Until last year Saputo Cheese had to "quarantine" its production of wrapped cheese blocks for 24 hours to make certain the packs were properly sealed before packing and shipping. That's because the leaker rate for packages produced on the flow wrapper exceeded 5%. Thanks to a new overwrapper installed early in '95 that quarantine has ended. And so have the package leaker problems for Montreal Quebec-based Saputo. The company has seen poor seals drop to well under one-half of 1%. In fact after just one shift of production with the new machine the leaker rate was 0.32% reports Lino Saputo Jr. the vice president of production. That was confirmed by the last overnight quarantine that Saputo has needed. The "quarantine" period lets the CO2 gas injected into the package at sealing be absorbed into the moisture of the cheese. When the gas is absorbed into the product the loose overwrap is pulled tight around the chunk of cheese almost resembling a vacuum package. If the wrap is still loose after 24 hours that package is believed to have a poor seal. Then the product has to be unpackaged and rewrapped. The new machine is the Integra from Rose Forgrove (St. Charles IL) and Saputo is the first North American installation. It's a horizontal wrapper that some call a horizontal form/fill/seal or a flow wrapper. Roll film is fed over a forming box so a fin-seal can be made below the bed of the machine. Into the tube of film the product is fed until transverse sealing jaws seal ahead and then behind the product to make a pouch. Just before the back seal is made a tube shoots a puff of CO2 around the product that displaces most of the oxygen in the package. Those words could describe a dozen other wrappers. So why did Saputo select the Integra?