PUMA is for packaging with protruding vacuum skin where the product is 40mm over the top of the tray.
The maximum product height is 50mm and the minimum trays' flange height is 10mm, so the protrusion of the product over the top of the tray is 40mm.
The firm said considering small traysealing machines, like PUMA, it is aligned with top tier brands.
Leonardo De Robertis, chief executive officer of I.DEA PACK, said the global market is evolving towards this new kind of packaging following the Anglo-Saxon markets, mainly US and UK.
“Vacuum skin packages are characterized by a better "look and feel" if compared with different kind of packages (MAP for instance),” he told FoodProductionDaily.
“Vacuum skin is spreading all over the world, also among clients that, up to now, do not have volumes that justify a high speed traysealing machine.
“By developing vacuum skin for our smaller automatic traysealing machine PUMA we are benefiting of the first mover advantage.
“Of course we can follow the needs of bigger clients with our bigger traysealing machine SCORPION 1200 that is able to perform vacuum skin packaging too.
“Our automatic traysealing machine PUMA with vacuum skin packaging is the right solution for clients all over the world that have tested skin packaging and now are ready to increase their volumes.”
I.DEA PACK launched the SCORPION 1200mm traysealing machine during the IPACK-IMA exhibition in Milan earlier this year.
The protruding vacuum skin application can be put on the smaller traysealing machine PUMA and the bigger traysealing machine SCORPION.
The PUMA machine is aimed at mainly meat, dairy and seafood industries but the firm said the market is evolving rapidly.
It said the vacuum skin application does not affect the maximum pack size and speed. So it is able to perform six cycles/min if a strong vacuum pump is equipped and the maximum tray size is bigger than the 1/2 Gastronorm standard size (325x265mm).