Vacuum Heat Shrink Bag
Vacuum Heat Shrink Bag
Are loose, poorly fitting vacuum bags reducing the shelf life and retail presentation of whole cuts, poultry, and processed meat products?
A vacuum bag that does not shrink tightly around the product leaves air pockets and excess film that reduces seal integrity, shortens shelf life, and creates a poor retail presentation. For whole muscle cuts, poultry, and bone-in products, a bag that does not conform to the product shape also creates a higher risk of puncture and seal failure in the cold chain.
Vacuum heat shrink bags use a multi-layer coextruded film that, when passed through a hot water or hot air shrink tunnel after sealing, contracts tightly around the product to create a firm, close-fitting pack. The shrunk bag improves seal integrity, reduces purge, and produces a clean retail appearance suited to premium fresh and processed meat products.
RFA supplies vacuum heat shrink bags in a range of sizes, thicknesses, and barrier levels suited to different product categories and cold chain requirements. Bone guard options are available for products with exposed bones.
