Inline thermoformers require several precisely controlled vacuum levels:
Thermoforming vacuum (vacuum forming)
shapes the bottom film cleanly into the mold – depends on film thickness, material, and temperature
Process vacuum for evacuation
determines the residual oxygen values – particularly critical for meat, cheese, and MAP
Control and support pressure zones
enable fast, repetitive movements – important for high cycle rates in inline operation
To ensure that these processes run smoothly, the thermoformer needs a vacuum solution that responds quickly, remains pressure-stable, operates energy-efficiently and at the same time withstands the challenging conditions of food production, such as moisture, cleaning processes and temperature differences.
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