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Cryovac® Packaging Systems for Cook-In Products

Model 8490 vertical rotary vacuum chamber machine

A high-speed, automated vacuum packaging system for a variety of cook-in-the-bag products.

  • The most advanced and cost-efficient system for packaging cook-in products such as emulsion, sectioned and formed or whole muscle turkey, ham and beef products.
  • Automatically positions and fills each bag from the bottom up, then advances it to the rotating vacuum chambers for vacuumizing and closing the package.
  • Addition of a product pump, volume portioner and shrink tunnel complete the cook-in-the-bag system. Pump, portioner and spout valve fills the bag with a pre-selected volume from the bottom up
  • Speeds from 10 to 20 packages per minute depending on product weight, consistency and temperature
  • High vacuum capabilities provides excellent product to film cling
  • Strong hermetic seals to withstand shrink and cooking temperatures
  • Various seal configurations available to provide preferred package shape

Flat Sheet Barrier Cook-In Casing System
Tipper Tie® HS3AB Horizontal Form and Seal Tube Machine

  • For use in the production of various sliced luncheon meats; primarily used for ham, turkey or beef emulsions
  • Designed to form and seal rollstock film into tube-shaped packages using a lap heat seal system
  • Improves productivity through in-line forming
  • With elimination of costly shirring, flat rollstock film can be more cost effective
  • Can run shirred casing product with ten-minute change-over with special module
  • Has a progressively adjustable temperature and sealing speed that can seal up to a 27" (686 mm) web width
  • Finished product diameters range from 1.75" (44.4mm) small chubs to 8.27" (210mm) large logs with a standard overlap seal

Video Demonstration: Watch a video of the Flat Sheet Barrier Cook-In Casing System in action.

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Tipper Tie® is a registered trademark of Tipper Tie Inc., a Dover Company.


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