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Decontaminating products
Vacuum bag
These are a specialised type of bags specifically designed for use in the vacuum cooking method. They have particular characteristics that make them suitable for this precise and controlled cooking process.
These airtight bags allow food to be cooked in its juice, thus preserving all the flavour and nutrients, and controlling the texture of the food.
In short, cooking bags maintain the organoleptic quality of the product thanks to their heat resistance without altering the packaging process.
El pedido mínimo es, dependiendo de las medidas, de 1000 a 4000 unidades.
| Width (mm) | Length(mm) | Units/Box |
| 150 | 200 | 1000 |
| 185 | 250 | 1000 |
| 200 | 300 | 500 |
| 250 | 350 | 500 |
| 300 | 400 | 500 |
| 350 | 600 | 500 |
For special sizes, please ask for more information.
Designed for
Materials
A film with a complex structure. The multi-layer structure means the bags can be used in sterilisation processes.
Design
The vacuum cooking bag design is specially adapted to meet the specific requirements of this cooking method. They are made of materials thick enough to provide durability and strength, but at the same time allow for efficient heat transfer between the water and the food.
Possible certifications and specifications
Certifications
We offer a wide range of sizes and formats
If you have any doubts about this or dimensions, you can ask our commercial advisor who will give you details of the options available in each case.
This range is not printed.
This layered structure makes the bags suitable for use in sterilisation processes. They withstand a temperature of up to 121°C for 2 hours.
They are also designed for microwave ovens.
However, they are not suitable for use in domestic packaging machines or for temperatures below 0°C.
For transport and storage, they should be kept at room temperature of 5-25°C and under normal environmental conditions, i.e. dry and out of direct sunlight.
Recommended uses: boneless products, i.e. products without sharp edges.
It’s a French term meaning “in a vacuum”. This is a low-temperature method with long cooking times. In other words, food can be cooked for more than a day.
The difference with slow cookers is that this method uses this type of airtight bags that are immersed in very hot water.
Almost any recipe can be cooked with different foods.
The most popular are recipes containing eggs, meat or fish. Also recipes with vegetables, as the texture can be controlled with this technique.
Yes, in the countless number of recipes that can be made, olive oil, butter or even herbs or spices can be added, depending on the recipe.
Normally these bags break when sharp objects such as bones are inserted. We recommend removing them before vacuum sealing the bag.
They could also be damaged during transport/storage, so make sure they are stored away from products that can tear these bags.
No, they are not intended for use in domestic packaging machines.
These bags can be used in steam ovens, microwave ovens or water baths. The purpose of this cooking is to keep the temperature constant and to measure it very precisely.
Our experience and professionalism based on years of activity in the manufacture and supply of bags and papers for food, commerce and industry, guarantee our focus on quality and commitment to improvement and innovation.
Certificates
Request for information
Contact us and we will be happy to advise you
