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Ready Meals & Frozen Food Packaging
Chilled or frozen storage, sealing and actual heating conditions.
Chilled or frozen storage, sealing and actual heating conditions.
Prepared dishes, cooked foods, frozen dumplings and buns, and other frozen food, packed in trays, with sauces or in bags. Lines need continuous automation, reliable seals, freeze resistance and many pack sizes.
Sauces, juices and fat must not spoil the seal. The sealing layer, seal cleanliness and leak resistance are checked first.
Frozen packs face low-temperature impact, so seal strength and fold resistance have to hold.
If the pack is cooked or sterilised, or must keep at room temperature, the barrier structure is chosen for that process.
Ranges change often and mix trays, bags and vacuum packs. Films and bags are matched to each format and machine.
Automated lines usually run thermoforming film, automatic packaging film or composite bags. Small batches, irregular shapes and changing sizes suit vacuum or shrink bags.
Shrinks tight onto the product in hot water or hot air after vacuuming. Suits irregular shapes and retail-ready presentation.
Continuous forming of trays and cavities. The structure follows the product depth and the heating step.
Good formability, flexibility and clarity, for chilled or frozen meals that are not heated in the pack.
Heat-resistant PA/PP structure for meals that are cooked or retort-processed in the pack.
EVOH oxygen-barrier layer for meals that need a longer shelf life.
Combines heat sealing, barrier, mechanical strength and puncture resistance in one 7, 9 or 11-layer extrusion.
Laminated three-side seal, stand-up, zipper or spout pouches, plain or printed to your artwork, for frozen food and prepared dishes.
For small batches, irregular shapes or changing pack sizes on chamber or external vacuum machines.
Clear co-extruded bag with good heat sealing and puncture resistance, for chilled and frozen products.
PA/EVOH/PE structure with a higher oxygen barrier, for products that need a longer shelf life.
Embossed channels for faster air evacuation on external vacuum sealers.
Roll stock with embossed channels, cut to length for changing pack sizes.
A first recommendation: the final structure, thickness and format are confirmed with samples tested on your packing machine.
Seven details are enough for a first proposal. If you do not know an answer yet, just write "Not sure": our engineers will help you work it out, and samples confirm the choice on your machine.
What you pack: frozen vegetables, dumplings, sauces or cooked meals
Chilled or frozen, and how the packs are distributed
Any cooking, pasteurisation or reheating after packing, or none
Machine type or model, or packed by hand
Bag or web dimensions, and thickness if known
Plain or printed, number of colours, artwork
Estimated quantity per order or per month
Chamber machines and external suction sealers need different bags.
Read Guide
Where each format wins on shelf life, presentation and cost per pack.
Read Guide
Bones and sharp edges put film under stress. Puncture resistance, shrink behaviour and how to trial a bag before you switch.
Read GuideSend us four details and a packaging engineer will suggest a first option and a sample plan.
Share the product, the machine and the volume. A packaging engineer replies with a proposal and, if useful, a sample plan.