Shrink bag

A shrink bag works like a regular vacuum pouch, we must first extract all the air from the bag before sealing it. We then dip the entire packaging in warm water to shrink it onto the product while also reducing excess plastic. The ideal water temperature for shrinking the bags is 190°F to195°F or (89°C to 91°C). Dip for two seconds maximum.

Its advantages

Makes an attractive packaging which molds the product, primarily used on products with irregular shapes like ham, poultry etc.

Even slightly punctured, the bag continues to mold and protect the product. By reducing contact with air, we stop oxidation and the growth of bacteria or mold.

Reduces loss of humidity and eliminates freezer burn completely. Certain models protect against Ultraviolet Rays which are often responsible for the change in pigmentation of food products. By conserving all of the product humidity, we maintain its full weight, as well as its full monetary value.

The differents types of shrink bags

Side seal

• Clear Tite 11

• Clear Tite 15

• Clear Tite 51

• Pro Tite 51

Retract-a-Pac

• Dura Shrink

• Clear Tite 12

• Clear Tite 16

• Clear Tite 52

• Pro Tite 52