Vacuum Shrinks Bags for  Surface pasteurized- PIOVAC  SP 

PIOVAC  SP -high oxygen barrier bags for repacking meat after cooking and cooling or ather procsing  indicated for Surface pasteurizetion in the bag for 3 min - 90 degrees Celsius.
 Indicated for whole muscle or sectioned and  formed meat products cooks into molds which require high oxygen barrier and no meat adhesion properties. 
PIOVAC CI is also recommended for cooking of meat product without molds.
Color: printed or clear

Surface pasteurized bags