Packing meat masala blends starts with measuring bulk behaviour on your floor, not copying another factory’s HMI recipe. For Meat Masala, plan around 0.42–0.56 g/ml bulk density and 3–8% spice oils as the primary materials variables. Recommended metering is auger on high-barrier film line (fill code AUGER). YugMach publishes configuration prices from Mathura so buyers get price transparency before GST; final figures still follow pouch size, film, and options. On meat masala lines, seal development usually begins near 150–180°C with dwell in the 0.4–1.0 s band, then moves after peel tests on your laminate lot. Gas or barrier target context is very low OTR films. Typical films include High-barrier metallised film, PET/Alu/PE, Aroma-lock laminate. Pouch bands commonly cover 50g–100g, 200g, 500g. Planning throughput sits near 1,200–2,400 when product, film, and changeovers cooperate. Critical failure modes unique to meat masala blends: strong spice oils; chilli burn dust; foil laminate sealing; odour containment; segregation in hopper. Design SOPs and spare kits around those five, not around generic ‘packing machine maintenance’ checklists. Keep free-fall near 350 mm or lower when fracture or dust generation is a risk for this SKU family. Where gas flushing applies to meat masala blends, a practical starting purge is about 0.35 L per cycle, then trim using residual oxygen or sensory shelf tests. Do not chase brochure speeds while residual oxygen drifts above the claim window — rancid returns cost more than a slower jaw cycle. Weight control economics for meat masala: about 2 g average giveaway at 2,000 packs/hour wastes 4 kg/hour of product. Multiply by your factory cost per kilogram to size the payback for better tooling, more heads, or closed-loop checkweighing. Calibrate weekly with certified test weights and after any collision on the filler frame. Mechanical envelope: expect on the order of 4.0 kW class connected load depending on servos and heaters, and roughly 6 bar clean dry air if actuation is pneumatic. Film path width planning around 130 mm face/web context is a common starting point for mid retail SKUs, but collar selection must match the actual formed cross-section. Wrong collars score film, wander longitudinal seals, and create scrap that looks like a temperature problem. Meat masala oils are aggressive on elastomers; schedule gasket replacement on runtime hours, not calendar guesswork. High-barrier foil laminates need stable unwind brakes — slip-stick creates short/long packs in the same hour. Chilli dust exposure for operators is a real hazard; enclose dumps and extract at source. Odour containment matters when the packing hall shares space with mild spice SKUs. Segregation of dense spice particles versus oily fractions changes heat level perception in the pack — mid-band hopper levels help. Housekeeping for meat masala blends must match chemistry: wipe intervals, extractor filter changes, and elastomer replacement differ from a dry rice demo line. Never hose electrical cabinets. Dry contact parts fully after wet cleaning before restart. Document screw RPM or weigher combination limits, seal temperature, and flush settings on a laminated card at the machine for each meat masala SKU. Factory acceptance should include at least three steady hours on the hardest meat masala SKU with agreed scrap and weight or count tolerances. Record film lot, ambient °C, and RH — monsoon air in North India changes powder flow and snack oil feel. Train two operators and one fitter before sign-off; demand drawings, pneumatic diagrams, and password policy with the machine. Spare parts with lead time risk for meat masala lines include sealing jaws or Teflon, forming collars for each width, and filler-specific wear parts (auger flights, cups, weigher buckets, linear pans, wrap belts, or count sensors as applicable). Buying the cheapest film that ‘almost seals’ at 150–180°C usually raises scrap more than the reel savings. Commercial comparison: use published prices for price transparency, then insist on trials with your meat masala blends and your film. Numbers that decide the purchase are density, 3–8% spice oils, peel strength, giveaway or reject rate, and sustained packs per minute — not marketing adjectives. GST is extra on published tags; nitrogen, extra heads, and special MOC change the final configuration cost. For meat masala, revisit film COF if packs slip on inclined outfeeds; a 0.05 COF shift from a new reel lot can raise fall-over scrap without any machine fault. Operators packing meat masala blends should know the abort sequence for film break and hopper empty — untrained clears are a top source of bent jaws and cut fingers. Keep a scrap Pareto for meat masala with categories for seal, weight/count, and print; fund fixes for the tallest bar first. When ambient RH jumps 15–20 points, re-check the first 50 packs of meat masala blends before releasing the shift’s production. Align purchasing of film and spare collars for meat masala so a width change does not strand the line waiting for tooling. For meat masala, revisit film COF if packs slip on inclined outfeeds; a 0.05 COF shift from a new reel lot can raise fall-over scrap without any machine fault. Meat masala with high chilli can irritate operators at the dump chute; enclosed transfers are both safety and retention tools for fine fractions. Foil laminate curl on humid days causes register alarms — store film in controlled RH. If packs go into outer printed cartons, leave enough flat seal area for date coding without crushing the foil face.