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Packing - MAP- of Gaspacking

MAP- of gaspacking

Minced and ductile meat products (such as sausages) are packed in trays. These are filled with an ordinary air mixture (nitrogen, CO2 and oxygen), this is done by a gas mixer that changed the proportion of this mixture (MAP - Modified Air Packaging). As a result of this, germinates will grow much slower and durabilities are extended.

An ideal way of presenting pre-packed consumer products like you find them on the retail tray. The packing trays consist of food allowed PPT materials and fit for microwave and oven, they are also recyclable, which also helps the environment.

An easy-peel-flap ensures that you can open the packing on an easy way. Salad trays are provided with an extra closure, this to prevent the desiccation of the product after it has been opened. This helps the presentation in the counter.When products rich of blood (such as steaks...) are packed, a juice-soaker (dripping rag) is placed underneath the meat to absorb the blood.

Trayshapes :     (length x breadth x depth)
                    
        1. V7 tray : (16 x 12 x 4,5 cm)         
        => 2 different depths: 4,5 cm
                                            6,0 cm

      2. V9 tray : (12,5 x 21 x 5,5 cm)
        => 4 different depths:         2,2 cm
                                                    3,5 cm
                                                    5,5 cm
                                                    8,0 cm

      3. half gastro : (24 x 30 x 6,0 cm)
        => 5 different depths: 2,0 cm
                                          4,0 cm
                                          6,0 cm
                                          8,0 cm
                                        10,0 cm