Pacmasta FI line of Impulse Foot Sealers are ideal for sealing large heavy bags. By having a foot control, the hands are free to feed the machine. It is like having an extra hand. Units come complete with pedestal, stand, adjustable working table and adjustable foot control. 2mm, 5mm element wires are available. Optional Hot Stamp Imprinter. Equipped with foot pedal activator, the user’s hands are free to feed the machine.
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.
An impulse heat sealer works by applying surges in heat to the bag material clamped in its jaws, followed by a cooling period. This cooling period is when the strong seal is formed. Once enough time has elapsed to melt together the seal, the bag can be removed. The sealer then reboots to repeat another sealing action when the clamp is pushed down on the next bag to be sealed.
Impulse heat sealers use low voltage electrodes that heat the jaws up instantly, taking only a few seconds to create a seal. The manufacturer's specifications will have guidelines on how long each material takes to form a seal when heat is applied.
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.
A heat sealer is an appliance used to heat thermoplastics to form a seal. Heat conduction in heated seal heads or sealing bars close film to film to form leak-proof seals for bags, pouches, cups, trays and other packaging.
It depends on the sealer. Impulse sealers work well with polyethylene and polypropylene bags. Constant heat sealers work well with thick materials such as gusset bags, poly cello films, coated Kraft papers, cellophane, waxed paper, mylar and coated polypropylene.
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.
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.
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