S-Type HB-X





  • Packaging of very hard and heavy processed and fresh bone in meat 


  • High oxygen and water vapor barrier
  • Chlorine free
  • Long shelf life for packed product
  • Moderate shrinkage
  • Premium puncture resistance
  • Excellent mechanical strength
  • Overlapped sealing with extraordinary seal strenght
  • Outstanding optics

Instructions for use:

  • Place product in bag taking care not to contaminate the part of the bag that will be sealedVacuum suction the bag until reaching the lowest possible pressure level, while the operation of the vacuum machine should be adjusted to be able to separate any remaining surplus material.Submerge the bag into water heated to a temperature of 88 - 95 C for a period of 1 - 2 seconds in order to achieve optimal shrink performance. For sensitive products apply lower temperature.


  • Recommended conditions: warehouse temperature 15 - 25 C, relative humidity maximum 65%.Bags should be stored in original package without exposure to direct sunlight and enviromental conditions.Expiring date: up to 6 months after production date, if stored properly.



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