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 form 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 types are specially made to protect against ultraviolet rays which are often responsible for the change in pigmentation of food products. By conserving all of the product’s humidity, we maintain its full weight, as well as its full monetary value.
*The ideal water temperature for shrinking the bags is 190 °F to195 °F or (89 °C to 91 °C). Dip for five seconds maximum.