How it works
- The product is placed on a flat board.
- A heated skin film comes down from above.
- Vacuum removes the air: the film follows the shape of the product and seals to the board over the whole free surface.
The result is a flat pack without a plastic tray: the product is held firmly, there is no air inside, and the film is almost invisible.
How flat skin differs from regular vacuum packaging
| Regular vacuum bag | Flat skin |
|---|---|
| The film folds, and juice can collect in the folds | Full film contact, no folds and no air |
| The product can shift inside the pack | The product is fixed on the board |
| Packs are usually displayed horizontally | Can be displayed vertically — the product does not slide |
| A board is optional | A printed board is both the base and the brand carrier |
Which products it suits
Fish and seafood, steaks and portioned meat, sausages and delicatessen, cheese, poultry, ready meals. Skin works especially well where presentation matters: the product is fully visible and the pack looks neat until the end of its shelf life.
What you need to get started
- Equipment: a tray sealer or thermoformer with a skin function.
- Skin film chosen for the product and machine.
- A board for the skin film: size, colour, coating and printing — for your product.
Our flat skin solution is SKINFRESH™: we choose the film and board for your product and equipment and make the board ourselves — in colour or with full-colour printing.
