Gentle and eco-friendly packaging - Suction Supported Sealing Device
Suction supported sealing technology The sealing station developed by Theegarten-Pactec is located directly after the actual wrapping or packaging station. As soon as a product has reached the sealing station, the sealing tool moves to the product to be sealed at 0.5 mm to 1 mm. Negative pressure then causes the package to be sucked onto the sealing stamp. In this way, there is no direct contact between the packaging and the product during the sealing process. The heat required for the sealing process is thus distributed selectively and evenly over the entire sealing surface, thereby ensuring that there are no pressure marks or other damage to the chocolate product. Active cooling of the environment ensures additional product safety. After sealing for approx. 50 - 60 milliseconds, the contact between the packaging material and the sealing jaw is terminated when the sealing stamp moves away – which may be assisted if required by switching off the vacuum. The packaging material detaches from the sealing station and once again rests directly on the chocolate product which has now been completely packed. The sealing seam only comes into contact with the product again after it has sufficiently cooled. Sustainable alternative: material-saving, cost-reducing and environmentally friendly Theegarten-Pactec's innovative technology offers numerous advantages: Material costs can be reduced by eliminating the need for aluminium laminate to dissipate heat and protect the chocolate. At the same time, negative environmental influences caused by the production of the material are reduced. Additionally, there is no need for an unwinding unit for aluminium paper composites in the machine. This saves set-up and adjustment times and makes the packaging process more stable and therefore less susceptible to faults. Initial tests with common sealable plastic mono-films and paper-based material have so far produced good results.