The vacuum bags - t103

Type: made by polyamide and other polymers with high shrinkage and high barrier vacuum skin bag.

Usage: Suit for pig,cow,sheep and all kinds of frozen meat, all kinds of meat products with bone keep fresh packing.

ITEM:

T201: for frozen raw meat without meat adhesive packing.

T202: for fresh raw meat with meat adhesive packing.

COLOUR:

Transparent,red,white,brown,black,yellow,blue,green,purple,etc.,more than 150 kinds of colors

SPECIFICITY:

1.with high gas-proof,oxygen vacuum packing avoid fat oxidation to keep long shelf life and storehouse storage.

2. The bag fit on surface of the meat like skin to reduce the frozen meat dry and lose weight.

3.below -30°C the casing still keep soft suit for low temperature request.

4. With large shrinkage and clearance, shrinkage from 20 percents to 40 percents, after packing the meat could be seen clearly.

5. Good strong and perforation resistance could be used for bone product.

6. The heat seal layer used special polymers bring up with good seal through contamination.

7.With Secondary sealing function,after the vacuum,through the hot air or hot water treatment .the bagcan not contact with the meat of the inner weld together. Thus the meat fixed at an appropriate position.Significantly reduce the loss of juices. More than preventing leaking more reliabilityandImproving the efficiency and reliability of fresh meat packaging system

PRINT:

It could be print with 4colours in front and 2 colors on the back side.

SIZE:

Flat caliber:100mm-700mm

Length:100mm-700mm

Thickness:50um-70um

Way of usage:

Put the products into the bag exhaust theair seal.though 80-90 dagree hot water or air tunnel,the bag will shrink tighter with meat.