Hendi Tray Sealers
Hendi Tray Sealers. Hendi catalogue from SIA La RONDE
Tray sealing equipment helps professional kitchens pack prepared food in containers for service, storage or takeaway handling. SIA La RONDE’s container packaging machine brings film handling and heated sealing together at the worktop. It suits portioning workflows where staff need a repeatable process for covering prepared dishes, from packing components for later use to preparing orders for collection.
Equipment and tasks
The machine can pack popular container types when the corresponding additional matrices are purchased. Selecting the suitable matrix helps match the sealer to containers used for particular menu items. Staff can portion food, position each container, feed film across it and complete the seal before moving to the next pack. The film dispenser includes a tensioner to help control the roll as film is drawn across containers.
An automatic retracting knife has a safety system for cutting film during packing. The spring-assisted lid opens easily and safely, helping staff access the sealing area between cycles. Bearings and a special sliding material reduce resistance during operation, so the operator can focus on positioning containers and handling finished packs during a preparation run.
Parameters in use
The dimensions are 247 × 637 × 258mm, helping staff assess the footprint and height available at a preparation bench. Its 10.2 kg weight gives a practical indication of the machine’s mass when planning its placement. Power is 0.7 kW, a useful figure when considering the electrical demand of equipment used together in a kitchen.
The adjustable sealing temperature spans 50–210°C, allowing the operator to select heat suited to the film and sealing task. Powerful heaters reduce heating time, and the warm-up period before operation is approximately 8–10 minutes, which teams can factor into preparation. A pressure damper helps produce a tight package while preventing the container from being crushed.
Choosing a product
Begin by matching the containers needed for the menu to the appropriate additional matrices. Then consider the types of food and portions to be packed: takeaway meals and components prepared for organised storage can call for different handling routines. Film thickness also affects sealing time, so it is relevant when planning the pace of a packing run and allocating staff to portioning and packing.
The titanium-coated work surface prevents film sticking and supports packing in 1–3 seconds, depending on film thickness. Clean film release can help maintain a steady sequence when staff are sealing batches of portions. Consider the machine’s dimensions and power in relation to the intended work area, and use the temperature adjustment to set heat for the sealing task. These practical considerations help align the equipment with the kitchen’s container-packing workflow.