Makropack Vacuum Packaging and Tray Sealing Systems

In a chamber vacuum machine, a larger chamber does not automatically mean a shorter cycle. Chamber volume, pump flow rate, target vacuum level, and how the bag sits on the sealing bar must be evaluated together. Makropack vacuum machine prices vary by 35–50-centimeter seal bar, 10 or 20 cubic-meter-per-hour pump, countertop or floor-standing body, and single- or double-bar construction.

Makropack is a Turkey-based food packaging equipment manufacturer. The brand's product range includes tabletop and floor-standing chamber vacuum machines along with manual tray sealing systems in various compartment molds used for takeaway service. The active Makropack selection on Mutfak10 mainly consists of 35, 41, 45, and 50-centimeter vacuum packaging machines.

How Does Chamber Vacuum Packaging Work?

The product is placed in a flat vacuum bag, and the bag's open mouth is stretched over the sealing bar without wrinkling. Once the lid is closed, the pump removes air from the entire chamber, not just the bag.

Because the chamber and the inside of the bag reach similar pressure, the film does not cling to the product in the first stage. After sealing is complete and the chamber returns to atmospheric pressure, the bag tightens around the product.

This system differs from external-suction household units. It can use flat bags and can package moist products in a more controlled way with the right recipe. It should be kept in mind that liquids can boil at a lower temperature under vacuum.

MP-350-T1/S Compact Tabletop System

The Makropack MP-350-T1/S is offered with an approximately 350-millimeter single sealing bar and a 10-cubic-meter-per-hour pump. The body is in the approximately 400 × 500 × 370-millimeter class.

Depending on product, fill level, and setting, the vacuum cycle can take approximately 20–30 seconds. This does not include opening the lid, placing a new bag, or removing the finished package.

A 35-centimeter seal bar can be considered for small-to-medium bags, portioned meat, cheese, deli products, and ready-meal packs. The bag's open mouth should not be longer than the seal bar.

MP-410 Double-Bar Models

The Makropack MP-410 T2/S and T2/A use two approximately 410-millimeter sealing bars. A double bar can help place bags on two suitable sides of the chamber or allow different package layouts.

The models are in the approximately 20-cubic-meter-per-hour pump class. The T2/S is listed as tabletop, and the T2/A as floor-standing. The floor-standing structure brings the unit to a fixed working height without needing a separate counter.

Two seal bars only increase real capacity if the bags can be placed without overlapping. Overfilling the chamber with product can obstruct airflow and prevent the bar from closing.

MP-450-T1 Deep-Chamber Vacuum Machines

The MP-450-T1/S and MP-450-T1/A are offered with an approximately 450-millimeter single bar and a 20-cubic-meter-per-hour pump. The deep chamber can provide more interior space for containers with height or larger products, beyond flat meat packs.

The tabletop and floor-standing versions serve the same basic packaging task with different installation setups. The counter on which a tabletop unit is placed must support the weight of the machine and the full chamber.

The product should not touch the lid or press against the seal bar. For bulky products, care should be taken that the bag opening is not contaminated with oil, sauce, or meat juice.

MP-510-T2 50-Centimeter Double Bar

The MP-510-T2/S and MP-510-T2/A are listed with an approximately 500-millimeter double sealing bar. Pump capacity is in the approximately 20-cubic-meter-per-hour class.

For the tabletop model, an outer body of approximately 650 × 650 × 475 millimeters and an inner chamber of approximately 520 × 520 × 85 millimeters are noted. Product height should be evaluated together with lid geometry.

A 50-centimeter seal bar helps seal large vacuum bags or multiple smaller packages side by side. In a low-volume business, a large chamber can create unnecessary space and cleaning burden.

How to Choose Between Single and Double Bar?

A single bar offers a simpler working process with packages lined up in the same direction inside the chamber. It can be sufficient for a single large bag or a limited number of packages.

A double bar allows bags to be placed on two facing rows, increasing throughput per cycle. Package sizes and product volumes should not block the airflow path inside the chamber.

Along with the number of bars, the sealing wire's width and duration also matter. A thin film can melt if heated too long; a thick multi-layer bag may not fully bond in a short time.

Why Should the Bag Opening Be Dry?

When meat juice, oil, sauce, or product crumbs remain on the sealing line, the film layers may not bond fully. The package can appear sealed at first but may take in air during storage.

While filling the bag, the mouth section can be folded outward. After filling is complete, the fold is opened, the surface is cleaned, and it is positioned flat on the bar.

The seal line should look continuous, even, and free of burns after sealing. A suspect package should not be sealed a second time over the same contaminated area.

