Month: October 2018

Ice-creams are presented in many different ways and for this reason packaging options are constantly changing and adapting in accordance. However, ice-cream sticks and ice-cream cones are the most common types. Ice-cream sticks come individually in Plastic Tray and the  machines require special characteristics, which means that it is usually the ice-cream producers who manufacture or adapt the machines for Food Tray them. Subsequently, the ice-cream box are packaged into cartons which are then case-packed for distribution.

In the case of loading into cartons, these are pre-formed in top loading machines, whether they be lock style or glued cartons and which are later closed with carton closing machines. In the case of ice-cream cones, subsequent to the freezing process, these are presented on trays with various units which are later packed into cartons. A conveyor belt takes the cones through the packaging stage where they are identified by the Pick & Place lines by means of cameras connected to an artificial vision system and high speed robots place them on the trays which have been loaded by a tray detester.
Given that the ice-creams packing are not wrapped during this phase of the process, the type of clean construction of these lines is especially important and are available with self-cleaning mechanisms, stainless steel and special treatments. Once the trays have been completed they are wrapped using machinery where an inert gas may be injected to preserve the product before they are boxed. The end loading machines form the cartons, place the trays and glue the cartons. Once the cartons have been formed, the case packing takes place, either horizontal or vertical, where the CP
series machinery is the most competitive option.

The packaging of a product permits the general public to identify it rapidly and ascertain what its functionality is. The importance extends clearly beyond functionality. For most food products, the foremost objective of food packaging is to ensure the safety of the product and preserve it in quality condition for the anticipated shelf life until it is ready to be consumed. The following must always be considered with respect to packaging food:

Portion control begins with packaging.
Barrier protection from outside contaminants like water, air, dust, etc.
Design of structural architecture and product protection from shipping shock, movement and load support.
Eye-catching graphic design for effective product “sell through.”
Insure product safety and security with tamper resistant design, proper closures and seals.
A primary objective for food container is the protection against spoilage or deterioration as a result of physical damage during supply and product distribution. In the storage, distribution and handling, food products are subjected to shocks, jolts and vibrations on delivery vehicles, and compression loads attributed to stacking and temperature control in warehouses. A food packages’ physical barrier should be rather conducive in resisting impact, abrasion and crushing damage, so it can effectively be used as shipping containers in addition to packaging for delicate products.

Yet another notable subject experiencing attention in food packaging is the flavor and scent barrier. The packaging functionality must protect the product from damage during handling and environmental deterioration. There are packages which contain material to absorb moisture to help prolong shelf life as well as provide an effective barrier for food dehydration and freezer burn. The scope to which food tray complies with its preservation attribute that can cause spoilage is dependent on materials capable of providing a barrier to the environmental factors.

Packaging must protect what it sells and sell what it protects. Packaging is indispensable to the prevention of physical damage and chemical deterioration from mechanical and climatic hazards, as well as changes caused by microorganisms. Ultimately, the packaging should allow for the presentation, identification, information and convenience for the food product from the moment of production until utilized.

FROM:Peek Packaging