Double chamber vacuum packaging machine is a type of packaging machine that uses its vacuum chamber to evacuate the packaging, and then fills it with inert gas to achieve the purpose of anti-corrosion and quality assurance. The fully automatic dual chamber vacuum packaging machine is designed specifically for packaging products with high water content. It adopts Japanese control circuits and draws on advanced technology and experience from foreign peers. Its electrical components are fully controlled by a microcomputer controller, which has the advantages of waterproof, moisture-proof, low failure rate, and long service life. These advantages make the equipment easy to clean, and even if it is directly rinsed with water, no electrical failures will occur. The frame is made of international standard food grade 304 stainless steel plate, which has high strength and is not easily damaged. Its unique inclined tabletop design can ensure that the moisture inside the product is not lost, making the wet vacuum packaging of the product easier to operate.

The main function of vacuum packaging is to remove oxygen, which is beneficial for preventing food spoilage. Its principle is relatively simple, as food spoilage is mainly caused by the activity of microorganisms, and most microorganisms require oxygen for survival. Vacuum packaging uses this principle to pump out the oxygen inside the packaging bag and food cells, causing microorganisms to lose their "living environment". Vacuum packaging cannot inhibit the growth of anaerobic bacteria and enzyme reactions that can cause food spoilage and discoloration. Therefore, it needs to be combined with other auxiliary methods such as refrigeration, quick freezing, dehydration, high-temperature sterilization, irradiation sterilization, microwave sterilization, salt pickling, etc.
In addition to inhibiting the growth and reproduction of microorganisms, another important function of vacuum deoxygenation is to prevent food oxidation. Due to the large amount of unsaturated fatty acids contained in oily foods, they are oxidized by oxygen, causing the food to become tasteless and spoiled. In addition, oxidation also leads to the loss of vitamin A and vitamin C, and unstable substances in food pigments are affected by oxygen, causing the color to darken. So, deoxygenation can effectively prevent food from spoiling, maintain its color, aroma, taste, and nutritional value.