The GT1VS machine has a servo-driven infeed conveyor and accepts randomly spaced trays in all types of materials at sealing speeds of up to 24 packs per minute depending on the product.
It was launched in January this year and is available in Europe and the US.
Skin packs feature a special film that seals to the rim, sidewalls and base of a tray, minimising food waste.
The packs are suitable for fish products in the past but are being increasing used for ready to cook meals, game, meat and sausage products, and mini joints, said the firm.
Extended shelf life
Wrapping the seal around the contents means products can be vacuumed packed for extended shelf life without the need for gas flushing.
This would mean tray heights can be reduced, saving on packaging materials and the sealing system means product can extend over the height of the tray, said Proseal.
The company said the benefits of skin packs include lower weight and reduced handling and storage costs.
Rob Hargreaves, director of Proseal UK said: “The machine can cope with any type of heat sealable tray. The machine is specifically designed to integrate with a food production line.
“It is very competitively priced and the tooling has the ‘quick split’ system for fast and easy maintenance.”
Skin packs offer enhanced on-shelf presentation, enabling products to be clearly seen, while packs can be placed upright to maximise shelf space and tight seals eliminate leakage for products containing sauces, said Proseal.
The machine offers an automatic connect tool docking facility, with lead-less and hose-less connection of gas and electrical supply and can run multiple depth trays on a single tool set.
This announcement continues the range of GT tray sealers unveiled by the firm.
In January this year, Proseal told FoodProductionDaily.com about the GT1V specifically designed for meat and poultry.
They said the tray sealer included a vacuum packaging system that offers residual gas levels at less than 1%, exceeding the gas flushing capabilities of many modified atmosphere (MAP) applications.
They added that with fresh products such as meat and poultry, it is essential that gas levels remain below 1% in order to ensure product quality.