B

• Bag confectioning
  Description

  Bag confectioning at ALLFO includes the packaging service of vacuum bags on state-of-the-art machines installed in the company’s new production facilities in Waltenhofen. Quality, sustainability and delivery reliability within short production times are the hallmarks of this process. We produce a wide range of vacuum bags, differing in shape, thickness, size, material and colour. Any desired batch size is quickly and reliably implemented. The bags are counted, packed loosely in cartons or once again sub-packed. We constantly maintain a large number of the most common sizes pallet by pallet in stock, so that you can benefit from short delivery times. The speed of our bag confectioning also allows niche products to profit from rapid shipment.

• Barrier films
  Description

  Barrier films consist of several layers, creating a barrier layer which acts as a protective shield against oxygen, germs, spores or contaminants. They are mostly in demand in the food industry, but sensitive products from medical technology or other industrial sectors are packaged with them as well. Principal components of barrier films are generally polyamide and polyethylene. Other materials such as EVOH, PET, PP or Surlyn may also be used for the production of barrier films. The different layers are obtained by extrusion, during which several layers are applied on top of each other. They are either cast or blown. The material mix to be used basically depends on the intended purpose of the packaging. Barrier films offer both excellent machine compatibility and outstanding sealing properties. ALLFO also employs these composite films in the manufacture of its vacuum bags.

• Blown films
  Description

  Numerous different packaging materials are produced from blown films. Starting substance is thermoplastic material in various formulas. ALLVAC manufactures blown films offering different barrier properties. Primary components are polyamide and polyethylene. Plastic granules are first heated on several special blown film extruders and pressed through a blow head with an annular gap, resulting in a vertical film bubble and subsequently a 10 to 20 metre tall film tube. Afterwards, the tubular film, virtually floating in the air, is finally cooled down and folded. In the next production step it is wound up by means of corresponding tools. ALLVAC manufactures thermoforming film as well as films for flow pack applications that wrap around the product like a second skin, for use especially in food processing.

C

• Cook-in bags
  Description

  Cook-in bags tolerate temperatures from -40°C to +121°C, depending on the type, without the risk of delamination, loss of tightness, flex-cracking or streaking. ALLFO has developed a wide range of cook-in bags for use in the catering trade and industry. Numerous companies offering food products in specific processing stages have adopted cook-in bag solutions. They supply private households, the catering trade or facilitate the preparation of communal meals. About 80 to 90 percent of all foodstuffs are offered either pre-prepared or ready-made. “Sous Vide” (French for “under a vacuum”) is the best known and certainly the most amazing innovation in commercial kitchens. This particular cooking method cannot be imagined without cook-in bags. The ingredients are first put in small cook-in bags and then vacuum packed. The bag is then placed in max. 60°C warm water and gently cooked for a relatively long time. The product’s unique character is preserved, as are its taste and nutrients. Sous Vide as a component of convenience gastronomy facilitates rationalisation in large scale kitchens whilst reducing stress at peak times. ALLFO supplies two types: Cook-in bag made of OPA/PP barrier film with a temperature resistance of -40°C to +121°C as well as of PA/PE (-40°C to +115°C). Both types feature a high-level oxygen barrier and are extremely resistant to mechanical strain.

M

• Multilayer bags
  Description

  Multilayer bags made of prime-quality PA/PE barrier film protect products in particular from high humidity, unwanted gas exchange and from ingress of both contaminants and germs. Depending on the product, a range of different material layers through to high barrier grades may be applied. Multilayer bags with 5, 7 or 9 layers extend the shelf life of food significantly and provide optimal ripening conditions, such as for cheese. Here, the PA and/or EVOH barrier layer in between the PE layers is precisely matched to the requirements of the respective product. Multilayer bags also provide reliable product protection against damage. Particularly peeled potatoes or other vegetables benefit from this option, as they remain appetizingly fresh. The high resistance to flex-cracking prevents the formation of air leaks, resulting in a significant reduction in product wastage. Multilayer bags from ALLFO are available in film thicknesses from 50my to 160my and in dimensions from 250 mm x 200 mm to 1300 mm x 1000 mm for fast delivery, even in large quantities.

