Equipment Description:

After vacuum packaging the meat products, adjust the shrink machine's water temperature to 87 degrees Celsius. Submerge the sealed meat in the hot water for one second before removing it, to achieve the effect of heat shrinking the vacuum bags.

Technical Features:

1. Aesthetically pleasing.

2. Maximizes meat product water retention.

3. Fresh meat has a tender texture, especially as it continues to tenderize during transportation.

Enhanced sealing strength, reduced bag breakage rate.

5. After heat shrinking, the vacuum bags have increased in thickness, and improved in waterproofing and puncture resistance.

6. High oxygen barrier properties of vacuum packaging bags enhance the shelf life of meat products, with particularly notable oxygen barrier after shrinkage. Under good hygiene conditions and temperature control, pork can maintain a shelf life of up to 40 days using this packaging method.

Product Specifications:

Mold Drawing/Dimension Drawing: