Scope of application:

Refrigerated fresh meat, tuna, cheese, chilled beef, mutton and cooked meat products Ham and sausage shrinkage packaging, high value poultry, seafood, cured ham, cheese and other packaging options.

The relevant shape specifications of the products are as follows:

Thickness: 50-15um for example (5.5 filaments 7.5 filaments 8.5 filaments)

Bag Length Range: 100-1200mm for example (420/500/650/350/700/475/400)

Bag Width Range: 90-500 mm e.g. (180/275/310/300/205/350)

bag sealing form: straight-line sealing, arc sealing, side sealing three forms

1. Advantages of heat shrinkable bags:

1. Thickening packaging bags during shrinkage to make packaging materials more tough.

2. Prevent blood and water penetration and affect the color and taste of fat.

3. Contraction reduces the capillary phenomenon caused by film fold.

4. Shrinkage can reduce the oxygen permeability of packaging bags.

5. When accidentally damaged in the distribution process, the shrinking packaging is not easy to loosen, so that the product is in a relatively protective state, thereby reducing losses.

2. Contraction requirements:

1. Use hot water canals or auto-shrinkage tunnels and other equipment, and control the temperature between 85 and 90.

2. If the water temperature or the pipe is too hot, it may burn the surface of the meat.

3. If the temperature is too low, the packaging can not shrink normally, which brings risks to the product.

4. Check water temperature regularly during use.

5. First vacuum, then shrinkage, shrinkage time in hot water is "1-3" seconds.