PentaTerm

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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PentaTerm

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

Types and sizes of bags:
KS - round bottom sealed bags;
PS - side sealed bags.

  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

Term of storage of products in shrinkable bag

Products, packed in shrinkable bags PentaTerm®, 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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