Modified atmosphere packing machine,MAP machine Modified Atmosphere packaging 600-800TRAY/HOUR Tray size: 200*150*60

Modified atmosphere packing machine, Tray packed machine

Vacuum food sealer

Food packing machine

MAP machineVacuum food sealerVacuum food packing machine

Packaging size: 200mmx150mmx60mm

Packaging speed: 300-500t/h

External dimension: 1000mmx960mmx1750mm

Modified atmosphere packaging, also called MAP, Is the advanced technique of international food fresh package.

Modified atmosphere packaging, also called MAP, Is the advanced technique of international food fresh package. It adopts mixed gas of Co2. N2v 02 to replace the air inside the package, utilizing different function of gas to stop most of microbe to reproduce which results in food going bad, and reduce the speed food breathes, so to lengths the food shelf life and keep fresh.

(auto MAP tray sealer , MAP sealer , Modified Atmosphere Packing Tray Sealer)

 

Format

Parameter

Packaging box size

Max width of membrane

Max diameter of membrane

Packaging speed

Electricity used

Work pressure

Max consume power

air exchanging rate

Air fillirg concise

Extension L*W*H(mm)

Weight

Boxmodel

Intermittent model

1D400

200*150*60double line max size(L*W*H)

380

250

300-500

AC220V/50HZ

0.6~0.8

1.7

95~98

<=2

1000*960*1750

400

1S400

600-800

AC220V/50HZ

1.7

1300*960*1750

420

Consecutive model

1Z350

200*150*60Double or three max size(L*W*H)

380

250

Modified atmosphere packaging800~1000common packaging1200

AC220V/50HZ

1.8 Single phase

2100*900*1800

500

1Z550

550

Modified atmosphere packaging1000~1200common packaging1400

AC220V/50HZ

3.2

2100*1100*1900

600

"Modified Atmosphere Packaging" can satisfy both of these demands and is rapidly spreading throughout Europe and overseas. It involves modifying the atmosphere around the food product inside the wrapper. This allows chemical, enzymatic or microbiological reactions to be controlled and therefore reduces or eliminates the main processes of deterioration in the product.The combination of three independent elements is the basis of this technology: The packaging machine The wrapping material, which should be barrier type The gas or gas mixture In comparison to more conventional techniques, i.e. air or vacuum-packing, modified atmosphere (M.A.P.) packaging constitutes the best way to preserve food, without sacrificing the attractiveness of traditional packaging. Depending on the type of product, the modified atmosphere technique uses special gases or mixtures of gases with different properties. M.A.P. packaging can be used a variety of applications and covers a wide range of products: meat, sausages and salami etc., baked products, precooked foods, cheese, powdered milk, coffee, fruit juice, wine, crisps and savouries, nuts and dried fruit, etc. The significant advantages of M.A.P. packaging are numerous: The extension of the preservation period allows the economies of production scale to be exploited, inventory management and transport costs to be handled in the most profitable way, expansion into foreign markets, maximisation of revenue and minimisation of losses, etc The reliability of a package, designed in accordance with the strictest hygiene regulations which ensures maximum product quality without affecting its esthetical appearance Practical and cheap, from a technical point of view, however, this technique requires a packaging machine with special features.It means the level of additives and preservatives used can be constantly reduced.

Depending on the sort of product and the shape of the wrapper, the M.A.P. packaging procedures are of two basic types:

"Washing"with gas. The packaging machine, vertical or horizontal, produces a continuous tube of wrapping material into which the gas is introduced. This gas replaces the air in the wrapper. Compensated vacuum-packing. Packaging performs many complementary functions; protecting the product against external polluting agents, giving the product marketing value and providing the customer with information about ingredients or how to use the product.It should be highlighted that M.A. packaging will not have the same success if the foodstuff is not bacteriologically pure when wrapped. The effects of the gas in the product can be increased if certain hygiene and control conditions are adopted which allow the product to arrive at the wrapping stage with a very limited bacterial presence. Therefore, depending on how long a product is required to last, the working environment and the production plants should be sanitised, while the air coming into the works and of course the ingredients themselves should be controlled.

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MAP machine