Food
Fresh Foodie Amsterdam
Vacuum-packed meal components so that the customer can heat them au-bain-marie at home
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Cases
Packing Cheese
Packing taditional Dutch cheeses which are sold to cheese stores, supermarkets and wholesalers.
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Packing traditional Dutch cheese
Our customer in this case study makes a variety of Dutch cheeses which are sold to traditional cheese stores, supermarkets and wholesalers. The cheeses are sold nationwide and internationally. Their primary market is Germany.
The customer was looking for a machine to vacuum pack around 100 cheeses per day.
The option of a vacuum chamber was ruled out because the vacuum process might damage the structure of the cheese. In a vacuum chamber the pressure in the total chamber is lower, allowing trapped air in the cheese to expand/disappear. With a Power sealer, the cheese is packed at normal atmosphere and only the air in the bag surrounding the cheese is sucked out by the nozzle.
Insight into the solution
With a Power sealer, the cheese is packed at normal atmosphere and only the air in the bag surrounding the cheese is sucked out by the nozzle.
In order to get a good looking, tight package, we advised the customer to use the PowerSealer in combination with our Diptank 5060.
By using special shrink-vacuum bags the surplus of plastic shrinks neatly around the cheese by dipping the packed cheese two seconds in the 90ºC hot water filled diptank.
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Do you want to know what the Power Sealer can offer for your company? Please feel free to contact me as I am looking forward to explore together which packing solutions benefits you most.
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