Rotary Vacuum Pouch Packing Machine for Meat & Jerky

Why Choose Premade Pouch Packing Machine for Meat?

Oxygen destroys meat flavor and color. Whether it's dried beef jerky or wet marinated chicken wings, exposure to air causes spoilage. The LTC Rotary Vacuum Machine combines the convenience of a pre-made pouch with the safety of vacuum packing. It features a specialized 8-Station or 10-Station Rotary System that opens, fills, and then transfers the bag to a Vacuum Chamber for final sealing, ensuring zero oxygen residue.

Features

• Integrated Vacuum Station: Unlike standard rotary packers, this model includes a rotary vacuum chamber to pull a tight vacuum on every bag.

• Liquid/Sauce Handling: Special nozzles allow for filling meat chunks with marinade or gravy without spilling on the seal area.

• Retort Capable: The heavy-duty sealing jaws are designed to seal Retort Pouches (for high-temp sterilization) securely.

• Washdown Ready: Full SS304 construction and waterproof electronics allow for daily high-pressure cleaning.

Ideal Applications

Designed for fresh, cooked, or cured meats:

• Beef Jerky / Biltong / Meat Sticks

• Mini Sausages / Salami Bites

• Marinated Chicken Wings / Steaks

• Ready-to-Eat Meatballs (with sauce)

• Braised Pork / Duck Parts

 Technical Specifications 

FAQs for Meat Vacuum Packing

Q: Can it pack wet meat with sauce?

A: Yes, we use Liquid Filling Pumps alongside the solid weighers to add sauce, and the vacuum system is designed to handle liquid-rich environments.

Q: Does it support Retort Pouches?

A: Yes, the machine applies extra high pressure and heat dwell time to ensure Retort Pouches (cook-in-bag) are sealed safely for autoclave sterilization.