Meat Processing Supplies
 Shrink Bags
Zublon CR is a shrinkable vacuum bag that offers the best in performance in packing cheese, poultry, pork, beef, and cooked products.
Zublon Shrink Bags feature the following properties:
- Excellent gloss and crystal clear film, for more attractive products.
- Shrinkable at 95-99°C.
- Excellent oxygen and moisture barrier properties.
- Heat sealable.
- Excellent mechanical strength.
- Forms available / side seal and end curve seal.
- Excess of bag can be neatly cut by heat-cutting wire.
SHRINK BAGS - HOW TO GET THE SIZE YOU NEED:
It is very important in order to obtain a final product with a good look and also for economy, to determine the correct size of the bag to be
used.We recommend a bag size that fits the product width. We recommend an allowance of 1 to 2 inches from the top of product.
THE VACUUM SEALING MACHINE:
All vacuum heat-sealing packaging machines can be used. Begin with your usual vacuum sealing procedure. Maintain the same sealing temperature,
vacuum and sealing time.
- Place the product to be packed in the bag. Please do not pack product that is still hot.
- Place bag over the sealing bar ensuring that there are no wrinkles over the bar. This will guarantee a good seal and eliminates the
chance of getting air into the bag once it has been sealed.
- Once vacuum packed, place product in hot water for 2-3 seconds only, and the bag will shrink. If you need less or more shrinkage,
adjust temperature.
SHRINKAGE:
Our bags shrink depending on the water or oven temperature. At higher temperatures you will have more shrinkage, and at lower temperatures,
less. We recommend shrinking between 96ºC and 100ºC in order to obtain its maximum shrinkage. Do not heat the water to boiling.
Bags may be sensitive after the water dip so handle gently until cool. Dry off, and store.
Questions? Contact our technical specialists
@ 1-888-456-6252, or at lab@malabarsuperspice.com.
We’re here to help!
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