The TSF is a heat shrinkable high barrier film, which is the newest product of the SPEKTAR Company. This high performance packaging film is made on the latest cutting- edge production line with an output capacity of 12 million meters per year.
The films are manufactured in widths from 180 to 550 mm. The standard length of produced film in rolls is 600 meters. The film is produced in standard thickness of 45, 60, 75 and 100 microns.
Depending on the customer’s needs delivery of films of different thickness is possible within the cited range.
In the consecutive processing procedure, the films are then confectioned off into bags. Depending on the client’s requirements, the bags may be made in three shapes: with an arc, side, or bottom heat sealing.
Dimensions of bags:
With side seal: maximum length of 550 mm, minimum 180 mm; maximum width 350 mm, minimum 80 mm.
With arc seal: maximum length up to 1000 mm; maximum width 550 mm, minimum 180 mm.
With bottom seal: maximum length up to 1000 mm; maximum width 550 mm, minimum 180 mm.
Key features
Application:
used for packaging of processed meats, fresh meat and fermented cheeses.
Barrier Features:
High barrier EVOH material prevents penetration of gases and loss of product aroma. There is not product weight-loss during storage. The film provides excellent protection from UV radiation.
Mechanical Features:
exceptional strength and resistance to puncturing make this film suitable for the packaging of processed meat foodstuffs and fresh meat, with or without bones.
Optical Features and Shrinkability:
exceptional shine, transparency and shrinking ability at higher temperatures make the packaged product very attractive in appearance. At the request of our customers the SPEKTAR Company is capable of supplying bags with limited shrinkage capacity.
Sealing Adhesion Quality:
the formula of the material comprising the internal layer ensures the full security of the seal at processing temperatures of up to 97°C
NEW NEW NEW NEW
HEATSHRINKABLE CHEESE BAGS
Permeable for CO2 - High clarity - Designed for packing of cheese that is riping
Place product in bag, taking care not to contaminate the part that is being sealed, with grease from the product that is being packaged
Vacuum suction the bag until reaching the lowest possible pressure level, while the operation of the heater and wire on the vacuum machine should be adjusted so as to be able to separate any remaining surplus material
Submerge the bag into water heated to a temperature of 92-95°C, for a period of 1-2 seconds.
Bags prior to use should be placed in storage in their original packaging and kept in a cool and dry place
