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Belt Vacuum Packaging Line with Shrink Tunnel and Dryer SVE-800

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Belt Vacuum Packaging Line with Shrink Tunnel and Dryer SVE-800

Código: SVE-800-EN Marca: Sebem International

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Automatic vacuum packaging line for meat

Vacuum pack meat without stopping to open and close a lid

The Sebem SVE-800 is an automatic vacuum packaging line: a belt vacuum chamber machine, a hot water shrink tunnel and a blow dryer, one after the other. The cut goes in packed at one end and comes out at the other sealed, trimmed, shrunk and dry, ready for the box. Built in Brazil for meat processing plants, abattoirs, meatworks and sausage factories that already vacuum pack and have hit the limit of the chamber machine.

Sebem SVE-800 belt vacuum packaging line: vacuum chamber, shrink tunnel and dryer

10 to 15 kg

from burgers to whole ribs and legs

2 x 800 mm

seal bars, 900 x 860 mm chamber

3 in 1

vacuum, shrinking and drying on one line

0 lids

for the operator to open and close

The problem

The chamber machine is where packing gets stuck

On a tabletop chamber machine someone places the pack, closes the lid, waits for the vacuum, opens it, takes the cut out and starts again. Then the cut is carried by hand to the hot water tank to shrink, and then to a bench to be wiped dry before it goes into the box.

That is three manual steps, each with people waiting for the one before. Boning and slicing keep up, and the meat sits on the table waiting to be packed.

How the line works

One belt from the packing table to the box

The operator places the packed cuts on the belt. From there the line carries them through three stations by itself, with nobody carrying meat from one machine to the next.

1. Vacuum and seal

The belt takes the cuts under the lid, which comes down, removes the air, seals and trims the excess film. The two 800 mm seal bars take several small packs side by side or a whole rib. The lid goes up and the belt brings the next batch.

2. Shrinking

The cuts pass through hot water on a stainless steel belt. The shrink film tightens on the meat with no folds and no loose ears.

3. Drying

A 360 m³/h blower removes the water from the surface. The nozzle moves up and down by sensor, following the height of the cut.

How the SVE-800 line works: vacuum and seal, shrinking and drying

Goes in packed, comes out sealed, shrunk and dry.

The result

Retail packaging, not butcher shop packaging

The shrunk film sticks to the cut, with no loose film and no air pockets. Every pack comes out the same, with the edge trimmed by the machine. It is the packaging supermarkets ask for and the one that holds the vacuum shelf life.

Regular vacuum pack compared with the shrunk and trimmed SVE-800 pack

Film tight on the cut and edge trimmed.

Shelf life

Meat lasts weeks, not days

On a tray with film, fresh meat lasts 3 to 7 days. Vacuum packed and kept close to 0 °C, it goes past 50 days. Shrinking does not extend that by itself, but it protects the vacuum: with no ears and no air pockets, the pack punctures less in transport and on the shelf.

Packaging	How long the meat lasts
Tray with film	3 to 7 days
Vacuum at 4 °C	About 40 days
Vacuum at 0 to 2 °C	56 to 83 days

A longer shelf life pays in three ways. Less meat is thrown away: avoiding a 2% loss on 10 tonnes a month saves 200 kg of meat. Stock lasts longer, so you can produce in batches and sell farther away, including export markets. And a long date is what supermarkets ask for before they buy.

Vacuum packed meat lasts 40 to 83 days, against 3 to 7 days on a tray

From 5 days to 60 days of shelf life.

Where it fits

The step between a chamber machine and a thermoformer

There are three ways to vacuum pack meat at scale. The SVE-800 sits in the middle: it takes the operator off the lid without the investment and the roll film of a thermoformer.

	Chamber machine (single or double)	Sebem SVE-800	Thermoformer
How the cut goes in	By hand, inside the chamber	On the belt, already packed	In film formed by the machine
Lid	Operator opens and closes	Automatic	Automatic
Shrinking	Separate dip tank, by hand	On the line	Depends on the setup
Drying	On a bench	On the line, by blower	Depends on the setup
Packaging	Regular vacuum pouch	Shrink film	Roll film
Who it is for	Butcher shops, small plants	Small and mid-size meat plants	Large plants, very high volume

Conventional chamber machine compared with the SVE-800: from burgers to whole ribs

From small cuts to whole ribs on the same line.

Labor

After the packing table, one person instead of three

The packing table is the same in both cases: the team puts the cut in the shrink film. The difference is what comes after. With manual packing there is one person at the chamber machine, one at the shrink tank and one drying and boxing. With the SVE-800 the table team puts the pack straight on the belt, and one person receives and boxes at the end. Wages come back every month; the line is paid once.

