Shrink Bag
After vacuum packaging, the shrink film is placed in hot water at 85-90 degrees. The edge of the shrink film will be tightly wrapped on the product. Its good shrinkage performance can better wrap and display the product without making the product squeezed. Shrink film packaging is a high-tech industry direction.
Non-Barrier Shrink Bag
High Barrier Shrink Bag
·PE/EVA
·For frozen poultry,beef, mutton,pork, -18℃
·High Tansparency and gloss
·Excellent puncture resistance
·shrinkage rate is 40%～48%.
·PVDC/PE
·For fresh tuna ,beef, mutton,pork, 0-4℃
·High oxygen and water vapor barrier performance
·Excellent puncture resistance
·shrinkage rate is 40%～48%.
Specifications
Nylon Barrier Shrink Bag
·PA/PE,PA/EVOH/PE
·For Tuna,cheese,processing meat,leg ham,sausage.
·High oxygen and water vapor barrier performance
·Excellent puncture resistance
·shrinkage rate is 26%～30%.
·Width:110-500mm(6.5-20inch)
·Length:165-1200mm(6.6-48inch)
·Thcikness:50-100mic(2-4mil)
·Bag seal ( curved,straight,side seal)
·Rolls avaliable