The "Package" as the guarantee for health and quality

Packaging:
We define the issue as an industrial marketing technique for to contain, preservation, titling the agricultural, industrial products and for to speed up the sales and distribution of the same.

Industrial packaging in the Food Industry : It may be summed as the general name of an indeed complicated system that provides the supply of the contained food to the last user as healthy, with minimum cost, trust and including the promotional factors.

Functional Packaging in Present Market : The new packaging technologies should give the opportunities of production with environment friendly and cost effective means as from production to distribution together with waste control.

Food Packaging: Till the recent times the most important thing for the producers was to just produce the food in industrial means. However, the dynamics which influence the present market focus on the change and products/packages suitable for the consumers. Here are a few examples:


Portion Shrimps Package Cleaned+ picked+ calibrated+ cooked+ cooled+ portioned and MAP packed MAP for fresh storing and distribution; ready for consumption when opened; easy removable upper film and part for the sauce. Present shelf life 20 days in 0/4 C.

Fresh Meat Package shed, calibrated, spiced (if needed) and MAP packed in portions, lower plate may be PP, PET or Foam, upper film with barrier and anti fog consists of peeling transparent film layers. Its shelf life is more than 6-10 days in 0/4 C storing temperature.

Fresh Salad Package, from the soil to washing, shelling, sliced and mixed with other products and made sterile, EMAP packing in portions with its sauce and ready to be consumed. Shelf life 10 days in 4/6 C.

Modern technologies offer newest opportunities to the conscious consumer: Thanks to our present technologies you may produce and pack the food without any need for any chemicals. Simply choose the correct business partner who will supply the correct technology and service.

Value Added food Production By Means of Function: The rule number one for a healthy life is to be fed with different types of but healthily produced foods. The main purposes of us, the food specialists, are the natural and pure processing of foods, packing for desired shelf life and to make the consumers reach adequate, balanced, trustworthy and quality foods.

For the raw material, which is the fruit of great efforts, to be a consumer suiting product, information and present state of art technology must exist.

Fresh Fruit/Vegetable Processing Lines: May be summed as product acceptance, first wsh, shelling, calibrating, slicing, control wash, drying, portioning or bulk packing, labeling, marking and carton.

Thermal process and freezeing: cooking, cooling, IQF and if needed, production/pasteurization and sterilization after packaging

Fresh Meat Processing and Meat Products : In such process, which starts with the animal feeding, following steps come as cutting of the meat in suitable conditions, vacuuming and MAP packing and production as minced meat, chucks, beefsteak, meatballs, burger, döner kebab, salami, nugget, schnitzel etc. and spicing.


Range of apack prdouction machinery:
. DOT SC manual basic tray sealer
. MAP25 semi-automatic tray sealer
. AutoMAP100 automatic tray sealer
. PerforMA320 thermo-form  packaging machine

APACK not only offers the very best food manufacturing, processing and packaging machinery AND functional packaging material but also the 'Total Processing/Packaging' service and support that is needed for customers to get the most out of them.