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DESCRIPTION
Hermetically sealed bags for cooking foods in their own juices, conserving all the flavours and nutrients. The low-temperature or “sous-vide” cooking system maintains the integrity of foods by heating them slowly over long periods at relatively low temperatures, using special bags submerged in simmering water.
DIMENSIONS:
| Width (mm) | Length (mm) | Units/box |
| 150 | 200 | 1000 |
| 185 | 250 | 1000 |
| 200 | 300 | 500 |
| 250 | 350 | 500 |
| 300 | 400 | 500 |
| 350 | 600 | 500 |
The bags can be made in different sizes
TECHNICAL FEATURES
- Film with a complex structure formed by co-extruding 11 layers of high performance polymers.
Their 11-layer structure means the bags can be used in sterilisation processes. - Weight options: 85 grs./m2
- Gauge: 170
Conditions of use
- Not suitable for use in domestic vacuum sealers.
- Suitable for sterilisation (up to 121°C/ 2 hours).
- Not suitable for applications under 0°C.
- Suitable for Gamma radiation < 25 kGy, EO sterilisation.
- Non corona treated material.
- Respect technical indications for heat treatment.
- Transport and storage at ambient temperature (5-25◦C) and in normal environment conditions (in a dry place out of direct sunlight).
