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Heavy gauge – 95 microns for extra strength and very high puncture to protect bone in meats.
Our shrink bags are 100% chlorine and PVDC free. By using modern technologies and resin the bags use significantly less plastic without compromising performance and still meet CFIA (Canadian Food Inspection Agency) specifications.
Barrier: Good barrier properties to reduce weight loss and extend product shelf life.
Clarity and transparency: Superior clarity to enhance product appeal – no yellow tint
Sealability: High seal strength across a wide range of temperatures.
Puncture Resistance: Strength and durability to protect food product.
Eco- friendly packaging: 100% chlorine and Saran (PVDC) free.
Instructions:Dip in hot water – 185 – 195 F, or 85 to 90 C for 2.5 to 3 seconds and remove.Storage:Keep in a cool and dry place, far from any source of heat and direct sunlight. The recommended temperature for storage is between 4 and 24 C (40 to 75F).
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