Culinary Innovations
Almost all external-type vacuum packers require embossed (or sometimes called channelled) vacuum pouches, i.e. a criss-crossing effect in the bag to allow the appliance to work properly. We supply many sizes of embossed vacuum pouches all made from a transparent Polyamide (PA) air impenetrable exterior and a Polyethylene (PE) food approved interior. These pouches are remarkably resistant, do not allow oxygen to penetrate and guarantee excellent sealing results. Our pouches are suitable for sous vide cooking in a water heater.
Ideal for vacuum packing with chamber vacuum packing machines for food preservation and cooking to a maximum temperature of 70°C, these smooth vacuum pouches are made of a transparent Polyamide (PA) air impenetrable exterior and a Polyethylene (PE) food approved interior. Our vacuum bags grant excellent performance in terms of high quality film, perfect sealing and long foodstuff preservation. There are 32 sizes in this range. We can also custom manufacture and personalise for individual customer requirements.
As well as 90 micron bags we also offer 12 sizes of 140 micron bags which offer greater material thickness for vacuum packing of sharper items like T-bone meat, speck, parmesan, rice, etc.. Like the 90µ bags these 140µ bags are made of a transparent Polyamide (PA) air impenetrable exterior and a Polyethylene (PE) food approved interior. The 140µ range offer the same food conservation and cooking characteristics of the 90µ range, i.e. maximum temperature of 70°C.
Our boilable bags are specified for boiling foods such as ham, boil-in-the bag meals and for higher temperature sous vide use up to +115°C. They are made from Oriented Polyamide (OPA) and Polypropylene (PP) to give them additional heat resistance above 70° C. Our OPA/PP bags are not designed for food preservation but are for ideal for vacuum cooking of foodstuffs already vacuum packed in PA/PE vacuum pouches to give extra heat resistance.
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