We’re proud of our freezer labels, but we can’t make you what you need, and you can’t use them properly, without some basic information beforehand. First of all, we need to know how you’re going to use them. What types of containers will you be labeling: cardboard, plain paper, waxed paper, vacuum bags, blast-freezing packs, glass or plastic deli containers? And how cold will it be when you’re applying the labels—not when you cool the contents, but when you actually attach the labels?
Next, there’s the matter of product exposure, especially to moisture and frost. For example, a deli container full of a nice, zesty salsa stored directly on ice is going to get a lot wetter than items in a deep-freezer or open cooler. In the case of the salsa, everything about the label—adhesive, face-stock, and ink—must be moisture-resistant. This is always important, but is less so when the food is hard-frozen all or most of the time.
Once we know how you’re going to be using the labels, we can narrow things down to the right materials necessary. Then we’ll shoot you a quote, send samples and proofs if you need them, and, once you give us the OK, have your finalized labels in your hot little hands in record time.
Applying your labels takes special care. If the product packages happen to be frosty or wet, you’ll need to dry them before applying the labels. We recommend using terry cloth. When the packages are dry, remember your labels are pressure-sensitive: they can’t just be dropped or slapped onto the packages, or they won’t stick right. Most applicators apply sufficient pressure, but to really stick forever, your labels need 12-24 hours of “dwell time” for the adhesive to cure.
Once the dwell time has passed, you’re in business!
