| Customization: | Available |
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| Material: | PA/PE |
| Usage: | Packaging Film, Food&Medicine Film |
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our new product, it is based on PA/PE or EVOH materials. We can also supply different variants for different appliations and different packaging requirements.
| SERIES | MODE | BARRIER LAYER | CHARACTERISTIC | APPLICATION |
| A Series heat shrink bag&film | HRLD01 | 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%(90°C,2S). | High-breath cheese,tuna loin,processed meat,frozen bone-in beef,mutton,pork |
| HRLX01 | EVOH,PA RESIN | Excellent oxygen barrier and water vapor barrier. OTR<10ml/m2.atm;WVTR<10g/m2,atm. High strength and anti resistance, Shrinkage rate is 30%-40%(90°C,2S). | Mid-breath cheese,processed meat,ham,sausage. | |
| HRLD02 | PA resin | Excellent oxygen barrier and water vapor barrier. OTR<10ml/m2,atm;WVTR<10g/m2,atm.High Tensile strength,anti-resistance and tear propagation properties,Shrinkage rate is 30%-40%(90°C,2S). | Heavy weight fresh bone-in beef,mutton,pork,can bear 50kgs Max. | |
| HRLX02 | PA resin | Specialized for beef,mutton & sheep & lamb brick type meat, a ideal substitution for traditional vacuum bag and film,77% higher abuse resistance and anti-break rate,more flexible,can bear 38ºC, Puncture proof,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 | HRC | EVOH,PA Resin | High oxygen barrier and water vapor barrier,Applied to poly-clip automatic sealing/clipping machine.Improved production efficiency. | Non meat adhesive,sausage. |
| HRC | All kinds of ham,sausage. |
Application field
A. Packing fronzen and fresh Meat, Poultry, Processed and Smoked Meat.
a. Moisture can be maintained to prevent the loss of fresh water and color from becoming darker.
b. Can prevent fat from oxidation, decay and changing it's fresh color.
c. Vacuum packaging and cold storage can improve the curing process of the meat, making the taste more juicy.
d. To keep apart from oxygen to maintain the natural color of fresh meat for more long time.
B. Packing Cheese
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.
C. Packing seafood
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 and barry the intrusion and breeding of external bacterial, which ensure the food healthy.
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