PA PE EVOH 7 layer high barrier shrink wrap roll film bags for Cheese packing

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.SERIESMODEBARRIER
LAYERCHARACTERISTICAPPLICATIOND
series
heat
shrink
bagD100PVDC
resinExcellent 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 cheeseD200Bone-in fresh beef, mutton, pork, cooked meat with boneB
series
heat
shrink
bagB100PO
resinExcellent 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, tilapiaB200Frozen bone-in beef, mutton, pork fresh turkeyA
series
heat
shrink
bagA100PA
resinExcellent 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, porkA200EVOH,
PA resinExcellent 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, sausageA300PA
resinExcellent 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 MaxA102PA
resinSpecialized 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 bagBack
Seam
CasingC100EVOH,
PA resinHigh oxygen barrier and water vapor barrier.
Applied to Poly-clip automatic sealing/clipping machine.
Improved production efficiencyNon meat adhesive ham, sausage.C200All kinds of ham, sausage.Cook-in
BagCN100PVDC resinProper 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:Contact info:
Company address:
Building 5, CASTD Innovation Plaza, 105# Pubin Road, Pukou District Nanjing China
Ashley
skype,wechat,whatsapp:+8613675656758