Technical terms explained simply

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.

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.