- The 205SSCR is Texwrap’s patented servo orbital head wrapper for bakery applications demanding the highest productions rates. Designed for the special requirements of a food production environment, the 205CR’s corrosion resistant design features stainless steel construction and a removable washdown infeed.
When combined with the correct infeed system, the 205CR is capable of packaging speeds up to 250 per minute. Texwrap offers many different types of infeeds designed to handle a variety of bakery items. From pizza to cakes and pies, each product has very specific handling demands in order to run at high speed without damaging these very fragile products.
- Corrosion resistant construction
- Wide product size capacity
- 5" x 24" cross seal jaw opening (20" maximum product width)
- Film capacity: 54" SW or 27" CF
- Complete servo machine (5 axis)
- Independent conveyor control allows relaxed film at cross seal and transitions
- Quick disconnect removable washdown infeed conveyor
- Centerline design with "Film Saver" infeed standard
- Automatic product placement verification
- Built in flexibility, run with lug conveyor; autospace mode accepts random fed product; choke spacing for high speed lugless product spacing
- Swivel mounted touchscreen with set-up helper, product recipe memory and machine diagnostics
- Upstream/downstream hand shaking, feeder controls, optional quick connect cable system for additional system
- Welded stainless steel heavy duty construction
- Stainless steel inverting head with air bearing surface
- Internal scrap take up with advanced oscillating guide, film break, take up reel alarms and quick release spool
- Exclusive Texwrap Versa Seal low maintenance side seal
- Allen Bradley Control Logix platform
- Heated bottom seal pad comes standard with machine
- Automatic recovery
conveyor width20" W
cross seal width24" End Seal Width
motion control5-1/2 Axis Servo
electrical208/240V, 40 AMP, 3 Phase, 40/60 HZ
air requirements80 PSI, 1 CFM
conveyor heightAdjustable from 32" to 37" H
maximum film speed200 FPM
maximum packages per minute250 PPM (based on package size configuration)
machine controlsAllen Bradley Control Logix / Kinetics
control panelEasy Access Swivel Mounted
- "IS THE PROBLEM WITH THE MACHINE OR THE PACKAGE?"Here's a quick test to help you determine if a bad seal is due to equipment issues or shrink film/product set-up:
"WHAT TO CHECK WHEN GOOD SEALS GO BAD"99% of all shrink packaging problems come down to four basic issues:
- 1. Make an empty shrink bag, using existing time, temperature and pressure settings.
- 2. If the empty bag seals are good, then look at product spacing, film tension during sealing or the bag may be sized incorrectly for the product.
- 3. If the empty bag seals are bad, then it's a mechanical issue. You will need to evaluate the time, temperature and pressure used to make the seal. Since too much heat is the leading source of most seal problems, that's a good place to start.
- 1. Temperature (too hot or too cold)
- 2. Time (too much or too little)
- 3. Pressure (incorrect seal pressure and tension)
- 4. Product set-up causing "film tension" (incorrect placement of product in film or machine set-up)
If you can correct these shrink fundamentals, you are on your way to beautiful, trouble-free packages."FINDING THE BEST SEALING TEMPERATURE"For the most trouble-free packages and longer equipment life, always run your sealer at the lowest possible temperature to allow repeatable strong seals. To find this sweet spot, incrementally step down the temperature until the film will not cut. Then raise the temperature 5°F - 20°F until you are achieving consistent seals at the desired line speed.
