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Contact & Inquiry
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Email: serena@kangtaitj.com
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Phone / WeChat / WhatsApp: +86 138 2055 0561
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WhatsApp (copy): https://wa.me/8613820550561
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Multilayer Heat‑Shrink • Flexo Printing • PA/PE High Barrier
Custom Color Flexographic Printed Sticky Polyamide Sausage Casings
Tight shrink fit during thermal processing • High strength & barrier • Up to 6‑color branding
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Key Advantages
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• Heat‑shrink fit: uniform, compact appearance after steaming/boiling/smoking.
• High strength: puncture/tear resistance reduces breakage and losses.
• High barrier: limits O₂/H₂O ingress to extend shelf life and preserve flavor.
• Brand printing: up to 6‑color flexographic printing with durable adhesion.
• Sticky option: tighter meat adherence for smoother surface and consistent shape.
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Specifications
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Material
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PA/PE multilayer (food‑grade)
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Caliber Range
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20–200 mm (customizable)
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Thickness
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35–75 μm
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Colors
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Red / Brown / Yellow / White or as requested
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Printing
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Flexographic, up to 6 colors (design files required)
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Features
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Heat‑shrink, heat‑resistant, waterproof; sticky adherence optional
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Applications
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Sausages / Luncheon / Cheese / Mortadella
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MOQ
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100 kg or 10,000 meters
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Lead Time
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10 working days (typical)
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Certificates
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ISO / HACCP / HALAL / BRC / SGS
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Origin
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China
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Model Ref.
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SLCY014
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Product Description
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These custom‑color flexo printed sticky‑grade polyamide (PA/PE) casings are co‑extruded for excellent strength and thermal stability. During steaming, boiling or smoking, they shrink uniformly to deliver a tight, smooth finish with fewer wrinkles and air gaps. The high‑barrier structure helps retain moisture and flavor and supports automated, high‑throughput lines. Printing can follow your supplied designs.
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Material & Structure
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Multilayer PA/PE co‑extrusion (optional tie/protective layers) for high tensile strength, puncture/tear resistance and heat stability. Optional internal slip layer for clean peeling. Food‑contact inks with accurate registration.
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Applications
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• Cooked/smoked sausages, luncheon, ham‑type products
• Cheese and other items requiring shaping & barrier
• Selected plant‑based/vegetarian recipes (process‑dependent)
• Continuous, automated production lines
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Processing & Usage
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1) Pre‑soak/Conditioning: soak shirred or cut pieces in cold water for ~30 minutes.
2) Stuffing: fill snugly; target +5–8% over nominal diameter; use non‑slip clips.
3) Thermal Processing: steam/boil/smoke to trigger uniform shrink.
4) Cooling: intermittent shower 2 min on / 3 min off until 115–118°F (46–48°C), or continuous ~20 minutes.
5) Storage: avoid direct fan airflow immediately after cooking; rapid chilling before full cool‑down may cause wrinkles; finished products may be frozen.
6) Peelability: optional internal slip layer for clean removal, or keep integral by design.
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FAQ
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Q1: Can you customize shrink behavior for our process?
Yes. We tailor shrink to your formula and thermal profile and provide samples for validation.
Q2: Advantages over cellulose/natural casings?
Better consistency, heat resistance, barrier performance and durable printing—ideal for standardized, automated production.
Q3: Do you support logo and information printing?
Up to 6‑color flexographic printing. Provide vector files (AI/PSD/PDF).
Q4: Food‑contact compliance?
ISO, HACCP, HALAL, BRC, SGS documents available.
Q5: MOQ and lead time?
MOQ 100 kg or 10,000 m; typical lead time ~10 working days, subject to scheduling.
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Contact & Quote
Supplier: Tianjin Kangtai Plastic Packaging Co., Ltd.
Contact: Serena
Email: serena@kangtaitj.com
Phone / WeChat / WhatsApp: +86 138 2055 0561
WhatsApp (copy): https://wa.me/8613820550561
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