Stretch film

It is divided into two types: low-temperature frozen and high-temperature cooked vacuum barrier film. The frozen type packaging is suitable for pork, beef, lamb, chicken, duck, goose, fish, shrimp, and seafood, with frozen preservation packaging at -18°C to -45°C; the high-temperature type can withstand 121°C autoclave cooking and is suitable for packaging various cooked meat products (chicken, duck, goose, pig trotters).

Low temperature stretch film

Low temperature stretch film

It is suitable for pasteurized water boiling vacuum packaging of cold fresh meat, cooked food products, cheese, ass hide glue, seafood, etc.
High temperature stretch film

High temperature stretch film

It is suitable for cooking and vacuum packaging of cooked meat, dried beef, Soy egg, dried tofu, etc. The shelf life can reach more than 6 months.