In December 2025, the General Specification for Prepared Food Packaging officially took effect, establishing unified standards for packaging material breathability, sealing performance, and labeling requirements. By Q1 2026, demand for packaging equipment upgrades has surged, with vacuum packaging machines and modified atmosphere packaging (MAP) machines becoming essential items on central kitchen procurement lists.
## Comparison of Two Mainstream Packaging Solutions
### Vacuum Packaging Solution
Suitable for: Cooked meat products, sauces, dried goods
Shelf life: 7–30 days under refrigeration (depending on sterilization process)
Equipment investment: ¥15,000–¥80,000 per unit
Key specifications: Vacuum degree ≤ -0.095 MPa, seal width ≥ 8 mm
The Sunshare Central Kitchen 600 Series Vacuum Packaging Machine features a German Leybold vacuum pump, achieving a vacuum degree of -0.098 MPa and a seal width of 10 mm, compatible with a wide range of packaging film materials.
### Modified Atmosphere Packaging (MAP) Solution
Suitable for: Fresh fruits and vegetables, prepared foods, fresh-cut meat
Shelf life: 5–10 days under refrigeration
Equipment investment: ¥80,000–¥300,000 per unit
Key specifications: Gas displacement rate ≥ 99%, gas mixing accuracy ± 1%
### Heat Shrink Packaging Solution
Suitable for: Large-volume standardized outer packaging
Applications: Instant noodle packaging, boxed meal packaging, baked goods packaging
## Sunshare Central Kitchen Packaging Equipment Matrix
| Model | Type | Capacity | Applications |
|-------|------|----------|--------------|
| 600 Series | Tabletop Vacuum | 200–300 packs/hr | Small to medium central kitchens |
| 800 Series | External Evacuation Vacuum | 400–600 packs/hr | Bulk meat packaging |
| MAP-G1 | Modified Atmosphere Packaging | 800–1,200 trays/hr | Prepared foods, fresh produce |
| SHR-4522 | Heat Shrink Wrapper | 0–15 m/min | Large-volume outer packaging |
> Free packaging line consultation: 185-2101-3919
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