Double Chamber Vacuum Packaging Machine for Meat & Sausage

Why Choose Double Chamber Vacuum Machine for Meat?

Oxidation turns meat brown and spoils profit. To keep red meat fresh and sausages safe during transport, you need a deep, industrial-grade vacuum. The LTC Double Chamber Machine removes oxygen completely, inhibiting bacteria growth. Its Swing-Lid Design doubles efficiency: while one chamber is vacuuming, the operator loads the other, creating a seamless, high-speed workflow for bulk meat packing.

Features

• Powerful Vacuum: Equipped with original Busch Pumps (Germany) or top-tier Chinese pumps to reach <1mbar vacuum pressure rapidly.

• Oil-Resistant Sealing: Specialized "Bi-active" or high-pressure sealing bars ensure a tight seal even if the bag mouth is contaminated with blood, fat, or marinade.

• Hygienic Design: The flat vacuum deck is made of thick SS304 stainless steel with no sharp corners, allowing for easy washdown and sanitization.

• Versatility: Large chamber size allows packing of whole chickens, large sub-primal beef cuts, or multiple small packs of sausages at once.

Ideal Applications

Designed for wholesale and bulk meat:

• Fresh Meat Cuts (Beef/Pork/Lamb)

• Whole Chickens / Ducks

• Processed Meat (Sausages, Ham, Bacon Blocks)

• Cured Meat / Salami

• Marinated Meat (with liquid)

Technical Specifications 

FAQs for Meat Vacuum Packing

Q: Can it pack bone-in meat (e.g., T-Bone)?

A: Yes, but we strongly recommend using "Bone Guard" cloth or thicker vacuum bags (150+ microns) to prevent the bone from puncturing the film under vacuum.

Q: Will liquids (blood/marinade) damage the pump?

A: No, our machine has a liquid separation function. However, for very wet products, we recommend regular pump oil maintenance.