Products series

Products model

application

Products characteristics

A series

heat shrinking bag

A100

Tuna, cheese, processing meat, leg ham, sausage.

With the high oxygen barrier and water vapor barrier.

Excellent puncture resistance

the shrinkage rate is 26%～30%.

A200

Tuna, boneless beef, pork, mutton.

With the high oxygen barrier and water vapor barrier.

Excellent puncture resistance

the shrinkage rate is 35%～40%.

A300

heavy bone-in beef, mutton, pork product .

Excellent oxygen barrier and water vapor barrier.

Excellent puncture resistance

the shrinkage rate is 26%～40%.

B series heat shrinking bag

B100

poultry, boneless frozen beef, mutton, pork .

Excellent water vapor barrier

High abuse resistance

the shrinkage rate is 40%～48%.

B200

bone-in frozen beef, mutton, pork .

Excellent water vapor barrier

 Excellent puncture resistance

the shrinkage rate is 40%～48%.

C series heat shrinking film

C100

non meat adhesive ham, sausage.

high oxygen barrier and water vapor barrier.

Applied to Poly-clip automatic sealing / clipping machine. The production efficiency improved several times than nylon sausage casing.

C200

all kinds of ham, sausage .

high oxygen barrier and water vapor barrier.

Applied to Poly-clip automatic sealing / clipping machine. The production efficiency improved several times than nylon sausage casing.

D series heat shrinking bag

D100

Tuna, Boneless fresh beef, mutton, pork.

Excellent oxygen barrier and water vapor barrier.

High abuse resistance

the shrinkage rate is 40%～48%.

D200

Bone-in fresh beef, mutton, pork.

Excellent oxygen barrier and water vapor barrier.

high puncture resistance

the shrinkage rate is 40%～48%.

Products Series

Application

Products Characteristics

A series

Heat shrinking bag

Be widely used for thick-skinned fish, shrimp, crab, sleeve-fish and other seafood production shrink packaging.

With excellent moisture and oxygen barrier effects, preventing the seafood from oxidizing deterioration and water loss;

With outstanding puncture resistance , preventing the fishbone from piercing the bags;

Proper shrinking effects;

With good contamination resistance and heat sealing effects.

B series heat shrinking  bag

Applied to fresh salmon, tuna and other kinds of fish shrink packaging.

With excellent moisture barrier performance, preventing the water loss of fishes;

WVTR is 8000-10000ml/㎡, creating a property breathable atmosphere for chilled fish refreshing, which can prolong the shelf life of seafood effectively;

With good contamination resistance and heat sealing effects;

With proper shrinking effects to ensure a good look.

D series heat shrinking bag

Applied to fresh salmon, Tuna and other kinds of fish shrink packaging.

With excellent moisture and oxygen barrier effects, preventing the tuna from oxidizing deterioration and water loss;

With high strength and abuse resistance even in low temperature, tuna can be preserved in 60 degree below zero;

With good contamination resistance and heat sealing effects;

High shrink rate, the shrink rate can be reached to 40%-60% in 90℃, being tightly packed with a good look.