Vacuum Bag
Vacuum Bag
Is premature spoilage, freezer burn, or seal failure reducing the shelf life and quality of vacuum-packed food products in your operation?
Vacuum packaging extends shelf life by removing the oxygen that accelerates spoilage, oxidation, and freezer burn. But the barrier performance of the bag, the seal integrity, and the puncture resistance all determine how well the vacuum is maintained as well as how long the product inside actually stays fresh.
Vacuum bags use multi-layer coextruded film to provide an effective barrier against oxygen, moisture, and contamination, with seal areas engineered for consistent, reliable closure on standard chamber vacuum machines. Film construction is matched to the specific demands of the product inside from delicate fish fillets to dense whole muscle cuts with exposed bones.
RFA supplies vacuum bags in a comprehensive range of sizes, thicknesses, barrier levels, and constructions, including smooth bags for chamber machines and structured bags for external vacuum sealers. Both standard and high barrier options are available.
