For the first time in the history of packaging, the vacuum and sealing values can be preset on screen. This means the products retain all their natural properties for longer, respecting their flavour and nutritional value.
The OXØ system allows packing without a covering liquid, thereby reducing costs and making consumption easier. It also allows a high level of sealing in products that are filled to the brim, and vacuum packaging of foods that are incompatible with steam, such as honey or nuts.
Oxyneg® represents a radical shift in the world of glass packaging. At the end of the 18th century, the French master confectioner Nicolas Appert devised a very simple preservation procedure that consisted of placing food in a hermetically sealed glass jar and boiling it for a certain period of time, thereby –as Pasteur would discover in 1860– killing the microorganisms. This was in fact the last science-based innovation to revolutionise food technology.
All this led to us being awarded the LiderPack prize for the best innovation in machinery, an award that we will collect at the next edition of Hispack Trade Fair, to be held from 24th to 27th May in Barcelona.
The new OXØ system for high-vacuum capping allows vacuum levels that are 5000 times higher than traditional systems, moving from 500 mbar to 0.1 mbar. Capping sensitivity for Oxyneg® machines is also 100 times higher, moving from 1 Nw/m in traditional packaging to 0.01 Nw/m with the OX capper. This helps avoid tolerances in the size of jars and lids, as well as false sealing.
Thanks to the Ayrtac capper, it is now possible to cook at low temperatures in a high vacuum in a glass jar –a fully recyclable, reusable material–, thereby ensuring that the nutritional and organoleptic values of the food remain intact.
This form can now be used to book a demonstration at Hispack trade fair, to ensure you don’t miss out on all the benefits Oxyneg® can bring to your packaging line.
We look forward to seeing you!
