Are you still troubled by damaged packages when packing sharp‑edged products?
Bone‑in meat such as T‑bone steaks, spare ribs and pork ribs, sharp‑edged workpieces like metal parts and electronic components, as well as fragile and soft materials such as cheese and tea cakes, frequently result in vacuum bag damage and air leakage during vacuum packaging. How can this be effectively avoided? The Soft Air function is a practical configuration to solve these pain points.
Let’s understand the working logic of standard vacuum packaging. After the machine completes vacuum extraction and sealing, it rapidly refills a large amount of air into the vacuum chamber. The sudden pressure makes the bag fit closely against the product. For products with sharp edges or soft textures, this process may easily damage the vacuum bag or the product itself.
When the Soft Air function is enabled, air is slowly and controllably injected into the chamber after sealing to achieve gentle pressure equalization. It greatly reduces the probability of vacuum bag rupture and air leakage, lowers material loss and production costs. It also prevents soft products from deforming due to compression, without impairing the final vacuum sealing effect.
Is Soft Air equivalent to the Gas Flush function?
❌ No. They are two completely independent functional systems.
Working logic of Gas Flush: After vacuum extraction and before sealing the bag, protective inert gas is injected directly into the pouch, and sealing is performed afterwards. They differ distinctly in working principle, operation procedure and applicable products.
If you would like to know more about the functions of the vacuum packaging machine, please feel free to CONTACT ME at any time.