PentaTerm

Shrinkable bag with high shrinkage (up to 60 %), transparency and gloss after cooking, easy opening, designed for packaging of processed fish products.

Purpose: Smoked fish, Salted and heat-treated fish

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FEATURES AND BENEFITS
ASSORTMENT
TECHNOLOGICAL ADVICE

SCOPE OF USE:

Fish and semi-finished fish.

FEATURES AND BENEFITS:

• High shrinkage;
• Softness / elasticity;
• Clearness and gloss after cooking;
• Easy opening.

№	PARAMETERS:	Index
1	Thickness	50 microns
2	Elasticity (break point)	100-130%
3	Mechanical durability (break point)	80 MPa
4	Shrinkage in 93°C (3 sec)	55-60%
5	Shrinkage in 70-74°C (3 sec) /fresh meat/	30-35%
6	Gas permeability by Oxygen (at t 23°C, 100% humidity)	21,6 cm3/(m2*24h)/atm.
7	Vapor permeability (at t 23°C, 100% humidity))	3,99 g/m2/24 hours

	Type KS	Type PS
Width, mm	from 90 to 350	from 80 to 350
Length, mm	from 200 to 600	from 150 to 350

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)	1,2 - 2,5 seconds
Welding of perforation seam	duration of the welding of perforation seam (depending on equipment model)	2 – 4 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°	according to storage period

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PentaTerm

SCOPE OF USE:

FEATURES AND BENEFITS:

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