XTRs

Semi-automatic, two-station, rotary-table, tray sealing machine.

The successor to the GTR, the XTRs is capable of sealing 30 packs per minute with a 2 impression tool, without the need for compressed air. The all electric sealing creates a more consistent and efficient seal force with reduced energy usage and total running costs.

The user friendly design includes integrated HMI with multi-language settings, recipe driven control and automatic tool lock. Quick release tooling enables the user to switch from one tray size to another in less than 5 minutes. The machine itself is fully portable with an automatic film-feed and is available with optional ‘free-flow’ gas flush, Modified Atmosphere Packaging (MAP) to enable extended shelf life.

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

    Features and benefits

    • Electric seal gives greater and more consistent seal force
    • PLC based temperature control
    • No compressed air required. Reduces energy usage and total cost of ownership
    • Fully graphical HMI with multi-language
    • Diagnostics and alerts displayed on HMI and recorded to audit trail
    • Recipe driven product change
    • Automatic tool lock
    • Open and hygienic design for ease of maintenance and cleaning
    • Tool loading from front of machine
    • Compatible with legacy GTR tooling
    • Optional features include MAP gas flush and print coding

    XTRs Specification

    Height 1695mm
    Standard Length 1257mm
    Width 1240mm
    Weight 446kg
    Electrical Supply 200V 16A

    XTRs Sealing Capacity

    Number of trays Length Width Depth Diameter
    One 270mm 438mm 105mm 270mm
    Two 270mm 207mm 105mm 207mm
    Three 270mm 104mm 105mm 104mm
    Four 270mm 71mm 105mm 71mm

  • 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.

    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
    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