Bagging Technology

Compact, high-speed systems with two independent bagging heads operating in parallel. Each head has its own discharge conveyor, enabling simultaneous filling and sealing of pre-made wicket bags. Ideal for delicate products like bakery goods and frozen foods, with multiple closing options to ensure maximum flexibility and throughput. 

Net bagging systems engineered for fresh produce such as citrus, onions and garlic. They form bags from vexar, extruded or woven netting, apply secure metal clips and feature automatic net tube changeover to reduce downtime. Flexible labelling options—like wine-glass labels or thermal direct printing—enhance both branding and traceability.