Shrink vacuum bags
Shrink vacuum bags can be shrunk after having been vacuumized in a suitable hot water bath. This way “dog ears” or any other protruding part of the bag can be shrunk around the product giving an attractive final result. Usually found in meat or hard cheese products (such as block or wheel shaped).
> Low gas Barrier bags (LB) are permeable enough to allow the release of CO2 produced during cheese ripening that continues in the pack. This way, the cheese keeps its humidity and original weight. Suitable also for meat aging.
> High gas Barrier bags (HB) aim to pack already ripened cheese or meat
> With a straight or round bottom (suited mostly to wheel cheeses)
> Very good clarity
> Very good seals
All the above bags can have a high quality print.
Specialized Vacuum bags PLASTOBARR
Pre-made pouches for vacuum or MAP applications, printed or plain with excellent mechanical and sealing properties and in a variety of sizes, forms, thickness and gas permeability. Ideal for big sizes and good machinability. Manufactured out of recyclable resins, they are an environmental friendly choice.
Properties:
> Excellent mechanical properties even at low gauges, suitable for shipment and shelf presentation
> Symmetrical, they don’t coil
> Medium or High Barrier, suitable for vacuum & MAP packaging
> Usage temperatures between -400C up to +950C (microwaves, pasteurization)
> Special ovenable bags category (Thermo-Cook) are suitable for baking in the oven
> Very good sealing properties
> Very good clarity
> Easy open optional
