Oxygen absorber

Description

O2 absorbers, or oxygen absorbers, are used to remove oxygen from enclosed spaces to prevent oxidation and extend the shelf life of food or other products. They are an ideal addition to the packaging of dried meats, dried fruits and similar dry or fatty foods. The O2 absorber is not suitable for storing foods with a high water content.

1. Reduces the oxygen level in the bags to less than 0.01%

2. Helps preserve the freshness, original taste and colour of stored foods.

3. Prevents the growth of bacteria and mould.

4. Extends the shelf life of food and food supplements.

5. Does not react with the food itself.

6. Maintains the nutritional properties of polyunsaturated fats and oils.

7. Prevents oxidation of foods and helps preserve vitamins and minerals.

The absorbers meet the legal requirements for contact with food according to EU regulations.

Material: iron powder

INSTRUCTIONS FOR USE:

We recommend working very quickly and following the instructions.

The food grade oxygen absorbers are packaged in a vacuum bag (main packaging) to prevent oxygen from reaching them.

The O2 absorber will begin to heat up when exposed to oxygen, so keep exposure to free air to an absolute minimum. Do not leave the open package unattended.

Each absorber pack contains a pink indicator strip. If this indicator changes color from pink to dark blue or purple, it means that air has entered the main package and the absorbers are no longer functional and will not accept oxygen.

1. First weigh and divide all foods or products to which you will be adding an absorber into final packaging, e.g. doypacks.
2. Prepare all packages in one place. Once you have everything ready, open the main container of O2 absorbers.
3. Add an O2 absorber to each package and quickly start sealing the packages with your products with a welder. The O2 absorbers will begin to take in oxygen and heat up within a few minutes. It is recommended that all packages be sealed within 30 minutes of the absorber first coming into contact with oxygen. In order to keep this time to an absolute minimum, it is ideal to work with at least two people - 1. the worker distributes the absorbers into individual packages and 2. immediately seals and welds the packages.
4. In order for the O2 absorber to work properly the packaging needs to be sealed tightly. The absorber will continue to absorb oxygen until all the oxygen has been absorbed or the package is reopened.
5. If you do not plan to use the entire pack of absorbers, remove the required number of bags at a time, and then immediately squeeze all the air out of the main pack and reseal it to prevent any more air from reaching the remaining absorbers. We recommend using a chamber vacuum. Do not repeat this procedure more than 3 times.

Please note: O2 absorbers are disposable and cannot be reused. Do not use damaged or open O2 absorbers.

Remember that O2 absorbers are designed to remove oxygen from packaging to ensure the long shelf life of food or products. Do not use them as a substitute for proper food storage and handling.

Absorbers are not intended for consumption!

For more information, please refer to the FAQ page.

Package Description:

• absorber weighing 2g / for 50 cc of free oxygen / approx. 50g of dried meat - dimensions of one bag 35 mm x 44 mm
• absorber weighing 3.3g / for 100 cc free oxygen / approx. 100g dried meat - dimensions of one bag 40 mm x 50 mm
• absorber weighing 6g / for 200 cc free oxygen / approx. 200g dried meat - dimensions of one bag 40 mm x 60 mm