Type:made by polyamide five layers nylonshrink casing

Usage:forsausage with high,low temperature sterilizations andmould sausage

Item: C501:for lowtemperature steam and boil sausage and ham.

   C502: for high temperature steamand boil sausage and ham.

   C503: for lowtemperature steam and boil sausage and mould.

   C504: for low temperature steamand boil sausage and it is nature smoke casingsubstitute.

Co lour: clear and othercolors according to customer’s requests.

Specificity:1.high water and gas-proof keeps longer shelflife.

          2. Good meat adhesive and brightnessappearance.

          3. Right shrinkage make the sausage full and round and appearancechubbiness

Way ofusage: use directly or soaked in about20 dagree water for 5minutes filling with standardmachine or by hand. After sterilized could be make cooled enoughbefore out.

Features ofAustlon-C shrink bags:

1. Low shrink temperaturemaking it ideal for heat sensitive foods such as cheeses andseafood.  

2. Higher clarity and glossenhancing product appeal.

3. Good heat sealingproperties, suitable for vacuum packing machine.

4. Non-PVDC materials making itsafe for environment and production.

5. We provide both straight andcurved bottom sealed bags, side seal bags, and also perforatedbag on rolls.

6. Good oxygen and moisturebarrier and exceptional shine and transparency forcustomer appeal.

cheese shrink packagingbags