Central kitchens & food prep
One kitchen producing for many outlets, where consistency across batches is the whole point.
30–60 bags/min vs 8–12 by hand Continuous band sealer with one operator against hand sealing.
- What has to move
- Portioned product sealed for onward transport, in volumes that make a hand-tying step the bottleneck.
- What changes
- A band sealer closes the bag as it passes, so the seal stops depending on who is on the station and how tightly they tied it. That is what makes the batch consistent rather than merely sealed.