O

• Opening aids
  Description

  Opening aids facilitate the opening of packaging. ALLFO’s opening aids are specially designed for vacuum bags, so that even people with impaired motor skills may easily manage to open them. Side-seal bags in particular are available with various opening aids. “Easy Opening” is a feature provided by the VakTape, a tear tape where only a slight pull on the tear cut is sufficient to simply open the side seal bag along the tape. At the same time, the shape of the bag is retained and the product stays in place until it is removed. Stand-up pouches from ALLVO, on the other hand, are made of stiffer material allowing for targeted, straight tearing, which is additionally supported by a tear notch.

P

• Polyamide
  Description

  Polyamide (PA) belongs to the linear polymers with recurring amide bonds along the main chain. The material’s most significant properties are strength and resilience. Polyamide also provides an excellent oxygen barrier, without which a standard vacuum bag would lose its most important property of maintaining a vacuum. Consequently, we use this particular material as an essential component of our vacuum bags. In addition, polyamide distinguishes itself by providing outstanding density with regard to aroma and fat as well as high resistance to both heat and cold. Although polyamide does not tolerate acids and oxidizing solvents, it is compatible with solvents of organic origin. In general terminology, “polyamide” stands for thermoplastic material and creates a certain distance to chemically related proteins.

• Polyethylene
  Description

  Polyethylene (PE) is a thermoplastic material produced by polymerizing ethylene (C2H4). It is by far the most frequently used plastic worldwide. Used in particular to manufacture packaging, it softens at temperatures above 80°C. Although polyethylene is very flexible, it exhibits high extensibility and impact strength as well as low sliding friction, making it particularly machine-compatible in packaging processes and ensuring excellent sealing properties. Most vacuum bag types from ALLFO are produced using polyethylene as well. The key advantages offered by this material include its high level of chemical stability, convincing sealing ability as well as its water barrier. Its chemical composition allows for the production of not only soft but also hard plastics, but it can also be used to manufacture waxes, greases or even oils.

• Polypropylene
  Description

  Polypropylene is highly valued in our film manufacture for its outstanding tear resistance, which is ensured by the chain polymerization of propene. Whenever polypropylene is not an integral part of barrier films, it is often found as the main component in adhesive packaging tapes. Its properties are similar to those of polyethylene, but it is slightly harder and more heat-resistant, but equally semi-crystalline and non-polar. Thermoplastics are used second most frequently as standard plastics, especially for packaging. The melting and continuous operating temperature of polypropylene is generally higher in comparison to polyethylene. Polypropylene also surpasses polyethylene in rigidity, hardness and strength.

R

• Recyclable bags
  Description

  The degree of recyclability of bags results from their varying material proportions. If it is possible to separate them completely or if the bags are made of mono-material, recyclability of the packaging is easily obtained. The new recyclable vacuum bag from ALLFO meets the highest-level AAA category owing to its fully recyclable polypropylene structure. Modern recycling plants are capable of identifying and sorting the material in question and returning it in its entirety directly to material recovery. Moreover, this bag type provides excellent barrier properties as well as outstanding technical qualities. As before, particularly sensitive food such as meat, sausage, fish or seafood is packaged in these innovative bags. Cheese, potatoes, ready meals or vegetables will remain fresh for longer while being protected from spoilage during transport and on retail shelves.

• Resealability
  Description

  The resealability of a vacuum bag is an essential purchase criterion and therefore imperative for some bag types from ALLFO. For this reason, certain bag types are equipped with a classic zipper, a practical pressure closure making the bag opening resealable to be virtually liquid-tight. The aroma of spices, tea or coffee is perfectly retained. Parmesan and grated cheese also benefit greatly from the zipper due to its resealability. The products can be practically portioned, do not have to be consumed all at once and can be stored for later use. An alternative to the zipper comes in the form of the HookVak, an innovative hook-and-loop fastener integrated into the bag just like the zipper. The sealing seam is located above the reclosure, allowing for initial vacuum sealing of the bag. As required, the vacuum bag can be opened above the reclosure, the goods can be completely or partially removed and then the hook-and-loop fastener is simply re-closed. Compared to the zipper, the HookVak is easier to handle with chunky, free-flowing or pourable products.

S

• Sealing seam
  Description

  A sealing seam joins two films as well as a lid with its receptacle. Generally, this is done after filling the vacuum bag or other packaging by applying heat, time and pressure to a sealing tool in order to allow the two components to fuse together. Heat sealing is the most common process within the packaging industry on account of its cost-effectiveness. The films to be sealed pass through two heated sealing jaws, which create the desired sealing seam at a defined degree of pressure, sealing time and temperature. The cycle time is determined according to the melting temperature, the sealing time and the sealing pressure. The width of the sealing seam is not the deciding factor. A properly executed narrow seam provides an absolutely tight seal.

