- THE MAGAZINE
- FOOD MASTER
Terlet’s vacuum gassing system removes 99.5 percent of the air in products, creating a vacuum in which the remaining oxygen content is brought to an absolute minimum, according to the company. The system then builds a slight overpressure with inert gas, the vacuum chamber opens and the products are transported to the sealing machine. Terlet says its system helps to increase the shelf life of powdered and other products.