Seafood Packaging

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Reduce the latent heat introduced to your product before final packing and chilling

Designed along the same lines and concept as the rest of our Flexopack machines, the Flexopack CT works on the same principle as our ST System.  However, instead of heated water, the CT circulates chilled water (at a only 1 degree celsius temperature) whilst fully imersing each individual item.
Initial trial results have shown that product entering the CT at a surface temperature of 12 degrees celsius exits at 4 degrees celsius or less – this alone is a measured reduction in refrigeration loading, in turn reducing your company’s overall carbon footprint.
Other intangible benefits that have been seen are increased seal strength at pack off, reduced blood purge for fresh red meat applications and extended product shelf life. Although the latter is yet to be scientifically proven, we believe that the faster the latent heat of your product can be reduced, the longer the shelf life.

FLEXOPACK CT can be fully integrated with the rest of the Flexopack equipment range. 

Simply plug and play to install it into any operation.

  shrink unit product ichill drying unit

Rapid chilling packaged product can provide the following benefits:

  • Increased seal strength of the packages
  • Reduced blood purge for fresh red meat applications
  • Reduced bacterial growth – increased product shelf life (depending on product type)
Key Features:
  • Energy efficient (complete machine can run off a 32 amp 4 pin plug) reducing your running costs
  • Minimal footprint 1000mm x 900mm, one of the smallest on the market
  • Sanitary and easy to clean providing a hygenic solution to your shrink requirements
  • T304 stainless steel construction to withstand the harshest of conditions
  • Touch screen/PLC control keeps you in control
  • Automatic water level control eliminating operational issues
  • Automatic temperature control ensuring maximum effciency
  • Easy access for routine maintenance