Equipments
ROTARY VACUUM SYSTEMS
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Up until now, there has been very little choice of Rotary Vacuum Packers in the food industry. These essential pieces of equipment have fallen behind in design, fabrication and technology. Pacsol is excited to bring you the innovative, robust and intelligent 350/450 Rotary Vacuum Packer. At last, there is a true alternative for vacuum packaging at speed in the marketplace.
BAG LOADING SYSTEM
PACSOL MBL is a semi-automatic tape bag loading system for placing fresh red meat, poultry and retail ready products into our tape bags. The system consists of a stainless steel loading table, load assist wings, electrical cabinet and an air-activated bag opening system.
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SHRINK UNIT
ST Shrink hot water tunnel is the most energy effcient electrically-heated hot water tunnel of it's type currently available. Running at 16Kwh, in typical use, it is considerably more efficient than other tunnels in use today. It uses a unique water heating and recovery system to achieve supreme shrink performance. The unique energy recovery system provides warm water for recycling and/or other uses within a processing plant, thus reducing energy consumption even further.
DRYING UNIT
Using an 11kw side channel blower as the main energy source for the three air knives inside the DT, your product achieves a superior level of dryness. The twin top air knives are height adjustable from 50mm to 200mm, ensuring installation and optimum tuning is simplified. Compared to compressed air, these blowers use approximately 25-33% of the energy, and will deliver exceptional results.
PAC-FRENCH
The most energy effcient French rack machine currently available. High pressure water is used as the media to remove the meat from the bones. Depending on lamb rack specifications the Pac-French has the ability to process 20 x 8 rib lamb racks per minute in a continuous operation (versus conventional batching process).
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CHILLING UNIT
Designed along the same lines and concept as the rest of our Flexopack machines, the CT works on the same principle as our ST System. However, instead of heated water, the CT circulates chilled water (at a only 1 degree Celsius temperature) whilst fully imersing each individual item. Initial trial results have shown that product entering the CT at a surface temperature of 12 degrees celsius exits at 4 degrees celsius or less – this alone is a measured reduction in refrigeration loading, in turn reducing your company’s overall carbon footprint.