Canadian Packaging

Is it a thermoformer? Is it a traysealer? Yes!

By Canadian Packaging staff   

Cartoning Paperboard Packaging ALL4PACK Paris G. Mondini Harpak-ULMA Packaging LLC PLATFORMER PLATFORMER packaging system ProFood Tech 2017

Harpak-ULMA introduces the G.Mondini PLATFORMER packaging system – come see at ProFood Tech 2017.

The packaging world has always been divided into either thermoforming or traysealing lines, the former producing value packages, and the latter, higher quality packages with greater flexibility.

That has now changed, as Harpak-ULMA Packaging LLC announces the introduction of G. Mondini’s new PLATFORMER Technology.

Combined with the Trave, the new packaging system first forms the tray, then creates a tray seal package.

This revolutionary technology cuts the tray footprint before the forming process occurs, reducing scrap to just one percent.

An additional benefit of this innovative process is that the tray format change-over time is less than 10 minutes with only two components needing to be changed. With the option of using trays made in line or pre-made, packagers now have more options than ever before!

G. Mondini’s PLATFORMER won an award at ALL4PACK Paris in October 2016 in the “MACHINES, SYSTEMS, EQUIPMENT”: FLEXIBILITY, SAFETY AND INTELLIGENCE FOR PRODUCTS AND PEOPLE” category. The Award pays tribute to firms which demonstrate their exceptional capabilities in innovation and agility of the entire packaging and intralogistics sectors.

Among 250 new products, 42 were selected and displayed in a PACK INNOVATION area at ALL4PACK Paris and nine innovations were selected by the Pack Experts Committee as winners of the 2016 INNOVATION AWARDS.

The G.Mondini PLATFORMER is truly the missing link between thermoforming and tray sealing lines in packaging.

Harpak-ULMA will be showcasing the G.Mondini PLATFORMER packaging system at the ProFood Tech 2017 trade show, April 4-6, 2017 in Chicago at Booth #1703.

For more company and product information, contact Jim Ryan at 1-800-813-6644 or via e-mail at or visit


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