Basic parameter of tobacco cans vacuum seaming machine semi automatic metal tin sealing closing capping equipment:
can size： diameter 50-100mm, height 60-180mm
production： capacity 5-10cans/minute
gas source： 0.6-0.8mpa
oxygen Residue： 1.5-2.8%
voltage： 220V 50HZ single phase
overall dimension： 900x820x1600mm
This semi automatic vaccum nitrogen flushing can sealing machine features good sealing quality, simple and compact construture, easy operation and maintenance, light weight and low noise and so on. This machine is pneumatic type and it is easy to replace sealing moulds for different sealing diameters.
Therefore it is widely used in foods, beverages, consumer products, chemicals and medicines and other inductries.
Structure and performance description:
Structure and performance description:
1. the appearance is unique and beautiful, using all stainless steel materials;Taking less space and more economic compared with automatic vacuum seaming machine;
2. the structure design is reasonable, can complete the vacuum and nitrogen filling independent and combined functions;
3. to achieve high standard packaging process requirements, to meet the enterprise production and national inspection standards;
4. using touch screen And PLC human-computer interaction system to achieve intelligent production and control.
Cans samples for seaming:
N2 Generator as an optional equipment:
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.