Protection that extends shelf life
Pulling the air out closes the door on insects, moisture and oxidation — dates reach your customer in the condition they left your line.
A high, repeatable vacuum from one pack to the next, with an optional gas flush after evacuation that keeps soft fruit from being crushed.
Pulling the air out closes the door on insects, moisture and oxidation — dates reach your customer in the condition they left your line.
The same vacuum level in every pack means less loss in storage and export, and a uniform look on the shelf.
Multiple seal bars and stored cycles let you cover different bag sizes without buying a second machine.
The filled bag goes into a sealed chamber. The pump evacuates the whole chamber, and the bag is heat sealed before pressure returns — which is what gives a high and repeatable vacuum pack after pack. An optional gas flush (MAP) after evacuation protects soft fruit from being crushed, instead of the bag collapsing onto it.
| Vacuum level | up to around 29.9 inHg on some models |
|---|---|
| Cycle time | typically 20–30 seconds |
| Seal bars | typically 500–820 mm, one to three bars |
| Chamber size | [⚠️ to be completed from the catalogue] |
| Pump capacity | [⚠️ to be completed from the catalogue] |
| Structure | stainless steel |
| Power | Configured for the Saudi grid, 380V / 60Hz — confirmed per model before ordering |
This is the approach behind our work with more than 130 date factories across the Kingdom — supply, installation and on-site support from Dammam.
Send us your bag sizes and daily volumes, and we will recommend the type and seal bar length.
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