7 layers vaccum shrink bag - DM04

DM04 Seven Layer Co-extrusion High Barrier Shrink Tube and Bag

Application
A. Packing Red Meat, Poultry, Processed and Smoked Meat.
a. Moisture can be maintained to prevent the loss of fresh water and color from becoming darker.
b. Can prevent fat from oxidation, decay and changing it’s fresh color.
c. Vacuum packaging and cold storage can improve the curing process of the meat, making the taste more juicy.
d. To keep apart from oxygen to maintain the natural color of fresh meat for more long time.
B. Packing Cheese
The lower shrinkage temperature make it more suitable for products such as cheese which need the less attemperation
It looks more attractive for the character of transparency and luster.
C. Packing seafood
Oxygen can be blocked and inhibiting the propagation of aerobic bacteria. Vacuum-packed while storage at a low temperature ( below 4℃) can inhibit the reproduction of anaerobic bacteria and barry the intrusion and breeding of external bacterial, wich essure the food healthy.

Simple Tech Data

Properties Test Condition Unit Film, Bag and Tube Test Standard
Thickness 23℃ 50% R.H micron 30-80 (standard 55 )
Width 23℃ 50% R.H mm 170-550
Elongation
23℃ 50% R.H % (MD/TD) 190/170 ASTM D-882
Tensile strength
23℃ 50% R.H kg/mm2
(MD/TD) 20/20 ASTM D-882
Shrinkage
90℃ % (MD/TD) 35/35 ASTM D-2732
COF film to film % ﹤0.3 ASTM D-1894
Gloss % (MD/TD) 138/140 ASTM D-2457
Barrier
Ability CO2 25℃ 50% R.H cc/day.atm 15 ASTM D-3985
O2 25℃ 50% R.H cc/day.atm 22 ASTM F-1249
Usage condition
Clip or heat seal shrink at 85-90℃ for 3-5 seconds
Availability Available in end seal, side seal. Suitable for packing a range of fresh and pocessed meats and poultry, cheese and seafood. Printing the standard colours clearly.
Values listed are average test values to be used for information purposes, subject to possible variations.
Recommended maximum temperature for long-term storage 25℃ up to one year.