Wastage Percentage in the Continuous Packing Machine

The machine manufacturer can tell you, if you know who made it.

Or, ask someone who is in the food processing industry.

Hello Anonymous,

You really need to provide more information for any sort of meanigful answer. Are you packing "crisps" in thin film sachets or juice in "Tetra" style containers? this would enable people with equipment specific experience to nominate shortfalls and potential issues.

From my process engineering backgound, I'd estimate that you should be able to limit material losses to the short portion used at the start of each raw material roll and then the tail at the end of each roll. Any other losses should be investigated and the root cause eliminated.

Get the process capable, robust and then stable. and losses will be essentially zero.

Ask your machinery supplier to provide details and contact with others who already use similar equipment and maybe even take you on a field trip.

It depends on the design and setup.....and proper maintenance...This is also a sliding scale, as the line is started up, if you have good line mechanics, the equipment is continually tweaked to minimize loss.....and the engineers are constantly upgrading the machinery....in other words this is a dynamic and fluid situation....losses can only be compared to previous runs....it also depends on a consistent quality of raw materials...but any line mechanic can tell you, it's a constant battle....

My experience on a continuous FFS machine packing a powder of 0.3-0.5 Bulk density was:

1> Rejection due to weight outages:2%

2> Bad pouches ,leakages due to seal,pinhole in film roll changing etc:1%.

Because the powder we were packing used to vary drastically in Bulk density batch to batch #1 was high.

You could get normal from your own records.

In a Japanese operation, you wouldn't get any waste at all.

I can get but I want to compare and minimise the wastages.Apprreciate guidaance to reduce the wastages.