Process for the production of an air-tight packaging for shelled and boiled eggs

摘要

Food products are increasingly subjected to pretreatment, this pretreatment often not occurring at the place where the actual product is consumed. This is also true of eggs which, for example, are painted with colours for Easter by specialist businesses or for companies in the food sector, such as delicatessens or gastronomic businesses, are delivered hard-boiled and shelled to these businesses. The production process according to the invention is characterised in that there is arranged transversely to the foil-feed direction (arrow) of the packaging structure (7) a further connecting seam (5) which separates a hitherto known chamber into two part-chambers separated from one another in an air-tight manner, and, by the use of a perforating device (12) arranged transversely to the feed direction, a perforation (6) or predetermined tearing line transverse to the feed direction is made in the connecting seam (5). The packaging unit formed by the production process has, for example, ten chambers, each with three eggs, each chamber being separable from the other, with the air seal being maintained. <IMAGE>