Bags & Pouches

Bags hold food in portions, protect it in the chiller and freezer, and make processes such as sous-vide cooking possible in the first place. This subcategory contains six items in three groups. PA/PE composite vacuum bags come smooth at 90 µm or embossed at 105 µm, both in 20 × 30 cm, plus a large 30 × 40 cm format. LDPE freezer bags with a zip closure are available in 1 and 3 litre sizes. The range is completed by a heat-resistant PET/PA roasting sleeve for the oven.

Typical users are butchers, caterers, restaurants running sous-vide production, contract kitchens with stock to freeze, and food manufacturers storing raw materials and prepared components.

Typical applications

• Vacuum packing meat, fish and cheese for chilled storage
• Sous-vide cooking of prepared portions
• Freezing sauces, stocks and components in fixed portion sizes
• Gently roasting joints and vegetables in a roasting sleeve

What to look for when buying

With vacuum bags, the machine sets the specification. Chamber machines work with the smooth bags, while external sealers need the embossed texture so that air can be drawn out. The large 30 × 40 cm format takes whole cuts of meat and is boil-proof up to 100 °C.

With freezer bags, the portion decides: 1 litre for single portions and small components, 3 litres for larger quantities and bulk stock. The 1 litre bag comes 100 to a pack, the 3 litre bag 50 to a pack. The roasting sleeve is 28 cm wide, supplied as a 3 m roll with clip closures, and can be used at up to 200 °C.

Frequently asked questions