OC Conveyor / Twin

An open-style, linear/twin-lane conveyor with an intelligent filler control system.

A high throughput modular tray conveyor and filler control system, available in either single or twin-lane configuration. This range is designed to integrate with auxiliary equipment (such as tray de-nesters, fillers, multi-head weighers) and to feed filled trays seamlessly into any in-line automatic machine - including the GT0, GT1, GT2 or GT3 - to create a fully automatic production line.

Easily integrated with other production line equipment

It has throughput speeds of up to 60 packs per minute in continuous mode and 45 packs per minute in indexing mode with 0.5 second fill dwell in single lane, and 120 packs per minute in continuous mode and 90 packs per minute in indexing mode with 0.5 second fill dwell in twin lane. 

The OC Conveyor/Twin provides the flexibility required by food producers looking for a fully automated, turnkey production line with rapid product and tray type changeover in under 5 minutes.

  • Features

    Standard design features and benefits

    • Low maintenance polymer bearings
    • Maintenance friendly robust construction
    • Food industry approved hygienic construction and wash-down protection
    • Full Category 3 guarding
    • User friendly, menu-driven control panel with step-by-step prompts, error and status displays, and useful batch pack counter
    • Recipe handling of machine settings
    • Recipe driven auto machine set-up for pack change
    • Modular design allows customer to specify conveyor length, width and tray pitch
    • Variable pitch indexing conveyor will accommodate tray and lid dispensers, filling and weighing heads
    • Fully integrated control of machine, tray and lid dispensers, filling and weighing heads
    • A high specification conveyor drive system provides full control of the linear acceleration, deceleration and velocity of product movement and eliminates spillage
    • QC button for one shot filling single pack
    • Self-centering tray guides

    Options available

    • Integration of peripheral equipment
    • Automatic tray de-nesting
    • Automatic lid pick and place
    • Automatic lid over-capping
    • Integrated air and electrical outlets along the machine length for auxiliary equipment
    • Filler integration
    • Labeller integration
    • Online weighing
    • Servo driven conveyor
    • eWON - a machine connection system to deliver real time data and error condition support, remote setup, and software upgrades, using a customer’s existing IT network
    • Travelling motion filler heads
    • Sale, Lease Purchase and Rental options available

    OC Conveyor / Twin Specifications


    2136mm (Single) / 2062mm (Twin) chain height 900mm + or - 75

    Length length to customer's specification from 2m of filling length up to 20m
    Width 769mm (Single) / 1284mm (Twin)
    Weight specification dependent
    Electrical Supply 400V 3 phase + neutral (fused at 16A)
    Transformer Variations 208V 3 phase (fused at 30A)

    Transformers are available to accommodate the electrical supplies in different countries

    Pneumatic supply

    Bespoke Air supply as-per customer specification

    OC Conveyor / Twin Production Speeds

    OC Conveyor

    up to 60 packs per minute single lane

    OC Conveyor Twin

    up to 120 packs per minute twin lane

  • PDF
    Download PDF
  • Images
  • MAP

    Modified Atmosphere Packaging

    Modified Atmosphere Packaging is a food packaging method where the Earth's normal breathable atmosphere has been modified by either a single gas or a mixture of gases. It is generally used with a barrier film with low oxygen transmission and is sometimes referred to as Gas Flushing.

    The atmosphere in an MA package may contain N2, O2, CO2. Each food product has its own ideal gas mixture to ensure the longest shelf life possible.

    The Gases

    Carbon dioxide (CO2)

    Carbon dioxide inhibits the growth of most aerobic bacteria and moulds. Generally speaking, the higher the level of CO2, the longer the achievable shelf-life. In most cases where CO2 is needed to control bacterial and mould growth, a minimum of 20-30% is required. However, CO2 can be absorbed by fats and water and in some cases cause pack collapse.

    Nitrogen (N2)

    Nitrogen is an inert gas and is used to exclude air; it is also used as a balance gas (filler gas) to make up the difference in a gas mixture. It helps prevent pack collapse where the CO2 has been absorbed. For modified atmosphere packaging of dried snack products, 100% nitrogen is used to prevent oxidative randicity.

    Oxygen (O2)

    In many foods oxygen should be excluded but there are often good reasons for it to be present in the map gas mixture. 

    • To maintain fresh, natural colour in red meat
    • To maintain respiration (in fruit and vegetables)
    • To inhibit growth of anaerobic organisms (in some types of fruit and vegetables)

    Ideal residual oxygen levels are dependent upon each customer's shelf life trials and tolerances.

    Food manufacturers should seek the advice of Food grade gas suppliers before deciding which gas supply mode is the most appropriate for their needs.

    Guidelines have been quoted in the CCFRA (Campden and Chorleywood Food Research Association) map guide document.

    Product Nitrogen
    Carbon Dioxide
    Achievable Shelf Life
    Beef   70–80 20–30 5 to 8
    Lamb   70–80 20–30 5 to 8
    Pork   70–80 20–30 5 to 8
    Chicken various   70–80 20–30 10 to 14
    Chicken various 50 20 30 10 to 14
    Chicken various 70   30 10 to 14
    Turkey   70–80 20–30 7 to 14
    Turkey 70   30 10 to 14
    Duck   70–80 20–30 10 to 14
    Sausage   70–80 20–30 10 to 14
    Bacon 70   30 14 to 21
    Cooked Meat 70   30 14 to 21
    Cooked Chicken 70   30 14 to 21
    Charcuterie 70   30 14 to 21
    Raw White Fish 30 30 40 4 to 6
    Raw Oily Fish 70   30 4 to 6
    Crustaceans 30 30 40 4 to 6
    Cooked Fish 70   30 7 to 21
    Ready Meals 50–70   30–50 7 to 14
    Sandwiches 70   30 3 to 5
    Pies/Sausage Rolls 70   30-50  7 to 14 
    Quiche 70   30–50 7 to 14
    Salads/Vegetables 90 5 5 5+
    Hard Cheese 50–70   30–50 2 to 12
    Pasta 50   50 3 to 4
    Bakery 0–30   70–100 2 to 12