GTRe

Semi-automatic, two-station, rotary-table, tray sealing machine with full vacuum facility

Capable of sealing up to 20 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
    • Automatic seal operation with accurate seal dwell time
    • Food industry approved hygienic construction and wash-down protection
    • High accuracy tool alignment system incorporating revolutionary table damping system
    • 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
    • Integration of peripheral equipment, such as: infeed and outfeed conveyors, checkweighers, metal detectors and printers
    • Tooling can be upgraded to operate on the GT0 in-line machine
    • Eseal® - high-performance, high-precision, high-force, energy-efficient, electric seal system that boasts a massive increase in seal force

    GTRe Sealing capacity

    Number 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

    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 - 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’ tray presentation
    • Film coding and printing
    • Foil crimping
    • Pastry blocking
    • Pharmaceutical Blister Packaging Machines
    • Sandwich Pack Sealing for Board, Recyclable and Non Recyclable Plastic
    • Optional integration of peripheral equipment, such as: denesters, fillers, multi-head weighers, laser coders, labellers
    • HOT ROD - long-lasting, water resistant seal tool heating element giving reduced energy consumption especially developed for sealing Smooth Wall Foil Trays
    • Portable, with separate compressor. Can be operated from a standard 220-240 VAC supply
    • Sale, Lease Purchase and Rental options available

    GTRe Specifications

    Height 2038mm
    Standard Length 1296mm
    Width 1148mm
    Weight 700kg
    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 15A)

    Metric

    Imperial

    Pressure Flow Pressure Flow

    6 Bar

    140L/Min

    87psi

    5CFM

    Transformers are available to accommodate the electrical supplies in different countries

    GTRe Production Speed

    up to 4 cycles per minute Skin Deep

    up to 10 cycles per minute Vacuum Gas

    up to 12 cycles per minute Gas Flush

    up to 15 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
    • 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