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"Corr-vac® Mark III"

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"V-32 Packaging"

Typical Applications

◊ Bulk and case-ready ◊ Cod ◊ Mussels ◊ Salmon ◊ Scallops ◊ Shellfish ◊ Shrimp

Benefits  

• Extends shelf-life by limiting availability of oxygen to the product, which retards bacterial and enzymatic spoilage.  CO2 gas-flushing further limits bacterial growth

• Minimizes contamination and pilferage (sealed bags)

Process

• May be either vacuum packed or gas-flushed

• Temperature control is particularly critical for many of these applications

Packaging Film  

• Often PA/PE (nylon/low-density polyethylene)

• Films of this barrier level (below 10,000 cc's O2/sq. meter on 650 cc's O2/100 sq. in.) must also carry TTI (time, temperature indicators) on the individual packages in the U.S.

Typical Package Sizes  

• 5-20 lb. bags of shrimp, shellfish, fish parts, etc.

• Individual whole or half fish

• Multiple case-ready over-wrapped trays in a master bag/box