| Model Number: | A,B,C,D Series |
|---|---|
| Brand Name: | BPC |
| Place of Origin: | China (Mainland) |
| Custom Order: | Accept |
| Sealing & Handle: | Heat Seal |
| Surface Handling: | Flexo Printing |
| Feature: | Barrier |
| Industrial Use: | Food |
| Use: | fresh or frozen meat and seafoods |
| Material: | PA/PE, EVA, PVDC |
| SHRINKAGE RATE: | 25%-60% |
Quick Details
Specifications
Product Application
|
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. |
Seafood Application
|
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%. |