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Packaging materials for various foodstuff
Packaging (Wrapping):
• Packaging materials (plastic or aluminum foil) must wrap the foodstuff airtight so that there
will be no air left in the package.
• Containers without a lid must be wrapped with double-layer foil and fastened with a rubber
ring around it.
• As the paste and liquid food expand at a rate of 1/10 when they are frozen, containers
should never be filled completely with these types of food.
• Food to be frozen must be cooled down in the fridge compartment first.
• Packages to be frozen must always be labeled. Self adhesive labels can be used for this
purpose.
Freezing date, amount, expiry date and maximum storage time of the food should be written
on the labels.
• It will be easier to control the deep freeze program by preparing a freezer list indicating the
number of packages, type of food and the date it is stored.
• Recommended packaging materials on basis of the food types are stated in Table 1.
Meat, poultry, pastries
and food with irregular
shapes.
Vegetables, fruits (with or
without sugar), cakes and
cream cakes, chopped meat.
Fruits soluble in sugar,
food in paste or liquid
form (apple marmalade,
egg white and yolk,
drinks, etc.) Prepared
fruits.
All manuals and user guides at all-guides.com
Plastic foil
Aluminum foil
Plastic bag
Closed
containers
Table 1 -
Packaging Materials
17
EN
Stretch or regular bag.
"Extra strong"
Min. 0.05 mm thick
Aluminum container, parchment
container, plastic and glass
containers resistant to cold.
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