JHG's barrier shrink films are based on PA/PE or EVOH materials. They are available of different sizes for a wide range applications and packaging requirements. All shrink films have been tested by SGS according to REACH standards etc., and meet the regulations of contacting directly with foods.
SERIES
MODE
BARRIER LAYER
CHARACTERISTIC
APPLICATION
A Series heat shrink bag&film
HRLD01
PA RESIN
Excellent oxygen barrier and water vapor barrier. OTR<38ml/m2,atm;WVTR<10g/m2,atm. High strength and abuse resistance. Shrinkage rate is 26%-30%(90°C,2S).
Excellent oxygen barrier and water vapor barrier. OTR<10ml/m2.atm;WVTR<10g/m2,atm. High strength and anti resistance, Shrinkage rate is 30%-40%(90°C,2S).
Mid-breath cheese,processed meat,ham,sausage.
HRLD02
PA resin
Excellent oxygen barrier and water vapor barrier. OTR<10ml/m2,atm;WVTR<10g/m2,atm.High Tensile strength,anti-resistance and tear propagation properties,Shrinkage rate is 30%-40%(90°C,2S).
Heavy weight fresh bone-in beef,mutton,pork,can bear 50kgs Max.
HRLX02
PA resin
Specialized for beef,mutton & sheep & lamb brick type meat, a ideal substitution for traditional vacuum bag and film,77% higher abuse resistance and anti-break rate,more flexible,can bear 38℃, Puncture proof,anti-damage under low temperature,more cost effective.
Specialized for beef,mutton brick type meat,a ideal substitution for traditional vacuum bag.
Back seam casing
HRC
EVOH,PA Resin
High oxygen barrier and water vapor barrier,Applied to poly-clip automatic sealing/clipping machine.Improved production efficiency.
Non meat adhesive,sausage.
HRC
All kinds of ham,sausage.
Application:
1. Fresh Meat, Poultry, Processed and Smoked Meat Packaging
Moisture can be maintained to prevent the loss of fresh water and color from becoming darker.
Prevent fat from oxidation, decay and changing it's fresh color.
Vacuum packaging and cold storage can improve the curing process of the meat, making the taste more juicy.
To keep apart from oxygen to maintain the natural color of fresh meat for more long time.
2. Cheese Packaging
The lower shrinkage temperature make it more suitable for products such as cheese which need the less temperature. It looks more attractive for the character of transparency and luster.
3. Seafood Packaging
Oxygen can be blocked and inhibiting the propagation of aerobic bacteria. Vacuum-packed while storage at a low temperature ( below 4℃) can inhibit the reproduction of anaerobic bacteria , which ensure the food healthy.
Our Services
1,Print special pattern.
2,Making high barrier bags.
3,hot needle perforation film.
4,Anti-fog film.
FAQ
Q1: Are you trading company or manufacturer ?
A1: We are manufacturer and have the export license.
Q2: Do you provide samples ? is it free or extra ?
A2: Yes, we could offer the sample for free charge but the cost of freight is not on our account.
Q3: How long is your delivery time?
A3: Generally it is 4-7 days if the goods are in stock. Or it is 15-20 days if the goods are not in stock, it is according to quantity.
Q4: How to pay for your goods?
A5: By L/C or by T/T (30% deposit before production, 70% balance before loading into the container).
Q5: Can I print on pof shrink film?
A5: Our company have different colors printing machine. We can print it according to your requirements!
Q6: How can I choose the right shrink film range for my product?
A6: Please tell us your products and other related information,the detailed the better. we will provide the exact packaging solution for you.
contact us
Welcome to visit our factory !
Grand Zou
Baotou Hengrui New Materials Technology CO.,LTD
Mobile/ wechat: +86 13914468006
Skype: john13914468006
ADD: Rare Industry Zone ,Hi-tech Zone of Baotou , Inner Mongolia.
