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Cooking and Pasteurising Bags (SOUS VIDE)
Vacuum packaging bags in size 200x250mm, thickness 70µm - smooth. Bags designed for vacuum chamber packers to protect food products.
Special bags designed for the thermal treatment of food products, with increased durability (up to 4h at 121°C), ensuring controlled global migration and a seal that is maintained even when stored in a cold store or freezer. Beef, pork, poultry, fish and vegetables can be stored and processed in the bags. The packs are used for slow cooking (sous vide) and pasteurisation.
The technique of processing products directly in the packaging, in a temperature-controlled water bath, allows the full flavour and aroma of the food to be brought out, with significantly less leaching of minerals and vitamins than with traditional cooking in water. This also means a reduction in weight losses and better penetration of marinades into the products.
The use of approved packaging guarantees the required level of safety, protection of health and life of consumers and compliance with regulations. The basic type of PAPE bags does not provide this assurance when attempting to use them at high temperatures.
If you need to pack products with higher packaging strength requirements (e.g. gassy products, products with sharp edges, complex heat treatment, transport), we encourage you to consult us before purchasing.
