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Flow-wrapping technology drives bakery growth

Flow-wrapping technology drives bakery growth

McGhee’s bakery, based in Glasgow, recently acquired two flow-wrapper Hurricanes from European supplier PFM Packaging. Given the equipment’s speedy packaging times and rapid changeover, it is being lauded by the company as an important step in driving its expansion into Scotland’s traditional baking sector.

McGhee’s co-owner Ian McGhee said: “Our markets’ expectations for fresh bakery products mean that we have to maintain the absolute maximum of uninterrupted production.” According to PFM, the machine can achieve 100 cycles or 60 packs per minute and has an average product changeover time of 3 minutes, allowing it to easily switch from packs of cakes to rolls or muffins.

The high-speed, servo-controlled flow-wrappers produces packets that are sealed lengthwise and diagonally on three sides from a roll of heat sealable packaging film with or without support trays.

Product waste and expenditure is reduced by means of misplaced product detection.

As part of the company’s upgrade, McGhee’s is aiming to switch to pre-printed films in the packaging of its products and intends to make greater use of the Hurricanes as the machine is adaptable to a range of heat sealable materials including laminated polypropylene.

McGhee’s supply craft bakery products, confectionery and a line of frozen baked goods to catering groups and independent retailers across Scotland.

The PFM Group, who have been working in the packaging business for about 40 years, own a wide portfolio of subsidiaries such as PFM Packaging Machinery, British company, PFM and BG PACK – which has helped consolidate the group’s presence in the market of ergonomic and resealable packaging.

Author: By Catherine Boal; Food Production Daily.