Thickness
|
Product |
Recommended bag thickness |
Note |
|
Ordinary bone-in meat |
120–150 μm |
Typical cuts with moderate bone |
|
Sharp bones or large pieces |
150–200 μm |
Sharp edges, large cuts or heavy packs |
Seafood does not always follow the same table. It depends on the product: whether it has shells, spines or sharp corners. Shellfish or spiny fish may need the same margin as bone-in meat, while fillets, shrimp meat or squid without hard edges usually do not.
Nylon content matters as much as gauge
Thickness alone does not stop punctures. The nylon layer provides puncture resistance, so a well-formulated film can outperform a thicker one with less nylon. For reference, a 7-layer PE/PA/PE co-extruded film tested in 2026 reached a dart impact result above 1,500 g, against a requirement of 80 g.
Three-side seal or tubular?
Steaks, chicken breast, ribs, fish fillets and portioned seafood usually go into three-side seal bags. Whole chickens and ducks, hams and bulk seafood packs usually go into tubular bags.
Packing and storage
- Evacuate at a controlled speed: pulling the vacuum too fast drives the film hard onto sharp points.
- Frozen products need a film with good cold resistance; a brittle PE layer can crack after freezing, especially if packs are dropped.
- Cooked products: PA/PE is sufficient for boiling at 100 °C for about 30 minutes; 121 °C retort requires PA/PP.
What to tell us
- The product, and whether it has bones, shells, spines or sharp corners.
- Bag size and type: three-side seal or tubular.
- Storage: chilled or frozen, and any boiling or retort.
- Your vacuum machine.
- Expected quantity.
We will recommend a thickness and structure and prepare samples for a packing trial.
