date:May 10, 2013
that we were facing as we tried to push our line speeds up was the ability of our existing lap seal wrappers to run at the higher rate of speed and provide a reliable seal, adds Walz. The lap sealers use a static sealing process. It is an overlap on the bottom of the pizza. Sometimes, we would lose that seal, and in the shrink tunnel that would open up. That tended to be a limiting factor when running at higher speeds.
On our main packaging line, we were using a lap sealer that was operating at