Heat Sealing Process for Food Packaging Bag

The quality of heat sealing in food packaging bag depends on three critical parameters: temperature, pressure, and time. Proper control of these factors ensures strong, leak-proof seals while maintaining packaging integrity.

1. Heat Sealing Temperature

The sealing temperature must exceed the melting point of the material. Common laminated structures include:

PET + AL + NY + PE

PET + AL / NY / VMPET + PE

PET + PE

MOPP+VMPET+PE

Key Considerations:
✔ Higher pressure, slower sealing speed, or thicker films may allow lower temperatures.
✔ Lower pressure, faster sealing, or thinner films may require higher temperatures.

2. Heat Sealing Pressure

Pressure must be carefully balanced:

✔Too low? Poor fusion, trapped air, and potential leaks.

✔Too high? Material displacement, weakened seals, or "hot cutting."

Adjustment Guidelines:
✔ Higher temperatures or slower speeds allow lower pressure.
✔Thinner films typically need less pressure.

3. Heat Sealing Time

Longer sealing times strengthen bonds but have limits:

Excessive time leads to oxidation, seam deformation, or wrinkling.

Optimal duration ensures durability without compromising appearance.