The АМIVAC VT heat-shrink high-barrier bags are designed for vacuum packaging, cooking, storage and sale of meat products, produced with the sous vide method.
Packaging of products into the АМIVAC VT bag can be performed in either chamber type vacuum packaging machines, or in chamberless machines by clipping.
The AMIVAC VT heat-shrink high-barrier bags are designed for vacuum packaging, cooking, surface pasteurization, storage and sale of meat products, without re-packaging
High barrier characteristics in relation to oxygen provide for a prolonged storage of the packaged products.
Low permeability to water vapour excludes moisture (weight) losses of the product during storage.
Demonstration of the product in all its attractiveness to the buyer due to the optical properties of the bag (transparency, gloss).
High strength characteristics provide for good preservation of the packaged products at the stages of transportation and storage.
Tight individual protective packaging of the AMIVAC bag packs guarantees protection from adverse external factors throughout the guaranteed storage term, and provides for an excellent sanitary and hygienic condition of the bags.
Absence of chlorine-containing substances. Utilization of packaging free of chlorine-containing substances is less harmful to the environment.
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Straight seal bag width from 150 to 425 mm |
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Semi-circular seal bag width from 150 to 425 mm |
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V-shaped seal bag width from 110 to 300 mm bag length from 140 to 450 mm |
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Extra service: pasting on tape |
The AMIVAC VT bags can be used for either single- or double-sided printing. The number of the print colors is from 1+0 to 10+10. CMYK printing is optional.
