After the evacuation process, the bag is ready to be sealed. Before sealing can still inject gas. This technique is also called MAP (Modified Atmosphere Packaging). Usually this is done in order to increase the shelf life of the product, to provide extra protection and / or to prevent discoloration of the product. Usually, a mixture of nitrogen (N2) and carbon dioxide (CO2) is used. To this combination may be oxygen (O2) may be added. The last time increases the application of argon (Ar) far as this neutral gas properties the same property as nitrogen (N2).
Examples of products which is common gas injection are: shredded lettuce, leafy vegetables, meat, steak, cooked fish, bake-off, chips and ready-made meals. Which gas mixture is the most suitable, depending on the product. Your gas supplier to find the best information on the optimal composition. For gas mixtures having more than 20% oxygen (O 2) is a special oxygen pump available.
Connect the gas cylinder to the gasnippel
Turn the gas bottle open.
Adjust the gas flush or the percentage.
After vacuuming, the machine will inject gas
The vacuum bag is sealed
The packaging is free of air, but contains the input gas mixture