Vacuum Pouches for MiniPack-Torre MVS Chamber Machines

MiniPack-Torre's MVS range is the Italian chamber machine you'll find in delis, farm shops, restaurant kitchens and small producers across the UK, from a compact tabletop with a domed lid up to floor-standing models. They're conventional chamber machines and run smooth PA/PE pouches, which is what we make. This guide covers fit, settings and the sizes that suit the businesses that buy them.

Reading the model number

MVS model numbers track the seal bar length in centimetres, roughly: an MVS 31 has a bar around 310mm, an MVS 35 around 350mm, an MVS 45 around 450mm, an MVS 52 around 520mm. Confirm the exact figure in your manual, then keep pouches at least 20mm narrower than the bar.

Model (approx. bar)	Widest pouch	Stock sizes that fit
MVS 31 (310mm)	290mm	160×250, 200×300, 250×350, 270×330
MVS 35 / 41 (350 to 410mm)	330 to 390mm	Above plus 300×400, 320×520, 360×520 on a 410
MVS 45 / 52 (450 to 520mm)	430 to 500mm	Above plus 400×500, 430×650, 500×600 on a 520

The size guide matches each size to product.

The deli and kitchen sizes

MVS tabletops are bought by businesses that pack portions and retail packs more than primals, so the sizes going to them cluster at the small end:

• 160×250mm, 1.8p: single portions, cheese wedges, bacon
• 200×300mm, 2.7p: sliced meats, 500g to 1kg packs, sous vide
• 200×275mm gold, 6.4p: retail packs on a hook, sliced meats and smoked fish
• 200×250mm parchment, 6.8p: branded retail packs

The retail guide covers laying product out for the front of the shop.

Settings

• 65 micron and 80 micron gold: standard seal time, full vacuum for firm product.
• Sliced and soft product: 90 to 95% vacuum so slices don't weld and pies keep their shape. The MVS digital models let you set a percentage.
• 130 micron: one step more seal time, if you're packing bone-in on the machine.
• Domed-lid tabletops: the dome gives height for a joint but the chamber is short, so pouch length is the limit. Choose the shorter of two candidate sizes.

Seal problems on a small chamber

The two we hear about on MVS tabletops are a folded seal, from a pouch too long for the chamber lifting off the bar during the cycle, and a peeling seal from a wet opening on sliced cooked meat. For the first, use the bag clips and a shorter pouch. For the second, fold the top of the pouch outward while you fill.

Same film as the Orved next door

MVS machines sit in the same kitchens and delis as Orved's VM range, and the pouches are interchangeable. The Orved guide covers that make if you run both.