Baki Perahu Kraft Besar Grosir #1 #2 | Baki Saji Makanan Goreng Berlapis PE
| Model | Material | Ukuran (cm) | Kemasan (pcs/karton) | Ukuran Karton (cm) | Kemasan Dalam |
|---|---|---|---|---|---|
| 1# | 300g + 18PE | 28.7 × 6 × 16.6 | 400 | 45 × 36 × 34 | 100 pcs/kantong |
| 2# | 300g + 18PE | 27.7 × 6 × 11.2 | 600 | 45 × 35 × 35 | 100 pcs/kantong |
| 3# | 300g + 18PE | 22 × 4.7 × 9.9 | 600 | 45 × 35 × 36 | 100 pcs/kantong |
| 4# | 300g + 18PE | 18.9 × 4.7 × 8.7 | 1000 | 47 × 36 × 34 | 100 pcs/kantong |
| 5# | 300g + 18PE | 13 × 3.5 × 8 | 1000 | 45 × 36 × 33 | 100 pcs/kantong |
Bagikan:
Detail Produk
Wholesale large #1 and #2 kraft boat trays with PE grease-proof lining. Ideal for fried food and loaded servings. EU & FDA certified. Get pricing!
Ikhtisar
Our #1 (28.5g) and #2 (17.8g) large-format kraft boat trays are specifically engineered for the demanding thermal and grease-load conditions of fried food service — where freshly cooked items arrive at serving temperatures of 80–95°C saturated with cooking oil, and the packaging must contain that grease, maintain structural rigidity, and protect the customer’s hands for the full duration of consumption without failure. Produced in our ISO 9001:2015-certified Shandong facility using 250g imported kraft paper with 18g PE interior coating, these large trays have been iteratively refined through over a decade of direct feedback from fried chicken chains, fish-and-chip operators, deep-fried snack vendors, and fast food restaurant procurement teams who depend on reliable grease containment to protect their brand reputation and minimize customer complaints. The generous capacity of the #1 and #2 sizes accommodates fully loaded fried food portions including combination servings with sides, sauces, and garnishes.
Spesifikasi Produk
| Parameter | Detail |
|---|---|
| Material | Kertas kraft impor 250g (tanpa bahan pemutih berpendar) + lapisan PE interior food-grade 18g |
| Ukuran Tersedia | #1 (28.5g — large: fried food combo servings), #2 (17.8g — medium-large: standard fried food portions) |
| Rentang Kapasitas | #2 for standard fried food portions (e.g., regular fries, fish fillet) through #1 for loaded combos (e.g., fish and chips with sides, loaded fried chicken plate) |
| Ketebalan Dinding | Approx. 0.30–0.35mm (250g kraft + PE combined) — rigid enough to support 300–500g fried food loads |
| Jenis Pelapis | 18g PE interior — continuous grease-proof film rated for sustained contact with hot cooking oils and rendered animal fats |
| Ketahanan Suhu | -20°C to 100°C; validated for direct contact with freshly fried food at 80–95°C serving temperatures |
| Pilihan Warna / Cetak | Natural brown kraft (standard); custom printing for fried food brand identity and menu item photography |
| Umur Simpan | 24 months under dry, ventilated storage conditions |
| Sertifikasi | EU EC 1935/2004, US FDA 21 CFR, Japan Food Sanitation Act, Korea MFDS, FSC, teruji SGS |
Fitur Utama & Manfaat
| Fitur | Manfaat bagi Pembeli B2B |
|---|---|
| 18g PE coating rated for sustained hot oil contact | Prevents deep-fryer oil, rendered chicken fat, and fish grease from penetrating through to the outer kraft surface for 60+ minutes at serving temperatures — eliminating the grease-soaked tray failures that trigger customer complaints and negative reviews |
| Large #1 and #2 formats for generous fried food portions | Accommodates the loaded, piled-high fried food servings that drive customer satisfaction and justify premium pricing — customers see overflowing abundance rather than food squeezed into undersized containers |
| 250g kraft provides heat-insulating rigidity | Creates a comfortable hand-holding experience even with freshly fried food — the kraft wall thickness provides enough thermal insulation to prevent finger discomfort while maintaining the structural rigidity loaded servings demand |
| Open-top design enables immediate sauce and topping application | Allows kitchen staff to apply sauces, seasonings, garnishes, and toppings directly into the served tray without lid obstruction — streamlining fried food finishing workflow at service counters and fry stations |
| Natural kraft exterior complements artisanal fried food branding | Projects the authentic, craft-quality image that distinguishes premium fried food operators from generic fast food chains — the brown kraft appearance communicates hand-crafted quality and careful preparation |
| Nested flat-pack storage minimizes back-of-house inventory footprint | Stores compactly in kitchen prep areas, fry station shelving, and service counter dispensers, deploying to full open boat shape in a single motion when needed at the point of service |
Skenario Aplikasi
| Skenario | Deskripsi | Ukuran yang Direkomendasikan |
|---|---|---|
| Fish-and-chip shop service | Traditional and modern fish-and-chip shops serving battered fish fillets, thick-cut chips, mushy peas, and tartar sauce in open presentation boats that showcase the food and enable immediate eating | #1 (full fish and chips), #2 (regular portion) |
