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Our shrink bags usage instructions
- Aug 01, 2018 -

SHRINKING

-      WATER BATH (IMMERSION) - ensure entire area of bag is immersed in water.

-       WATER SHOWER – ensure water spouts are not blocked. Usually temperature to be set a little higher than actual.

For fresh meat water temp is normally 80-85°C

For cooked products water temp is recommended to be 85-90°C

After shrinking, both sides of the product surface should be smooth, tight and wrinkle free (particularly for shower system).

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SUFFICIENT SHRINKING WILL INCREASE PRODUCT STRENGTH AND BARRIER, AND IMPROVE PRODUCT PRESENTATION.