After five years of striving in the seafood e-commerce field, the most headache-inducing issue for us is the problem of transportation loss. In the past, manual vacuum packaging was used. Incomplete vacuuming led to the oxidation and deterioration of seafood. Coupled with poor sealing and water seepage, the loss rate during long-distance transportation was as high as 15%, resulting in an annual loss of nearly 3 million yuan. After the introduction of six fully automatic rotary vacuum packaging machines in early 2024, the loss rate dropped directly to 2%. The repurchase rate of core products such as Qingdao prawns and Zhoushan cuttlefish increased from 28% to 52%, and the remote markets in Northwest and Northeast China were also successfully opened up.
The vacuuming accuracy of vacuum packaging machines is the key to ensuring quality. When operated manually, the vacuuming time is entirely controlled by experience, which often leads to problems such as "insufficient vacuuming" or "excessive vacuuming causing damage to the quality of seafood meat". The fully automatic equipment is equipped with an intelligent pressure sensor, which can preset vacuum parameters according to the type of seafood - for example, it can set a vacuum of -0.08mpa for fragile scallop columns and -0.1mpa for compression-resistant hairtail. The vacuuming time is precisely controlled between 1.2 and 2 seconds, which can not only completely expel the air inside the bag to inhibit bacterial growth, but also protect the integrity of the shape of the ingredients.

The double-seal technology has solved the problem of water seepage during long-distance transportation. The equipment adopts a dual-process design of "heating, sealing, cooling and shaping". After the first heating roller seals the packaging bag, the second cooling roller immediately conducts constant-temperature cooling to form a 12mm wide reinforced sealing edge with a peel strength of 15N/15mm. We conducted an extreme test: We soaked the packaged seafood in water for 24 hours. After taking it out, there was not a single drop of water seeping through, and the bag remained in a vacuum state. The 5 tons of prawns sent to Harbin last winter, after 48 hours of cold chain transportation, were all in fresh condition upon opening the boxes, with a loss rate of only 1.8%.