Poultry Packaging Machines

Solutions for the Poultry Industry

The packaging of poultry requires maximum shelf life, sanitary design and the best possible productivity and efficiency for your operation. We have options for poultry of any kind: fresh, cold or frozen. They can be packaged on thermoformers, tray sealers, flow wrappers, vertical baggers, or stretch machines. Add our wide variety of automation options to create any packaging setup, up to a full product-to-pallet integrated line. Poultry packaging covers an incredible gamut of options and solutions, and we can help with them all. Any product. Any cut. Any style.

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Poultry Packaging Applications

Modified Atmosphere

The goal of modified atmosphere packaging, or MAP, is to extend the shelf life of products. MAP lowers or eliminates oxygen inside the packaging, because oxygen speeds up the process of spoilage. Oxygen encourages the growth of bacteria, produces lipid oxidation reactions, and causes high respiration rates, which then causes spoilage. The air in the package is replaced by gas mixtures that help extend the product’s shelf life. Some common gases used are carbon dioxide, oxygen and nitrogen. Nitrogen is used to prevent oxidation and helps prevent packages from collapsing. MAP uses gas flushing. It happens by passing a stream of gas – the air becomes diluted, then the pack is sealed.

Vacuum

The vacuum packaging method removes air and its contaminants prior to sealing. The process creates a cavity by heating and forming the film into a desired shape, introducing your products to the packaging either manually or by automation, extracting all air and any particulates, then sealing occurs. There are several benefits of using vacuum packaging: longer shelf life, increased product protection, flavor preservation, and mold and bacteria prevention. It’s also cost effective and can be used with rigid or flexible packaging.

Vacuum Skin (VSP)

In skin packaging, a top film forms over the entire product’s surface as well as any exposed material surface. This process involves lining the backing material, often corrugated cardboard or paperboard, with an adhesive material. Heat sealing permits the film to form a seal around the product while a vacuum is used to eliminate the atmosphere which would accelerate product spoilage. Industries and products such as seafood, fresh meats, poultry, cheese and ready meals could benefit from skin packaging. Some benefits of skin packing include an extended shelf life, flavor retention, product clarity, vertical display and options for flexible or rigid support. It’s often used in retail so consumers can see a product without having to open it. Skin packaging can be done on a thermoformer or a traysealer.

Stretch

Stretch wrapping is highly versatile to wrap a wide range of tray sizes without changing over. Galaxy stretch wrappers can have two 2 film widths loaded concurrently, and the same film width can be loaded on two mandrels in order to allow scheduled film change during breaks.

Stretch Seal

Produced on a tray sealer, stretch seal requires the film to be heat sealed to the flange, or top edge of the tray, rather than wrapping around the entire tray. This sealing technology prevents leakage and reduces costs on materials. Stretch Seal is ideal for poultry products because of its leak-proof capabilities as well as the extremely clear presentation. It also eliminates the need for shrink tunnels which are used by some equipment to heat & shrink the film to form around the product.

Stretch/Shrink

The ULMA FS 400 stretch shrink wrapper is a machine designed specifically for the fresh poultry packaging market segment. Flow-wrap (HFFS) packaging offers producers of poultry the ability to cost-effectively package a wide variety of product sizes and shapes for optimal retail presentation. Stretch shrink wrapping is a cost-effective, sanitary design flow pack solution that dramatically improves on the original patented technology developed over 20 years ago.

Poultry Packaging Machines

Tray Sealing

Tray sealing machines heat seal a plastic film to the tray's flange. It can be used with MAP technology to extend shelf life.

Tray Sealing

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Thermoforming

Thermoforming creates a horizontal form, fill, and seal from roll stock, with the ability to do MAP, vacuum and skin applications.

Thermoforming

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Flow Wrapping

Flow Wrapping is ideal for both food and non-food products, offering resealable options as well as MAP to prolong shelf life.

Flow Wrapping

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Vertical Bagging

Vertical bagging machines use a single film coil to create a package with three weldings, ideal for loose or granulated products.

Vertical Bagging

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Stretch Wrapping

Stretch wrappers can load two film widths with ZERO changeover and have pre-stretch capability to assure tight, high quality packages.

Stretch Wrapping

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Full-Line Automation

Primary packaging, secondary packaging, palletizing, stretch wrapping, robotics and centralized line control.

Product to Pallet Automation

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Multihead Weighing, Loading, and Batching

Regardless of your product's shape, size, or complexity, there's a weighing solution that fits your needs.

Multihead Weighing, Loading, and Batching

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Multihead Weighing, Loading, and Batching

Regardless of your product's shape, size, or complexity, there's a weighing solution that fits your needs.

Multihead Weighing, Loading, and Batching

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Master Bag

Case-ready poultry needs to arrive with the best possible shelf-life intact. PVC over-wrapped trays provide that “butcher shop” look, but since PVC is a breathable film, shelf life is not maintained on its own. Our master bag machines are ideal for your case ready application. The systems can group trays and automatically load them into a Modiﬁed Atmosphere pack with maximum product shelf life until they are put out for purchase. Labor costs are cut, with the capability of increasing the throughput of packages per minute.