Vacuum seamers with SCS
(Single Can Security)
Why use evacuated / gassed cans for food?
A lot of manufacturers of high-quality products are gassing their cans. In gassed cans, pharmaceutical products or high-quality food products have a longer shelf-life and a significant improvement in quality. By eliminating oxygen, the product can no longer oxidise or “perish”.
The oxidable parts of the products, above all fats, proteins etc., retain their natural freshness when kept away from oxygen. The lower the oxygen levels in the product, the longer the can’s shelf-life.