Food Packaging Equipment

How to Choose Food Packaging Equipment

Food businesses pack for different reasons: to store food longer, to portion it, to present it in a display case, or to send it out for delivery. The right machine follows from that goal and from how many packs you make per day.

Vacuum packaging for storage and sous-vide

Chamber vacuum sealers remove the air and seal the bag, which slows spoilage and freezer burn and is the basis of sous-vide cooking. Restaurants often start with a tabletop model such as the Turbovac TS40 or the Omcan 19482; butchers and processors move to floor and double chamber machines such as the Turbovac M10-SS or the Omcan 43632.

Liquids and sauces

Chamber machines can pack liquids. For soups, stocks and marinades, the Omcan 48246 Trento holds the bag upright in a vertical chamber.

Display trays

Film wrappers such as the Omcan 14430 cover trays of meat, produce and deli items in clear stretch film for the self-service case.

Drinks to go

The Omcan 44644 cup sealer closes 95 mm drink cups with a film lid for delivery and takeout.

Bags of dry goods

Coffee, snacks, candy, rice and spices are sealed in poly, foil or gusseted bags. Impulse sealers handle PE bags; constant heat sealers such as the AIE-602CH seal foil and gusseted bags; band sealers such as the AIE B6 seal bags continuously at higher volumes.

Clamshells

The AIE-405US ultrasonic sealer spot-seals OPS, PSP, PVC and EPS clamshells for produce, baked goods and prepared meals, which makes them tamper-evident.

Gas flush

Gas flush replaces the air in the pack with an inert gas such as nitrogen. It protects products that should not be pressed by full vacuum, such as baked goods and snacks. Gas flush versions exist for chamber and nozzle machines.

Shrink packaging for producers

Food producers wrap trays, frozen products and multipacks in shrink film with Maripak L-bar sealers such as the LMC 5844-M, side sealers and tunnels, or bundle bottles and cans with a Multimac PE bundler.

Hygiene and cleaning

In food areas, choose machines that are easy to wipe down. Many chamber sealers have stainless steel bodies, and stainless versions of several Maripak machines are available as an option for wet or damp areas. Follow your food safety plan for cleaning and for the bags and films you use.

Power and space

Many tabletop vacuum sealers, film wrappers and bag sealers run on a standard 120 V outlet. Floor and double chamber models and shrink lines may need 220 V or 3-phase power. Check the requirements on each product page.

Common mistakes to avoid

The most common mistake is buying a chamber that is too small: measure your largest bag and thickest product first. The second is ignoring the power supply; a floor model that needs 3-phase power cannot run on a kitchen outlet. The third is choosing the wrong sealer for the bag material: foil coffee bags rarely seal well on a simple impulse sealer. Finally, plan the consumables: bags, film and seal bar tape are ordered again and again.

Planning checklist

Before you request a quote, note your largest and smallest pack, the bag or film material, the number of packs per hour at peak, the available power and compressed air, and the space where the machine will stand. With this information we can suggest a machine that fits and quote freight to your address.

Choosing by volume

A café that seals a few dozen bags a day needs a compact tabletop machine; a butcher or commissary kitchen packing hundreds of portions needs a floor or double chamber model with a larger pump; a producer wrapping trays for retail needs a sealer and tunnel line. Start from your busiest hour and size the machine for that.

Compare the main types

Read Vacuum Packaging for Restaurants, Butchers and Food Processors and Cup Sealing Machines. See also Chamber Vacuum Sealers and Film Wrappers & Cup Sealers.