Termo shrink meat and cheese bags
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Marking |
Application |
Characteristics / advantages |
Important values |
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CLEAR-TITE® 51/52 |
Used for fresh meat, meat products, poulrty and cheese (without gas formation) storaging in cool conditions. | Widely used vacuum package. Great transparency, very good termo shrinkable and optimal mechanical resistance. Enables extend products shelf life. An ideal retail package. |
Web thickness 50 mm TERMO SHRINKABILITY(90 0C/3 s): Vertically 48% Horizontally 51% Material consists of PVDC´d. |
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NEW PRODUCT ! ECO-TITE® 61/62 |
Used for fresh meat, meat products, poulrty and cheese (without gas formation) storaging in cool conditions. | Widely used, Cl free vacuum package. Great transparency, very good termo shrinkable and optimal mechanical resistance. Enables to extend product's shelf life. An ideal retail package. |
Web thickness 50 mm TERMO SHRINKABILITY(90 0C/3 s): Vertically 29% Horizontally 40% Material does not consist of PVDC. (environmental friendly) |
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CLEAR-TITE® 51/52 HD |
Used for fresh meat, meat products, poulrty and cheese (without gas formation) storaging in cool conditions. | Extra thickness to respond to requiered application. Very good mechanical resistance. |
Web thickness 67 mm TERMO SHRINKABILITY(90 0C/3 s): Vertically 45% Horizontally 49% Material contains PVDC. |
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PERFLEX® 41/42 |
Used for products like meat with bones, hams, hard cheese- to storage in cool conditions. | Specific sticking and rubbing resistance thanks to thickness coefficient. |
Web thickness 83 mm TERMO SHRINKABILITY(90 0C/3 s): Vertically 25% Horizontally 35% Material contains PVDC. |
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COOK-TITE® 74 ja 82 |
Specific web for meat products pasteurisation and storaging. | Resistant to high temperature and pasteurisation. 850C up to 4 h 950C up to 15 min |
Web thickness 56 mm TERMO SHRINKABILITY(90 0C/3 s): Vertically 20% Horizontally 33% |
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COOK-TITE® |
Specific web for meat products pasteurisation and storaging. | Resistant to high temperature and pasteurisation. 850C up to 4 h 950C up to 15 min |
Web thickness 56 mm TERMO SHRINKABILITY (90 0C/3 s): Vertically 20% Horizontally 33% |
| CB 21/22 | For producing or packaging low gas formation or prefermented cheese. | Holds back oxigen and moisture volatilization, but enables carbon dioxide separation from cheese. | Web thickness 53 mm TERMO SHRINKABILITY(90 0C/3 s): Vertically 37% Horizontally 45% |
| CB 51/52 | For producing or packaging high gas formation or prefermented cheese. | Holds back oxigen and moisture volatility, but enables carbon dioxide separation from cheese. | Web thickness 53 mm TERMO SHRINKABILITY(90 0C/3 s): Vertically 37% Horizontally 45% |