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Order Sous Vide Bags Online – Next Day Delivery
| Name | Price | Buy |
|---|---|---|
| 100x150mm Boilable Vacuum Pouch (Qty x1000) | £14.28 +VAT | |
| 150x190mm Boilable Vacuum Pouch (Qty x1000) | £24.70 +VAT | |
| 150x200mm Boilable Vacuum Pouch (Qty x1000) | £25.98 +VAT | |
| 150x220mm Boilable Vacuum Pouch (Qty x1000) | £28.58 +VAT | |
| 150x250mm Boilable Vacuum Pouch (Qty x1000) | £32.48 +VAT | |
| 200x250mm Boilable Vacuum Pouch (Qty x1000) | £43.32 +VAT | |
| 200x300mm Boilable Vacuum Pouch (Qty x1000) | £51.98 +VAT | |
| 250x350mm Blue Tint Boilable Vacuum Pouch (Qty x1000) | £81.02 +VAT | |
| 250x350mm Boilable Vacuum Pouch (Qty x1000) | £75.80 +VAT | |
| 300x400mm Blue Tint Boilable Vacuum Pouch (Qty x1000) | £111.11 +VAT | |
| 300x400mm Boilable Vacuum Pouch (Qty x1000) | £103.94 +VAT | |
| 300x450mm Boilable Vacuum Pouch (Qty x500) | £58.47 +VAT | |
| 350x450mm Boilable Vacuum Pouch (Qty x1000) | £136.44 +VAT | |
| 400x600mm Blue Tint Boilable Vacuum Pouch (Qty x500) | £111.11 +VAT | |
| 400x600mm Boilable Vacuum Pouch (Qty x250) | £51.98 +VAT |
Our sous vide bags are perfectly suited to the sous vide cooking process, where high temperatures (up to 120ºc) are required.
Made from 9 layers of high-temperature nylon/polythene laminate which provides exceptional barrier properties and prevents the passage of air, inert gasses or water vapour. They guarantee a very reliable seal.
WE OFFER AN EXTENSIVE RANGE OF SOUS VIDE BAGS WITH FEATURES INCLUDING:
- – Ability to high-temperature cook if required – up to 120 degrees C (120º Celcius)
- – Can be steamed, boiled or microwaved.
- – “Sous vide” printed into the seal to avoid mix-ups with standard vacuum pouches
- – Our boilable vacuum pouches provide excellent temperature control to ensure perfect cooking and food safety.
Typical Usage Applications
Our sous vide bags are suitable for cooking a wide range of food types including :
- – Meats and poultry – beef, lamb, pork and chicken
- – Fish and seafood – sous vide works well with delicate fish, ensuring it is not overcooked
- – Vegetables, selected fruits and eggs
ADVANTAGES OF SOUS VIDE BAGS
- Taste: The juices are locked in, enhancing the overall flavour
- Consistency: Meat in particular becomes very tender and succulent
- Space saving: Sous Vide cooking takes up relatively little space, ideal for smaller kitchens
- Time saving: Food can be prepared in advance, vacuum sealed and stored for relatively long periods of time, perfect for busy kitchens.
Technical Information
Structure – PA/PE/PA/PE
Characteristics – Thermoforming with good oxygen barrier. Thermal treatment at 121ºC/0,5h
| Characteristic | Unit | Typical Values | ||
|---|---|---|---|---|
| Characteristic | ||||
| Thickness | micron | 80mu | 90mu | 150mu |
| PA/PE | mu | 20/60 | 20/70 | 45/105 |
| Yield | m2/kg | 12,5 | 11,11 | 6,67 |
| Temperature Parameters | ||||
| Forming Temperature | ºC | Bottom Film 90 - 98ºC | ||
| Sealing Temperature | ºC | 160-195ºC | ||
| Thermal Treatment | ºC Max | 121ºC/0,5h | ||
| Coefficient of Friction Treatment | 0.40 – 0.60 | |||
| Coefficient of Friction Untreated | 0.25 – 0.40 | |||
| Gloss | 115 | |||
| Oxygen Permeability at 23ºC, 75% RH | cc/(m2-24h.) | ~40 | ~38 | ~15 |
| Water Vapour Permeability at 23ºC, 100% RH | g/(m2-24h.) | <1 | <1 | <2 |
| Quality Management Systems | BRCGS Accredited | |||
