Professional plastic packaging solutions manufacturer - Shangjun Plastic.

PA PE Co-Extruded Shrink Bags for Poultry Food Grade Vacuum Shrink Bags for Chicken & Turkey 1

PA PE Co-Extruded Shrink Bags for Poultry Food Grade Vacuum Shrink Bags for Chicken & Turkey 2

PA PE Co-Extruded Shrink Bags for Poultry Food Grade Vacuum Shrink Bags for Chicken & Turkey 3

PA PE Co-Extruded Shrink Bags for Poultry Food Grade Vacuum Shrink Bags for Chicken & Turkey 4

PA PE Co-Extruded Shrink Bags for Poultry Food Grade Vacuum Shrink Bags for Chicken & Turkey

Made via multi-layer co-extrusion technology with PA and PE composite materials, these shrink pouches integrate high gas barrier and powerful heat shrinkability in one film.
Super anti-puncture capacity prevents damage from poultry bones, while high transparency showcases your chicken’s fresh look. The tight wrinkle-free shrink fit keeps the poultry’s original shape, stops juice loss and delays oxidation.
Suitable for fresh & frozen whole chicken, turkey and other poultry, ideal for industrial poultry processing lines.

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packaging operations

1. Set appropriate temperature on the vacuum machine and hot water tunnel;

2. Place opening of bag over the sealing bar. Make sure the product is not too hot (with vapor) and with minimal contamination to ensure longer shelf life. Examine that there are no wrinkles over the sealing area to avoid breakage;

3. Make sure the product has not been pressed at the bottom of the bag, and the area of the seal is completely clean;

4. Leave about 5cm space between product and vacuum seal. This is to improve vacuum effect, and also to allow some room for product to expand after freezing (for frozen product);

5. Place vacuum packed product in water at 85-90 degrees Celsius for 1-2 seconds.

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The reason why Shrink

1. Longer shelf life: increased barrier means longer shelf life keeping product fresher for longer;

2. Attractive appearance: no edges or wrinkles to enhance product appeal;

3. Less chance of leakages: only one bottom seal so less chance of leakages;

4. No need for post pasteurization while maintaining shelf life, therefore enhancing product flavor and saving costs;

5. Save packaging materials: 40-55um Shrink Bag can do a better job than 80um vacuum.

Application Fields

PA PE Co-Extruded Shrink Bags for Poultry Food Grade Vacuum Shrink Bags for Chicken & Turkey 7

Raw bone-in meat packaging

Suitable for beef ribs, pork bones, lamb chops, whole poultry and other bony fresh meat, effectively avoid bag puncture by bone tips during vacuum shrink packaging and transportation.