Factory Price Hot Sale Nylon PA/PE EVOH Vacuum Seal Packing Bags for Sausage

• Customization: Available
• Material: PA/PE
• Usage: Packaging Film, Food&Medicine Film
• Type: Shrink Film
• Transparency: Translucent
• Hardness: Soft
• Processing Type: Blow Molding
• Packing: Barrier Wrap
• Package: Processed Poutry Packaging
• Printing: Printing Method Applicable
• Packaging: Wound Roll
• Key Words: Machine Stretch Film!
• Keyword: Hand Stretch Film
• Advantage: Puncture Proof
• Product Name: Plastic Wrapping Film
• Use: Waterproof
• Grade: Food Grade
• Transport Package: Packaging Box
• Specification: As required
• Trademark: JHG or OEM
• Origin: China

Product Description

High Barrier Shrink Film is a kind of new packing material what produced through special processing, such as seven layer co-extrusion, blowing and stretching, etc. and with excellentraw materials. Mainly used for meat's freezing package for fresh, and it's also used to pack cheeses, seafood and cooked foods for fresh.

 

SERIES	MODE	BARRIER LAYER	CHARACTERISTIC	APPLICATION
D series heat shrink bag	D100	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.	Tuna loin, Boneless fresh beef, mutton, pork, cooked meat, ham, low breath cheese
	D200			Bone-in fresh beef, mutton, pork, cooked meat with bone
B series heat shrink bag	B100	PO resin	Excellent oxygen barrier and water vapor barrier. 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.	Fresh/frozen poultry, frozen boneless beef, mutton, pork, fresh salmon, tilapia
	B200			Frozen bone-in beef, mutton, pork fresh turkey
A series heat shrink bag	A100	PA resin	Excellent oxygen barrier and water vapor barrier. OTR<38ml/m2,atm;WVTR<10g/m2,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/m2,atm;WVTR<10g/m2,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/m2,atm;WVTR<10g/m^2,atm. High strength and abuse resistance. Shrinkage rate is 22%~30%(90ºC,2s)	Heavy weight fresh bone-in beef, mutton, pork, can bear 50KG Max
	A102	PA resin	Specialized for beef ,mutton brick type meat, a ideal substitution for traditional vacuum bag, 77% higher abuse resistance strength, higher stretch strength and anti-break rate, more flexible, can bear 38ºC, anti-damage under low temperature, more cost-effective.	Specialized for beef ,mutton brick type meat, a ideal substitution for traditional vacuum bag
Back Seam Casing	C100	EVOH, PA resin	High oxygen barrier and water vapor barrier. Applied to Poly-clip automatic sealing/clipping machine. Improved production efficiency	Non meat adhesive ham, sausage.
	C200			All kinds of ham, sausage.
Cook-in Bag	CN100	PVDC resin	Proper shrink rate cause skin effect, enhance appearance; Be able to cooked for 4 hours at 100ºC, achieved cook and delivery in same package, reduce meat weight losing, improve production efficiency, reduce cost; High oxygen barrier and water vapor barrier, prolong the shelf life; Anti-damage under low temperature, more flexible.	Sepecialized for cook-in meat, improve the yield from traditional 65% to above 85%

Product Photos:

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.
 

Packaging & Shipping

1. Wrap the film roll with clear PE film: dust-proof  
2. Put paperboard and plastic cover at two edges of the rolls: protect the paper core and the edges of films.  
3. Put the roll in a quality carton box to protect the film.  
4. put packed cartons on pallets, and wrap the pallets well.  
5. Put pallets in container, use rope and air bag to buffer the pallets.

Our Services

 1,Print special pattern.

 2,Making high barrier bags.

 3,hot needle perforation film.

 4,Anti-fog film.