Food Packaging Shrink Tunnels

A shrink tunnel provides the final, critical step in achieving a skin-tight, vacuum-sealed bag.

01 Overview

 

A shrink tunnel provides the final, critical step in achieving a skin-tight, vacuum-sealed bag.

Food products that are put into CRYOVAC® brand shrink bags can be better protected and more visually appealing with the use of a shrink tunnel after vacuum sealing. CRYOVAC® brand shrink tunnels automate the shrink process to provide a skin-tight final package. A chill tunnel option is available to immediately remove heat after the shrink process, for products that require cooling prior to distribution or the next process step.

 

  • Variable speed drives for belt speed adjustment and compatible with CRYOVAC® Rotary Vacuum Chamber Systems
  • User-friendly, electronic controls for consistent, repeatable results
  • Right- and left-hand versions available, variety of models available based on product size
  • Provide a final package that is skin-tight with strong seams and minimal scrap

  • Stainless steel construction
  • Specifications vary per model

02 Product Lines

Food Packaging Shrink Tunnels

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Hot Water Shrink Tunnels


 

    CRYOVAC® brand hot water shrink tunnels provide a finishing step for food products that have been vacuum sealed into CRYOVAC® brand shrink bags. Using water that is pre-heated either by electricity or steam, the shrink process also serves to toughen the package material as well as provide a skin-tight fit that helps preserve color and reduce purge.

Cold Water Chill Tunnels


 

Packaged food products that may be prone to bacterial growth or discoloration after exposure to heat should be re-chilled as quickly as possible after shrink. CRYOVAC® brand cold water chillers provide this critical step that is designed for use in USDA-inspected plants, as well as operations that export pork products to Japan.

Food Packaging Shrink Tunnels

Hot Water Shrink Tunnels

 

CRYOVAC® brand hot water shrink tunnels provide a finishing step for food products that have been vacuum sealed into CRYOVAC® brand shrink bags. Using water that is pre-heated either by electricity or steam, the shrink process also serves to toughen the package material as well as provide a skin-tight fit that helps preserve color and reduce purge.

  • Uses hot water to shrink CRYOVAC® brand vacuum bags tightly onto food products
  • Hot water process helps thicken and toughen material for improved package strength and product protection
  • Typically used for fresh meat, poultry, cooked and processed meats, block cheese
  • Helps preserve color and reduce purge

Food Packaging Shrink Tunnels

Cold Water Chill Tunnels

 

Packaged food products that may be prone to bacterial growth or discoloration after exposure to heat should be re-chilled as quickly as possible after shrink. CRYOVAC® brand cold water chillers provide this critical step that is designed for use in USDA-inspected plants, as well as operations that export pork products to Japan.

  • Re-chills products quickly after shrink to prevent bacterial growth and discoloration
  • Designed for use in USDA-inspected plants and operations that export pork products to Japan

03 Related Products

 

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