We have seen significant interest for overwrapping machines to wrap boxes of frozen vegetables over the past 18 months. I was puzzled as to why that might be, so I did a little homework.
According to Gene Lester, a plant physiologist at the USDA, quoted in Eating Well magazine, “Fruits and vegetables chosen for freezing tend to be processed at their peak ripeness, a time when—as a general rule—they are most nutrient-packed.” “On the other hand, fruits and vegetables destined to be shipped to the fresh-produce aisles around the country typically are picked before they are ripe, which gives them less time to develop a full spectrum of vitamins and minerals.”
If consumers, being price sensitive, are now educated enough to know that they are getting a better value by buying frozen, then manufacturers must be seeing a level of demand that justifies replacing antiquated equipment or buying new.
Inquiries for wrapping frozen food come in two forms: those looking to wrap veggies already frozen using a volumetric scale, and those wrapping not yet frozen veggies like spinach. This impacts the need for washdown and the use of special materials that tolerate water and vegetable juices. They also come in varying needs for speed.
The video above shows an overwrapper running at 140 per minute . The overwrapper is built for wash down, but not everyone needs a fully wash down-able overwrapper. Some needs only wipe down. In all cases they are looking to wrap with printed (registered) waxed paper.
What sets wrapping frozen food apart from a standard overwrapper is the need for a heated folding line to permit the waxed paper to bend in cold conditions and for an extended pressured outfeed that gives the waxed paper the longer time to seal than film requires. Higher speeds from 140-200 per minute have other requirements that we can discuss with you if you like.
Give us a call about your frozen food wrapping needs at +1.413.732.4000 or email firstname.lastname@example.org