Dry Shrinking tunnel

Commonly the Food Industry uses hot water to shrink vacuum bags due to the higher heat transfer and productivity. At the same time, to immediately reduce the excess of heating, cold water tank is positioned right after the shrinking machine to chill the product and stabilize the plastic shrinking for better sealing.

One of the bigger  side effects is that product is wet, even using air knives, so boxing and palletizing process can store unwanted moisture content that can damage the whole pallet and/or increase tare weight not accepted by customers.

This dry line use innovative air knives and UV lights to warm up only the plastic bag, shrinking it correctly without transfer heat to the internal product. In this way at the end of the process the product is ready for boxing, without thermal shocks or adding water.