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PA/PE Plastic Shrink Bag Co-Extruded Plastic Colored Shrink Wrap Film Bags Wholesale
| Price | $0.10 |
|---|---|
| Min Order | 100000 Pieces |
| Availability | In Stock |
| Shipping From | Jiangsu, China |
| Popularity | 403 people viewed |
Material:
PE/PA/PVDC/EVOH
Usage:
Tuna, Cheese, Fresh&Processed Meat and Poultry
Transparency:
Transparent
Hardness:
Soft
Processing Type:
Multiple Extrusion
Application:
Sea Foods,Cheese,Fresh&Processed Meat,Poultry
Color:
Clear, White, Red, Green, Blue, Yellow
Packaging:
Rolls Shrink PE Film Wrapped of Samsoe Cheese
Description:
Single Sided
Keyword:
PA/PE Food Film Shrink Wrap Bag
Key Words:
Shrink Bags and Tubing
Bag Type:
5 Layer Co-Extruded
Item Name:
Shrink Wrap Systems
Product Name:
Centerfold Rolls
Trademark:
JHG
Transport Package:
Packaging Box
Specification:
As required
Origin:
Jiangsu, China
Product Description
JHG Barrier Shrink Film
JHG's barrier shrink films are based on PA/PE or EVOH materials. They are available of different sizes for a wide range applications and packaging requirements. All shrink films have been tested by SGS according to REACH, FDA standards etc., and meet the regulations of contacting directly with foods.
Feature
1). Shrink 30% at 90ºC 1atm 3S
2). Medium barrier to gas, oxygen
3). Fine barrier to water vapour
4). allowing CO2 to be released from the cheese
Use different material to control the carbon dioxide penetration speed,meet different kinds of cheese-accelerated ripening requirements,prolong the shelf life.
Applied to various kinds of vacuum packing machine. Improve production efficiency and seal strength.
Our shrink bag has excellent oxygen barrier ability, water vapor barrier and flavor holding, reliable to avoid the weight loss,improve appearance visual effect.
After apply the high barrier shrink bag packaging solution,the food shelf life for pasteurized meat products is 90days(under0-4°C). It has super high shrinkage rate.
our new product, it is based on PA/PE/PO/PVDC 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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