Project Description

Shrink bags

Shrink bags to vacuum package with heat treatment at 90º made from 9 layers to keep food fresh and in top condition. Its main property is to adapt to a great variety of sizes products.

Use:

  • Fresh meat
  • Processed meat (with or without bones)
  • Fish
  • Seafood
  • Cheese

 

PREMIER EASY

A good solution for packing fresh and processed meat without bones.

Properties

  • Excellent gas and water vapor barrier.
  • Good shrink properties (45%).
  • Optimum mechanical strength.
  • Perfect transparency and gloss.
  • Heat resistant
  • Excellent sealing properties.
  • Thickness of 45 and 75 microns.

PREMIER HARD

A good solution for packaging fresh meat with bones.

Properties

  • High puncture resistance.
  • Excellent gas and water vapour barrier.
  • Good shrink properties (30%).
  • Optimum mechanical strength.
  • Perfect transparency and gloss.
  • Heat resistant
  • Excellent sealing properties.
  • Thickness of 95 microns.

PREMIER KASE   

A good solution for packaging cheese (depending of gas).

Properties:

  • Great puncture resistance.
  • Adjustable barrier based on the type of cheese.
  • Good shrinkage properties (45%).
  • Optimum mechanical strength.
  • Perfect transparency and gloss.
  • Excellent sealing properties.
  • Thickness of 45 microns.