Skin packaging allows applying to tray sealing the same technology as sous vide packaging. Initially conceived to meet the needs of the fish industry, in recent years it has seen a growing demand from other sectors such as meat and dairy.
During the packaging cycle, through a progressive depressurization of the vacuum chamber, the air that separates the film from the tray is completely sucked in, allowing the film to adhere completely to the product. Thanks to the high barrier, this “second skin” grants protection, maximizing the shelf-life.
Led by our technical skills, we have developed a line of thermosealing machines that combines innovation and food technology, which is also specifically designed to meet the needs of small and medium food production.