Soft air

Maximum protection of soft and sharp products 

Soft air is a frequently used function for vacuum packing sharp and soft products. This means that air is gradually allowed back into the chamber after the vacuuming cycle has completed, so that the vacuum bag slowly encloses the product in a controlled way. The result? Maximum protection of both the product and the bag.  

Which products benefit from the soft air function?

Bone-in meat, shellfish or fish and meat on skewers, as well as soft foods such as cooked meat and certain fruits and vegetables, benefit from the soft air function.
Certain non-food products with sharp edges, such as teeth, medical instruments or screws can easily be vacuum packed using soft air.
Soft air is useful when vacuum packing sharp electronics such as chips and wafers, where there is a chance of damaging the product or tearing the bag.