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Specifications
material: PA/PE or PA/EVOH/PEthickness: 45-80micron
shrinkage rate: 30-35%
advantage: high barrier for oxygen & water vapor
The shrink bag is a multilayer coextrusion material. It can be used for packing raw meat,cheese,leg ham or sausage.
The shrink bag is a multilayer coextrusion material. It can be used for packing
raw meat,cheese,leg ham or sausage.With good oxygen and moisture barrier,
exceptional shine and transparent for customer appeal.
name |
barrier |
shrinkage rate |
processing method |
applications |
thickness |
width |
shrink bag |
oxygen & water vapor |
30-35% |
co extrusion |
frozen & fresh meat |
45-80micron |
100-550mm |
How to use:
1. put meat in the right size bag
2. vacuum and seal the bag
3. put the packed meat in the hot water(90 celcius degree) for 1-2 second then take it out of the water immediately.
4. shrinking and then packed well.
For anything you need, please feel free to contact me.
Best regards,
Mike Meng
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