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Catering packaging

post #1 of 2
Thread Starter 

I supply 10-15 types of sandwiches, all different shapes and sizes. I supply my breads to shops and i wrap all these on a L sealer. It takes a long time and the seal is not air tight? Is there a small step up from l sealing? There are flow wrappers but they are a big step up. I found one machine called a flexwrap from www.fda-packaging.com which can handle all my products but its still a type of flow wrapper and its to big for me at this time. Help me please! Any proffesional bakers know of any cheap flexible machines out there??

 

Thanks!!   Craig

post #2 of 2

Hey Craig, 

You'd probably get more responses if you posted in the professional cooking section....and also the generic section.  In the past there have been commercial guys who could answer your question.

Welcome to Cheftalk. 

cooking with all your senses.....
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cooking with all your senses.....
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