Modified Atmosphere Packaging Machine (MAP Tray Sealer)

About Modified Atmosphere Packaging Machine (MAP Tray Sealer)

A modified atmosphere packaging (MAP) machine extends the shelf life of fresh and prepared foods by replacing the air inside a tray with a controlled mixture of protective gases such as carbon dioxide, nitrogen and oxygen. The machine evacuates air, flushes in the correct gas blend for the product, and heat-seals the tray with a lidding film. It is widely used for chilled meat, poultry, seafood, cheese, salads, fruits and ready meals in food processing plants and retail packing operations. Gas mixing accuracy and sealing quality directly determine shelf life and package integrity.

How to Choose

  • Tray size range and tooling flexibility for your pack formats
  • Gas mixing accuracy and control for the right blend per product
  • Sealing temperature and pressure control for airtight seals
  • Cycle speed and automation level matched to output volume
  • Food-grade stainless steel and hygienic, washdown design

Model Selection Guide

The models below are real CECLE products in this series. Contact us or see doc.cecle.net for full specifications and a quote.

Model Description
AMAP-5827 This equipment is a high-output, fully automated packaging solution designed for medium to large-scale food processing enterprises.
MAP-4634 The total mold dimension is 640 * 440 mm .
RMAP-4634 This equipment features a rotary multi-station design , specifically engineered for high-efficiency preservation packaging of fresh meat, ready-to-eat meals, seafood, and deli products.

FAQ

Q: What foods can be packed with a MAP machine?
A: Typical products include chilled meat, poultry, seafood, cheese, salads, fresh fruits and vegetables, cooked foods and ready meals. Each product uses a specific gas blend to slow spoilage.

Q: How much can MAP extend shelf life?
A: Shelf life extension depends on the product, gas blend and storage temperature. Fresh meat and fish can gain several extra days, and prepared meals longer, compared with air-packed products.

Q: Which gas mixture should I use?
A: Blends vary by product: red meat often uses higher oxygen, cooked foods and ready meals typically use carbon dioxide with nitrogen, and produce uses low oxygen with nitrogen. CECLE can help define the blend for your products.

Q: What affects package seal quality?
A: Consistent sealing temperature, pressure and dwell time, plus high-barrier lidding film and tray compatibility, determine whether the package stays airtight and the gas stays inside.