High Puncture resistance Vacuum Bags For meat with bones and boneless packaging
These are the toughest vacuum bags we carry. The bags are 7 mil in diameter and are suitable for products such as ribs or T-bone steaks, where the potential for bone punctures can affect smaller size bags. These vacuum bags are BPA free and FDA and USDA approved for direct food contact.
Even at 7 mil, these bags provide excellent optical clarity and give the product a great look. These are the most reliable vacuum bags for demanding applications where protection from puncture or abrasion is required.
If you want to know if this product is suitable for your application, please contact us. Free samples are available upon request.
Specification
Material | PA/PE , PA/EVOH/PE |
| Structure | 7/9 layer PA/PE co-extruded |
Thickness | 60-200mic |
| Width | within 1400mm |
Temperature | 105 °C |
| Freeze Resistance | -40 °C |
| Heat Sealing Temp | 120°C-175°C |
Descriptions
Structure Multilayer Coextrusion PA/PE, PA/EVOH/PE
Seal Format Bottom sealed , 2 sides sealed or 3 sides sealed
Size Range Width within 800mm; Ulimited in length(less than 2m)
Thickness 70/90/100/120/150micron (50-200micron accept custom)
What's advanages of vacuum packaging bags?
One of the important links in vacuum packaging is deoxygenation, which is beneficial to prevent food spoilage.
The principle is relatively simple, because the mildew and spoilage of food is mainly caused by the activities of microorganisms, and the survival of most microorganisms (such as mold and yeast) is Oxygen is needed, and vacuum packaging uses this principle to pump out the oxygen in the packaging bag and food cells, so that microorganisms lose their "living environment".
Experiments have shown that when the oxygen concentration in the packaging bag is less than or equal to 1%, the growth and reproduction rate of microorganisms will drop sharply. If the oxygen concentration is less than or equal to 0.5%, most microorganisms will be inhibited and stop multiplying. (Note: Vacuum packaging cannot inhibit the reproduction of anaerobic bacteria and the deterioration and discoloration of food caused by enzymatic reactions, so it needs to be combined with other auxiliary methods, such as refrigeration, quick freezing, dehydration, high temperature sterilization, irradiation sterilization, microwave sterilization, salt Pickled etc.
Contact GreenPak
Jessie.Xue
GreenPak |Green Packaging Material(Jiangyin) Co.,Ltd | International Trade Department
E-mail: Jessie.xue@greenpak.com.cn| WhatsApp: +8618352570707|Skype:jessiexue.xue
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