[{"data":1,"prerenderedAt":198},["ShallowReactive",2],{"guides-en-US-coffee-packing-lines-and-heat-sealers":3},{"kind":4,"guide":5,"categorySlugs":191},"guide",{"key":6,"slug":6,"category":7,"order":8,"schema":9,"title":10,"seoTitle":11,"description":12,"excerpt":13,"keywords":14,"published":22,"updated":22,"readingMinutes":23,"cover":24,"related":27,"body":53,"faq":102,"products":109,"sources":118,"locale":123,"sourceHash":124,"translated":125,"paths":126,"slugMap":135,"categorySlug":190},"coffee-packing-lines-and-heat-sealers","equipment",28,"Article","Packing coffee: heat sealers, fillers and packing lines","Coffee Packing: Heat Sealers and Packing Lines","How roasteries pack coffee as they grow: heat sealers, weigh-fillers, packing lines, one-way valves, nitrogen flushing and fill accuracy.","Packing is where a growing roastery loses the most hours. When to move from a scoop and a sealer to a weigher, and from a weigher to a packing line, and what each step costs in accuracy and flexibility.",{"primary":15,"secondary":16,"intent":21},"coffee packing machine",[17,18,19,20],"heat sealer for coffee bags","coffee bag filling machine","coffee packaging one way valve","nitrogen flushing coffee","commercial investigation","2026-10-09",7,{"figure":25,"kicker":26},"Bags\u002Fhr","Packing",[28,37,45],{"key":29,"slug":29,"category":30,"title":31,"excerpt":32,"readingMinutes":33,"updated":22,"cover":34},"coffee-labelling-uk","compliance","Coffee labeling in the UK: what must be on the bag","A bag of plain roasted coffee needs fewer mandatory items than most foods, but the ones it needs are strictly defined. The list, the font sizes, the weight rules and the exemptions.",9,{"figure":35,"kicker":36},"Label","Labeling",{"key":38,"slug":38,"category":7,"title":39,"excerpt":40,"readingMinutes":41,"updated":22,"cover":42},"commercial-coffee-grinders-for-roasteries","Grinders for a roastery: retail ground coffee and QC","A roastery needs a grinder for selling ground coffee and another for cupping and QC. What to look for in each, and the safety and freshness points that come with grinding.",6,{"figure":43,"kicker":44},"Burrs","Grinders",{"key":46,"slug":46,"category":47,"title":48,"excerpt":49,"readingMinutes":41,"updated":22,"cover":50},"staffing-a-roastery","running","Staffing a roastery: the first hires and how to schedule them","The first hire is rarely a roaster. It is usually someone to pack, dispatch and clean so the founder can roast and sell. How to plan the roles, the hours and the legal basics.",{"figure":51,"kicker":52},"Hire #1","Staffing",[54,56,58,77,79,81,83,85,87,89,91,93],{"p":55},"A small roastery packs by hand: scoop, weigh, seal, label. It works until the week you need several hundred bags. Each step up in automation saves labor and improves consistency, but adds cost, changeover time and minimum runs.",{"h2":57},"The stages",{"table":59},{"head":60,"rows":64},[61,62,63],"Stage","Typical setup","Suits",[65,69,73],[66,67,68],"Manual","Scoop, bench scale, impulse or band heat sealer, hand labeling","Low volumes, many coffees, many bag sizes",[70,71,72],"Semi-automatic","Weigh-filler (auger or linear weigher) dispensing into bags held by hand, band sealer, label printer","Growing volumes with frequent coffee changes",[74,75,76],"Automatic","Form-fill-seal or premade-bag line with weigher, valve applicator, sealing and coding","High volumes of fewer products; long runs",{"h2":78},"Heat sealers",{"p":80},"Impulse sealers heat a wire briefly and suit low volumes and thin films. Continuous band sealers carry the bag through heated jaws and suit steady runs. Match the sealer to your bag material: laminated coffee bags often need higher temperatures or specific jaw profiles. Test seals by pulling and by squeezing a sealed bag with air in it.",{"h2":82},"Valves and degassing",{"p":84},"Freshly roasted coffee releases carbon dioxide for days. Bags without a one-way degassing valve can swell and burst if sealed too soon. Use valved bags, or rest coffee before sealing. Many roasteries do both.",{"h2":86},"Nitrogen flushing",{"p":88},"Flushing bags with nitrogen lowers the oxygen inside and can slow staling, which matters for coffee with a long route to market. It needs a nitrogen supply and suitable equipment. Many specialty roasters selling within weeks of roasting do not flush.",{"h2":90},"Fill accuracy",{"p":92},"UK law on packaged goods sold by weight uses the average system: on average a batch must contain at least the declared quantity, with limits on how far individual packs may fall short. Overfilling to stay safe costs coffee; a good weigher lets you fill closer to target. See [coffee labeling](guide:coffee-labeling-uk).",{"checklist":94,"title":101},[95,96,97,98,99,100],"Packs per hour you need now and in two years","Number of coffees and bag sizes per day (changeover time)","Bag format: flat-bottom, side-gusset, stand-up pouch","Accuracy figure from the maker for your fill weight","Space, power and compressed air needs","Cleaning time and allergen changeovers","Questions before buying packing equipment",[103,106],{"q":104,"a":105},"What sealer do I need for coffee bags?","One rated for your bag's material and thickness. Band sealers suit steady volumes; impulse sealers suit low volumes. Test seals before committing.",{"q":107,"a":108},"Do coffee bags need a valve?","Not legally, but whole bean coffee packed soon after roasting needs a way for carbon dioxide to escape, which is why most roasters use one-way valves.",[110,114],{"target":111,"label":112,"note":113},"page:sales","Packing lists from orders","Bags by coffee, size and grind for each packing run.",{"target":115,"label":116,"note":117},"page:roasting","Pack runs in the schedule","Rest times and pack days planned with roasting.",[119],{"name":120,"title":121,"url":122},"GOV.UK","Packaged goods: weights and 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