Packaging machinery is a fixed asset that customers will use for a long time, so later maintenance and maintenance are particularly important. Today we will discuss what aspects of vacuum packaging machine need to be maintained and maintained?

Conventional vacuum skin packaging machine, after the vacuum skin action is completed, the film around the packaging tray needs to be manually cut off. This operation not only wastes manpower, but also makes the film cutting unsightly and reduces the product grade. Vacuum skin packaging machines produced by Shanghai Sanjing Machinery Co., Ltd. all realize fully automatic film cutting.

vacuum skin pack is to heat and soften the transparent plastic film, and then cover the product which is put on the cardboard or plastic tray, and draw a vacuum space from bottom to top to let the softened plastic film adhere to the surface area cardboard according to the shape of the product.

After the general customer receives the vacuum body packaging machine, we will arrange after-sales engineers to the site for installation training. If it is a small vacuum skin packaging machine, the customer site has a technician or this is second machine for customer, if you know the machine well, then the customer can also operate it by himself. Today we will talk about what customers can do after receiving the machine

In order to continuously expand the popularity of Shanghai Sanjing Machinery brand and to communicate with new and old friends, Shanghai Sanjing Machinery Co., Ltd. will participate in the 18th China International Meat Industry Exhibition to be held in Qingdao, Shandong Province, China from 10th to 12th， September, 2020. New and old friends are welcome to visit and guide at that time.

Fresh food air transportation mainly includes meat food, tea, edible fungi, dairy products, agricultural products, fruits, vegetables, aquatic products, ice cream for cold drinks, etc. These foods must be transported at low temperature. The temperature is below -20°C, seafood and cold drinks It needs to be below -25°C in order not to deteriorate. For example, the umami taste of seafood at -20°C is quite different. Meat that needs to be transported is often frozen for 24 hours in the cold store, and it takes longer to process larger pieces of meat. It is best to measure the center temperature of the meat to reach the same surface temperature, usually -18 degrees, some requirements -23 degrees.

The most important thing in the fresh food industry is transportation. We can also eat food from all over the world and rely on transportation. So what are the logistics transportation methods of the fresh food industry? What are the characteristics of different logistics transportation methods?