English 
Zhengfeng Road, Licheng District, Jinan City, Shandong Province,China
No products found
A chamber machine works differently from a nozzle or external-clamp sealer. The product goes into a sealed chamber, the chamber is evacuated, and the seal bar closes while the bag is still under vacuum. Because the pressure inside the bag and around it are equal at the moment of sealing, there is no residual air pocket and no atmosphere pushing against the seal. That is why chamber machines hold vacuum on liquids, on sharp-edged products, and on packs where the bag must conform to an irregular shape.
A nozzle sealer pulls air out through the open mouth of the bag. Once the bag collapses around the product, the remaining air has nowhere to travel, so vacuum stops improving and any free liquid is drawn toward the pump. A chamber machine evacuates the space around the bag instead. The bag collapses against the product only after the chamber pressure falls, so liquid stays where it is and the final vacuum level is limited by the pump, not by the product.
In practice: marinated meat holds vacuum overnight instead of drawing brine into the seal; soup, sauce and pickled product can be sealed without a liquid trap; and packs with bones or hard corners sit in a chamber that supports the bag from all sides.
The chamber is the bottleneck. Each cycle the operator loads a chamber, closes the lid, waits for evacuation and sealing, then unloads; in a single chamber machine those steps run one after another.
A double chamber machine puts two chambers on a sliding deck. While chamber one evacuates, the operator loads chamber two; when the cycle ends the deck moves and the second chamber goes under the lid. Loading is absorbed into vacuum time instead of adding to it, which is why a double chamber machine delivers close to twice the packs per hour of a single chamber unit of the same size.
All four models here are double chamber machines. Cycle rates run 2 to 5 per minute depending on chamber size and product, and real output also depends on how many packs fit in one chamber.
Chamber size sets the largest pack you can run and the number of packs per cycle. Length and width must clear the pack, the seal bar and the clearance the bag needs to sit flat. Height matters more than buyers expect: a shallow chamber will not close over a product with a raised profile, and will not let the bag form a loose dome during evacuation. For flat packs 90 mm is workable; for cuts of meat, whole poultry or domed trays, 160 mm or more is needed.
Seal bar length must be at least the bag width. Two 600 mm bars seal two bags per cycle, doubling output without changing cycle time.
Chamber sizes and seal bar lengths across the four models:
DZ-600/2S runs a 690 x 620 x 160 mm chamber with two 600 x 10 mm seal bars at 3 to 5 cycles per minute on 2.2 kW. DZ-600/4S shares that chamber and those bars but carries four bars and a 5 kW supply, sealing four bags per cycle at 2 to 4 cycles per minute. DZ-700/2S is built for larger packs with a 720 x 620 x 90 mm chamber and a 600 mm seal, in fully automatic or semi automatic form. DZ-800/2S has the largest chamber at 920 x 780 x 220 mm with an 800 x 10 mm double seal and a 6.5 kW supply.
Meat and poultry processing benefits most: whole muscle cuts, marinated pieces and portioned poultry need vacuum that survives chilled storage, and the chamber format lets the bag draw tight without pulling brine through the seal. Seafood uses chamber machines for whole fish and fillets that a nozzle sealer would crush before vacuum was reached. Ready meal and catering operations seal sauce-based products where free liquid rules out a nozzle machine. Pickles, preserved vegetables and cheese rely on chamber sealing because the product releases moisture under vacuum and the seal must stay clean and flat.
Start from the pack. Measure the largest pack including any dome or raised profile, add the seal bar width and the clearance the bag needs, and check that the chamber clears it in all three dimensions. Then count how many packs fit in one chamber and multiply by the cycle rate to get realistic hourly output. Where output is the constraint rather than pack size, the four-bar DZ-600/4S and the larger DZ-800/2S are the models that raise throughput without raising cycle time.
Every unit has a 304 stainless chamber and worktable and a pump matched to chamber volume. Send your pack dimensions and target output and we will confirm which of the four fits, or whether a thermoforming or tray sealing line suits your product better.
