Barrier shrink bags are vacuum packed and then passed through hot water or air, shrinking tightly around the product for a skin-like, professional finish with minimal purge.
Used for fresh red meat, poultry, cheese and smallgoods.
Shrink Bags
High-barrier bags that shrink tight around the product after vacuum sealing.
Key Features
- Tight finish
- Shrinks to the product shape.
- High barrier
- Long chilled shelf life.
- Less purge
- Tight fit reduces liquid in the pack.
Frequently Asked Questions
What equipment is needed?
A vacuum packer and a shrink tunnel or hot-water dip tank.
Grades Available
- High barrier shrink
- Bone-guard grades
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