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VACUUM BAGS

Shrink bags

Our shrink vacuum bags are made from high-quality barrier materials.

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Meat in a shrink bagPoultry in a shrink bagHam in a shrink bag

Benefits

Properties and applications

Material structuresPET/PA/EVOH/PE, PET/PA/PE
Thickness, µm40–80
Heat shrinkage, %45–50
Rounded bottom sealWidth: 200 mm; length: 1000 mm.
Side sealWidth: 70 mm; length: 700 mm.

Features and options

Application examples

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What to consider when selecting a material

A shrink bag is used in two stages: vacuum packaging followed by heat shrinking. Selection requires product shape, sharp edges, dimensions and the processing equipment. Bag size and shrinking conditions are selected together.

Selection questions

How does a shrink bag differ from an ordinary bag?

After the appropriate heat treatment, it shrinks and closely follows the product’s contours. An ordinary vacuum bag does not necessarily have this property.

What is the processing sequence?

First vacuum-pack and seal the product using compatible equipment, then carry out the shrinking stage. Match both stages to the material and product.

What determines smooth conformity around the product?

Bag size, material properties and processing settings all matter. Check the result on the actual product, rather than judging only the empty bag.

Does one shrinking setting suit all bags?

No. Set temperature and processing time according to material properties and equipment capabilities. Verify settings whenever the bag changes.

How is a bag selected for a particular product?

Provide product dimensions, shape and weight, the vacuum-machine model and shrinking method. This helps match bag format and properties to the process.

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