Vacuum packaging bags are shrinking and embracing the packaged product, when contacted with hot water. Mainly used for packaging cheese, meat and sausages.
Depending on the permeability gases are divided into:
The semi permeability is necessary for cheese which continue to ripen after their packaging, thus releasing CO2.
• Increased durability of products
• Superb gloss and high transparency
• Outstanding Shrinking
• Zero, moderate or high permeability to carbon dioxide (CO2) from the interior of the bag to the environment depending on the type of bag
Semipermeable to carbon dioxide (CO2)
Zero permeability (high-barrier)
Curved seam at the bottom of the bag
Straight bottom seam and side seam
Available lengths from 200mm to 600mm
Available widths from 120mm to 500mm