Vacuum shrink packaging provides unique protection for fresh meat, processed meat, fish, cheese, and other products, offering an exceptional packaging appearance with outstanding shrink performance and optical properties.
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High barrier shrink packaging represents the high-tech trends of packaging. The process is that thefilm edge is tightly shrinked and wrapped around the product after vacuuming and being put into hotwater bath of 85-90 ‘C.The excellent elasticity ensures the perfect shape.
EVA shrink film :
Using EVA and PE multi-layer co-extrusion, mainlyused for frozen packaging of seafood and meatproducts, with storage condition of -18°C.
PA shrink film :
Adopting nylon, PE multi-layer co-extrusion, it’s widely used for packaging of fresh beef, lamb and pork, fish etcIt can also be used for packaging of low-temperature cooked meat products.
PVDC shrink film(High barrier):
The barrier layer is made of PVDC resin, which is mainlyused for the packaging of fresh meat, beef and otherproducts, the storage condition is 0-4°C.
* All statements, technical information, and recommedations contained herein are based on tests that we believe to be reliable. However, the accuracy or completeness thereof is not guaranted. Various sampling or test procedures may deliver different values or results.
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