FAQ: Heat sealing solutions

Yes, you can. Packline sells repair kits and replacement parts for all the heat sealers in our range.

Yes, you can. A standard household power outlet is adequate to run a heat sealer, no special wiring is required to operate it.

There are two types of heat sealers, impulse and constant. Impulse heat sealers are safe because they heat up and cool down in seconds. Constant heat sealers stay hot and there are risks that need to be considered.

Hand sealers are good for low volume sealing and for seals up to 30 cm wide. Foot sealers are good for workers sealing high volumes and allow the operator to support the item with both hands while the sealing jaws are operated with a foot pedal.

Heat sealers come in many types. There are impulse heat sealers, constant heat sealers, direct heat sealers, automatic heat sealers, hood shrink chambers, hand heat sealers and foot pedal operated heat sealers. All heat sealers fuse layers of thermoplastic materials to form a bag seal to contain the good inside and with food products, keep them airtight and fresh.

It depends on the material of your bag. Most heat sealers come with a manufacturers guide on how long heat needs to be applied to each bag material. You can then adjust the heating time accordingly.

Both polyethylene and polypropylene are made of permeable material that lets oxygen and moisture in over time.

A barrier bag contains non-permeable materials such as nylon or metal foil so oxygen and moisture cannot penetrate.

You would vacuum seal your product to prevent moisture contamination. If you needed to minimise shelf space or reduce a packaging size then vacuum sealing is a good shrinking method.

The size of your heat sealer depends on the width of your seals. You need a heat sealer with jaws that are at least 20-50mm wider than your bag opening. One seal is all you need and if your sealer is smaller than the area you need to seal you will be wasting time with double sealing.