Vacuum & Cooking bags

Vacuum & Cooking bags

First choose the type that matches your vacuum machine and intended use. This helps prevent ordering a bag that is not suitable for your equipment.

• For chamber vacuum machines – 90 Micron Side-Seal Bags: smooth vacuum bags for meat, fish and other food products.
• For chamber vacuum machines – Vacuum Tube Bags: smooth bags with a different seal construction from side-seal bags.
• For external vacuum sealers: embossed vacuum bags and rolls that allow air to be drawn out.
• For sous-vide cooking: vacuum cooking bags for applications in which packaged food is heated.

First check whether you use a chamber vacuum machine or an external vacuum sealer. Chamber machines generally use smooth vacuum bags, while external machines require embossed bags or rolls.

Vacuum bags and rolls are used to remove most of the air surrounding a product before the packaging is sealed. They are suitable for portioning, storing and transporting a wide range of food products and are also used for specific preparation methods such as sous-vide cooking.

The right vacuum packaging depends mainly on the type of machine, the intended use and the product being packed. Chamber vacuum machines generally use smooth tube or side-seal bags, while vacuum sealers without a chamber require embossed bags or rolls to create channels through which the air can be extracted.

The range also includes specialised versions for applications requiring a higher barrier, a particular presentation or cooking. Always check the product specifications, film thickness and temperature resistance before using a vacuum bag for heating, freezing or sous-vide preparation.

• 90 Micron Vacuum Side-Seal Bags – smooth bags for use with suitable chamber vacuum machines
• Vacuum Tube Bags – smooth vacuum bags in various sizes for chamber machines
• High-Barrier EVOH Vacuum Bags – for applications where an increased oxygen barrier is required
• Vacuum Bags with Black Back – for a distinctive product presentation
• Silver-Coloured Vacuum Bags – vacuum bags with a silver-coloured finish
• Embossed Vacuum Bags & Rolls – suitable for vacuum sealers without a chamber
• Vacuum Cooking Bags – intended for applications where heating is part of the preparation process

• Vacuum machine type: Chamber machine or external vacuum sealer
• Bag design: Smooth, embossed, tube or side-seal construction
• Size: Allow sufficient space around the product for correct vacuuming and sealing
• Thickness: Choose according to the product and required level of protection
• Temperature: For cooking or sous-vide, only use bags specifically suitable for the required temperature
• Barrier: Choose a higher-barrier version, such as EVOH, when additional oxygen protection is required

This is primarily determined by your machine. Chamber vacuum machines generally use smooth vacuum bags. Vacuum sealers without a chamber require embossed bags or rolls so that air can be extracted from the packaging.

The difference lies partly in how the film is formed into a bag and where the seals are positioned. Both types are used as smooth vacuum bags with suitable chamber vacuum machines. Choose the design and size that best suits the product and your packing process.

EVOH is used when a higher oxygen barrier is required than with standard vacuum film. This can be useful for products where additional protection against oxygen is important.

No. For sous-vide or other heated preparations, only use vacuum cooking bags whose product specifications state that they are suitable for the required temperature and cooking time.