Buy Used Cryovac Model 2002A Liquid Pouch Machine – Sauces, Soups, Ready Meals

🏭 Manufacturer Information

• Manufacturer: Cryovac / Sealed Air

• Model: 2002A Onpac

• Machine Type: Vertical Form Fill Seal (VFFS) – Liquid Packaging

• Construction: Sanitary stainless steel

• Condition: Used

• Power Requirements: 230V / 3 Phase

• Air Requirements: Yes (specs TBD)

📄 Description

This used Cryovac/Sealed Air 2002A Onpac vertical form fill seal machine is purpose-built for sanitary, high-integrity liquid packaging of both hot and cold pumpable food products. It supports packaging temperatures up to 210°F, making it suitable for aseptic and hot-fill applications.

Designed to form pouches up to 2 gallons, this unit operates at up to 36 packages per minute and uses Cryovac laminated and co-extruded films in 6", 7.5", 9.25", and 11.5" widths. With a full stainless steel frame, it's ideal for USDA or FDA-regulated food environments. This versatile system is perfect for products ranging from soups and sauces to oils, condiments, and liquid dairy.

📐 Specifications

• Model: 2002A Onpac

• Speed: Up to 36 packages per minute

• Max Pouch Size: Up to 2 gallons

• Film Width Compatibility:

  • 6"

  • 7.5"

  • 9.25"

  • 11.5"

• Product Capability: Hot up to 210°F, cold pumpable liquids

• Film Type: Cryovac co-extruded and laminated films

• Power Requirements: 230 VAC, 3 Phase

• Air Requirements: Clean, dry compressed air (TBD)

• Construction: Food-grade stainless steel

• Application Use: Pumpable liquids, viscous food products

⚙️ Applications

• Liquid sauces and gravies

• Soup packaging (hot or cold fill)

• Oils and liquid condiments

• Processed fruit and vegetable purees

• Liquid dairy products

• Ready-to-eat meal bases

• Egg products (whole liquid egg, whites, yolks)

• Broths, stocks, and reductions

• Cheese sauces and dressings

• Industrial foodservice pouches

📦 Products This Would Be Used For

• Tomato or marinara sauce pouches

• Clam chowder or chicken noodle soups

• Creamy dressings and mayonnaise

• Olive oil or canola oil in pouches

• Pureed fruit or applesauce

• Hollandaise or cheese sauces

• Liquid eggs for institutional use

• Hot-filled curry or stew bases

• Salsa and guacamole bases

• Dairy creamers and milk portions