Heavy-Duty Double Chamber Vacuum Packaging Machine for Seafood

Why Choose Double Chamber Vacuum Machine for Seafood?

Air causes freezer burn and spoilage. When freezing seafood, trapped air leads to ice crystals and "freezer burn," destroying the texture and value of expensive fish. The LTC Double Chamber Machine removes 99.9% of the air using powerful industrial pumps. Its Dual Chamber Design allows operators to load one side while the other is sealing, doubling production efficiency compared to single-chamber models.

Features

• High Efficiency: Swing-lid operation allows for continuous cycles. While one side vacuums, the operator reloads the other side.

• Wet Product Ready: Unlike external suction sealers, this chamber machine handles wet fish and products with brine/liquid without damaging the pump.

• Hygiene First: Full flat-deck stainless steel construction with no crevices makes washdown easy and prevents fish smell buildup.

• Strong Seal: Double sealing wires (or 10mm wide seal) ensure the bag stays closed even under rough cold-chain transport.

Ideal Applications

Designed for wet and frozen proteins:

• Whole Fish / Fish Fillets

• Shrimp / Prawns (Frozen blocks)

• Squid / Calamari

• Scallops / Mussels

• Cured Meat / Ham

• Pickles / Sauerkraut (Vegetables)

Technical Specifications 

FAQs for Chamber Vacuum Packing

Q: Can it pack liquids or products with sauce?

A: Yes! Chamber machines are perfect for liquids (like marinated fish or pickles) because the pressure is equalized, so the liquid doesn't get sucked out of the bag.

Q: What bags should I use?

A: You need Vacuum Pouches (PA/PE or Nylon/PE). Standard PE bags are porous and will leak air over time.