Processing

Automated processing with Cabinplant covering 3 areas; blanching, marinating and depositing.

Cabinplant are experienced at improving efficiency in processing and packing lines. From blanching and marinating, to weighing and liquid filling – they specialise in finding the right solutions for all product types, especially those that are difficult to handle. Marinating meat, poultry and seafood products usually requires a lot of cleaning of production equipment due to the increased coverage of marinade through the machinery.

The Cabinplant Marinating System is placed in-line with the packing line, instead of after portion weighing. This means that the multihead weigher and the conveyors are not soaked in marinade. Continuous Liquid Filler (CLF) ensures precise pre or final filling of liquids like tomato sauce, oil and brine, soups, or marinades into trays, cans or glass jars.
The IBC blancher/cooler with top lift is divided into three main sections: preheating, blanching and cooling. This design incorporates a highly efficient heat recovery system, which makes the IBC renowned for its extremely low consumption of steam and cooling water. The Blancher can be combined with a cooling system to complete the processing.

At Sealpac UK & Partners we are

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CUSTOMER FOCUSED

We provide Consulting, Equipment, After-Sales support across your line 

We listen to our customers and spend time understanding their needs and work together to bring them the best possible solutions

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Future Proofing Organisations

Our key focus is to create bespoke, flexible, full line packaging solutions to reduce your carbon footprint but also is flexible enough to handle future packaging innovations. Our machines are world-renown for providing multiple applications all within one machine or with one tool change that can be done within 10 minutes.

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Helping you achieve operational efficiency

Provision of after-sales service contracts to minimise downtime and  Supporting Professional Development training to upskill staff

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CUSTOMER FOCUSED

We find solutions to meet consumer demands, with our experience, expertise and network of the best in class  and R&D efforts we are committed to continuous improvement. We ensure you invest in the right equipment. It means whatever equipment you buy today will need to work with future packaging solutions  from machines that are world-renown for providing multiple applications.

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Dream-Steam, 2-2
Marinated poultry

Features & Benefits

  • 80% reduction on cleaning time required with an in line marinade system
  • Fast and easy change of marinade – less than 20 minutes
  • Excellent weighing accuracy
  • No marinade on conveyor and multihead weigher
  • No give-away when handling small negative tolerances
  • No spillage
  • Minimum maintenance
  • Meets market demands for low and high volume production
  • Single supplier for blanching, cooking and chilling
blancher-ibc

Blanching

IBC blanchers offer the lowest consumption of steam. The IBC blancher/cooler with top lift is divided into three main sections: preheating, blanching and cooling. This design incorporates a highly efficient heat recovery system, which makes the IBC renowned for its extremely low consumption of steam and cooling water.

The heat, which is removed from the product during cooling, is reused for pre-heating of product prior to blanching. In this way the consumption of steam can be reduced to just 40 per cent of what is normally required for blanchers without heat recovery.


Integrated Blancher and Cooler (IBC) with forced steam is a new and unique solution from Cabinplant. This new development is specialized in the blanching of fruit and vegetables. The forced steam principle, where the steam is circulated, ensures a highly uniform blanching of fruit and vegetables without washing out taste and nutrients. At the same time, it also reduces steam consumption by 40-50% because the equipment is fitted with a preheating zone, in which the cooling water that has been
heated during the cooling process is recirculated.

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Marinating

Marinating meat and poultry products usually requires a lot of cleaning of production equipment due to the increased spillage of marinade. The Cabinplant Marinating System is placed in-line with the packing line, instead of after portion weighing. This means that the multihead weigher and the conveyors are not soaked in marinade.

As portioned products are discharged into the mixing units they are covered with the perfect amount of marinade to cover the them, with no surplus. After marinating, the product is delivered directly into trays, avoiding spillage on the tray edges. With the Cabinplant marinating system, the spillage and cleaning required after marinating is reduced significantly, improving your return on investment.

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Depositing

The Cabinplant Vibratory, Rotary Filler enables the accurate filling of many difficult-to-fill products, including filling larger portions into small containers. The VRF is compatible with various container types, such as cans, glass jars and PET containers.

The product is distributed to the individual filling stations by a multihead weigher, and vibration ensures that the product is entered into the containers, safely and efficiently. The vibratory rotary table is available with 14, 18 or 24 filling stations to match specific needs for speed and volume.

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World-class after sales support

Increase your OEE and ensure success with routine maintenance, easy access to spare parts, and a range of one-off engineering support services.

Talk to our experts

Curious to know how we can handle your products and improve the process? Get in touch for a free consultation to discuss your requirements with us today.