Food Packaging Vacuum Shrink Bag

The high-quality Food Packaging Vacuum Shrink Bag produced by Gojun pack is not as thin as ordinary fresh-keeping bags, it feels thick and heavy, the transparent material allows a clear view of the state of the food inside, and the freshness can be judged at a glance. The material has undergone specialized food contact testing and has no peculiar smell, it can be directly used to hold freshly cooked food without any problem.

Production process

First, prepare the materials and conduct a check, organize the food to be packaged properly to ensure that there is no excessive moisture or oil on the surface, this will improve the sealing effect, check if there are any damages or leaks in the vacuum shrink bags, replace the bags with problems in time to avoid affecting the preservation effect.

Bagging positioning: Put the Food into the Food Packaging Vacuum Shrink Bag, be careful not to fill it too full. Leave enough space at the bag opening for subsequent vacuuming and sealing operations, if the food is of irregular shape, try to arrange it neatly so that the bags can fit evenly.

Vacuum sealing: Place the bag opening into the sealing slot of the vacuum packaging machine. Start the vacuuming function as per the machine instructions, once all the air inside the bag is completely evacuated, the machine will automatically complete the sealing process. If a manual vacuum device is used, after evacuating the air, press the sealing area tightly with force to ensure there are no gaps.

Finally, heat and shrink. Put the sealed bag into the heat shrink machine or heat it evenly on the hot air setting of a hair dryer, during the heating process, you can gently turn the bag to allow all its parts to fully contract, the process is complete when the bag adheres tightly to the surface of the food without any wrinkles or bulges.

Precautions

When using the Food Packaging Vacuum Shrink Bag to pack food, avoid sharp corners directly touching the inner wall of the bag. For example, for meat with bones and seafood with shells, it is best to wrap them with kitchen paper first to prevent the bag from being punctured and affecting the vacuum effect, food with soup should be cooled first, then bagged and vacuumed to avoid damage to the bags due to high temperature.

When performing vacuum and contraction operations, attention should be paid to the usage specifications of the equipment, the sealing temperature and time of the vacuum packaging machine should be adjusted appropriately. If the temperature is too low, the seal may not be tight, if it is too high, the bag may be burned through. When heating and contracting, do not blow at the same position for a long time, keep the heating uniform to prevent local overheating and melting.

Packaged food should be stored in a suitable environment. Room temperature storage is suitable for dry goods and snacks that can be kept for a long time, fresh and cooked food are recommended to be refrigerated or frozen in the refrigerator, which can make the preservation effect last longer, when storing, avoid squeezing the packaged food to prevent the bags from being damaged and leaking air.