|Place of Origin:||Shenzhen, China|
|Minimum Order Quantity:||10000 pieces|
|Packaging Details:||inner plastic bag, outer carton box|
|Delivery Time:||10-12days after payment confirmed|
|Payment Terms:||T/T or Western Union|
|Supply Ability:||100000 pieces per week|
|Sealing & Handle::||Heat Seal / Zipper||Textured:||Yes|
|Quality:||Perfect||Production Time:||8-10 Days|
|Shipping Options:||By Air Or By Sea|
vacuum seal food bags,
vacuum seal storage bags
Textured NY / PE Vacuum Seal Storage Bags With k For Food Packaging
Our external type vacuum appliances need embossed or sometimes called"channelled" vacuum bags or rolls. This is because almost all external type vacuum packers work in conjunction with the vacuum bag to create the maximum air extraction possible. Our bags and rolls have a criss-crossing effect on the inside of one side of the bag or roll to allow the pump to naviagte the air through the bag or roll and at the same time hold a grip on the front end of the bag whilst pumping air through it. They are transparent bags which are remarkably resistant, do not allow oxygen to penetrate the film and guarantee excellent sealing results.
|Color||Custom colors up to 10|
Custom sizes 150mm*250mm,150mm*300mm,200mm*300mm,
|Logo||Custom logo as customer's requirement|
|MOQ||20000 pieces and production time is 10-12 days|
|Shipment||By sea about 12-28 days, By express (DHL,UPS,FEDEX) or air about 3-4days|
|Payment||T/T or Western Union|
|Producing process||Receiving clients’ artwork--Cylinders making--Printing--Laminating-- Separating and cutting--Bag making--Inspection--Packing in cardboard box|
Pictures for reference:
Application and advantage:
The benefits of vacuum sealing can be applied at two levels:
1)Preserve food freshness, flavour & nutritional value.
2)Prepare meals days in advance.
3)Bulk purchase and reduce the number of shopping trips.
4)Pack meals and snacks for outings.
5)Keep cupboards stocked whilst away.
6)Prevent freezer burn on cold frozen food produce.
7)Boil-in-the-Bag to keep foods' best flavour, texture and nutritional value.
The small commercial kitchen user, retailer, chef or caterer:
1)Reduce food wastage.
2)Sous-vide cook (no weight loss, better food quality and more succelent flavours).
3)Profitably extend shelf life of ingredients.
4)Safely remove air to avoid food deterioration.
5)Hygienically protect food from affects of micro-organisms.
6)Pre-pack produce ready for delivery.
7)Prepare covers in advance and store in vacuum bags or containers.
8)Prevent cross-contamination between cooked and uncooked foods.
Contact Person: Ethel