PVC Cling Film

When PVC cling film was introduced more than 30 years ago it revolutionized food packaging because of its capability to preserve the freshness of meat, dairy products, vegetables and other foodstuffs, maintaining their shelf life, organoleptic qualities, and display appeal better, longer, and more cost effectively than any other material existing on the market even today. Cling film is an efficient barrier against micro-organisms, a feature particularly important for supermarkets and retail trading, and is produced in different grades for specific applications. Severe U.S. and European regulations ensure that the composition of the film marketed is absolutely safe and suitable to wrap food for human consumption.Cling film features high clarity, strong elastic recovery, and excellent puncture resistance. Balanced oxygen and water vapour transmission allow the contents to breathe, so that meat maintains its colour and vegetables do not deteriorate, whilst its high tackiness makes it cling exceptionally well to trays and other fresh food recipients, offering valid protection against handling and contamination.


Extrusion Plant for the Production of PVC Cling Film

The line works according to the bubble blowing process. The material is extruded with a circular extrusion rotating head die and inflated to form a bubble. It is then cooled by an air blowing ring, flattened and drawn by the nip rollers of the winding section. The edges of the lay-flat tube are trimmed and the two single films so obtained are wound into reels on two rewinding stations placed one facing the other. The reels obtained from the extrusion plant are already of the standard sizes demanded by supermarkets, whilst rewinding is necessary for the smaller household rolls. The extrusion line is available in three versions:

TR100 line

TR120 line

New re-engineered TR120 PLUS line