What are the differences between vacuum packaging bags?
Vacuum packaging has an increasing number of fans for a simple reason: thanks to this technique, food products stay fresh longer. Food that looks appetizing and has not lost its nutritional value during transport is something that customers are more likely to eat. To enjoy all the benefits of vacuum packaging, you must equip yourself with appropriate bags.
What types of vacuum packaging bags do you need to know about?
Knurled bags
On the market we can find knurled bags consisting of foil knurled on one or both sides. There are two types of knurls available on the market: rhombus-shaped and vertical lines. The product is very versatile because it can be used to pack products of various sizes. As a result, the food is protected against moisture and mechanical damage and retains its unique color and taste for longer. Knurled bags are used in external packaging machines.
PA/PE barrier bags
Packing food? Of course, but we can use barrier bags regardless of the product we want to pack. Their solidity and durability also allow you to pack computer components, money and much more. PA/PE bags are used in chamber packaging machines.
Sous-Vide bags
Manufacturers operating in this industry (including Empra) also offer their customers bags that can be successfully used during sous vide cooking. They are perfect for both restaurant and home use. Thanks to the cooking process at low temperatures, the food does not lose its natural flavor and retains more nutrients.
Shrink bags
This type of bags is used when we want the packaging to fit snugly to the item/food being packed. The vacuum-packed product is placed in a special heat-shrink chamber for a while. This is where, as the name suggests, the excess foil shrinks and the products are perfectly protected against external factors.
