The company says the packaging format is suitable for products such as soups, sauces, or stocks, as it is leak-proof and adapts flexibly to the product. It also enables space-saving storage, efficient transport and easy handling.

For manufacturers of convenience products, large kitchens and catering operations, it provides defined portions that are easy to store, transport, and further process. Poly-Clip adds that in production, the tubular bags are filled with the respective product using a filling system, before an automatic double-clip machine securely seals the packages.

Models such as the FCA 80, FCA 120, or FCA 160 handle the precise portioning and sealing of the bags. Two clips separate the individual portions and are said to provide a reliable seal even for hot, liquid, or chunky products.

The company states that processes such as Cook & Chill or in-package pasteurisation are commonly used to produce soups, sauces, and other convenience products. In the Cook & Chill process, the product is heated, then filled into clip-pak bags and rapidly cooled. This helps to preserve flavour, nutrients, and product structure.

Alternatively, products can be filled cold and then pasteurised in the packaging. Both methods apparently allow for extended shelf life while maintaining high product quality. Combined with refrigerated storage, Poly-Clip says shelf lives of several weeks can be achieved.

For production lines with higher automation, Poly-Clip recommends its FCHL clip-and-hanging machine, which combines multiple operations. After sealing, a loop is automatically applied, and the product is positioned and prepared for further processing. This aims to reduce manual work steps and optimize material flow. In conjunction with the automatic ASL-R, a robot-assisted system for handling and loading process trolleys, the products can then be transported automatically.