High Puncture SE shrink films are designed for products that require high shrinkage but medium barrier properties. It has excellent water vapor barrier, avoid weight loss, improve the safety and hygiene of fresh poultry, frozen meat and cheese products.
Below are packaging operations:
1. Set appropriate temperature on the vacuum machine and hot water tunnel;
2. Place opening of bag over the sealing bar. Make sure the product is not too hot (with vapor) and with minimal contamination to ensure longer shelf life. Examine that there are no wrinkles over the sealing area to avoid breakage;
3. Make sure the product has not been pressed at the bottom of the bag, and the area of the seal is completely clean;
4. Leave about 5cm space between product and vacuum seal. This is to improve vacuum effect, and also to allow some room for product to expand after freezing (for frozen product);
5. Place vacuum packed product in water for 1-2 seconds.
The reason why Shrink:
1. Longer shelf life: increased barrier means longer shelf life keeping product fresher for longer;
2. Attractive appearance: no edges or wrinkles to enhance product appeal;
3. Less chance of leakages: only one bottom seal so less chance of leakages;
4. No need for post pasteurization while maintaining shelf life, therefore enhancing product flavor and saving costs;
5. Save packaging materials: 40um shrink bag can do a better job than 80um vacuum.
Barrier Shrink Bag is a flexible packaging solution made of Plastic Shrink Film, which shrinks around the product after heating, just like the second layer of skin of the product. The barrier shrink bag protects the product throughout the distribution process. These shrink bags have barrier properties to prevent ambient gases, moisture, aroma and other factors. barrier shrink bags have a variety of applications, such as meat, poultry, seafood, cheese and dairy products, and other foods. These bags are made of different plastic materials according to the requirements of end users.
With excellent sealing performance, excellent puncture resistance, transparency and excellent adhesion, barrier shrink bag has attracted extensive attention among end users. The growing preference for convenient and flexible packaging solutions has driven the demand for barrier shrink bags. Shelf life is one of the most critical factors when end users use packaged food. Barrier shrink bags provide manufacturers and retailers with the advantage of extending the shelf life of products. All these bags also show a better visual appeal to the product, so as to attract customers. These types of bags mainly affect the shelf life of meat, poultry, cheese, seafood, etc., and create sufficient opportunities for the industry to expand its market trail.
In addition, global consumer concerns about convenience, hygiene and food safety are also increasing, which is affecting the entire packaging industry. Government regulations affect food manufacturers to maintain high quality and standards when packaging products. The use of barrier shrink bags can control the deterioration of food to a certain extent. Therefore, as an option of food packaging, the demand for barrier shrink bags is increasing.
Structure: EVA/PE
Specifications: Width: 165～500mm (folded diameter); Thickness: 50～70um; Heat shrinkage temperature: 90°C (85°C); Oxygen permeability: ≤20cc/sqm.24h.1atm.23℃.65%. Application: A: Cold meat: beef, lamb, pork, etc. B: Meat products: cooked food, cured meat, bacon and other bacon products, etc. C: Cheese products.
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