The GEA V-Packer KLC has a max film width of 870 mm and it can be equipped with interchangeable hot bar sealing jaw and/or heat impulse sealing jaw, depending on the type of film that it is being used. The jaws can be designed in order to produce bags with or without handle, ensuring high customization of the bag and easy handling for the final consumer.
The machine parameters are managed electronically thanks to the operator interface touchscreen type color panel for memorization, control and self-diagnostic of the operation parameters and to help the operator to identify easily the eventual machine stop causes.
The high quality of components (all parts in contact with the product are in stainless steel) sharply reduces parts wear and consequently maintenance time.
The machine is available in other two different variations:
• GEA V-Packer KLC-XL model which allows to manage up to 1100 mm film reels;
• GEA V-Packer KLC-High Speed, which is a special version designed for lines having a remarkable pasta production capacity per hour and a consequent need of higher speed.
Machine Performance (referred to 5/10 kg bags of tubetti n.102 Pavan Dies and Moulds Division Catalogue - 400 g/l)
• GEA V-Packer KLC Packaging speed: up to 20 5-kg bags per minute (pillow bags);
• GEA V-Packer KLC-XL Packaging speed: up to 10 10-kg bags per minute (pillow bags);
• GEA V-Packer KLC-HS Packaging speed: up to 25 5-kg bags per minute (pillow bags).
Downloads
GEA Insights
The breakthrough that changed spray drying
In 1976, NIRO engineers responded to a competitive challenge by rethinking what spray drying could do. Their idea became the multi-stage dryer MSD. Fifty years later, the same fundamental principle helps turn liquids into the powders used in essential nutrition products and important medicines around the world. Refined through decades of engineering expertise, customer insight and continuous development, MSD is a story of innovation with lasting impact.
Beyond the machine: unlocking better plant performance
An efficient machine does not automatically make an efficient factory. Real improvement often starts by looking beyond individual equipment and understanding how processes, energy systems and operating decisions affect one another. It’s a holistic approach designed to uncover opportunities that might otherwise be missed.
How a valve reshapes the way food and drinks are made
In food and beverage plants, valves are commonly operated using compressed air. GEA Hydract® Actuation Technology moves valves with water instead, in a closed, digitally controlled circuit. The result is a valve that can be held exactly in place and steered in fine-tuned steps. This results in lower energy use and greater control.
