/min
• Nitrogen gas pressure: ≥0.4MPa
• Nitrogen consumption: 50L/min
• Oxygen Residue: 3%-5%
• Noise: ≤ 80dB
• Vacuum power: -0.09Mpa

Configuration Of Vacuum Seaming Equipment:

Canning Samples After Vacuum-Seaming