Vacuum Packaging Bags for Meat, Seafood & Cooked Food
Vacuum sealed after air extraction, these bags effectively block oxygen and moisture to extend shelf life — suitable for meat, seafood and cooked food.
Get Instant QuoteAvailable Material Structures for Vacuum Packaging Bags for Meat, Seafood & Cooked Food
Industry Applications
Meat, seafood, cooked and marinated food, frozen products, and anti-oxidation packaging for electronic products.
Vacuum Packaging Bags for Meat, Seafood & Cooked Food Specifications & Design Guidelines
Key Features
Vacuumed after air extraction and heat sealed for a skin-tight pack
Effectively blocks oxygen and moisture to extend shelf life
High puncture resistance — handles bones and sharp edges
Deep-draw and embossed channel options for chamber and external vacuum machines
Boil-in-bag, freeze-safe and microwave-safe grades available
Specifications
| Bag Style | Flat vacuum pouch, embossed channel bag, vacuum skin roll |
|---|---|
| Material Structure | PA/PE (nylon/PE), PA/EVOH/PE, PET/PA/PE |
| Thickness | 60–160 microns |
| Size Range | 100 x 150 mm – 400 x 800 mm (custom) |
| Temperature Range | -40°C freezing to 100°C boiling |
| Closure | Heat seal after vacuuming |
| MOQ | 1,000 pcs per size |
| Lead Time | 7–15 days after confirmation |
Beyond Food
The same oxygen-blocking structures are used for anti-oxidation packing of electronic components, metals and precision parts.
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