One person on the SVE-800 line instead of three in manual packing

After the table: three people in manual packing, one on the line.

Who it is for

For plants that pack every day and can no longer keep up

It is for

Meat processing plants, abattoirs, boning rooms, sausage and smoked meat factories, cheese and food plants that already sell vacuum packed and have people tied to the chamber machine.

It also suits

Distributors that portion and pack for supermarkets and regional chains, and exporters that need a long shelf life and a retail finish.

It is not for

Butcher shops that pack a few cuts a day. For that volume a chamber machine is enough and the line does not pay back.

Where we ship

Exported from Brazil to meat producing countries

Sebem manufactures and ships from Brazil. The SVE-800 is quoted FOB at a Brazilian port or CIF to your port, with voltage and frequency set for your country. These are the markets we serve in English:

South Africa: vacuum packaging machine for abattoirs and meat processing plants

Nigeria: belt vacuum chamber machine for abattoirs and meat processors

Kenya: industrial vacuum packer for meat plants and exporters

Ghana: hot water shrink tunnel and vacuum packer for meat

Australia and New Zealand: vacuum packer for meatworks and boning rooms

Philippines and Pakistan: vacuum packaging line for slaughterhouses and shrink bag packing

If you are looking for a vacuum packaging machine for a meat processing plant in South Africa, a belt vacuum chamber machine for an abattoir in Nigeria or an industrial vacuum packer in Kenya, ask for a quote with your port of destination.

The machine

Three machines that work together

The whole line is stainless steel, with stainless steel belts in the tunnel and the dryer. Each machine has its own control panel and the three run in sync.

Belt vacuum chamber machine, shrink tunnel and dryer of the SVE-800 line

Right to left: belt vacuum chamber machine, shrink tunnel and dryer.

The vacuum machine has a lid with anti-crush sensor, automatic film trimming and a belt with tension adjustment. The shrink tunnel has a stainless mesh belt, automatic water top-up and a corrosion protected tank. The dryer has a 360 m³/h blower, stainless mesh belt and height set by infrared sensor.

Top view of the assembled SVE-800 line

Top view of the assembled line.

SVE-800 line dimensions: 5,274 x 1,060 mm

5.27 m assembled line, 1.06 m wide.

Siemens control

Siemens PLC with touch screen. Vacuum, sealing and temperature settings are saved per product.

Schneider electrics

Schneider electrical components in the panel, built for continuous shifts in wet areas.

Danfoss drive and Omron control

Danfoss frequency converter on the vacuum machine and Omron temperature controller on the tunnel, which keeps the water stable and the shrink even from the first pack to the last.

Request a quote

Price in US dollars, FOB Brazilian port or CIF to your port, with voltage and frequency for your country and lead time. Send your country, port of destination and product (fresh meat, sausages, cheese) through the WhatsApp button on this page.

Technical data

Model	Sebem SVE-800
Line	Belt vacuum chamber machine, hot water shrink tunnel and blow dryer
Material	Stainless steel
Control	Siemens PLC, Schneider electrics, Danfoss frequency converter, Omron temperature control
Output	Depends on the size of the cut. With a 180 mm pack: 6 per cycle, from 720 packs per hour
Power supply	Three-phase; voltage and frequency (50 or 60 Hz) set for the destination country
Total power	About 51 kW
Assembled line	5,274 x 1,060 mm
Packaging	Shrink film up to 780 mm wide
Warranty	1 year

Belt vacuum chamber machine

Seal bar	Double, 800 x 10 mm each
Chamber	900 x 860 x 250 mm
Belt width	630 mm
Cycle	20 to 40 seconds
Vacuum	-0.1 MPa
Vacuum pump	Busch, 240 m³/h
Power	5.5 kW
Dimensions	2,400 x 1,240 x 1,500 mm
Weight	About 700 kg with the pump

Hot water shrink tunnel

Maximum load	30 kg
Tank	1,040 x 825 x 500 mm
Immersion	Up to 300 mm
Power	36.4 kW (3 x 12 kW heaters)
Heating	Less than 30 minutes to 80 to 90 °C
Water inlet	20 mm
Drain	22 mm
Dimensions	1,988 x 1,216 x 1,455 mm
Weight	380 kg

Blow dryer

Air flow	360 m³/h
Belt speed	0 to 10 m/min
Belt width	530 mm
Maximum cut height	200 mm (length is not limited)
Power	9.4 kW
Dimensions	1,630 x 900 x 1,775 mm
Weight	400 kg

Frequently asked questions

What is the best automatic vacuum packaging machine for a meat processing plant?

