Structure bag

Vacuum sealing is now a common method for making food more durable, and not just in industry. Smaller restaurants and butcher shops as well as private households have discovered this practical method for themselves. They use smaller vacuum sealers for this. The principle of vacuumingis relatively simple: the air is sucked out of the vacuum bag via a pump, after which it is sealed airtight by welding. What distinguishes small vacuum sealers from their big brothers: They usually do not have the same pulling force as industrial machines and therefore cannot suck the air out of the bag with the same strength. The undesirable consequence: too much air and thus oxygen remains inside the bag, which reduces the shelf life of the food.

Structured bags are available in different formats

To solve this problem, there is the structured bag from allfo, a further development of our tried and tested edge-sealed bag, which is available in different formats. The innovative FleeceVak bag ensures the optimal outflow of air and was specially designed by us for customers who vacuum their bags with a snorkel machine or a vacuum machine without a chamber. The special structure is located on the inside of the bag and is of course harmless in terms of food law. As a result, the structured bag has the same effect as vacuum sealing in chamber machines: The decomposition process by microorganisms and enzymes is effectively slowed down. In addition to vacuum sealing, the 90my PA / PE barrier film also ensures this. This is also very easy to seal and thus prevents undesirable air draws.

THE ADVANTAGES OF OUR STRUCTURED BAG

• Very low air extraction rate due to reliable sealing
• Long shelf life due to the high barrier values ​​of the PA / PE composite film used
• Short packaging times
• Long service life of the vacuum pump