Robust Preservation. Extended Shelf Life.
Our Chamber Vacuum Packing Machine series is engineered for industrial-grade vacuum performance, helping manufacturers extend product shelf life by 2–5 times compared with conventional packaging methods. Designed around Double Chamber vacuum sealers (DZ Series) for batch and semi-automatic processing, this range delivers hygiene, durability, and consistent sealing quality.
Key Selling Points
World-Class Vacuum System: Equipped with original BUSCH vacuum pumps (Germany) for stable vacuum levels, long service life, and low maintenance.
Hygienic Stainless Steel Design: Full SUS304 stainless steel construction, compliant with international food safety and hygiene standards.
Flexible Production Solutions: Suitable for small-to-medium batch and semi-automatic vacuum packing operations.
Maximum Product Protection: Prevents oxidation, mold growth, moisture loss, and freezer burn while preserving flavor and appearance.
Vacuum packing removes air from the packaging before sealing, significantly reducing oxygen exposure.
Chamber Vacuum Sealers (DZ Series)
Products are placed inside a vacuum pouch within the chamber.
The lid closes and air is removed from the entire chamber.
Up to 99.9% air removal, ensuring equal pressure inside and outside the bag for a tight, reliable seal.
The BUSCH Advantage: Superior vacuum stability, reduced downtime, and longer pump lifespan compared with generic alternatives.
Industrial-Level Versatility: Handles liquids, sauces, powders, and sharp or hard products such as shellfish and metal components.
Cost-Effective Durability: Heavy-duty stainless steel frame delivers European-level build quality at a competitive investment cost.
Safety & Compliance: Inhibits aerobic bacteria growth and reduces cross-contamination during storage and transportation.
Meat & Poultry: Beef, pork, lamb, poultry cuts (refrigerated shelf life extended from ~3 days to ~30 days).
Seafood: Whole fish, fillets, lobster, shrimp, crab (prevents oxidation and texture degradation).
Dairy Products: Hard cheeses such as cheddar and parmesan to inhibit mold growth.
Dry Foods: Cereals, nuts, coffee beans, dried fruits (prevents rancidity and insect damage).
Processed & Prepared Foods: Sausages, ham, pickled products, ready meals.
Textiles & Bedding: Mattresses, pillows, quilts (volume reduction up to 90% for logistics efficiency).
Industrial Hardware: Bearings, tools, precision metal parts (prevents rust and oxidation).
Medical & Chemical Products: Medical devices, laboratory instruments, chemical powders (moisture and contamination protection).
| Chamber Vacuum Packaging Machine | DZ600/2S | DZ600/4S | DZ700/2S | DZ800/2S |
|---|---|---|---|---|
| Model No. | DZ600/2S | DZ600/4S | DZ700/2S | DZ800/2S |
| Sealing Bar Quantity | 2 × 2 | 2 × 4 | 2 × 2 | 2 × 2 |
| Sealing Bar Length (mm) | 600 | 600 | 700 | 800 |
| Sealing Bar Spacing (mm) | 420 | 230 | 450 | 550 |
| Machine Dimensions (mm) | 1300×800×950 | 1300×830×950 | 1500×850×950 | 1700×950×160 |
| Machine Weight (kg) | 290 | 300 | 350 | 450 |
| Vacuum Pump Capacity (m³/h) | 100 | 100 | 100 | 160 / 200 |
| Packing Speed (cycles/min) | 2–3 | 2–3 | 2–3 | 2–3 |
Material: PA/PE co-extruded films
Barrier Performance:
High oxygen barrier for meat and cheese
Oil resistance for fatty products
High puncture resistance for bone-in meat or shellfish
Bag Styles: 3-side seal pouches, tubular bags, stand-up vacuum pouches
Q1: Can all products be vacuum packed?
No. Some products require pre-treatment:
Fresh fruits and vegetables (require blanching or drying)
Soft cheeses (risk of anaerobic bacterial growth)
Garlic and mushrooms (botulism risk if untreated)
Q2: How much can vacuum packing extend shelf life?
Fresh beef (refrigerated): 3–4 days → 30–40 days
Frozen meat: 6 months → 24–36 months
Dry goods: 6–12 months → 12–24 months
Q3: Why choose a chamber vacuum machine instead of an external sealer?
Chamber machines remove air from the entire chamber, allowing safe packing of liquids and achieving a much higher vacuum level (up to 99.9%).
Q4: How is maintenance handled?
Change vacuum pump oil every 500–1000 working hours
Replace sealing wire and Teflon tape when seals degrade
Clean the chamber daily to maintain hygiene
Q5: What information is required for a quotation?
Product type (solid, liquid, powder, bone-in)
Bag dimensions
Required output capacity (packs per hour)
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Email：kbt@kbtfoodpack.com
Tel:+86 15006621717
Add：No. 9999, Mizhou East Road, Zhucheng City, Weifang City, Shandong Province
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