A bench mounted sliding base tray seal machine with contoured film cutting facility and capable of sealing up to 6 packs per minute.

The T10 is a small, compact and robust bench mounted tray sealing machine.

Capable of up to 6 cycles per minute, the T10 is ideal for low volume production and production trials. With the ability to utilise a wide range of materials, it is a very useful and versatile machine.

  • Atmospheric Seal
  • Gas Flush
  • Hermetic Shrink
  • Vacuum/Gas
  • Skin Pack
  • Skin Plus
  • Skin Deep
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  • Features

    Standard design features and benefits

    • Two minute tool changeover
    • Low maintenance polymer bearings
    • Simple and accurate film-feed system with easy film route
    • Maintenance friendly robust construction
    • Accurate temperature and seal pressure control
    • Fully portable bench mounted
    • High accuracy tool alignment system provides a constantly accurate sealing and/or film-cutting relationship with the tray flange profile
    • Two position interlocked sliding base mechanism and a fully enclosed seal area
    • Manual film-feed ans skeletal waste rewind
    • Simple design and operation
    • All around seal only (No Cut) for packs with pre-cut or hinged lids
    • All around seal and contoured film-cut
    • Portable, with seperate compressor (optional extra). Can be operated from a standard 220-240 VAC supply
    • Automatic seal operation with accurate seal dwell time
    • Food industry approved hygienic construction and washdown protection
    • Full Category 3 guarding
    • Sale, Lease Purchase and Rental options available

    T10 Sealing Capacity

    The T10 can accept film cut trays of up to 230mm length x 200mm width

    and board lidding sizes of up to 280mm length x 240mm width

    Options available

    • Foil crimping
    • Deep tray/pot machine configuration
    • Pharmaceutical blister packaging machines
    • Sandwich pack sealing for board, recyclable plastic

    T10 Specifications

    Height 475mm
    Standard Length 875mm
    Width 743mm
    Weight 45kg
    Pneumatic supply 3CFM (85L/min)at 80psi (5 bar)
    Electrical supply 230 VAC 50Hz 1kW

    Transformers are available to accommodate the electrical supplies in different countries

    T10 Production Speed

    up to 6 cycles per minute

  • Images
  • Packaging Materials


    • C·PET
    • A·PET
    • R·PET
    • Polypropylene
    • PVC
    • Styrene
    • Board
    • Paper
    • Smooth Wall Foil
    • Cardboard Sandwich Skillets


    • Co-extruded and Laminated Polyester Films
    • Foil
    • Board
    • Paper
  • 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