TT- G

A bench mounted, sliding base tray seal machine with Gas Flush functionality and contoured film cutting facility. Capable of sealing up to 6 packs per minute.

The TT-G is a small, compact and robust bench mounted Gas Flush MAP tray sealing machine. Capable of up to six cycles per minute, the TT-G is ideal for low volume production and production trials with the ability to utilise a wide range of materials and Gas mixtures.  

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

    Standard design features and benefits

    • Two minute tool changeover
    • Free flow gas flush MaP (Modified atmosphere Packaging)
    • 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 and 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
    • 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



    TT-G Sealing Capacity

    The TT-G can accept film cut trays of up to 324mm length x 290mm wide



    Options available

    • Foil crimping
    • Deep tray/pot machine configuration
    • Pharmaceutical Blister Packaging Machines
    • Sandwich Pack Sealing for Board, Recyclable and Non Recyclable Plastic



    TT-G Specifications

    Height 758mm
    Standard Length 889mm
    Width 756mm
    Weight 103.5kg
    Pneumatic supply 3CFM (85L/min) at min.6 bar (85psi)
    Electrical supply Single Phase 230 VAC 50Hz 16A

    Transformers are available to accommodate the electrical supplies in different countries

    TT-G Production Speed

    up to 6 cycles per minute

  • PDF
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  • Images
  • Packaging Materials

    Trays

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

    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