Vacuum and barrier formats
Vacuum heat-shrink barrier bag
Made in our plants
| Parameter | Value | Tolerance | Test method |
|---|---|---|---|
| Product code | IX-FF-4011 | — | Quote by this reference |
| Dimensions | Agreed per order | Agreed per order | No published dimensional standard applies to this product — the tolerance is agreed and stated on the proforma |
| Inspection | AQL 2.5 major / 4.0 minor | General Inspection Level II | ISO 2859-1 |
| HS code | 3923.21 / 3923.29; film in rolls 3920.10 | — | Indicative — confirm with your broker |
| Processes required | roto-print · lamination · heat-seal | — | See the capability register |
| Lead time | Quoted per order | — | Quote within 12 working hours, Mon–Sat, UTC+8 |
Why we do not publish a price or a fixed MOQ here. This is priced by material and by run length rather than per piece, and both move with the resin index. A minimum order is set by the economics of a single production run, not by a policy. We state it against your actual specification rather than as a number that rots.
What it is
A cross-linked, oriented multilayer barrier bag (PA/EVOH/PE or PVDC-based) that shrinks 15-25% when dipped in 85-92 °C water after vacuum sealing, wrapping tight to irregular product shapes. Different from a nylon vacuum pouch: it is a co-extruded oriented film, not a dry-laminate, and the shrink step is part of the packing process.
Variants
- Side-seal shrink bag
- Bottom-seal shrink bag
- Bone-guard / bone-in patch
- Printed (surface or reverse) shrink bag
- Non-barrier shrink bag for produce
Typically used for
Whole poultry and turkey · Primal and sub-primal meat cuts · Cheese wheels and blocks · Cured and smoked meats · Fresh fish and whole seafood
Quote this product
Send the fill weight, the quantity, the destination and whether it prints — quoting IX-FF-4011 gets you a faster answer. Quote within 12 working hours, Mon–Sat, UTC+8.
Or download the catalogue of products we supply — English PDF · 中文 PDF