Equipment designed in rotary versions for the dosing of government liquids (oil, vinegar, brine, water) with “low vacuum” technology. This technology is usually aimed at medium and large producers, since the increase in speed in the dosing of liquids in rotary versions is considerable. The “low vacuum” dosing technique allows us, in the same equipment and prior to the dosing of the liquid or low density sauce accompanying the solid product, to extract the air occluded in the inter-spaces remaining in the latter so that, once in a negative atmosphere inside the container, we can proceed to fill the accompanying liquid, controlling its level at all times. This filling under vacuum facilitates the penetration of the liquid inside the containers and is especially useful when handling canned fish, meat or vegetables.

This means, without a doubt, an improvement in the quality of the packaging since it allows us not only to avoid spills and achieve a clean working environment but also to precisely control the head space of the container, thus achieving a homogeneous vacuum range and an excellent presentation of the product to the market.