• Shelf life expiration date
  Description

  The shelf life expiration date (SLED) is regulated by law and describes an essential labelling element. It must be displayed on all finished packaging to indicate the minimum shelf life of a food or pharmaceutical product under appropriate storage and handling conditions. If the shelf life expiration date is exceeded, there may be a loss of taste and quality. Therefore, the SLED also protects the manufacturer from complaints after the limit has been exceeded. If a product has spoiled before, the manufacturer is obliged to replace the product. The minimum shelf life of a food product is at the discretion of the producer. It is therefore possible that different producers of the same product may declare different SLEDs. Highly perishable foods, such as minced meat, do not display a shelf life expiration date, but rather a consumption date that indicates by when the product should be considered processed. The shelf life expiration date is comparably more significant, as it is based on best before tests.

• Shrink bags
  Description

  Shrink bags are the ideal solution for airtight packaging of products in vacuum chamber machines. On completion of this process, the bag is shrunk by brief immersion in hot water or in a shrink tunnel. Through this procedure, which only takes a second, the product receives a tight-fitting packaging of outstanding quality and appearance. ALLFO supplies two different types: The ASB bag (PVDC) and the ASBC shrink bag with EVOH barrier, available with either a round bottom or a side seam. The oxygen barrier of a shrink bag prevents the growth of microorganisms, a factor contributing to spoilage of unpackaged goods. Meat or meat products can thus be stored refrigerated for several weeks without any loss of quality, especially since the bag provides an adequate protective barrier. Meat juice is prevented from escaping while sensitive products benefit from full flavour development. Depending on the type, shrink bags guarantee outstanding puncture resistance, low air traction rates, excellent gloss and thus prime-quality presentation of the packaged goods, even with total thicknesses of 40my to 100my.

• Side seal bags
  Description

  A side seal bag is characterised by three sealing seams and is very often used to provide airtight packaging for a variety of products, especially when packed in a vacuum chamber machine. ALLFO manufactures a wide range of formats of the so-called three-edge vacuum bags. The classic version of this product is the transparent PA/PE side seal bag in 90my. We also produce numerous bag types based on specialised composites for particular applications or product presentations. Our warehouse includes an extensive range of side seal bags in various formats. Along with vacuum, the barrier properties of our bags ensure maximum product safety and aroma protection due to their stable gas barrier. Low air traction rates through excellent sealing properties as well as a high degree of tear and puncture resistance under mechanical strain prove to be further advantages of ALLFO’s side seal bags.

• Sous-Vide
  Description

  Sous-Vide or vacuum cooking refers to a technique whereby meat, fish or vegetables are gently cooked in a vacuum pouch. Prerequisites for this process include a water bath or a steamer at relatively low temperatures, considerably less than 100°C. The ingredients are first sealed in a vacuum bag and then slowly prepared at a constant water temperature of 50 to 85°C. Alternatively, there are also steam cookers in which the bag is placed to be steamed to the exact degree. Given the increasing popularity of this method, ready-made sous-vide baths have been on the market in the meantime. Sous-vide cooking will not only fully preserve the flavours and the aroma of the ingredients but even enhance them. Due to the vacuum, oxidation of the food is reduced. Since the relatively low temperatures during the sous-vide procedure do not allow a crust to form on the dish, it is usually fried or baked briefly before or after vacuum cooking.

• Stand-up pouches
  Description

  Stand-up pouches in various material combinations are designed to steadily rest on a special oval base. Meanwhile, they have conquered a traditional place on supermarket shelves on account of their stability. They are impressively lightweight and provide a high-level oxygen barrier. The sturdy composite material allows the consumer to easily pour or decant the contents of the pouch. Variants equipped with practical tear notches and zip-closures have become increasingly popular. Thanks to its stable multilayer film, the stand-up pouch, also known as Doypack, reliably prevents products from drying out, from losing their aroma or from odours penetrating or escaping. Another current trend in design is towards paper and paper look versions.

