| Layer |
Series |
Usage |
CHARACTERISTIC |
| Gas Impermeability |
Water
Impermeability |
Shrinkage |
Meat adhesiveness |
seal |
| 3-layer shrinkable |
C301 |
For low temperature steam and boiled sausages. |
good |
better |
high |
Yes |
clip |
| C302 |
For high temperature steam and boiled sausages |
|
good |
better |
high |
Yes |
clip |
| C303 |
For incurved low temperature steam and boiled sausages |
good |
better |
high |
Yes |
clip |
| C304 |
For low temperature steam and boiled barbecue sausages |
good |
better |
high |
Yes |
clip |
Smoke-Permeable polyamide casing |
|
|
For straight-shaped smoked sausages |
better |
normal |
high |
Yes |
clip |
|
For incurved smoked sausages. |
better |
normal |
high |
Yes |
clip |
|
For long-term moisture-preserving straight-shaped smoked sausages |
better |
better |
high |
Yes |
clip |
|
For special-shaped sausages with special smoking method |
better |
normal |
high |
Yes |
clip |
|
For long-term moisture-preserving incurved smoked sausages. |
better |
better |
high |
Yes |
clip |
|
For straight-shaped sausages with special smoking method |
better |
normal |
high |
Yes |
clip |
|
|
C501 |
For low temperature cooked/boiled sausages and ham. |
|
good |
good |
high |
Yes |
clip |
| C503 |
For low temperature cooked/boiled sausages with mould, or stuffed sausages. |
good |
good |
high |
Yes |
clip |
| C504 |
For low temperature cooked/boiled sausages and it is a good substitute for natural smoked casings. |
|
good |
good |
high |
Yes |
clip |
| Multi-layer Vacuum Bag for cooked meat |
T101 |
For sliced ham, cold cut sausages and cooked meat which need second packing. |
|
good |
good |
high |
Yes |
hot seal |
| T102 |
For cooked meat which demands meat adhesiveness. |
|
good |
good |
high |
Yes |
hot seal |
| Multi-layer Vacuum Bag for raw meat |
T201 |
For frozen raw meat without meat adhesive packing. |
|
good |
good |
highest |
No |
hot seal |
| T202 |
For fresh raw meat with meat adhesive packing. |
|
good |
good |
highest |
Yes |
hot seal |
