LIQUID/H2O SENSOR & CONTROL SENSOR (VACUUM BY %)

 

 

The Quick Stop H2O Sensor is a revolutionary function which detects boiling when vacuum packaging liquids or moist products (fresh meat, sauces, fruits and vegetables, etc.). The Quick Stop H2O (Liquid) Sensor prevents products from boiling during the vacuum cycle, which can cause spills and dry out your products, especially in the case of fresh meat. This special function is available on all Boxer, and Lynx tabletop vacuum packers, and Marlin vacuum packers.

This function also prevents moisture from entering the Busch vacuum pump when over boiling or spilling occurs.

Some of the immediate advantages of the Quick Stop H2O sensor include:

  • Reduction of the packaging cycle time
  • Automatic control of the ventilation process
  • Guaranteed seal every time
  • Conservation of the quality and weight of the product
  • Protection against corrosion of the pump
  • Savings made in cleaning, repairs, labor and consumable costs

 


Control Sensor for Boxer or Marlin Chamber Vacuum Sealers

The Control Sensor is an option which allows the operator to set the vacuum amount by percentage of vacuum. Whereas, on the Jumbo models, for example, the vacuum can only be controlled by time. All Boxer and Marlin models can be ordered with a Control Sensor, which adds this additional level control over how valuable product are vacuum packed.

 

 

 

*Notes:

  • If the Henkelman unit is ordered with the H2O Quick Stop Sensor it is not necessary to include the Control Sensor (Vacuum by %).
  • The Control Sensor (Vacuum by %) option is strongly recommended when vacuum packaging with gas injection.

 

More Vacuum Packer Technology Links:

Seal-Types | Soft-Air Function | MAP and Gas Flushing | H2O Sensor and Control Sensor |

Electro Static Discharge (ESD) | Vacuum Pump Self-Cleaning Program



 




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