Thermoforming vs Tray Sealing: Best Packaging Methods for Seafood Industry

Thermoforming and tray sealing are two popular packaging methods used in the seafood industry, each with its own advantages and characteristics. Let’s explore the key differences between these two approaches:

Thermoforming

Thermoforming is a packaging method that creates custom-shaped containers from plastic film rolls. Here are some key aspects of thermoforming:

1. Process: The machine heats a plastic film, forms it into a desired shape (usually a tray or container), fills it with the product, and then seals it with a top film
2. Efficiency: Thermoforming is generally considered more efficient for large-scale production. It typically requires fewer operators and has higher output rates compared to tray sealing.
3. Material usage: This method often uses thinner films, which can lead to cost savings in the long term due to less material consumption.
4. Flexibility: Thermoforming allows for greater customization of package shapes and sizes, as the bottom tray is formed during the packaging process
5. Space requirements: Thermoforming machines tend to be larger and require more floor space than tray sealers.

Tray Sealing

Tray sealing, on the other hand, uses pre-formed trays that are filled with the product and then sealed with a top film. Here are the key characteristics of tray sealing:

1. Process: The product is placed in pre-formed trays, which are then sealed with a top film using heat.
2. Flexibility: Tray sealers can handle a wide variety of pre-formed tray shapes and sizes, offering good versatility for different products.
3. Space efficiency: Tray sealers generally have a smaller footprint compared to thermoformers, making them suitable for operations with limited space
4. Initial investment: The upfront cost for tray sealing equipment is often lower than for thermoforming machines
5. Changeover time: Tray sealers typically offer faster changeover times between different tray sizes or product runs

Comparison and Applications

Both methods can be used with various packaging technologies suitable for seafood, including:

• Modified Atmosphere Packaging (MAP)
• Vacuum packaging
• Skin packaging

The choice between thermoforming and tray sealing often depends on factors such as:

• Production volume
• Available space
• Variety of products and packaging formats required
• Initial investment budget
• Long-term material costs

For high-volume production of consistent products, thermoforming may be more efficient and cost-effective in the long run. For operations with frequent product changes or limited space, tray sealing might be the better option.

Both methods can produce high-quality, attractive packages for seafood products, extending shelf life and maintaining product freshness. The decision ultimately depends on the specific needs and constraints of each seafood packaging operation.

Bengang Machinery is committed to providing advanced packaging solutions for small, medium, and large seafood processors worldwide. They have introduced a new seafood packaging system that offers significant logistical and sustainability advantages. Compared to traditional packaging methods, this system is lighter and can extend the product’s shelf life, ensuring product quality, freshness, and convenience.