LoeschPack and Hastamat showcase their packaging expertise at ProSweets
Sister company Hastamat will be presenting a range of systems designed for the snack and confectionery industry, including its flow wrapping machine and chip stacking machine. “LoeschPack and Hastamat provide complete system solutions for a range of food and non-food products, with a clear focus on confectionery and snacks. This enables us to create a packaging process that is perfectly tailored to the requirements of our international customers,” says Olaf Piepenbrock, Managing Partner of LoeschPack, Hastamat, and the parent company Piepenbrock. The LoeschPack combination line integrates two-stage fold wrapping and cartoning into a single compact platform. It stands out due to its high degree of automation, low staffing requirements, and compact footprint. In the first step, the LTM-DUO flexible fold wrapping machine packs more than 200 chocolate bars per minute in a tightly sealed primary wrap. The outer wrap can be executed as a paper envelope from the stack or reel and as a cardboard envelope. The machine is joined by the CMW cartoning module, which fills 30 display cartons per minute. After the primary packaging is carried out, an integrated buffer prevents product waste during downtime. Only one hot glue device and a controller with the new HMI operated by an operator are required for the entire line. Thanks to its compact design, the combination line occupies much less space than similar layouts. It also can serve as a cost-effective alternative to a configuration with two stand-alone machines.
The Hastamat RM-270 vertical flow wrapping machine is capable of producing up to 220 bags per minute. It accommodates all format ranges and bag shapes. New wrapping materials can also be processed with ease. Visitors to the trade fair can experience this firsthand by checking out the exhibited Doystyle bag, which is crafted from paper-based, recyclable materials. Whether products to be packaged are powdery, chunky, pasty, liquid, fragile, stick-shaped, fresh, or deep-frozen, this machine in hygienic stainless-steel design allows for flexible packaging of a wide array of products according to customer needs. The machine can be changed over to the respective product in just a few simple steps. Various dosing units and special applications can be easily integrated. The combination of machine housing and control cabinet allows for easy maintenance and fast cleaning.
Subscribe to newsletter
Info
Launched in 2011, specialist journal sweets processing(sp) keeps confectionery business professionals informed about all the latest confectionery industry supply sector developments and features detailed articles about international companies and suppliers.
sp is the sister publication of SWEETS GLOBAL NETWORK’s SG-Magazine, the highly regarded and well established international confectionery business journal. sp covers all stages and aspects of the value added chain from material sourcing to production and packaging.
sp readership includes leaders and decision makers in charge of production, R&D, QM, purchasing and supply chain management, as well as chief executives and senior managing partners.
sp appears every two months in English and German. Circulation currently stands at 5,500. 3,000 of our subscribers are based abroad, mostly in other European countries. sp is now also available as an E-paper.
About Us
International confectionery association SWEETS GLOBAL NETWORK e. V. (SG) is an established network of over 300 member companies based in ten countries. SG is the leading communication platform for confectionery professionals in German-speaking countries (Germany, Austria, Switzerland) and beyond. Meanwhile, most companies involved in manufacturing and retailing confectionery (wholesalers, specialist retailers, importers, brokers, producers) are members. All enjoy huge benefits, such as a range of high quality services and invitations to exclusive, member only events. There are an additional 40 supporting members active in the confectionery industry supply sector.
The International Sweets Business Forum in Berlin has taken SG well beyond the traditional territory of conventional training seminars and workshops. Social events, such as the New Year Reception in Munich or the ISM WARM UP held on the eve of the ISM in Cologne now rank as must-attend fixtures in the confectionery business year.
While acknowledging the growing significance of the global information and knowledge community, SG never loses sight of what’s going on at a local level. Articles in SG-Magazin and sweets processing, the SG-Newsletter (several times a week), annual publication of the SG-Directory and worldwide contacts bear witness to the pronounced internationality of the association.