- WATER BATH (IMMERSION) - ensure entire area of bag is immersed in water.
- WATER SHOWER – ensure water spouts are not blocked. Usually temperature to be set a little higher than actual.
For fresh meat water temp is normally 80-85°C
For cooked products water temp is recommended to be 85-90°C
After shrinking, both sides of the product surface should be smooth, tight and wrinkle free (particularly for shower system).
SUFFICIENT SHRINKING WILL INCREASE PRODUCT STRENGTH AND BARRIER, AND IMPROVE PRODUCT PRESENTATION.