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PA/PP MEDIUM BARRIER HIGH TEMPERATURE

PA/PP MEDIUM BARRIER HIGH TEMPERATURE COMPOSITE FILM BY ALLVAC IS HIGHLY TRANSPARENT AND READY FOR HEAT

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PA/PP MEDIUM BARRIER

The flexible, coextruded PA/PP medium barrier high temperature composite films by ALLVAC distinguish themselves by integrated polypropylene layers. The resulting highly transparent film is ideal for temperature applications such as cooking, pasteurising, sterilising and microwave heating. It is convincing even after thermoforming processes due to its very high puncture resistance as well as suitable for temperature applications of longer duration, such as Sous-Vide cooking. Classic applications of this type of film are the packaging of Tofu, beetroot, potatoes and ready meals.

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ABOUT This Product

For this to work smoothly, the food should be packaged in high-quality films. ALLVAC’s PA/PP medium barrier high temperature composite films tolerate temperatures from -40°C to +121°C without delamination or leakage. Numerous companies offering food in certain processing stages have set their trust in our composite films. Convenience in this context is the magic word, as the products relieve a lot of kitchen work. So it is not surprising that 80 to 90 percent of all foodstuffs reach the consumer in a ready-made preparation.

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PA/PP medium barrier high temperature composite films tolerate 121°C

Due to their versatility under heat, our PA/PP medium barrier high temperature composite films have established their traditional place in canteen kitchens but increasingly also in private households. Pre-prepared food and ready meals receive their ideal packaging. Their advantages have led to an undreamt-of spread: they are quickly prepared, bind almost no manpower and taste delicious. Chefs simply have to warm, garnish and serve the food to their guests.

 

Real treats by means of ALLVAC composite films

Another keyword is “Sous-Vide”, which means cooking under vacuum. Fish, meat, vegetables or fruit are vacuumed in bags made from our composite films and then gently cooked at low temperatures – at times for more than six hours. The result is a treat for customer and chef: incomparable aromas and textures – easy cooking to the point without any cooking losses. Products of a quality that cannot be achieved with other cooking techniques end up on the plate. The protection provided by the vacuum packaging and the low heat input preserve both vitamins and natural nutrients.

 

The advantages at a glance:

➤  Ideal for thermal applications such as cooking, pasteurising, sterilising

➤  Very high puncture resistance

➤  Suitable for prolonged temperature applications such as sous-vide cooking

➤  From -40°C to +121°C

➤  No risk of delamination, loss of tightness or leakage

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