Packaging specified by product, not by catalogue page
Shelf life, drip loss, gas mix and pack presentation all change the machine. Tell us what you pack and we recommend the configuration — including the film structure.
Fresh & Processed Meat
High-oxygen MAP for colour retention, low-oxygen for long chilled shelf life, and vacuum for primals and whole muscle.
Thermoform lines, tray sealers, chamber vacuumPoultry
Whole birds, portions and marinated cuts — shrink and skin systems with leak-resistant seals that survive frozen distribution.
Shrink tunnels, thermoform vacuum, skinSeafood & Fish
Fragile fillets need skin packaging or low-vacuum cycles so the product is held without crushing or drip loss.
Skin packaging, tray sealing, chamber vacuumReady Meals & Convenience
Multi-portion trays with gas flushing for cook-chill, blast-chill and microwave-ready formats.
Thermoform MAP lines, tray sealersCheese & Dairy
Blocks, wedges and sliced product in high-barrier vacuum or shrink film for extended refrigerated life.
Chamber vacuum, shrink, thermoformFresh Produce
Breathable and perforated film options that keep product visible while managing condensation.
Cling film, stretch wrapping, tray sealingBakery
Retail-ready wrapping that presents the product and protects it through delivery.
Cling film, stretch film, tray sealingMedical & Industrial
Clean-room friendly formats where the seal integrity and traceability matter more than speed.
Tray sealing, thermoform, skinTell us what you pack
Product, tray size, target shelf life and packs per minute is enough for us to specify a machine.
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