The new system produces a high visibility vacuum pack on a pre-formed tray, which is claimed to provide additional shelf-life, better meat quality and reduced packaging on a low-profile tray.
Traditionally vacuum packed products have been produced on a thermoformer, but the Mondini system offers flexibility on the types of materials that can be used. The latest range of machines offer multi-format opportunities for modified atmosphere pack tray sealing, tray skin packing, ‘super protruding skin’ packing and more.
Initially, three versions will be available: ‘standard skin’, which is ideal for low profile items such as cuts of meat and small fish; ‘protruding skin’, for ready meals, steaks, meat portions and whole fish; and super protruding for large meat joints, turkey crowns, etc.
A key benefit is that meat joints can continue maturing in the pack.
Contact: G Mondini-Ulma