- Fish and semi-finished fish.
PentaVac
Shrink bag with special high mechanical strength and transparency +
glossy, designed for packaging of all kinds of fish
products.
Purpose:
Smoked fish, Salted and heat-treated fish
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SCOPE OF USE:
FEATURES AND BENEFITS:
• High mechanical strength;
• High puncture proof;
• Special clear and glossy;
• High barrier properties.
|
Types and sizes of bags:
KS - round bottom sealed bags;
PS - side sealed bags.
| Bag type | Width, mm | Length, mm |
| КС type | from 135 up to 400 | from 200 up to 600 |
| ПС type | from 65 up to 470 | from 135 up to 400 |
|
Name of technological cycles |
Description |
Parameters |
|
Preparation of the product |
sorting, cutting, inspection |
- |
|
Placing of a bag with the product in the cell of vacuum machine |
free bag ends, which are falling to the junction plate, should come out |
for 3 – 4 cm |
|
Vacuum treatment |
- |
99,9% |
|
Welding of main seam |
the bags should be planed on the plate in order to avoid creases and folds |
- |
|
temperature |
according to tech. passport |
|
|
duration of the welding of main seam (depending on equipment model) |
1,5 - 3,5 seconds |
|
|
Welding of perforation seam |
duration of the welding of perforation seam (depending on equipment model) |
4,0 – 4,5 seconds |
|
Shrinkage of bags in thermotank |
Temperature of water for shrinkage |
85 - 90°C |
|
Duration of procedure |
3 – 4 seconds |
|
|
Duration of products being in water |
2 - 3 seconds |
|
|
Inspection, weighing |
marking, storage into boxes |
- |
|
Cooling and warehousing |
by t +4°C - +6°C |
according to storage period |
Term of storage of products in shrinkable bag
Products, packed in shrinkable bags PentaVac®, have shelf-life up to 40 days depending on kind of product (cooked, boiled-smoked, semi-smoked sausages, smoked products, poultry products), which is confirm by the results of researches and by the State sanitation service, given in Ukraine and Russia.
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