Vacuum packaging is an effective way to package food and materials with a low barrier to entry. In contrast, while thermoforming requires higher upfront costs, its scalability, and capacity to support growth is unmatched.
Here we delve into the benefits of both packaging methods.
Our customer was processing large quantities of beef and lamb every week, packing them into bone-in vacuum pouches. They switched to thermoforming and gained complete return on investment in 12-18 months, as well as support for their continued growth.
Our customer reaped hefty cost savings from making this switch.
They found that a single thermoformer operator could complete the same amount of packing as multiple other workers using their old method. Before, they had employed four people packing the meat into bags, and a fifth to operator the vacuum sealer, now they require only one worker.
Vastly reducing the cost of wages, as well as mitigating sick days and annual leave effects on production numbers.
The other worthwhile cost reduction was the lower price of purchasing film, instead of purchasing bone-in vacuum pouches.
Our customer found that switching to thermoformer vastly increased their efficiency – by as much as three times. As mentioned above, they now only require one operator to manage the entire packaging process, which has become much faster, simpler and more streamlined.
On one of their packaging sizes, they went from processing 7-8 packs a minute, to 16 per minute.
They get far less breakers, due to a lower percentage of seal contamination, meaning far less time and expense wasted on repacking.
Thermoforming also allows the inclusion of robotics and additional automation down the track, to further bolster throughput.
Equipping the food industry to grow with food processing and packaging solutions
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