Printed EVA/PE Plastic Whole Chicken Barrier Vacuum Shrink Bags

• Material: PA/PE
• Usage: Packaging Film
• Transparency: Translucent
• Hardness: Soft
• Processing Type: Multiple Extrusion
• Color: Customized Color
• Model NO.: JHG003
• Sample: 5-7days
• MOQ: 3000PCS
• OEM: Accecptable
• Delivery Time: Anti Fog
• Product Name: 15-25days
• Printing: Customizable
• Size: Customized Size
• Logo: Accept Customized Logo
• Transport Package: Packaging Box
• Specification: As required
• Trademark: JHG or OEM
• Origin: Tianjin, China

Product Description

 

JHG Barrier Shrink Film

JHG's barrier shrink films are based on PA/PE or EVOH materials. They are available of different sizes for a wide range applications and packaging requirements. All  shrink films have been tested by SGS according to REACH, FDA standards etc., and meet the regulations of contacting directly with foods.
 

MODE	BARRIER LAYER	CHARACTERISTIC	APPLICATION
D100	PVDC resin	Excellent oxygen barrier and water vapor barrier. OTR<20ml/m2, atm; WVTR<5g/m^2,  atm; High strength and abuse resistance. Shrinkage rate is 35%-60%(85ºC,2S). High performance on anti-pollution and heat seal.	Tuna loin, Boneless fresh beef, mutton, pork, cooked meat, ham, low breath cheese
D200	PVDC resin	Excellent oxygen barrier and water vapor barrier. OTR<20ml/m^2,atm; WVTR<5g/m^2, atm;High strength and abuse resistance. Shrinkage rate is 35%-60%(85ºC,2S). High performance on anti-pollution and heat seal.	Bone-in fresh beef, mutton, pork, cooked meat with bone
B100	PO resin	Excellent oxygen barrier and water vapor barrier. OTR<20ml/m^2, atm; WVTR<5g/m^2,  atm; High strength and abuse resistance. Shrinkage rate is 35%-60%(85ºC,2S).	Fresh/Frozen poultry, forzen boneless beef, mutton, pork,fresh salmon,tilapia
B200	PO resin	Excellent oxygen barrier and water vapor barrier. OTR<20ml/m^2, atm; WVTR<5g/m^2, atm; High strength and abuse resistance. Shrinkage rate is 35%-60%(85ºC,2S).	Frozen bone-in beef, mutton, pork, fresh turkey
A100	PA resin	Excellent oxygen barrier and water vapor barrier. OTR<38ml/m^2, atm; WVTR<10g/m^2, atm; High strength and abuse resistance. Shrinkage rate is 26%-30%(90ºC,2S).	High-breath cheese, tuna loin, processed meat, Frozen bone-in beef, mutton, pork
A200	EVOH, PA resin	Excellent oxygen barrier and water vapor barrier. OTR<10ml/m^2, atm; WVTR<10g/m^2, atm; High strength and abuse resistance. Shrinkage rate is 30%-40%(90ºC,2S).	Mid-breath cheese,processed meat, ham, sausage
A300	PA resin	Excellent oxygen barrier and water vapor barrier. OTR<20ml/m^2, atm; WVTR<10g/m^2, atm; High strength and abuse resistance. Shrinkage rate is 22%-30%(90ºC,2S).	Heavy weightfresh bone-in beef, mutton, pork, can bear 50KG Max.

Application:

1.  Fresh Meat, Poultry, Processed and Smoked Meat Packaging

       Moisture can be maintained to prevent the loss of fresh water and color from becoming darker.

        Prevent fat from oxidation, decay and changing it's fresh color.

        Vacuum packaging and cold storage can improve the curing process of the meat, making the taste more juicy.

        To keep apart from oxygen to maintain the natural color of fresh meat for more long time.

 

2. Cheese Packaging

        The lower shrinkage temperature make it more suitable for products such as cheese which need the less temperature. It looks more attractive for the character of transparency and luster.

 

3. Seafood Packaging

        Oxygen can be blocked and inhibiting the propagation of aerobic bacteria. Vacuum-packed while storage at a low temperature ( below 4ºC) can inhibit the reproduction of anaerobic bacteria , which ensure the food healthy.