Semi-automatic, drawer type, tray sealing machine with full vacuum facility.

Capable of sealing up to 10 Vacuum/Gas packs per minute, with a 2 impression tool.

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.

  • 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
    • Automatic film roll clamping
    • Fully portable and castor mounted
    • High accuracy tool alignment system provides a constantly accurate sealing and/or film-cutting relationship with the tray flange profile
    • 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 with skeletal film rewind
    • Food industry approved hygienic construction and Food industry approved hygienic construction and  wash-down protection
    • Full Category 3 guarding
    • 'Auto Tool' – Touch of a button tool change system, automatically locates and connects tooling to machine functions including all MAP options
    • Tooling can be upgraded to operate on the GT0e or GTRe Tooling can be upgraded to operate on the GTRe or GT0e  in-line machine

    TTe Specifications

    Height 1949mm
    Standard Length 1189mm
    Width 1162mm
    Weight 615kg
    Electrical Supply 400V 3 phase+ neutral (fused at 16A)
    Transformer Variations 208V 3 phase (fused at 30A)
    480V 3 phase (fused at 20A)
    600V 3 phase (fused at 15A)

    Metric Imperial
    Pressure Flow Pressure Flow
    6 Bar 425L/Min
    87psi 15CFM

    Options available

    • Free flow gas flush MAP (Modified Atmosphere Packaging)
    • High Oxygen (O2) gas flush
    • Inclusion of a 100m3/hour vacuum pump
    • Vacuum – used for applications such as retorting or for when the lid level needs to be controlled
    • Vacuum Gas – ideal for where residual gas levels have to Vacuum Gas – ideal 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’ Inboard Cut (IC) option to provide ‘form, fill and seal’  tray presentation
    • Film coding and printing
    • Foil crimping
    • Pastry blocking
    • Pharmaceutical Blister Packaging Machines
    • Sandwich Pack Sealing for Board, Recyclable and Sandwich Pack Sealing for Board, Recyclable and  Non-Recyclable Plastic
    • Hot Rod – long-lasting, water resistant seal tool heating element giving reduced energy consumption especially developed for sealing Smooth Wall Foil Trays
    • Sale, Lease Purchase and Rental options available

    TTe Sealing Capacity

    No. of Trays Length Width Depth Diameter
    One 270mm 439mm 120mm 270mm
    Two 270mm 207mm 120mm 207mm
    Three 270mm 104mm 120mm 104mm
    Four 270mm 71mm 120mm 71mm
  • PDF
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  • Images
  • Packaging Materials


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


    • Co-extruded 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.

    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