NOTE: As you lower the temperature, you may find that a partial seal may appear. Strong and separating somewhere while the rest of the seal does not cut clean. This is a positive indication that uneven pressure is at play or the seal knife may have plastic build up on the surface."SEALS ARE UNEVEN OR HAVE VOIDS"Seal jaw pressure is determined when machines are built but can change due to worn parts and misaligned jaws. To determine if jaws and clamps are working correctly, insert a white piece of paper in the seal area and engage the jaws to close and seal. A uniform line should be formed on the paper from the jaws, indicating even pressure. If this line is dotted or has gaps, check the jaws for film build up or maintenance issues. If lines in film clamp area are not parallel, it means one of the film clamps may be hitting off the pad, another possible source for bad seals."PACKAGE HAS SMALL, WEAK SEALS & PINHOLES"Small brittle seals, often with pinholes and open areas, indicate the seal temperature is too hot. In this situation, film will often crystallize by the seal area: look for one or more parallel white lines running along the seal able 1/16" from the seal. Too much head is the leading cause of seal failure, so it's always the first culprit to address.
400 degrees is always too hot for Clysar shrink films. Call maintenance!"JAGGED SEALS & INCOMPLETE CUT-OFFS"Seals that have a very jagged appearance or look like they were torn apart from the film indicate seal temperatures are too cold. You may also see incomplete film cut off between seals. Try turning your heat up in 20° increments until you get a clean seal and crisp cut-off."SHRINK BAGS REQUIRE A LONG TIME TO SEAL"Dwell time—or how long it takes for film to seal when the seal jaws are closed will vary depending on the application. Increasing dwell time indicates temperature is too low, and vice versa. Tweak dwell time for maximum productivity. In most applications, dwell times range from about 0.3 seconds to 3 seconds, depending on the machine. Longer dwell times indicate temperature or pressure issues and can reduce productivity."BAD CROSS-SEALS OR SIDE SEALS (SEMI-AUTOMATIC & AUTOMATED L-BAR)"Bad Cross-Seals:
For semi-automatic and automatic machines, increase bag length or allow more spacing between packages so the cross-seal is tension-free.
The taller the package, the longer the distance required (Texwrap equipment). The wider the package, the longer the distance required (ARPAC equipment)
Also don’t forget that both machine have adjustments to reduce film tension between filters as the seal bar makes the seal.
Open and clean side seal regularly as needed to promote reliable production. Obviously not sealing after a product change over check bag size for to small and tight tube of film that will cause tension. If seal on scrap is strong and package side seal is weak it is defiantly a tension issue between filter and side seal. "STILL EXPERIENCING TENSION"Missing or damaged machine clamps are a leading culprit for tension problems. Ensure machine clamps (and springs) are installed and in proper working order. Weak seal only front or back of the package?
"SEALING ISSUES WITH HOT KNIFE SEAL SYSTEMS"Run knife sealers at the lowest possible temperature, as high temps will warp seal bars and burn the coating off knives. Make sure knives are not nicked, burred or dirty. If you knife has excess polymer buildup, you are running too cool. Never use a scotch pad, wire brush, steel wool or abrasive cleaner! Knife blades can be cleaned with crap film or a soft pine stick like a popsicle stick.
- 1. Weak seals in front of the filter, strong seal on the back? Film tension is somewhere between the seal bar and the film path. (maybe an incoming filter is too close to the seal bar while sealing)
- 2. Strong seals in front of the filter, weak seal on the back? Film tension is between the back of the filter and the seal bar.
Also, clean sealers of polymer buildup and ink. Replace worn tape and pads. Make sure the end seal is hitting the middle of the gap between packages. Avoid knife blades with a sharp fine point; instead, use radius blades of 0.020."BAD SEALS AFTER A FILTER CHANGE OVER"Machine operators...if you have successfully completed a run of filters and the next set of filters have bad or weak seals 99% of the time your set-up is not quite tuned in. The ten items above should be used as a check list and below it is your job to do the following several times a shift.
- 1. Clean seal knife after every break and set-up
- 2. Clean and inspect seal bed for film buildup and worn seal bed tape
- 3. Make an empty bag and check all four sides for seal strength
- 4. When production starts immediately inspect all and before it enters the shrink tunnel
- 5. After production runs for 10-15 minutes, reduce cross seal temperature by 5° and observe seal strength as in step 4 above until you are sure seal temperatures are perfect.
- 6. You can also check the final product out of the tunnel regularly for defective seals.