• Structured bags
  Description

  Structured bags have been designed especially for vacuum packing with smaller, standard household appliances. A pump extracts the air from the vacuum bag, which is then sealed airtight. Due to the fact that smaller vacuuming devices usually do not apply the same tractive force as industrial machines, they are unable to evacuate air from the bag as effectively. A structured bag, however, supports the air to exit the bag optimally. The special, food-safe structure is integrated on the inside of the bag. The result is the same: the products are optimally protected while the shelf life of the food is increased. Essential vitamins, minerals and other nutrients are retained whilst aroma, taste and the product’s attractive appearance are maintained. Another advantage: Due to air extraction, packaging is reduced in size and a lot of space is saved in cooling counters or refrigerators. The fact that vacuum-packed food can also be frozen means that the capacity of the freezer is less affected. Freezer burn is no cause for concern.

T

• Tubular bags
  Description

  Tubular bags without side seams wrap themselves attractively, almost like a second skin, around the curves and contours of a product to show it off to best advantage. Basic components of the bags are blown films made of thermoplastic material of different formulas resulting in varying barrier properties. Polyamide and polyethylene are usually their principal constituents. Sausages, chunks of cheese, fresh meat, cold cuts, fish or snacks, for example, receive an attractive, highly transparent and secure packaging. Tubular bags provide even technical items with an appealing packaging solution. The excellent barrier properties of ALLFO’s tubular bags ensure maximum protection of the goods. Sealing of the bags is easily achieved on all common vacuum machines. According to the type, tubular bags differ in terms of oxygen barrier, thickness and width.

V

• Vacuum bags
  Description

  Vacuum bags have been designed as pouches made of flexible plastic film for airtight packaging of products. They are available in various formats, thicknesses and for countless applications. Vacuum packing not only fixes the product in the bag by allowing the bag film to cling tightly to the product, but also significantly reduces the interaction between air and product. The result is extended shelf life for food and special protection for other sensitive products. Vacuum bags also provide ideal support for cheese ripening processes. The outstanding barrier properties of vacuum bags protect products from exposure to oxygen, gases, moisture and germs. In addition, they combine numerous functions, allowing for cooking, deep-freezing and conveying brand messages. The bags are subjected to vacuum either by means of a vacuum device or a vacuum chamber machine. ALLFO’s vacuum bags are usually made of composite film combining polyamide and polyethylene. However, further compositions and variants are certainly possible. They determine such factors as a vacuum bag’s degree of gloss, transparency, puncture resistance and temperature tolerance. The bag and its contents are sealed by a thermally generated sealing seam. Vacuum packed products entering the market are marked with the label “packed under vacuum”. A particular advantage: The vacuuming method makes it possible to largely dispense with preservation agents to increase the product’s shelf life.

• Vacuum chamber machines
  Description

  Vacuum chamber machines are designed to be extremely efficient, compact and versatile. They are ideal for hygienic and fast vacuum packaging of various products. Professional vacuum chamber machines are generally made of stainless steel, easy to clean and convenient in handling. In vacuum packing, the goods are first placed in a vacuum bag and subsequently positioned in the chamber of the device. The bag is then evacuated of air by means of a powerful pump and sealed airtight along its seam. Typical goods requiring packaging include meat, sausage, poultry, cheese or fish and fresh pasta. Medical sterile items or technical objects equally benefit from packaging in a vacuum chamber machine. This process generally employs vacuum bags, preferably side seal bags. Particular advantage: In comparison to external vacuum sealers, even liquid products such as sauces or soups, free-flowing, pourable goods or powdery products can be packaged airtight without any difficulties. In such case, vacuum chamber machines are equipped with an appropriate slant within the chamber space, or allow the bags to be standing upright.

• Vacuum packing
  Description

  Vacuum packing is an established method in many households to protect food and other sensitive products from perishing, from contamination or for storage. In industry, as in many other sectors, vacuum packing has become an essential aspect within any packaging process. Products are subjected to vacuum using flexible plastic film, frequently available in the form of bags. Vacuum bags from ALLFO are manufactured from barrier film featuring a high level of protection against the ingress of oxygen, gases, sperms, spores or dirt. The vacuuming process is either accomplished using an external vacuum sealer or a vacuum chamber machine. In the case of an external vacuum sealer, the bag opening is placed in the device, while in a vacuum chamber machine the entire bag is placed in the unit. Depending on the unit applied, different bags are required, as the devices provide varying degrees of power to extract the air. Less powerful household appliances benefit from a structured – goffered – bag, which facilitates vacuum packing due to its modified surface. Flat, smooth bags are sufficient for chamber vacuum units. Both devices use heat and pressure to completely seal the bag opening.