Our shrink bags are of high quality which provides efficient production and secures the product. The product is placed in the shrink bag, which is then sealed using fully or semi-automatic vacuum machines, then shrunk in the hot water tank or shrink tunnel. This packaging solution is ideal for products with bones, sausages, hams and cheese.
Great shrinking properties (up to 50%)
Resistance to UV light
Excellent sealing properties
Extremely high strength, making boneguard unnecessary
Nemco's vacuum bags meet the requirements for packaging meat, fish, cheese, delicacies and groceries. The stable gas barrier ensures maximum product safety and aroma protection. The vacuum bags are available in many different sizes and thicknesses.
Available in mono materials, which ensures the possibility of recycling
Available in various colours and sizes
Material thickness of 75my to 220my
Our cook-in bags are available in two different qualities: either made of OPA/ PP foil with a temperature resistance from -40° C to +121° C, or made of PA/PE with a temperature resistance from -40° C to +115° C. Both types guarantee a high oxygen barrier and excellent material strength. They are designed to hold tight in the cooking/autoclaving process.
Can handle temperatures from -40° C to +121° C
No risk for delamination or leakage
No risk of flex rifts or streaks
Ideal for large kitchens
CVP bags are bags made of mixed materials (PE/PA/PE) which have a large volume that makes them especially suitable for the industrial handling of food. They are available in different thicknesses (60my-130my), and sizes.
Available in various sizes
Ensures easy handling of the product in the production line
Available in different thicknesses (60my-130my)
Has large volume