FOOD Products

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Packing of pumpable food

The CHUB system is the optimal packaging solution for almost all pumpable products: from liver sausage and soft cheese to sauces, mayonnaise, butter or jam.
CHUB systems do not require prefabricated packaging material, but work on the basis of cost-effective flat film. The clips are made of roll wire. This saves you the additional costs for expensive tubular film and prefabricated clips.

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Cheese and dairy products

With the CHUB packaging machine almost all pumpable dairy products can be processed such as:
Butter: as a bar, portionable to slices. Herb butter, onion butter, paprika butter etc.
Curd: traditional Eastern European packaging with the CHUB.

Soft- and smoked cheese: portions of 50 up to 5000 g possible.
For soft cheese, a film is used in most cases, which must be characterized above all by high barrier and good shrinking properties. For curd and butter, heat-sealable Polyethylene or PE/PA composite films can be processed on the CHUB.
Generally a pump is connected to the CHUB to ensure a continuous product flow into the machine. Only a straight filling is required, without pre-portioning, as the dosing is done by volume on the CHUB. Additional options are available like having a dater or a registrator on the CHUB or sealing a tear stripe to the package (as an opening aid).

Do you have doubts whether a CHUB packaging machine will pay off for your production?
Just let us know your product- and production data and we will prepare a non-binding calculation sheet showing the costs per package, savings in packaging material and the resulting payback period.

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Packing of meat- and sausage products

The CHUB packaging machine is able to pack almost any kind of pumpable meat products such as boloney-type sausage, liver sausage. For boloney-type and liver sausage a film with high barrier- and good shrinking features is mostly used.
Heatsealable Polyamid and PE films can also be handled by the CHUB machine.

Depending on the viscosity of the product a vacuum filler or a mono pump is connected to the CHUB to ensure a continuous product flow into the machine. Only a straight filling is required, without pre-portioning, as the dosing is done by volume on the CHUB.

Now the thermal processing of the products can take place e.g. in a retort system. Hereby shelf lives of up to 90 days can be achieved without cooling.

After the thermal treatment and cooling process, the product requires a cleaning and at the same time – depending on the type of film – a post-shrinking. This should be done with approx. 96°C hot water. Due to the very high and multiple shrinkability of the film, a smooth and visually appealing product is obtained.

Further thermal treatments are possible by pasteurizing the product in water baths or steam cabinets. Additional options are available like having a dater or a registrator on the CHUB or sealing a tear stripe to the package (as an opening aid).

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Packaging of convenience food

The CHUB packaging machine is able to pack almost any kind of pumpable prepared food products. For example:
Paste meals: spaghetti-bolognese or other kinds of noodles mixed with sauce.
Sauce: Sauce Bernaise, basic sauce for gravy etc.
Soups: bound soups and creamy soups such as pea-, lentil-, vegetable-, celery- or chicken soup
Puree/Mash: mashed potatoes, pea- and chestnut puree or polenta (corn puree).

For above mentioned products a film with high barrier and good shrinking features is mostly used. Depending on the product, heatsealable PE/PA composite films can also be handled by the CHUB.
Depending on the viscosity of the product a vacuum filler or a mono pump is connected to the CHUB to ensure a continuous product flow into the machine. Only a straight filling is required, without pre-portioning, as the dosing is done by volume on the CHUB. Now the thermal processing (depending on the type of film) of the products can take place e.g. in a retort system. This allows a shelf life of up to 90 days without cooling. After the thermal treatment and cooling process, the product requires a cleaning and at the same time – depending on the type of film – a post-shrinking. This should be done with approx. 96°C hot water. Due to the multiple shrinkability of the film, a smooth and visually appealing product is obtained.
Additional options are available like having a dater or a registrator on the CHUB or sealing a tear stripe to the package (as an opening aid).

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Packaging of bakery products

Cookie- or biscuit dough: ready-to-use product which has to be cut into pieces and baked. Very user-friendly.
Marzipan: small portions of 100 or 250 g, but also portions up to 5000 g intended for supplies to bakeries and confectioneries can be produced.
Marmelade: 25 g portions for e.g. breakfast service, but also portions up to 5000 g intended for supplies to bakeries and confectioneries are possible.

For cookie- or biscuit dough as well as for marmelade normally a heatsealable Polyethylene film respectively a PE/PA composite film is used because of its steady calibre. For the packaging of marzipan heatsealable aluminum films are often used.
For cookie- or biscuit dough as well as for marmelade generally a vacuum filler is connected to the CHUB to ensure a continuous product flow into the machine. Only a straight filling is required, without pre-portioning, as the dosing is done by volume on the CHUB.

Additional options are available like having a dater or a registrator on the CHUB or sealing a tear stripe to the package (as an opening aid).

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Packaging of pet food

With the CHUB packaging machine it is possible to produce a cost effective packaging for pet food products.
For this application either a film with high barrier and good shrinking features or heatsealable aluminum composite films can be used.

For pet food packaging generally a vacuum filler is connected to the CHUB to ensure a continuous product flow into the machine. Only a straight filling is required, without pre-portioning, as the dosing is done by volume on the CHUB.

The thermal treatment of the products can be done e.g. in a retort system. Hereby kernel temperatures of up to 125°C can be reached. After sterilizing and cooling process, the product requires a cleaning and at the same time a post-shrinking. This should be done with approx. 96°C hot water. The shelf-life of such products is now extended up to 6 months. Hot fillings are of course possible and are carried out at a product temperature of approx. 85°C.

Additional options are available like having a dater or a registrator on the CHUB or sealing a tear stripe to the package (as an opening aid).

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