LOGO Printing High Durability Heat Shrink Bags Freeze Resistant For Chicken
LOGO Printing High Durability Heat Shrink Bags Freeze Resistant for Chicken
Product Description
LOGO Printing High Durability Heat Shrink Bags Freeze Resistant for Chicken are premium packaging solutions designed specifically for poultry products such as chicken. These bags are manufactured using a multi-layer co-extruded film structure, typically composed of materials like PA/PE or EVA/PE, offering exceptional strength, clarity, and protection. They are engineered to withstand freezing temperatures as low as -40°C, ensuring product safety and freshness during long-term storage and transport.
| Product Name | LOGO Printing High Durability Heat Shrink Bags Freeze Resistant for Chicken |
| Application | seafood, meat, cheese, poultry |
| Structure | 5/7 layer PA/PE,EVA/PE co-extruded |
| Material | EVA/PE,PA/PE |
| Size |
175mm*225mm 200mm*250mm 225mm*300mm 225mm*350mm 250mm*350mm 250mm*375mm 250mm*400mm |
| Thickness | 50um,55um or as request |
| Freeze Resistance | -40°C |
| Heat Sealing Temp | 120°C-160°C |
Datasheet
| EVA/PE Data Sheet-55um Thickness | ||||
| 1.Physical Property Parameter | ||||
| No. | Item | Unit | Value | |
| 1 | Tensile strength | MD | MPa | ≥50 |
| TD | ≥40 | |||
| 2 | Elongation at break | MD | % | ≥110 |
| TD | ≥110 | |||
| 3 | Hot water shrink rate | MD | % | ≥36 |
| TD | ≥42 | |||
| 4 | Heat-sealing strength | N/15mm | ＞16 | |
| 5 | OTR | cm3/(m2.24h.1atm.23℃,65%RH | ＜40 | |
| 6 | WVTR | g/m2.24h.latm.38℃,90%RH | ＜10 | |
| 7 | Puncture Strength | N | ≥12 | |
| Note: The data of test result only for 55um thickness. | ||||
| 2. Specification | ||||
| No. | Item | Size range | Tolerance | |
| 1 | Thickness | 50-140um | ±5% | |
| 2 | Width | 100mm～650mm | 0～+10mm | |
| 3 | Length | client`s requirement ~1200mm | 0～+10mm | |
| 3. Appearance Parameter | ||||
| No | Item | Description | ||
| 1 | Crystal point, carbon point |
a small amount can be allowed ( at most 2 carbon-points per 1m length ) |
||
| 2 | Scratch bubble dirt stain... | Can’t be allowed | ||
| 3 | sealing parts | non-virtual sealing phenomenon | ||
| 4 | wrinkle | slight intermittent wrinkles can be allowed. | ||
| 5 | Shape of sealed | straight line end sealed, curve end sealed , flank sealed. | ||
| 4.Health Index. | ||||
| No. | Item | Limit the Qty | Test result | |
| 1 | 4% acetic acid, 60℃, 2h | ≤30 mg/L | 2.5 mg/L | |
| 2 | 65% ethanol, normal temperature ,2h,Leavings | ≤30 mg/L | 2.5 mg/L | |
| 3 | n-hexane , normal temperature ,2h, Evaporated | ≤30 mg/L | 9.3mg/L | |
| 4 | Permanganate Consumption, distilled water , 60℃, 2h | ≤10 mg/L | 0.93mg/L | |
| 5 | Heavy metal (by Pb count), 4% acetic acid, 60℃, 2h | ≤1 mg/L | ＜1 mg/L | |
| 6 | Tolylenediamine water ,100℃, 1h | ≤0.004 mg/L | <0.004 mg/L | |
| Conclusion:the test result correspond with the target according to GB9683-1988 | ||||
| Use: Packaging for beef, mutton, pork & poultry and can be used for processed meat. | ||||
Product Applications
At the point of production, these bags are used to package fresh or frozen chicken immediately after processing to preserve its quality. The heat sealing capabilities ensure a tight seal that prevents contamination and leakage.
Goods Logistics
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