Centralised vacuum is a winner for food packaging

Energy and environmental factors have triggered a move towards the use of central vacuum systems for food packaging, according to vacuum specialist Busch (UK).

The company says more and more plant and production managers in the food packaging industry are switching to centralised vacuum systems because they will produce savings in energy consumption and maintenance, and reduce production downtime and noise.

Busch's bulging order book includes many major names in the red meat, chicken, bacon, cheese and dairy produce sectors.

Central vacuum systems take individual vacuum pumps away from the machines, install them centrally and connect them to a common vacuum or pressure header. The pumps are then controlled in response to a pressure transducer, and cascade control ensures adequate vacuum and flow rate are available for all connected machines at all times.

This produces a number of benefits. If a vacuum pump fails, redundancy in the system enables the production facility to carry on unaffected.

Secondly, all the heat and emissions are removed from the production line and contained within the plant room, reducing the cost of refrigeration.

The same applies to noise. Pumps are noisy, so take away the pumps and install a remote centralised system and the noise problem goes away.

Also, servicing is simplified since pumps can be removed without affecting production.

Contact: Busch (UK); Tel: 01952 677 432