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.

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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.