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Vacuum Pouches

Vacuum Pouches

All our C-VAC pouches are suitable for use with all vacuum / gas chamber type table top, floor standing and swing lid machines.

Our 2/3 side seal vacuum bags are engineered using 5-7 multi layer coextruded films by using combinations of Nylon (PA) and Polythene (PE). This gives them a high moisture and
oxygen barrier and so are ideal for extending shelf life of products.

Our C-VAC range can also be used for boil in the bag, hot fill (upto 90ºC), pasteurisation, chilled and frozen applications.

Our C-VAC TBG (Tough Bone Guard) has been engineered to have superior puncture resistance and is suitable for products with sharp edges such as bone in meat / ribs, bone in chicken, mussels, shellfish and pistachios etc.



Characteristics

  • C-VAC is a purpose designed vacuum / gas pouch.
  • C-VAC has good oxygen and moisture barrier.
  • Seals through contamination and can be overlapped in a chamber machine.
  • Good Puncture Resistance.
  • Suitable for use in wet and humid environments.

Applications

  • Fresh Meat.
  • Fish.
  • Poultry.
  • Sausages and Cured Meats.
  • Cooked Meats.
  • Cheese.
  • Bread.
  • Sauces and Soups.
  • Processed Produce.
  • Boil in the Bag and Pasteurization.
  • Ready Meals.
  • Non food.
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