GT2e

Automatic, large-capacity, high-speed, in-line tray sealing system with full vacuum facility designed to cut labour costs

At the core of the 'e' design is its flexibility to perform any style of heat seal to a pre-formed tray, be that atmospheric, MAP, VMAP, Skin, Skin Plus, or Skin Deep. Each of these options can be added now or at a later date, or indeed removed as necessary. This flexibility provides the user with the assurance that whatever the latest packaging trend might be, they have equipment suitably geared for the future.

Capable of up to 72 Vacuum/Gas packs per minute with a 6 Impression tool, the GT2e system is packed with user-friendly benefits including our unique Promotion modular conveyor system.

Designed to accept randomly spaced trays from any conveyor and can be fully integrated with other 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

    • Five 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
    • High accuracy tool alignment system provides a constantly accurate sealing and/or film-cutting relationship with the tray flange profile
    • Simple design and operation
    • Film snap detection
    • 'Auto Tool' Touch of a button tool change system, automatically locates and connects tooling to machine functions including all MAP options
    • Integration of peripheral equipment, such as: infeed and outfeed conveyors, checkweighers, metal detectors and printers
    • All around seal and contoured film-cut with skeletal film rewind
    • Automatic seal operation with accurate seal dwell time
    • Self-centering tray guides
    • Automatic film roll clamping
    • 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
    • Pendant mounted colour touch screen HMI control for full double-sided operation
    • Recipe driven auto machine set-up for tool change
    • On-screen data capture and trends with wireless connection option
    • Pot crush avoidance system
    • Active film tension
    • QR conveyors with quick release belts for easy hygiene and maintenance
    • Eseal® - high-performance, high-precision, high-force, energy-efficient, electric seal system that boasts a massive increase in seal force
    • Promotion - a high accuracy continuous motion tray infeed system, which increases production speed whilst reducing machine duty

    GT2e Sealing capacity

    Number of Trays Length Width Depth Diameter
    One 300mm 815mm 120mm 300mm
    Two 300mm 406mm 120mm 300mm
    Three 300mm 262mm 120mm 262mm
    Four 300mm 190mm 120mm 190mm
    Five 300mm 147mm 120mm 147mm
    Six 300mm 118mm 120mm 118mm

    Options available

    • Free flow gas flush MAP (Modified Atmosphere Packaging)
    • High Oxygen (O2) gas flush
    • Vacuum - used for applications such as retorting or for when the lid level needs to be controlled
    • Vacuum Gas - used for where residual gas levels have to be sub 1%
    • SKIN - Skin packaging sub flange
    • SKIN PLUS - Skin packaging up to 50mm above the tray flange
    • SKIN DEEP - Skin packaging up to 100mm above the tray flange
    • CLOSE CUT – Method of maximising throughput and reducing film waste
    • Inboard Cut (IC) Option to provide ‘form, fill and seal’ tray presentation
    • Film coding and printing
    • Foil crimping
    • Active conveyors to allow the machine to be used as a straight through conveyor when packs don’t require sealing
    • Back-to-back machine configurations
    • Optional integration of peripheral equipment, such as: denesters, fillers, multi-head weighers, laser coders, labellers
    • eWON - a machie connection system to deliver real time data and error condition support, remote setup and software upgrades, using a customer's existing IT network
    • I-film - intelligent film reel monitoring system actively adjusts film tension based on reel diameter to increase print quality, reduce component duty and provides a film end warning
    • Protect - a contactless machine login and audit trail system
    • Sale, Lease Purchase and Rental options available

    GT2e Specifications

    Height 2188mm
    Standard Length 3658mm
    Width 976mm
    Weight 1450kg
    Electric supply 400V 3 phase + neutral  (fused at 16A)
    Transformer Variations

    480V 3 phase (fused at 20A)

    600V 3 phase (fused at 15A)

    Metric

    Imperial

    Pressure

    Flow

    Pressure

    Flow

    6 Bar

    50L/Min

    87psi

    1.7CFM

    Required Supply for Skin Machine - (SD spec)

    6 Bar

    707L/Min

    87psi

    25CFM

    Transformers are available to accommodate the electrical supplies in different countries

    GT2e Production Speed

    up to 5 cycles per minute Skin Deep

    up to 12 cycles per minute Vacuum Gas

    up to 14 cycles per minute Gas Flush

    up to 20 cycles per minute Standard Seal

  • PDF
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  • Images
  • Packaging Materials

    Trays

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

    Lidding

    • 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
    N2
    Oxygen
    O2
    Carbon Dioxide
    CO2
    Achievable Shelf Life
    Days
    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