| Fried chicken chain takeaway and dine-in | Fried chicken QSR chains serving chicken pieces, tenders, wings, and combination plates with coleslaw and fries in open boats for counter pickup, dine-in tray placement, and takeaway | #1 (combo plates), #2 (individual chicken portions) |
| Deep-fried snack and appetizer service | Bars, pubs, and casual dining restaurants serving fried appetizer platters — mozzarella sticks, onion rings, jalapeño poppers, calamari, and loaded fries — for shared table service and bar snacking | #1 (sharing platter), #2 (individual appetizer) |
| Funnel cake and carnival fried dessert service | Carnival, fair, and theme park concession operators serving funnel cakes, fried dough, churro plates, and fried dessert specialties that require large flat-bottom trays with grease containment | #1 (funnel cakes and large fried desserts) |
| Food hall and market fried food vendors | Indoor food hall and covered market stall operators serving signature fried specialties — tempura, karaage, fried plantains, pakoras, fish tacos — in open presentation boats at communal dining environments | #2 (standard portions), #1 (signature loaded items) |
Target Pelanggan B2B berdasarkan Pasar
| Target Pasar | Tipe Pelanggan | Area Aplikasi / Produk Utama |
|---|---|---|
| Eropa (Jerman, Inggris, Prancis, Belanda) | Fish-and-chip shop supplier networks, Belgian frituur chain procurement, German Imbiss fast food suppliers, pub chain kitchen procurement | UK fish-and-chip boats, Belgian frites serving trays, Currywurst and Schnitzel open boats, British pub fried appetizer trays |
| Asia Tenggara (Singapura, Thailand, Vietnam) | Fried chicken chain procurement (Thai, Filipino, Indonesian brands), night market fried snack suppliers, hawker center stall vendor supply | Southeast Asian fried chicken chain boats, Thai night market fried snack trays, Singapore hawker center fried food boats |
| Jepang & Korea Selatan | Karaage and tempura specialty chain suppliers, Korean fried chicken (KFC-style) chain procurement, izakaya fried appetizer tray suppliers | Japanese karaage serving boats, Korean fried chicken chain trays, izakaya age-mono appetizer boats |
| Timur Tengah (UEA, Arab Saudi) | Broasted chicken chain procurement, shawarma and falafel chain suppliers, hotel banquet fried appetizer service | Broasted chicken large serving boats, Gulf shawarma and falafel trays, hotel event fried appetizer presentation boats |
| Amerika Utara (AS, Kanada) | Fried chicken chain headquarters (Popeyes, Raising Cane’s tier), state fair concession procurement, sports bar and pub chain purchasing | Fried chicken chain combo boats, county fair funnel cake and corn dog trays, sports bar appetizer sharing boats |
Opsi Kustomisasi & OEM
| Jenis Kustomisasi | Opsi yang Tersedia | Waktu Pengerjaan |
|---|---|---|
| Pencetakan Logo | Flexographic 6-color or offset on exterior; fried food brand identity, menu item imagery, grease-safe ink systems rated for thermal stability at serving temperatures | 15–20 hari |
| Ukuran Kustom | Extended #1 dimensions for jumbo fried food portions (e.g., full fish-and-chip combo), extra-deep sidewalls for loaded piled servings, widened base for sharing platters | 20–25 hari (pengembangan cetakan) |
| Peningkatan Material | 280g or 300g heavier kraft for maximum grease load and structural support; double-side PE for extreme oil applications; PLA bio-coating for eco-certified fried food brands | 15–25 hari |
| Finishing Permukaan | Matte natural kraft (standard), gloss varnish for branded chain aesthetics, water-based protective overcoat for condensation resistance in humid fry station environments | 15–20 hari |
| Desain Kemasan | Fried food-specific design consultation: grease-zone print avoidance mapping, thermal-safe ink placement, brand photography on kraft substrate optimization, multi-size portion identity system | 5–7 hari (fase desain) |
Mengapa Pembeli B2B Global Memilih Kemasan Fude
Fude Packaging brings 15+ years of specialized knowledge in manufacturing grease-resistant food trays to our large-format boat tray line — our product development team has conducted extensive real-world grease penetration testing using actual deep-fryer oils, animal fats, and sauce blends at sustained serving temperatures, going beyond standard laboratory test methods to validate performance under the conditions fried food operators actually encounter in daily production. Our ISO 9001:2015-certified quality management system includes batch-level PE coating integrity verification using dye-penetration testing protocols, ensuring every production run maintains the continuous, pinhole-free grease barrier that prevents the catastrophic tray failure a fried food business cannot afford. All trays carry independently SGS-verified compliance with EU EC 1935/2004, US FDA 21 CFR, Japan Food Sanitation Act, and Korea MFDS food-contact standards, supporting fried food chains operating across multiple international markets from a single certified supplier. With 500+ million-piece annual capacity and dedicated multilingual account managers, we provide the production scale and communication responsiveness that growing fried food chains need for reliable, high-volume tray supply across global franchise networks.
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