Modified Atmosphere Packaging Machine

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Modified Atmosphere Packaging Machine

Modified Atmosphere Packaging Machines (MAP)

Advanced Freshness Technology for the Food Industry

Brief Description

Lock in Freshness, Extend Shelf Life, Minimize Waste.

KBT’s Modified Atmosphere Packaging (MAP) solutions are designed to replace the air inside a package with a protective gas mixture, effectively extending shelf life by 50% to 500% without artificial preservatives. Whether you are packaging fresh meat, delicate pastries, or ready-to-eat meals, our MAP technology ensures your product looks fresh and tastes natural.

“Clean Label” Preservation: Meets consumer demand for fresh, natural foods by reducing the need for chemical additives.
Superior Presentation: Unlike vacuum packing which can crush soft items, MAP protects the texture and shape of delicate products like salads, berries, and pastries.
Versatile Machine Range: From entry-level Vertical Tray Sealers (KBT450) to high-speed Automatic Lines (KBT550) and Thermoformers, we have a solution for every production scale.
Logistics Advantage: Extended freshness cycles allow you to ship further, reduce restocking frequency, and significantly minimize food waste in the supply chain.

Product Description & Advantages

How It Works:

MAP (also known as Gas Flushing) involves a sophisticated three-step process:

Vacuum: Air is evacuated from the tray or pack.
Gas Flush: A precise mixture of food-grade gases (CO₂, N₂, O₂) is injected to replace the atmosphere.
Seal: The package is hermetically sealed to lock in the modified atmosphere.

Why Choose KANGBEITE MAP Solutions?

Customized Gas Control: Our machines integrate seamlessly with top-tier gas mixers (e.g., WITT, HODA) to create the perfect environment for your specific product—whether it’s keeping meat red or keeping salad crisp.
Flexible Packaging Formats: Compatible with Pre-made Rigid Trays (Tray Sealers) or Rollstock Film (Thermoformers).
High ROI: By extending shelf life, you reduce spoilage costs and open new markets that were previously too far for distribution.
Hygiene & Durability: Built with SUS304 stainless steel and hygienic molds that are easy to clean and change.

Industry Applications

MAP is the gold standard for fresh food retailing.

A. Fresh Meat & Poultry

Red Meat (Beef/Lamb): Uses High Oxygen (70-80% O₂) to maintain the bright red “fresh” color consumers prefer, while CO₂ inhibits bacteria.
Poultry: Extends shelf life significantly using CO₂/N₂ blends.

B. Seafood

Fish & Shellfish: Inhibits microbial growth while preventing the package from collapsing on delicate fillets.

C. Fruits & Vegetables

Fresh Cut Produce: Uses specialized “breathable” films and Equilibrium Modified Atmosphere (EMA) to allow the product to respire without spoiling, preventing anaerobic bacteria risks.

D. Bakery & Snacks

Pastries & Bread: Uses 100% CO₂ or CO₂/N₂ mixes to prevent mold growth for weeks.
Chips & Nuts: Uses 100% Nitrogen (N₂) as a filler to prevent oxidation (rancidity) and provide a “cushion” to stop breakage during transport.

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Specifications & Models

We offer a complete range of MAP machines tailored to your output requirements.

Parameter	Specification
Model No.	KBT1000
Tray maximum size	Customer provide
Film roll width (mm)	According to tray size
Film roll diameter max. (mm)	280
Speed (packs/hour)	500 - 2000
Power supply	3 Phase, 380 V / 50 Hz (can be customized)
Compressed air (Mpa)	0.6 - 0.8
Total power (kw)	5.5 - 10.5 KW
Vacuum pump	Busch or Rletschle
Vacuum capacity	100 / 200
Gas exchange rate	≥ 99%
Residual oxygen	≤ 0.5%
Machine size (mm)	About 4200 * 1000 * 1750
Machine weight (kg)	About 1000

Gas Compatibility: O₂, N₂, CO₂, Ar (Argon).
Tray Material Compatibility: PP, PET, CPET, Aluminum Foil (requires compatible sealing film).

Machine Video

Consumables & Accessories

Successful MAP packaging requires more than just the machine.

1. Packaging Films & Trays:

High Barrier Films: Essential for Meat/Cheese to keep the gas in. (e.g., Structures containing EVOH).
Permeable/Micro-perforated Films: Essential for Fresh Veg/Fruit to allow breathing.
Anti-Fog Properties: Ensures the film remains clear so the customer can see the product, even with temperature changes.

2. Gas Handling Equipment (Required):

Gas Mixer: To blend O₂, CO₂, and N₂ precisely (e.g., brands like WITT or AMETEK).
Gas Analyzer: To verify the residual oxygen levels and ensure quality control.
Gas Source: Cylinders or on-site Nitrogen generators.

FAQ

Q1: How do I know which gas mixture to use?

It depends entirely on the product. Common examples:

Red Meat: 70% O₂ / 30% CO₂ (Keeps it red).
Cooked Meat/Ready Meals: 30% CO₂ / 70% N₂ (Prevents oxidation/spoilage).
Dry Snacks: 100% N₂ (Prevents rancidity and crushing).
We recommend testing with a gas mixer to find your optimal ratio.

Q2: Can I use MAP for fresh vegetables?

Yes, but unlike meat, vegetables “breathe.” You must use specific semi-permeable films or micro-perforated films. If you use a high-barrier film for fresh veg, they will spoil quickly due to anaerobic bacteria.

Q3: What is the difference between Vacuum Packing and MAP?

Vacuum: Removes all air. Great for frozen meat, but crushes soft food and turns red meat purple/brown.
MAP: Replaces air with protective gas. Maintains the shape of soft food (cakes, salad) and keeps meat looking bright red.

Q4: What do I need to prepare for installation?

Power: 3-Phase industrial electricity.
Compressed Air: For pneumatic machine movement.
Gas Supply: Cylinders of Food Grade O₂, N₂, or CO₂ depending on your recipe.

Q5: How does MAP reduce food waste?

By extending shelf life (e.g., extending fresh poultry from 3 days to 9 days, or cheese from 2 weeks to 8 weeks), retailers have a longer window to sell the product, reducing the amount of expired stock thrown away.

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