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PA Shrink bag

  • Barrier shrink bag/film for processed meat
Barrier shrink bag/film for processed meat

Barrier shrink bag/film for processed meat


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 excellent

raw 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/m2,atm;WVTR<5g/m2,atm.
High strength and abuse resistance.
Shrinkage rate is 35%~60%(85℃,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/m2,atm;
High strength and abuse resistance.
Shrinkage rate is 35%~60%(85℃,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%(90℃,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%(90℃,2s)
Mid-breath cheese, processed meat, ham, sausage
A300 PA
resin
Excellent oxygen barrier and water vapor barrier.
OTR<20ml/m2,atm;WVTR<10g/m2,atm.
High strength and abuse resistance.
Shrinkage rate is 22%~30%(90℃,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 38℃, 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 100℃, 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:EVOH/ EVA Hot Water Shrink Available Barrier Shrink Films/ bags




For more details pls contact:


Amanda.Yuan

GreenPak |Green Packaging Material(Jiangyin) Co.,Ltd | International Trade Department
E-mail: amanda.yuan@greenpak.com.cn | WhatsApp: +86 15706186955 | Wechat:41962949

Website: www.greenpak.com.cn



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