Our vacuum packaging pouches are made of the finest virgin materials in a thickness suitable for handling, shipping and storing with only minimal care.
VACUUM PACKAGING CAN EXTEND THE SHELF LIFE OF ANY FRESH PERISHABLE PRODUCT BY 3 TO 5 TIMES ITS NORMAL REFRIGERATED LIFE.
Vacuum Packaging allows for money saving quantity buying. Products such as cheese, continental small goods, fish, bacon, coffee and nuts, processed meats and many other food items may be bought in bulk at a lower price and then pre-packaged by either a central warehouse or in each supermarket or restaurant outlet.
Vacuum packaging reduces product shrinkage. There is no moisture loss or evaporation in a sealed vacuum bag. Therefore, the weight you package will be the weight you sell.
Vacuum packaging reduces trim losses by eliminating oxidation and freezer burn. As well as enhancing product quality. Vacuum packaged meat held at 0° to 2°C does not hinder “aging” or tenderising.
Vacuum packaging allows more efficient use of time. Food can be prepared in advance without loss of freshness, so slack times are more productive and busy times are more manageable.
Width x Length x Micron
110mm x 185mm x 70Mic
150mm x 200mm x 70Mic
150mm x 250mm x 70Mic
150mm x 300mm x 70Mic
200mm x 250mm x 70Mic
200mm x 300mm x 70Mic
200mm x 350mm x 70Mic
200mm x 450mm x 70Mic
250mm x 300mm x 70Mic
250mm x 350mm x 70Mic
250mm x 400mm x 70Mic
250mm x 450mm x 70Mic
250mm x 500mm x 70Mic
300mm x 400mm x 70Mic
300mm x 450mm x 70Mic
300mm x 550mm x 70Mic
350mm x 400mm x 70Mic
390mm x 580mm x 70Mic
TYPICAL SHELF LIVES OF VACUUM PACKAGED PRODUCTS
All vacuum packaged foods must be top quality, fresh and prepared in a sanitary method in
order to reach optimum shelf life. In addition, shelf life can be affected by acidity, pH level, temperature and ingredients. Vacuum packaging is not a substitute for canning. Perishable food must be refrigerated.
Some typical shelf lives of vacuum packaged refrigerated products, as compared to normal refrigeration, are:
The above shelf lives may vary and can be affected by product freshness, acidity, pH level, temperature, ingredients, sanitation and laminates used in pouch construction.