1ST CHOCE FOR PROFESSIONALS IN FOOD- AND NON-FOOD PACKAGING

Technology and innovation

Henkovac has a proven track record

Through continuous development of its products, advanced engineering and modern production facilities, Henkovac has a proven track record as one of the leaders in the field of  technology and innovation of vacuum packaging machines.

  • Aqua Protected  pumps
  • Digital control systems
  • Snap on seal-beams without electrical wires
  • Height Adjustable  lids
  • Soft-vacuum system for cheese

Henkovac made a major contribution to technology and innovation of “vacuum- cooking” or “sous vide”, which improves the taste and tenderness of food and increases flexibility and efficiency in food preparation.

Digital control unit with LCD display

Simplicity was the starting point

Our smaller machines have a control unit with the basic settings. The plug- and-play design  of the machines makes installation easy and does not require any adjustments in 90% of the situations. For special packaging requirements the machine offers the flexibility to adjust sealing time and vacuum time. The vacuum  time can be  set and the vacuum level reached can be monitored with the vacuum meter.

Technology and innovation

The professional machines are standard equipped with a digital LCD control unit with 10 programs. The more advanced machines are equipped with a 10 program sensor control system which actually measures the vacuum in the vacuum chamber. The time controlled machines can easily be converted into sensor controlled machines later on. The sensor measures evaporation when  moist products or liquids,  like sauces, are being packed. At this optimum point moisture is extracted from the product causing it to dry out, loose weight or start bubbling and spilling over. The sensor detects this point immediately as being the optimum level where all air and oxygen has been removed and continues the cycle by sealing the package.

“Together with you and our technology and innovation skills, we will find a solution for all your packaging needs”

The digital LCD control unit allows all settings to be easily changed. An unique indication gives the operator the option for letting the pump  run for several cycles after finishing the operation. This will extend the periods between oil change and extending  the  life time of the pump by removing moisture from the oil in the system. The control panel has also a clear clear indication for upcoming service intervention.

Sensor or time control

10 program machine for sensor controlled machines

10 program machine can be converted later on into a sensor controlled machine

  • With a time controlled vacuum machine a time is set and the vacuum level can be monitored with an analoge vacuum meter. Excellent vacuum levels can be reached but indication of the vacuum meter is less accurate than a digital controlled unit.
  • With a sensor controlled machine the vacuum is measured with a sensor with very high accuracy and the results are digitally displayed. This results in shorter cycle times because when the desired vacuum level is reached the machine will immediately start the next operation. The total cycle time will be shorter than with a time controlled machine and some more options are available like H2O, MAP and soft air.
  • The 10 program time controlled machine can later on be equipped with a sensor. (not possible for the 1 program time controlled machine)

Modified Atmospheric Packaging

MAP – Modified Atmospheric Packaging – Gas flush

Some products cannot be packaged under vacuum but may better packaged by replacing the air by an inert gas like Nitrogen (N2), Carbondioxide (Co2) or Oxygen (O2) to increase shelf life and appearance. The suppliers of the gas are experts and can give advice which gas or gas mixture is best suitable for the product to be packed.

Soft Air

Optional on the 10 program machines.

Soft air is an option on the 10 program machines. The Soft Air program slowly brings the air pressure in the machine back to atmospheric level. This allows the plastic to wrap and stretch around sharp edges of the product which might otherwise puncture the plastic bag. This option might later on be added on a 10 program sensor controlled machine.

Vacuum Packaging

Extends shelf-life, ensures quality and prevents products

Vacuum packaging extends shelf-life, ensures quality, prevents products from drying out, protects it from outside influences and improves hygienic handling.

Low Cost
Vacuum packing is a very cost effective procedure for preserving perishable food products. Very low packing material costs, short process times and a relatively low investment for long-lasting equipment makes vacuum packing by far the most economical and most efficient way of packaging perishable food products. But also for other applications, such as protecting goods and space saving logistics or storage, vacuum packing is an ideal solution.

Vacuum bags and film
For vacuum packaging special vacuum bags are required. The bags are coextruded with mostly a combination of polyethelene (PE) for strength, but also for sealability, and nylon (PA) as a barrier to prevent air from penetrating the bag over time. Good quality bags will maintain vacuum in the bag over a long period. The bags are often treaded so that they don’t stick together and processed in a clean environment. Special cook bags will allow the product to be heated in a water bath.

Sealing

The vacuum bag is sealed closed by a heating wire

  • A seal with one seal wire is called ” single seal”
  • Most common is the double seal which provides 2 seals for extra security
  • With a “trenn seal” one wire will seal the bag and the other heating wire will almost melt off the remainder of the bag. By pulling the remainder off the package will have a nicer appearance. Also possible product that might be left in the remaining plastic is removed for better hygiene
  • Bi-active seal is especially used for very thick bags, mostly aluminium lined bags

Packaging soups and sauces

H2O sensor for packagins soups and sauces

For vacuum packaging soups and sauces the products have to be cooled down to about 15°C or lower before packaging.

Products with a high water content like soups and sauces need special care since at a lower air pressure (vacuum) the liquid will start to evaporate quickly, a process which looks like boiling but at a lower temperature than 100°C.

This will not cook the product (because of the low temperature) but:

  • dry the product out, loose moisture and weight
  • may spatter out of the bag
  • may soil the machine and package.

The special H2O program on the control unit will exactly measure this “boiling” point, which is also the point at which vacuum is reached and all the air is out of the package. Additionally the moisture drawn out of the product will not be collected in the oil of the vacuum pump which would increase the oil changes.

Meat industry

High quality packaging to improve your customers.

Food processing

Optimization and flexibility in all kind of food processing

Non-food Industry

Optimal protection against dirt, dust and moist.

1ST CHOICE FOR PROFESSIONALS WORLDWIDE