What are the common types of high temperature cooking bags?

In the high-temperature cooking bag we use, according to its use, it can be divided into several subcategories, so what are the main types?

The main sub-categories of high temperature cooking bags are:

1, high temperature cooking type: packaging roast chicken, roast ribs and jam, drinks, need 121~135℃ high temperature sterilization of three layers of copolymerization CPP film, of which copolymerization PP requirements than the general cooking type copolymerization PP performance better.

2. Metallized type: The product surface is required to have a strong adhesion strength to the steaming gold alloy (such as aluminum), and can still maintain good dimensional stability and rigidity after steaming. In addition, it has a lower heat sealing temperature and a higher heat sealing strength. The structure of metallized type is also copolymerized PP/ homopolymerized PP/ Copolymerized PP.

3, universal type: multi-layer coextruded casting film for different purposes to design different coextruded levels. For example, it is used for bread packaging, clothing packaging (especially underwear, pants) packaging, fruit packaging, etc., or for BOPP/CPP two-layer film after printing, for clothing, dry food (such as fast food bags, bowl covers, etc.) packaging. The structure of the universal type is copolymerized PP/ homopolymer PP/ Copolymerized PP or homopolymer.

4. Cooking type: two-layer copolymerization CPP for cooking, which can withstand cooking sterilization at 120℃ and 0.15MPa pressure. Both maintain the shape and flavor of the internal food, and the film will not crack, peel or bond, and has excellent dimensional stability, often with nylon film or polyester film composite, packaging containing soup food and meatballs, dumplings and other food or pre-food processing frozen food. The three-layer PP film structure of cooking type is copolymerized PP/ copolymerized PP/ copolymerized PP.