Our specialised Shrink bags are manufactured with a high oxygen barrier. The barrier is 7 times higher than the international standard for a barrier vacuum bag. Instead of 10cm³/h of oxygen permeability we achieve 1.4cm³/h.
On top of this our bags will achieve up to a 50% shrink rate which means the best possible presentation of you product.
We offer a full range of products for different applications from cheese and deli meats to heavy duty bone in products such as ribs and bone in ham.
Our bags are manufactured to order and can be made to suit your application both plain and printed.
We are working on stocking our “Tray Shrink Bag” as pictured below. This allows for a product to be packed with the appearance of being on a tray without the added expense and a quality looking product.
Vacuum Packers fitted with cutting wires to help the shrink mould to the product with minimal excess plastic and using our Hot Dip Tanks for the perfectly presented product.
Our range of Bench Top Vacuum Packaging machines are ideal for entry-level food manufacture and smaller production facilities.
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Turbovac Immersion Hot Dip Tanks work on precise temperature control which specially set 1-2 second dip times.
Learn MoreFresh Meat, Processed Meat.
Blocks of cheese
Salami, Sausages, cold cuts, semi-finished products or finished products, Fresh meats
Easy dispensing when speed of packing is important
Easy to use when there is automatic bag filler involved
Specially shaped to your product