A mature block, sliced cheese and a fresh cheese are not packed the same way. The retail format, the product’s moisture and the shelf life you need decide whether vacuum, modified atmosphere or skin is the right choice, and on which machine.
The thermoformer forms the pack from rollstock, the product is loaded into the cavities and the pack is vacuum-sealed with the top film. It suits repetitive formats and continuous production. Watch the cheese’s edges, which can mark or puncture the film.
Slices and grated cheese are usually presented in a tray with sealed film and a gas mixture. The tray sealer evacuates, injects the gas (N2 or N2+CO2) and seals. The mixture and the barrier material are defined for each recipe.
The skin film follows the portion’s contour on a tray or board. An option for counter displays and high-value cheeses; check the portion height and the compatibility of the base.
Versatile thermoformer with a 422 mm bottom web and interchangeable tooling, for vacuum packs in repetitive formats.
View technical specifications ↗Compact thermoformer for plants where space matters.
View technical specifications ↗Manual tabletop tray sealer for sliced-cheese trays in short runs.
View technical specifications ↗Semi-automatic tray sealer with evacuation, gas flush, sealing and film cutting.
View technical specifications ↗Automatic tray sealer for in-line MAP trays.
View technical specifications ↗Tabletop tray sealer for MAP and vacuum skin.
View technical specifications ↗The final choice depends on your format, materials and hourly output; each specification sheet gives indicative figures.
Tell us the type of cheese (fresh, semi-cured, mature, grated or sliced), the weight and size of each portion, the presentation you want, packs per minute and the target shelf life. A sample of the product and the pack helps us plan the trials.
Discuss your application ↗It depends on the product and format. Vacuum is widely used for wedges and blocks; modified atmosphere for slices and grated cheese, which should not be compressed. Shelf life is validated with your cheese, your materials and your cold chain.
Yes. A tray sealer seals the film onto the preformed tray and, when configured for MAP, evacuates and flushes with gas before sealing.
Type of cheese, portion size and weight, the pack you want (tray, thermoformed pack or skin), hourly output and the space available.
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