Stalgast vacuum bags 160 x 230 mm for professional sealing

Vacuum bags remove air from around food before sealing, slowing oxidation and spoilage. A vacuum sealer draws the air out through the open end of the bag, then heat-seals the plastic to create an airtight barrier. This method extends shelf life, preserves flavour and texture, and allows safe sous-vide cooking or blast freezing without freezer burn.

To use, place food inside the bag, leaving enough space at the open end for the sealer to grip. Insert the open edge into the vacuum chamber or nozzle of the sealer. Select the appropriate programme for the type of food and the desired level of vacuum. The machine evacuates the air, then seals the bag with a heated strip. Once sealed, the bag can be stored in a refrigerator, freezer or heated in a water bath for sous-vide cooking.

These Stalgast vacuum bags are made from a multi-layer plastic film that withstands both freezing and heating. The material is flexible enough to conform to irregular shapes yet strong enough to resist punctures during handling. The bags are supplied in a pack of 100, each measuring 160 mm in width and 230 mm in depth.

The temperature range of -18 °C to 99 °C allows the bags to be used for frozen storage, refrigerated storage and sous-vide cooking up to near-boiling temperatures. The width and depth provide a workable footprint for portioning most proteins, vegetables and prepared dishes in a professional kitchen.

After use, the bags can be rinsed if they held raw food, but they are not reusable for food contact once sealed. Dispose of them according to local plastic waste guidelines.