The SP60 is a linear conveyor sandwich packing system capable of sealing up to 60 packs per minute respectively.

A high throughput modular, linear tray sealing system designed to de-nest, erect and seal cardboard sandwich skillets.

A high-speed platten style sandwich packing machine, specifically designed to reduce labour costs involved with packing sandwiches into cardboard sandwich skillets. Capable of handling a wide variety of sandwich skillets, and with 5 minute skillet size change, the SP range is perfect for users requiring maximum throughput with the minimum of labour.

Easily integrated with other production line equipment.

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

    Standard design features and benefits

    • Low maintenance polymer bearings
    • Maintenance friendly robust construction
    • Accurate temperature and seal pressure control
    • High accuracy tool alignment system provides a constantly accurate sealing and/or film-cutting relationship with the tray flange profile
    • All around seal and contoured film-cut with skeletal film rewind
    • Automatic seal operation with accurate seal dwell time
    • Food industry approved hygienic construction and washdown 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
    • Self diagnostic system
    • Recipe driven auto machine set-up for tool change
    • On-screen data capture and trends with wireless connection option
    • Modular design allows customer to specify conveyor length, width and tray pitch
    • Fully integrated control of machine
    • A high specification conveyor drive system provides full control of the linear acceleration, deceleration and velocity of product movement and eliminates spillage
    • Automatic tray eject allowing post seal operations to be carried out efficiently
    • Can run skillet widths from 63mm to 108mm
    • All size changes done by line operators - not engineers

    Options available

    • Sandwich Pack Sealing for Card, Recyclable and Non Recyclable Plastic
    • Peripheral equipment integration
    • Touch screen controls
    • Servo driven conveyor
    • Tray/sandwich skillet coding and printing
    • Automatic sandwich skillet de-nesting, erecting and placing system
    • Stainless steel sandwich transfer conveyor
    • Automatic lid pick and place for separate sandwich skillet and pre-cut lid applications
    • 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
    • Tray ejection, collation and orientation options
    • Sale, Lease Purchase and Rental options available

    SP60 Specifications

    Height 2030mm
    Length length to customer's specification
    Width 1632mm
    Conveyor plate width 500mm
    Weight Specification Dependent
    Electrical supply 400V 3 phase + neutral (fused at 32A) 
    Electrical supply

    480V 3 phase (fused at 25A)  

    600V 3 phase (fused at 20A)  

    Transformers are available to accommodate the electrical supplies in different countries

    Pneumatic Supply

    Bespoke air supply as-per customer specification

    Production Speeds

    Up to 15 cycles per minute

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  • Images
  • Packaging Materials


    • Cardboard Sandwich Skillets
  • 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