Product Description:
The ABC three-layer co-extrusion barrier film down-blown production line utilizes down-blown water-cooling technology and three-layer co-extrusion composite technology to specifically produce high-performance barrier films for vacuum packaging of food products. Unlike traditional up-blown films, the down-blown process involves extruding the melt downwards and rapidly shaping it through a cooling water ring, significantly improving the film's transparency, flexibility, and interlayer bonding strength. The three-layer structure (A/B/C) allows for flexible allocation of functional layers—an outer layer that is abrasion-resistant and puncture-resistant, a middle layer with high barrier properties (typically EVOH or PA), and an inner layer that is heat-sealed and easy to open, achieving "one film, multiple protections." The barrier films produced by this production line are particularly suitable for high-requirement vacuum packaging of fresh meat, cooked food, cheese, and seafood, providing extremely low oxygen permeability while exhibiting excellent puncture resistance, effectively preventing bones or sharp ingredients from puncturing the packaging.
TECHNICAL PARAMETERS：
Main Functions
Ultra-high oxygen/moisture barrier: The middle barrier layer controls oxygen permeability to ≤5 cm³/(m²·24h·atm), significantly extending food shelf life.
Puncture and tear resistance: The outer layer uses metallocene linear low-density polyethylene (mLLDPE) or nylon, which can withstand punctures from sharp objects such as bone fragments, shells, and forks.
High transparency/high gloss: The down-blowing water-cooling rapid freezing process reduces crystallinity, controlling film haze to ≤8%, ensuring clear visibility of the contents.
Excellent heat-sealing performance: The inner heat-sealing layer has a low starting temperature (approximately 110℃), providing strong anti-contamination sealing capabilities, ensuring a firm seal even with oil or juice.
Good vacuum shape retention: Low shrinkage, tight fit, and no rebound after vacuuming, resulting in a smooth and compact packaging appearance.
Primary production：
Application Areas (Primarily Vacuum Packaging for Food)
Fresh Meat: Chilled beef, pork, and lamb vacuum-packed
Bone-in Products: Chicken legs, ribs, lamb chops, frozen fish (to prevent bone puncture)
Cooked Foods: Braised meat, ham sausages, roast duck, ready-to-eat chicken breast
Seafood: Salmon, shrimp, shellfish (to prevent shell puncture + high barrier preservation)
Cheese/Dairy Products: Hard cheese blocks, mozzarella cheese vacuum-packed
Prepared Foods: Marinated meat skewers, semi-finished dishes, frozen hamburger patties
Dried Goods/Nuts: Walnuts and coffee beans requiring long-term moisture and oxidation prevention (in conjunction with vacuum or nitrogen filling)
If you would like to learn more, please send us an email or give us a call. Our customer service team will be happy to assist you!
Contact Person:
Phone: 8613790585461
Email: cici_luo@yeah.net、cndgnie@gmail.com、465319497@qq.com
Address: Factory Adddress: Wuxia Industrial Park, No. 7, South 3rd Street, Qiaodong Road, Qiaotou Town, Dongguan City, Guangdong Province, China
Douyin QR
Douyin QR