Packing packaged snacks starts with measuring bulk behaviour on your floor, not copying another factory’s HMI recipe. For Snacks, plan around 0.05–0.30 g/ml bulk density and 20–38% oil/seasoning as the primary materials variables. Recommended metering is multi-head weigher primary (fill code MULTI_HEAD). YugMach publishes configuration prices from Mathura so buyers get price transparency before GST; final figures still follow pouch size, film, and options. On snacks lines, seal development usually begins near 125–160°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 <2% residual O2. Typical films include Metallised snack laminate, BOPP/CPP, Nitrogen-flush film. Pouch bands commonly cover 20g–50g, 100g–200g, Family pack. Planning throughput sits near 1,800–4,800 when product, film, and changeovers cooperate. Critical failure modes unique to packaged snacks: SKU diversity; nitrogen demand; seasoning dust; optional window film; oil housekeeping. Design SOPs and spare kits around those five, not around generic ‘packing machine maintenance’ checklists. Keep free-fall near 600 mm or lower when fracture or dust generation is a risk for this SKU family. Where gas flushing applies to packaged snacks, a practical starting purge is about 0.8 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 snacks: 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 6.0 kW class connected load depending on servos and heaters, and roughly 7 bar clean dry air if actuation is pneumatic. Film path width planning around 165 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. Snack portfolios mix chips, extruded pieces, and coated nuts — specify weigher bucket volume for the lowest-density SKU you will run on that frame. Seasoning dust is both a seal contaminant and an allergen cross-contact vector; timed extraction filter changes belong in the SOP. Nitrogen to <2% O2 is standard for fried snacks; log residual oxygen with weight SD. Optional window films change seal margins and COF — re-validate jaws when marketing switches to window packs. Oil housekeeping intervals of 2–4 hours prevent tare drift that looks like ‘weigher electronics failure.’ Housekeeping for packaged snacks 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 snacks SKU. Factory acceptance should include at least three steady hours on the hardest snacks 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 snacks 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 125–160°C usually raises scrap more than the reel savings. Commercial comparison: use published prices for price transparency, then insist on trials with your packaged snacks and your film. Numbers that decide the purchase are density, 20–38% oil/seasoning, 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 snacks, 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 packaged snacks 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 snacks 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 packaged snacks before releasing the shift’s production. Align purchasing of film and spare collars for snacks so a width change does not strand the line waiting for tooling. For snacks, 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 packaged snacks should know the abort sequence for film break and hopper empty — untrained clears are a top source of bent jaws and cut fingers. Snack plants running promotional pack sizes should store separate weigher programs and film recipes; ‘temporary’ SKUs that linger six months destroy OEE if they share mistuned settings. Seasoning changeovers that look clean visually can still fail allergen swabs — validate with ATP or allergen kits when claims require it.