Tray Sealing Machines: Choosing the Right Format for Your Product

Quick Answer

A tray sealing machine seals a film lid onto a filled tray, which protects food, extends shelf life and gives you a retail-ready pack. Pick a tray sealer by tray size and material, output per minute, sealing method and gas options. Choose manual or semi-automatic machines for lower volumes and automatic lines for high output, and test seal quality before you buy used.

What Is a Tray Sealing Machine?

A tray sealing machine closes a tray with a lidding film. The operator or a conveyor places a filled tray into the machine, the machine draws film across the top and heat welds it to the tray rim. A cutter trims the film, and the sealed pack leaves the machine.

Food producers use tray sealers for ready meals, fresh meat and poultry, fish, cheese, sandwiches, fruit and vegetables, and bakery products. The sealed tray protects the contents from contamination and handling damage, and it presents the product cleanly on the shelf.

A good seal also supports food safety. It keeps air, moisture and microbes out, and it makes tamper evidence easy to see.

Tray Sealer Formats

Manual and Bench-Top Machines

Manual tray sealers suit small producers, delis, development kitchens and short runs. The operator loads the tray, closes the tool and starts the cycle. These machines take up little space and cost less than automatic models, although output depends on the speed of the operator.

Semi-Automatic Machines

A semi-automatic tray sealer automates the sealing and cutting while the operator loads and unloads trays. Output rises, results become more consistent and the machine can switch between tray formats with a tool change.

Automatic and In-Line Machines

Automatic tray sealers connect to a conveyor and handle loading, sealing and discharge without an operator at the machine. They suit high-volume lines, and they work best when combined with a depositing or weighing system upstream. A multihead weigher, for example, can drop accurate portions straight into trays, and our guide to multihead weighers explains how that works.

Sealing Options That Change Shelf Life

Standard Heat Sealing

A standard seal closes the tray with film and no gas change. It suits products with a short shelf life, or products that you store chilled for a few days.

Modified Atmosphere Packaging

Modified atmosphere packaging, known as MAP, replaces the air in the tray with a gas mix before sealing. The mix depends on the product, and it can slow spoilage and preserve colour. Fresh meat, poultry, fish, cheese and ready meals often use MAP. The machine flushes the tray with gas, then seals it, so the gas stays inside.

Vacuum Skin and Vacuum Sealing

Vacuum skin packaging draws a film tightly around the product and seals it to the tray. It gives a close, glossy finish and it suits fresh meat and fish. If you want to compare it with other vacuum options, see our guide to vacuum packing machines.

Matching the Machine to Your Tray and Film

Start with the tray. Material, shape, size and depth all affect the tooling you need. Common tray materials include plastic, fibre-based and aluminium, and each one seals best with a particular type of film. Check that the sealer supports your tray flange and that you can source the film in the right width.

Think about the film too. A lidding film may be peelable, easy-open, anti-fog or barrier film, and it must match your product and your tray. Test samples on the machine before you commit, because the seal strength, the film and the tray all work together as a system.

Finally, plan for changeovers. If you pack several tray sizes, look for quick-change tooling and clear recipe storage. A machine that changes over in minutes saves hours across a week.

Output, Footprint and Hygiene

Output varies widely, from a few trays a minute on a manual unit to many trays a minute on an automatic line. Match the machine to your line speed, and allow headroom for growth. A tray sealer that sits at its limit all day wears faster and leaves no room for peaks.

Check the footprint and the layout. Automatic machines need space for infeed and outfeed conveyors, and a gas supply needs safe storage and pipework. Hygienic design matters in food plants, so look for stainless steel construction, smooth surfaces and washdown ratings that suit your cleaning routine.

Seal Quality and Inspection

A tray sealer is only as good as its seals. Check the seal visually for gaps, wrinkles and trapped product, and test strength with a peel test. For MAP packs, test gas levels and check for leaks. Many producers add a checkweigher, a metal detector or a leak tester after the sealer, and our guide to checkweighers shows where they fit on a line.

Buying a Used Tray Sealing Machine

A used tray sealing machine can offer a big saving, but check it carefully. Ask for the age, the hours run and the maintenance history. Inspect the sealing tool, heater plates, film feed, cutter and gas system for wear or damage. Test the sealing cycle with your own trays and film, and check the seal for strength and consistency.

Confirm that tooling is available for your tray sizes, because missing tools can cost as much as the machine. Check the control panel, safety guards and emergency stops, and make sure spare parts and technical support still exist for the model. Our guide to inspecting used packaging equipment provides a wider checklist.

How Machinery Masters Can Help

Machinery Masters is a UK-based marketplace for new and used industrial equipment, with verified sellers and financing available for qualified buyers. Browse the Packaging Equipment collection to compare tray sealers, vacuum packers, form-fill-seal machines and labelling equipment.

Tell us what you need through Start Buying and machine matches land in your inbox within minutes. To spread the cost, see our financing options. Selling a machine you have outgrown? Create an advert and generate your listing in minutes.

Frequently Asked Questions

What is the difference between a tray sealer and a vacuum packer?

A tray sealer seals a film lid onto a rigid tray, while a vacuum packer removes air from a bag or pouch. Some tray sealers can also draw a vacuum or flush gas before sealing.

Which foods suit modified atmosphere packaging?

Fresh meat, poultry, fish, cheese, ready meals, fresh pasta and many produce items suit MAP. The gas mix depends on the product.

How do I choose between a manual and an automatic tray sealer?

Choose by volume and labour. Manual and semi-automatic machines suit lower volumes and varied trays, while automatic machines suit steady, high-volume lines.

Can one machine seal different tray sizes?

Yes, if it has the right tooling. Many machines accept interchangeable tools, so check availability and changeover time before you buy.

What should I test on a used tray sealer?

Test the seal strength and appearance with your own trays and film, then check the heater plates, cutter, film feed and gas system for wear.

Sources and Further Reading

• Provision and Use of Work Equipment Regulations 1998 (HSE)
• Second-hand (re-supplied) products (HSE)