For many years, Vogtlandmilch has been filling curd in thermoformed portion cups and had to replace its 25-year-old Hassia form, fill and seal machine.
The ‘P100’ has been developed as an entry-level machine and the output is up to 20,000 units per hour depending on format and product characteristics. At Vogtlandmilch it is mainly used for 40 g mini-portion packs for curd, which are for example delivered as herb curd to public catering facilities. For Vogtlandmilch the P100 was not only suitable for its’ output range; due to its compact design with a length of five meters and a depth of approximately 1.3 meters it could be optimally integrated into their production facility.
The application range of the ‘P100’ covers practically all liquid and pasty food and dairy products, from butter, margarine or marmalade in a mini-portion format up to dressings, sauces and dessert products. Vogtlandmilch can also use the new form, fill and seal machine, which works with a bottom web width of 300 mm to fill portioned butter in 10 and 15 g. For this purpose, a “compensator” was purchased, which serves as a product buffer for any changes or interruptions
“We are satisfied with the performance of the ‘P100’ and the service quality is convincing,” reported Steffen Dünger, Managing Director of Vogtlandmilch.
Vogtlandmilch has been working with Hassia for many years. And the next form, fill and seal machine from Hassia has been installed recently: a C500 for filling curd in 250 g and 500 g cups with banderole.