Tipack manufactures shrink films and shrink bags for packaging fresh food (meat, poultry, seafood, vegetables, fruits, etc.) for customers around the world. We offer three types of shrink bags, SE, PB and HC series. SE is mostly used for packaging white meat (poultry, etc.), and its features are high transparency, good stability, and printable. PB is mainly used for packaging red meat (pork, beef, lamb, rabbit meat, etc.), it has a significant high barrier characteristics, which can greatly extend the shelf life of fresh raw meat. HC is suitable for angular fresh food packaging (bone-in fresh meat, seafood, etc.), it has outstanding puncture resistance and low temperature resistance.
Item
| PB Series | SE Series | HC Series |
| Material | PVDC/PE | EVA/PE | PVDC/PE
|
Heat shrink temperature
| 85℃(90℃)
| 90℃(85℃)
| 90℃
|
| Description | Excellent oxygen barrier and water vapor barrier.High strength and abuse resistance.
Suitable for heat shrink packaging at 90°C (or 85°C).
Oxygen permeability: ≤20cc/sqm.24h.1atm.23℃.65%.
| Excellent oxygen barrier and water vapor barrier.High strength and abuse resistance.
Suitable for heat shrink packaging at 90°C (or 85°C).
Oxygen permeability: ≤20cc/sqm.24h.1atm.23℃.65%.
| Excellent oxygen barrier and water vapor barrier.High strength and abuse resistance.
Suitable for heat shrink packaging at 90°C (or 85°C).
Oxygen permeability: ≤20cc/sqm.24h.1atm.23℃.65%.
|
| Application | Poultry:
chilled chicken, duck, turkey, etc.;
Frozen meat:
sheep, beef, pork, fat beef, fat sheep square brick, etc. (with or without bone)
| Poultry:
chilled chicken, duck, turkey, etc.;
Frozen meat:
sheep, beef, pork, fat beef, fat sheep square brick, etc. (with or without bone)
| Seafood Packaging |
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