Specifications

Barrier shrink packaging for red meat, poultry, seafood and cheese
High barrier film EVOH

T101 shrink bag for raw meat used the high barrier

materials with the high oxygen barrier and water vapor

barrier. In combination with other materials,it was

produced by coextrusion inflation processing with the

double-bubble technics.Applied to frozen beef, mutton

and pork packing with bone-in or boneless.

 

The product has the following characteristics:

1.With the high oxygen barrier and water vapor barrier.

2.under 90 °C, 5 seconds, the shrinkage rate is 30%.

3.Good tensile strength and puncture resistance.

4.Powder inside processing, easy to open and operate.

Specifications:

1.Thickness:45-55μm

2.Length:  100-1000mm

3.Width:   100-550mm

4.Type of seal:straight seal, arch seal

  side seal,V shape seal and so on

 

T102 shrink bag for cheese or leg ham.

It is produced by using of nylon and (or) EVOH

as the barrier layer, through the multi-layer

co-extrusion inflation processing.It can be used

for many kinds of cheeses and secondary

packaging for Chinese-style and  Western-style

cook-in meats, leg hams and sausages .

There are 2 kinds of packaging,one is skin-fitted,

the other one without skin-fitted.With the good

oxygen barrier,water vapor barrier and shrinking

effect.Good sealing performance of anti-pollution.

 

Specifications:

1.Thickness:45-60μm

2.Length:  100-1000mm

3.Width:   100-550mm           

4.Type of seal:straight seal

  arch seal,side seal, V shape

  seal and so on.

 

 

T103 shrink bag for tuna is produced by using

of nylon resin as the barrier layer, through the multi-layer co-extrusion inflation

processing.With the good flexibility ,good abuse resistance, good puncture

resistance at low temperatures.

 

Specifications:

1.Thickness:45-60μm;

2.Length:  100-1000mm;

3.Width:   100-550mm;

4.Type of seal:straight seal, arch seal, side seal, V shape seal and so on.