Catalog

PentaVac

PentaVac Shrink bag with special high mechanical strength and transparency + glossy, designed for packaging of all kinds of fish products.
Manufacturer: PentoPak
Purpose:  Smoked fish, Salted and heat-treated fish
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PentaVac

SCOPE OF USE:

  • Fish and semi-finished fish.

FEATURES AND BENEFITS:

• High mechanical strength;
• High puncture proof;
• Special  clear and glossy;
• High barrier properties.

PARAMETERS:

Index

1 Thickness

40 microns

2 Elasticity (break point)

80-100%

3 Mechanical durability (break point)

110-150 MPa

4 Shrinkage in 93°C (3 sec)

35-40%

5 Gas permeability by Oxygen (at t 23°C, 100% humidity)

5,89  cm3/ (m2*24h)/atm.

6 Moisture permeability (at t 23°C, 100% humidity))

1,94  g/m2/24 hours

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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