The gold standard for Premium Seafood. This Thermoformer creates Vacuum Skin Packs (VSP) where the film tightly contours the fish fillet like a second skin. It enhances the visual appeal of Salmon and Tuna steaks while preventing liquid purge (drip-loss).
Traditional vacuum bags squeeze fish and trap liquid. Standard vacuum packing can deform soft fish fillets and leave unsightly blood/water around the product. The LTC VSP Machine uses Skin Pack Technology. It heats the top film and gently drapes it over the fish, adhering to the bottom tray without crushing the product. This holds the liquid inside the meat and makes the fish look "catch-of-the-day" fresh.
Invisible Film: Uses high-clarity skin film that is almost invisible, making the fish look natural and bright.
Vertical Display: The skin pack holds the product firmly in place, allowing packages to be displayed vertically on supermarket shelves without sliding.
Shelf Life Extension: Superior vacuum levels prevent oxidation and microbial growth.
Gold Board Support: Can form rigid gold/black bottom trays for a luxury appearance.
Designed for high-value fresh or frozen seafood:
Salmon Fillets / Steaks
Tuna Loins
Cod / Tilapia / Pangasius
Whole Smoked Fish
Lobster Tails / Prawn Trays
| Feature | Specification |
| Model | LTC-Skin 420 |
| Tech | Vacuum Skin (VSP) |
| Speed | 6 - 12 cycles/min |
| Film Width | 320mm - 420mm |
| Max Depth | 40mm - 80mm |
| Vacuum Pump | Busch (Germany) |
Q: Does it crush soft fish?
A: No, VSP uses "gentle vacuuming" where the film forms around the product, not crushing it like a shrink bag.
Q: Can it pack frozen fish?
A: Yes, VSP works for both fresh and frozen. For frozen fish, it prevents ice crystals from forming on the surface (freezer burn).
Contact: LTC Bagging System
Phone: +8613337332946
E-mail: [email protected]
Add: Wenzhou, Zhejiang Province, China
