New vacuum skin packaging format from PA helps fish producer reduce costs

 Breaking News
  • European Commission Clears Bayer’s Acquisition of Monsanto The European Commission has approved under the EU Merger Regulation the $62.5 billion acquisition of Monsanto by Bayer. The merger is conditional on the divestiture of an extensive remedy package, which addresses the parties’ overlaps in seeds, pesticides and digital agriculture. Commissioner Margrethe Vestager, in charge of competition policy, says: “We have approved Bayer’s plans to [...]...
  • Management Plan to Fortify Fishing Sector in Western Mediterranean Sea The European Commission has proposed a multi-annual plan for fish stocks in the western Mediterranean Sea. The proposal covers demersal fish stocks, ie fish that live and feed at the bottom of the seabed, and bring a significant income to the fisheries sector in the region. According to the latest data, it is estimated that in 2015, [...]...
  • Major International Summit in Belfast to Tackle Escalating Problem of Food Integrity Food-security experts from all over the world will converge on Belfast from 28-31 May 2018 for a major Summit on how to feed a growing global population – amid massive challenges such as climate change, Brexit, labyrinthine food-supply chains and food fraud on a global scale. The Belfast Summit on Global Food Integrity will be chaired by Professor Chris Elliott [...]...
  • Cargill’s Launches De-oiled Rapeseed Lecithin Products In response to growing consumer demand for label-friendly ingredients, Cargill is introducing a new range of de-oiled lecithin products to complete its portfolio of GMO and non-GMO lecithin products.  A first to market in Europe, Cargill’s de-oiled rapeseed lecithin products help bakery and snacks manufacturers deliver the recognizable ingredient label that consumers want, at an [...]...
  • Tetra Pak Scoops Top Award For Manufacturing Excellence Tetra Pak’s packaging material factory in Izmir, Turkey, has received the world’s top award for manufacturing excellence. In doing so, it becomes only the 22nd factory worldwide to win the prestigious award in more than 40 years. Appraised by the Japan Institute of Plant Maintenance​, the World Class Total Production Maintenance (TPM) Award is presented to facilities that [...]...

New vacuum skin packaging format from PA helps fish producer reduce costs

May 06
12:55 2016

PA-tray-sealers-adopt-SkinPAC-technologyThe installation of a Revolution SkinPAC machine at fish processor Farne Salmon and Trout has set the benchmark when it comes to skin packaging speed and product presentation. The previous packaging machine was replaced by a Revolution high speed sealer to increase throughputs and improve pack presentation. The strength of the seal between the base tray and top film as well as the snugness of film fit around the fish product are the best they have ever had. As a result Farne Salmon and Trout no longer have to add an absorbent peach pad in the tray beneath the product which has helped reduce their costs.

SkinPAC offers enhanced product protection enabling the product to stay fresher for longer, excellent attractive on shelf presentation enabling the product to be clearly seen and packs can be placed upright to maximise shelf space. The tight seal ensures retention of product fluids eliminating leakage.

PA offer the fastest tray skin cycle at 10 cycles per minute and with speeds up to 80 packs per minute – the fastest in the industry.

John Forrest from Farne Salmon commented:

“The installation of the Revolution SkinPAC machine has been very easy, it was very close to a plug and play system with the pack presentation very good from the moment the machine was fed with product. During the installation we received excellent support from the team at PA. The machine continues to perform well on a daily basis.”

The SkinPAC system of sealing uses a highly transparent barrier film that wraps tightly around the product like a second skin and forms a seal with the bottom of the tray. This pack format offers high visibility vacuum packs aimed at improving shelf life, better product quality and packaging reduction with the use of a shallower tray than would otherwise be possible.

SkinPAC base tools can accommodate varying depths with simplified tool change overs thanks to the innovative auto-docking solution. The ability to SkinPAC and gas flush on the same tool without any modifications minimises cost and gives flexibility to the customer.  No water cooling of the tooling means the running costs are further reduced.

PA’s range of tray sealers can be easily adapted to seal trays atmospherically, with MAP (gas flushing or vacuum) or skin packing. This flexibility future proofs the investment in new machinery and allows food producers to alter pack formats in the future to suit retailer demands without additional investment.

Customers are safe in the knowledge that the whole skin process is monitored on the machine’s HMI to ensure a successful finished pack.  Because all process controls are via the HMI, operating parameters are automatically activated, simplifying the setup process.

As with all new pack formats, PA’s seal technologist is on hand to assist customers who are planning to adopt this new packaging technology with free sealing trials and shelf life tests in the company’s test facility in Knutsford, Cheshire.

About Author



Related Articles

Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • March 28, 2018FOOD INDUSTRY
  • April 4, 2018The leading event for the snack and food-on-the-go market
  • April 5, 2018Slow food The forum for good taste
  • April 10, 2018EXPO XXI Warsaw International Expocentre
AEC v1.0.4

Jobs: Food Packaging

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber

Subscribe Here