What are the reasons why the bag machine cannot be sealed perfectly?

Views:3     Author:Site Editor     Publish Time: 2021-05-20      Origin:Site

1. The heat sealing temperature is not enough

When the total thickness of the laminated bag made of Bre as the lining is 80-90μm, the heat sealing temperature should reach 170-180℃; when the total thickness is 85-100μm, the temperature should be controlled between 180℃ and 200℃. As long as the total thickness of the bag increases, the heat sealing temperature must be increased accordingly.

2. The heat sealing speed is too fast

Sealing failure is also related to the speed of the sealing machine. If the speed is too fast, the bag mouth will be transported to the cold press by the traction roller before it can be heated, so it does not meet the quality requirements of heat sealing.

3. The pressure of the cold-pressed rubber wheel is inappropriate

When adjusting the pressure, the spring needs to be clamped.

4. There is a problem with the quality of the packaging bag

The sealing failure is also related to the quality of the vacuum packaging bag. If the composite lining of the corona treatment is not uniform, the effect is not good, and it happens to be at the sealing place, and it cannot be sealed. This situation is rare, but once it occurs, the product will be scrapped. If there is moisture and dirt in the seal of the vacuum packaging bag, the seal will not be secure.

In short, to solve the first problem, you can appropriately increase the heat-sealing temperature, reduce the heat-sealing speed, and increase the pressure of the cold-pressed rubber wheel.

Problems that should be paid attention to when using cooked food vacuum packaging machine. In addition to inhibiting the growth and reproduction of microorganisms, vacuum deoxygenation also plays an important role in preventing food oxidation. Fatty food contains a lot of unsaturated fatty acids, which are oxidized by oxygen, which will make the food taste bad. In addition, oxidation can also cause the loss of vitamins A and C, and the unstable substances in food pigments are affected by oxygen, making the color darker. Therefore, deoxygenation can effectively prevent the deterioration of food and maintain the color, aroma, taste and nutritional value of the food. It has great commercial value.


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