San Francisco's confectionery history runs back to 1852, when a chocolate manufacturer founded here built the factory that's now a city landmark, and the city's food-manufacturing roots have needed serious packaging equipment ever since. The city's canning industry ran on a similar scale. A canned-peach brand introduced here in 1892 was folded seven years later into a single operation formed by the 1899 merger of eighteen West Coast fruit and vegetable canning companies. Both industries grew out of San Francisco's position as a 19th-century shipping hub, built up after the Port of San Francisco and the 1869 transcontinental railroad turned the city into a manufacturing and export center.

That legacy doesn't mean legacy equipment has to run the line today. Our Pack series flow wrappers handle high-speed horizontal wrapping for chocolate pieces, bars, and other confections, replacing manual wrapping stations with consistent, retail-ready seals. Our Mars series VFFS baggers form, fill, and seal bagged candy and confectionery products at the throughput a modern retail or wholesale account expects. Hand-wrapping doesn't scale. Our broader packaging automation lineup covers everything from bagged confections to inspection before product ships. You know your chocolate's tempering window and shelf life; we know how to flow-wrap and bag around both without slowing the line. There's no PLAN IT shop near Ghirardelli Square, and California's confectionery and food producers don't need one nearby to trade a hand-wrapping station for a flow wrapper built to keep up with today's order book.