How to Pack Halva in Tray and Seal it

Packing halva in trays requires the right combination of portioning, tray selection, and sealing to maintain freshness, prevent oil leakage, and ensure an attractive retail presentation. Here is a clear step-by-step process used in both small and industrial production:

Step-by-Step: How to Pack Halva in Trays

1. Prepare the Halva

• Cut or portion halva into blocks, slices, or crumbled form

• Ensure consistent weight (e.g., 100g, 200g, 500g per tray)

• Control temperature (not too warm) to avoid oil separation

2. Choose the Right Tray

• Use PP, PET, or laminated paper trays

• Oil-resistant and food-grade material is important

• Common shapes: rectangular or square shallow trays

3. Fill the Tray

• Place halva into trays:

• Manual filling for small production

• Automatic filling or cutting + placing system for large factories

• Arrange neatly to improve appearance (especially for sliced halva)

4. Optional Additions

• Add toppings (nuts, chocolate drizzle, pistachio)

• Insert parchment or separator sheets if needed

5. Clean the Tray Rim

• Very important step

• Remove oil, crumbs, or residue from tray edges

• Ensures strong sealing and no leakage

6. Sealing the Tray

Use a tray sealing machine:

Option A: Standard Heat Sealing

• Apply plastic film or foil lid

• Heat + pressure seals the tray

• Suitable for short shelf life products

Option B: Vacuum or MAP Sealing (Recommended)

• Removes air or injects gas (N₂/CO₂)

• Extends shelf life and prevents oxidation

• Best for export or retail distribution

7. Date Coding & Labeling

• Print:

• Production date

• Expiry date

• Batch number

• Apply branding labels or sleeves

8. Secondary Packaging

• Pack sealed trays into cartons

• Store in cool, dry conditions

⚙️ Typical Equipment Used

• Tray denester (automatic lines)

• Halva cutter / portioning system

• Tray filling station

• Tray sealing machine (standard or MAP)

• Date coder and labeler

Packaging Line Layout

Tray Denester → Halva Cutting/Filling → Tray Sealer → Date Coding → Labeling → Cartoning

⚠️ Important Tips

• Use oil-resistant sealing film (halva contains sesame oil)

• Avoid overfilling trays (prevents sealing issues)

• Keep product temperature stable

• Use MAP sealing if long shelf life is required

• Maintain hygiene to avoid contamination

Result

Properly packed halva trays will be:

• Leak-proof

• Fresh and shelf-stable

• Visually appealing for retail

• Protected from air and moisture