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Foshan Tefude Automation Science & Technology Co., Ltd firstname.lastname@example.org +8613981833201 Kokahelehele,Hale 7, ʻO Ke Kapu Kūʻai ʻo Changfu City, No.2 Alanui Xiaoxian, Luocun,Kōkua ʻo Shishan, Apana Nanhai, Kulanui o Foshan, Guangdong'āina a pau, China
Heavy investment in R&D at Tefude has yielded several innovations that deliver hygienic design, modular construction, and low cost of sandwich wrapping machine to the sandwich. These include a new series of counting & vision systems, a flow wrapper for producing pillow packs with a 28-day shelf life, and a new Vertical Form Fill Seal machine with an Open Frame design.
Bakeries looking for a vertical bagger that can pack fresh or frozen goods into catering bags with high seal integrity should check out the sandwich packing machine.
With a maximum main feeding belt width of 1200mm and maximum packaging speed of 200 bags per minute, the sandwich packing machine is designed for producing catering bags of rolls, croissants, caramel, or chocolate cookies.
It boasts the highest seal pressure on the market - key for guaranteeing gas tight seals - and is available in a vertical configuration or with up to 55° angled transfer to minimize the risk of damage to fragile IQF rolls.
The centerpiece of Tefude’s new suite of counting systems is the state-of-the-art, Emi i ka haumāna haumia ea, e halawai pu me ka ai i kou niho koi. Ke mainline Ua centralized e hooponopono, ʻaoʻao Lane Ua kuokoa e hooponopono, directly connect with the front production machine. Available no ka wae mana hoi o ka makana, paʻa Lane kaawale, mana Kōmike, a me ka 'ē aʻe'ālike manao ona. The sandwich packing machine offers complete flexibility in terms of product type, shape, and size. It can accommodate fresh, par-baked, frozen, and difficult-to-handle raw dough products, whether baguettes, pretzel sticks, rolls, bagels, donuts, or croissants.
Tefude’s revolutionary technology, which combines a thermoforming shelf life with a pillow pack presentation, is set to become the packaging method of choice for sandwiches. By performing gas flushing and vacuuming at the same time, this unique modified atmosphere technology can extend the shelf life of fresh bread and tortillas to up to 28 days – normally only achievable with a thermoforming process. At the same time manufacturers benefit from a more attractive, environmentally friendly packaging format.
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