Patch bag having one continuous patch

Details Patch bag having one continuous patch Patch bag having one continuous patch

B - Operations, Transporting

65

D

B65D 75/00 (2006.01) B32B 27/08 (2006.01) B65D 30/08 (2006.01) B65D 33/02 (2006.01) B65D 75/26 (2006.01)

Patent

CA 2241313

A patch bag (20) has a continuous patch (26) adhered to a first lay-flat side of a bag. The continuous patch is in a region of the bag which has one side of the bag not covered by the patch. The continuous patch extends from one end of the bag to the other end of the bag, and/or from one lay-flat side of the bag to the other lay-flat side of the bag. The continuous patch covers a region of the bag in which the bag film is sealed to itself. Optionally, the second lay-flat side of the bag may have a second patch (24) adhered thereto. The second patch does not cover the region of the bag in which the bag film is sealed to itself. In this manner, the patch bag can be produced by adhering the patches to the bag film and thereafter sealing the bag film to itself, in order to form the bag without having to produce the seal by transmitting heat through one or more patches. The patch bag is especially useful in the packaging of a bone-in meat product especially ham, sparerib, picnic, back rib, short loin, short rib, whole turkey, pork loin.

L'invention concerne un sac (20) pourvu d'un renfort continu (26) collé au premier côté plat dudit sac. Le renfort continu se trouve sur une région du sac, un côté n'étant pas couvert par ce renfort. Le renfort continu s'étend d'une extrémité du sac à l'autre extrémité du sac, et/ou d'un côté plat du sac à l'autre côté plat du sac. Le renfort continu couvre une région du sac dans laquelle le film constituant le sac est scellé sur lui-même. Eventuellement, le second côté plat du sac peut être pourvu d'un second renfort (24) collé. Ce second renfort ne recouvre pas la région du sac dans laquelle le film constituant le sac est scellé sur lui-même. Ainsi, on peut produire le sac en renfort en collant le renfort au film constituant le sac, puis en scellant le film constituant le sac sur lui-même, cela afin de former le sac sans avoir à le sceller en faisant passer de la chaleur à travers un ou plusieurs renforts. Le sac à renfort est particulièrement utile pour l'emballage de viande non desossée, en particulier un jambon, des petites côtes de porc, de l'épaule, des côtes de dos, des longes courtes, du plat de côtes, une dinde entière, de l'échine de porc.

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