Top-Seal
 
In the Top Seal packaging process, the barrier film is positioned on the tray and is heat-sealed around the perimeter edges. The air is removed during the process (vacuum phase) and is replaced by a mixture of preserving gases (filling phase). This is why it is important for both tray and film to possess ultra-high barrier properties.
This technology has the advantage of being extremely reliable since it obtains zero oxygen residues, something that extends the life of the foodstuff to a considerable degree.

Shelf life: up to 10/12 days for red and white meat; up to 5 days for fish
Packaging machines: Top Seal with vacuum - gas system

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