Despite the unique applications of heat shrinkable PVC sheets in food packaging industry, a few works have been carried out on the shrinkage behavior of this kind of sheets. So, in our work, investigation of the shrinkability of PVC sheets and influence of different parameters on the above-mentioned property has been focused, intensively. This paper presents the results of research aimed at characterizing the shrinkage behavior of PVC sheets, accompanied by the effect of different additives and their weight fractions on the shrinkability of the prepared sheets using experimental design Taguchi method. Also, shrinkage behavior of PVC sheets at optimum conditions has been studied and the stretching and shrinking temperature effects have been investigated. It was found that, among seven investigated variables, plasticizer has the most significant effect on the shrinkability of PVC sheets. Also, at optimum conditions, an increase in the stretching temperature can extensively influence the crystalline structure of the polymer and subsequently, shrinking temperature.