BTS High Sealing Performance Polyolefin Shrink Film

Designed with excellent sealing characteristics, superior optics and resistance at low temperatures, BTS plastic performs excellently with frozen food products such as pizzas. BTS shrink wrap increases productivity through the combination of its rigid layers at the core and its sealable external layers, meaning high shrinkage performance is achieved at higher speeds. Running BTS on a high-speed packaging line can achieve outputs of 120 pizzas per minute!

BTS plastic is also designed to be frozen following the heat shrink sleeving process and retains its high-end finish qualities without snapping issues or the seals breaking. This is unlike other types of available shrink films which can become brittle and will split when frozen. This shrink film is only available in 14mu single wound sizes. Like our entire range of polyolefin shrink wrap, our BTS film is available to sample at your convenience without charge.

Please note that typically the UK pizza market (when compared to Europe) relies much more heavily on fresh supply than frozen, and so in the UK we would recommend our Bollore BTT films designed for high-speed fresh food production.

After-sales support should not be an after-thought. So when you choose YPS as your packaging materials supplier you can rest assured that our service is second-to-none. With plentiful film stocks housed in our 20,000 sq foot dedicated warehouse, we can ship our materials anywhere across the UK and Ireland at short lead-times. Each and every roll of film comes with BRC approval from manufacture right through to distribution as well as full traceability. We're happy to supply complimentary samples of any specification of wrap and we can conduct extensive trials with your products on our equipment to demonstrate the YPS difference. Take advantage of our handy call-off order scheme to reserve your stock for a guaranteed 'on-tap' supply and utilise our OPRL approved labelling permissions to market the recyclability of your packaging.