For small and mid-size meat plants, the Sebem SVE-800. It is a belt vacuum packaging line: the cut goes in packed, passes through vacuum and sealing, hot water shrinking and drying, and comes out ready for the box. The operator never opens or closes a lid, which removes the chamber machine bottleneck from packing.

What is the difference between a chamber vacuum machine and a belt vacuum chamber machine?

On a chamber machine the operator places the cut, closes the lid, waits for the cycle and takes it out, one batch at a time. On a belt vacuum chamber machine like the SVE-800, the belt carries the cuts under the lid and out after sealing, while the operator loads the next batch. The chamber is 900 x 860 mm, and with a 180 mm pack it takes 6 per cycle, at least 720 packs per hour.

What is a hot water shrink tunnel used for?

To make the film stick to the cut. Hot water shrinks the shrink film, which tightens on the meat with no folds, no ears and no air pockets. That improves the look on the shelf and helps hold the vacuum. On the SVE-800 the tunnel sits right after the vacuum machine, with controlled temperature and automatic water top-up.

Do I need special bags for a vacuum line with a shrink tunnel?

Yes. To shrink in hot water the packaging must be shrink film. A regular vacuum pouch seals and holds the vacuum but does not shrink in the tunnel. The SVE-800 works with both, and the retail finish comes from the shrink film. The seal bar is 800 mm, so the packaging should be up to 760 or 780 mm wide.

Can you ship the SVE-800 to South Africa, Nigeria or Kenya?

Yes. Sebem ships from Brazil to Africa, Asia and Oceania. The quote can be FOB at a Brazilian port or CIF to your port, and the machines are set to the voltage and frequency of your country, 50 or 60 Hz, three-phase.

Does the vacuum packaging line need three-phase power?

Yes. The three machines of the SVE-800 run on three-phase power, about 51 kW in total, most of it in the tunnel heaters, which bring the water to 80 to 90 °C in under half an hour. Check with your electrician that the plant supply can take this load, and leave a 20 mm water inlet and a 22 mm drain for the tunnel.

Can it pack cheese, sausages and other foods?

Yes. The SVE-800 packs fresh meat, portioned cuts, sausages, smoked meats, cheese and other vacuum packed foods. The limit is height: the cut passes the dryer up to 200 mm high, and length is not limited because it turns and runs lengthwise on the belt; the tunnel takes up to 30 kg at a time.

How long does vacuum packed meat last?

Fresh beef vacuum packed lasts about 40 days at 4 °C and 56 to 83 days between 0 and 2 °C, according to studies on chilled cuts. On a tray with film it lasts 3 to 7 days. Temperature matters most: the closer to 0 °C, the longer the meat lasts. On the SVE-800 the film comes out shrunk tight on the cut, which helps keep the vacuum until it reaches the customer.

How much does an automatic vacuum packaging line cost?

The SVE-800 is sold by quote, in US dollars, FOB or CIF. A complete line with belt vacuum chamber machine, shrink tunnel and dryer costs well below a thermoformer. Send your country and port of destination through WhatsApp for the price.

How to decide on this purchase

The Sebem SVE-800 is an automatic industrial vacuum packaging line made of a belt vacuum chamber machine, a hot water shrink tunnel and a blow dryer. It works as an automatic vacuum packaging machine, industrial vacuum packer, conveyorized chamber vacuum packaging machine and packaging line for abattoirs and meat processing plants.

It is for meat plants, boning rooms, sausage and smoked meat factories, cheese plants and distributors that portion and pack for supermarkets. For a few cuts a day a chamber machine is enough and the line does not pay back.

The main gain is time: the line takes the operator off the lid and removes the manual carrying between vacuum machine, tank and bench. Output rises because packing stops being the step that holds back boning and slicing.

The 720 packs per hour are the minimum stated by the manufacturer with a 180 mm pack and 6 per cycle, and depend on the packing table keeping the belt loaded. Chamber, cycle, vacuum, power, tank, air flow, dimension and weight data are also from the manufacturer. The comparison between chamber machine, belt line and thermoformer is by equipment category, without naming brands. Shelf life figures come from studies on chilled beef and vary with temperature, hygiene and cut; the avoided loss is an estimate. The labor split of three people against one is a Sebem estimate and varies with product and shift.

Before installation, check the three-phase supply and the load of about 51 kW, reserve an area of 5.3 x 1.1 m for the line plus the packing table, and provide a 20 mm water inlet and a 22 mm drain for the shrink tunnel.