How Does a Tray Sealing Machine Work?

In a tray sealing system, the product is placed in a ready-made tray of plastic, cardboard, or another compatible material. The tray is fitted into the machine's mold, and a top film is heat-sealed to the container's rim.

The film must be compatible with the tray material and rim surface being used. Matching diameter alone does not guarantee a seal.

The mold must support the tray's outer shape and position the container's rim evenly under the heating element. An incorrect mold can crush the tray, wrinkle the film, or leave a corner unsealed.

MP-350 ECO Plate and Tray Sealing

The Makropack MP-350 ECO is offered as an electrostatically painted, single-compartment plate or tray sealing model. Manual operation is oriented toward a takeaway business placing the container in the mold and sealing it with film.

A single-compartment mold is prepared for standard single-portion containers such as one-piece meal boxes or soup bowls. Different sizes or compartment layouts may require a separate compatible mold.

The model's heating power, film width, and mold size should be verified from the exact product code before purchase. Because the name "MP-350" may also be used by other packaging machine manufacturers, both the brand and the model should be checked together.

1-, 2-, 3-, 4-, and 6-Compartment Tray Molds

Makropack tray sealing systems can offer different mold options for multi-compartment meal containers. Compartments help limit the mixing of the main dish, rice, garnish, or sauce.

Each compartment must be filled to the same height. If product overflows onto the container's sealing lip, the film edge may not close.

When packaging hot food, the temperature resistance of the tray and film used should be checked. Placing product that is too hot into the container can cause deformation and steam condensation.

Difference Between Vacuum and Tray Sealing

A standard manual tray sealer heat-seals the top of the container with film; it does not automatically remove the air inside. A chamber vacuum machine, on the other hand, reduces the air inside the bag and closes it.

Specialized vacuum/gas tray sealer systems differ from standard heat sealing. If modified atmosphere is required, the machine's vacuum pump, gas connection, and approved mold structure must be explicitly verified.

Vacuum or gas capability should not be assumed from the term "tray sealing" alone.

How Does Vacuum Packaging Affect Shelf Life?

Vacuum can slow oxygen-related changes by reducing the air inside the packaging. It does not sterilize the product and does not replace the cold chain.

Raw meat, fish, cheese, and ready meals must be stored at the proper temperature. Shelf life should be verified together with product formula, initial microbiology, temperature, and packaging permeability.

Every package should be labeled with the product name, date, batch, and storage condition. A swollen, leaking, or de-vacuumed package should not be used.

Pump Oil and Daily Maintenance

The oil-lubricated vacuum pump's level and color should be checked regularly. Dirty or low oil can extend vacuum time and affect pump lifespan.

Food liquids remaining in the chamber must be cleaned at the end of every shift. The sealing wire, Teflon tape, and lid gasket should be checked for cuts or deformation.

In a tray sealer, the mold, film path, and hot sealing surface must be freed of product residue. Cleaning should not begin until the heating section has cooled.

Key Features

• On the MP-350, a 35-centimeter single bar and an approximately 10-cubic-meter-per-hour pump
• Approximately 20-cubic-meter-per-hour pump options on the MP-410, MP-450, and MP-510 models
• Different tabletop or floor-standing, single- or double-bar chamber-and-package layouts
• MP-350 ECO and various molds for single- or multi-compartment plate/tray sealing

How Should a Makropack Machine Be Chosen?

For the vacuum machine, the largest bag width, product height, packages per cycle, and packages per hour should be determined. For the tray system, container size, number of compartments, film material, and takeaway service volume should be calculated.

The MP-350 can be considered for smaller packages, and the 410–510 class for wider bags or higher capacity. A floor-standing body can be an advantage in continuous production where separate counter space is unavailable.

Makropack Vacuum Machines on Mutfak10

The current status of the MP-350, MP-410, MP-450, and MP-510 models can be reviewed on the Makropack vacuum packaging machines page on Mutfak10, operated by Arlinoks. Tray sealing machine and mold options should also be verified with the exact product code.

Frequently Asked Questions

How should single- and double-bar Makropack vacuum machines be chosen?

A single bar is oriented toward one large package or a simple layout, while a double bar is oriented toward more small packages on two sides of the chamber. Packages must not overlap inside the chamber.

Does the Makropack tray sealing machine create a vacuum?

The standard manual heat-sealing model seals the container's mouth with film and does not create a vacuum. Vacuum or gas capability can only be used if explicitly stated for the specific model.

Can hot food be packaged in a Makropack vacuum machine?

Hot product can boil under vacuum and overflow onto the bag opening. Product should not be vacuum-packaged before being cooled in accordance with food safety procedure.