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