The GTSV is the world's first MA (modified atmosphere) carton sandwich wedge erecting and sealing machine

A high throughput carton sandwich wedge de-nest and erect, Vacuum/Gas Sealing machine, capable of up to 50 packs per minute in the Vacuum/Gas cycle. An Atmospheric Seal mode is available, capable of up to 70 packs per minute. This range has a unique 3 axis carton sandwich wedge transfer system enabling the sandwich cartons to be conveyed on hygienic carriers that have a single point size adjustment.

Able to handle a wide variety of carton sandwich wedge sizes, and with a sub 5 minute size change over, the GTSV is perfect for users requiring maximum throughput with the minimum of labour.

The GTSV has station options for label applicators and printers offering the customer a turnkey production line solution for carton sandwich packaging.

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

    Standard design features and benefits

    • All stainless steel aluminium construction
    • Fully automatic carton de-nesting and erecting with quick size change
    • Food industry approved hygienic construction and wash-down protection
    • Full category 3 guarding
    • User friedly, menu-driven control panel with step-by-step prompts, error and status displays, and useful batch pack counter
    • Recipe handling of machine settings
    • Internet connection for remote monitoring and fault diagnostics
    • Fully integrated control of machine and anciliary equipment
    • Servo driven 3 axis carton sandwich wedge handling system for perfect presentation
    • Automatic carton sandwich wedge eject
    • Can run carton widths up to 110mm with ultra-quick size change
    • Diagnostic system
    • Pendant mounted colour touch screen HMI control for full double-sided operation
    • Recipe driven auto machine set-up for tool change
    • Automatic tool clamp for mechanical and electrical connection
    • V style out feed conveyor gives excellent presentation of packs to Laser date coders and labelling equipment
    • Eseal® - high-performance, high-precision, high-force, energy-efficient, electric seal system that boasts a massive increase in seal force

    GTSV Sealing Capacity

    65mm up to 95mm wide sandwich pack sizes

    Options available

    • Vacuum Gas Flush MAP (Modified Atmosphere Packaging) for extended shelf life
    • Laser printer for on-line date coding
    • Video recognition for packaging verification
    • Label applicator
    • eWON - A machine connection system to deliver real time date and error condition support, remote setup, and software upgrade, using a customer's existing IT network
    • Remote live window based link for production monitoring and trends
    • Down-stream integration with check weigh and metal detector
    • HOT ROD - long lasting, water resistant seal tool heating element giving reduced energy consumption especially developed for sealing Smooth Wall Foil Trays
    • Sale and Lease Purchase options available

    GTSV Specifications

    Height 2472mm
    Standard Length 8488 minimum - overall length to suit customer requirements
    Width 1332mm
    Weight specification dependent
    Electrical Supply 400V 3 phase + neutral (fused at 32A)
    Transformer Variations

    400V 3 phase (fused at 20A)







    6 Bar




    Transformers are available to accommodate the electrical supplies in different countries

  • Images
  • Packaging Materials


    • Carton Sandwich Wedges
  • 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.

    Our MAP experts and Test Kitchen are standing by to help you with your enquiries.

    Please get in touch or call us to find out more.

    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