Vacuum sealing packaging is a packaging method that consists on removing the air from the inside of a wrapper in order to extend the expiration period of food. The plastic films used for the manufacture of the bags where the food is introduced are little permeable to air, thus, preventing the proliferation of aerobic bacteria.

Vacuum packaging of meat removes most of the harmful bacteria included in the food, extending its service life up to 10 days. Also, the packaging of cured products such as cold meats extends their service life for months.

One of the most frequently used techniques for vacuum packaging is the use of bags, manufactured in our company in any of our three welding/slitter machines from coils of laminated or coextruded plastic film, always adapted to the measurements desired by the customer.

We have our own laminator, so the variety and combination of materials we can work with is extensive. The composition and thinness of the laminated bag varies according to the needs of the packaging, we produce laminated bags made of polyamide/polyethylene, polyester/polyethylene, with barrier treatments such as EVOH or Saranizado, with peelable treatment…

Coextrusion is a technology that incorporates several layers of polymers with different properties in a single flexible film or sheet, thus allowing to achieve barrier properties necessary for each type of product, that is, products adapted to the needs of our customers.

Our facilities give us the advantage of a great capacity of inventory of these materials, and the combination of all these factors allows us to manufacture the bags based on the customer’s frequency requirements, with the materials indicated, and adapted to the different thinness and barrier characteristics that the specific food product may require.

These are laminated vacuum bags with a neutral front face and a metallic rear face in gold or silver, providing the product with a colourful image that is much more attractive for the final consumer.

Traditionally these are the ideal bags for sliced products and the packaging of high-quality cold meats, although their use is becoming more popular to distinguish the most select pieces of fresh meats and other food products.

These are laminated vacuum bags with a neutral front face and a rear face made of laminated coloured polyethylene with polyamide that results in a film of impeccable presence and shine; its use makes the product achieve the utmost presence, being more attractive to the final consumer.

The most frequently used colours, which we usually have in stock, are white, blue, green, bright red, burgundy and black.