MAP tray sealing (modified atmosphere packaging) seals food into a tray after replacing the air inside with a protective gas mix. This slows spoilage, so the food stays fresh for longer.

• Less oxygen slows spoilage. Technologies extend shelf life without hurting quality.
• The pack stays sealed and protected, which suits retail, supermarkets, catering and gastronomy.
• It works for fresh pasta, baked goods, fish, meat and vegetables.

Skin pack draws a thin film tightly over your product and seals it to the tray under vacuum, so the film hugs the food like a second skin. It holds the product firmly in place, reduces drip and gives a premium look. It's popular for fresh meat and fish.

• Gas flushing: Gas is added and the tray sealed, without a full vacuum stage. It's simpler and cheaper.
• Skin pack: film is drawn tightly over the product under vacuum, with no gas pocket.
• MAP: The machine uses a vacuum system to remove the air, then fills the tray with a protective gas mix before sealing. This gives more controlled protection than gas flushing and extends shelf life further.
  
  

MAP (modified atmosphere) tray sealers suit businesses that need food to stay fresh for longer:

• Food producers and ready meal makers supplying retail or wholesale
• Central kitchens and caterers packing prepared meals, fresh pasta and bakery
• Butchers, fishmongers and delis moving into retail packs
• Supermarkets and retailers packing fresh meat, fish and produce in store
• Businesses selling online or by delivery, where products spend days in transit

Skin pack tray sealers suit businesses that want the product held firmly and shown at its best:

• Meat and fish producers selling premium fresh cuts
• Butchers and fishmongers supplying retail or high-end customers
• Producers of premium or gift lines, such as cheese, cured meats and ready-to-cook products
• Suppliers who need strong packs that hold up in distribution