Vacuum Bags and Boxes — correctly chosen vacuum packaging accessories not only extend the shelf life of food but also ensure precision in sous-vide cooking and the visual quality of products in HoReCa kitchens across Europe.
Vacuum bags and their selection
Vacuum Bags and Boxes — vacuum bags are the most commonly used vacuum packaging accessories, and their selection affects vacuum quality and food storage efficiency. Bag thickness — vacuum bags come in various thicknesses, measured in micrometres (µm); standard 70–90 µm bags are suitable for light food; reinforced 120–200 µm bags are for bony meat, sharp products or long-term sous-vide cooking. Channel structure — many vacuum bags have a channeled (ribbed) inner surface, allowing air to be extracted even with external vacuum equipment; ribbed bags are compatible with external vacuum equipment, while smooth bags are only suitable for chamber machines. Material — vacuum bags are made from PA/PE (polyamide/polyethylene) multilayer material; PA provides an oxygen barrier, PE ensures elasticity and water resistance; for sous-vide cooking, use heat-resistant bags designed for at least 115°C. Sizes — vacuum bags are available from 15×25 cm for small portions up to 40×60 cm for large pieces of meat; choose the size according to the largest product; an oversized bag creates unnecessary plastic waste. BHS offers vacuum bags across Europe.
Vacuum boxes and their advantages
Vacuum Bags and Boxes — Vacuum Boxes are an alternative to vacuum bags for products that cannot or should not be placed in a bag. Rigid shape — a vacuum box maintains the original shape of the product during vacuum packaging; suitable for ready meals, delicate products (fish fillets, fine pastry items) and liquids. Reusability — stainless steel or high-quality plastic vacuum boxes are reusable; wash in a dishwasher after each use; a box is more cost-effective in the long term than single-use bags. GN format — vacuum boxes are often available in GN (gastronorm) formats, compatible with standard HoReCa kitchen shelves, sealing machines and heat retention equipment. Vacuum lid — a vacuum box requires a special lid with a vacuum valve connection for external vacuum equipment or an integrated pump.
Sous-vide cooking and vacuum accessories
Vacuum Bags and Boxes — the popularity of sous-vide techniques in HoReCa kitchens increases the demand for high-quality vacuum bags with precise heat resistance properties. Sous-vide bags — sous-vide cooking requires special heat-resistant vacuum bags; the temperature for sous-vide is usually 55–85°C; lower-quality bags may release chemical compounds at high temperatures. Long cooking time — sous-vide often requires 4–72 hours; vacuum bags must not release plasticizers during this time; BPA-free and food-contact certified bags are a mandatory requirement. Meat marinade in a bag — vacuum-pack meat with marinade in a bag; the vacuum speeds up the marinating process, as the marinade penetrates the meat fibres significantly faster than in an open container. Benefits of vacuum packaging for sous-vide — precise vacuum ensures good heat transfer in water; air bubbles in a vacuum bag reduce heat transfer and can cause uneven cooking of the product; explore the Vacuum and Packaging Equipment range.
HoReCa usage scenarios
A restaurant with sous-vide meat cooking technology — vacuum bags; heat-resistant PA/PE bags allow 24-hour sous-vide cooking at 62°C; BHS supplied the bags. A hotel kitchen with large food purchases and storage optimisation — vacuum bags and boxes; packaged products last 3–5 times longer; waste has been reduced. A catering company with pre-prepared meal delivery for events — vacuum bags; meals vacuum-packed 1–3 days in advance; chilled and served on the delivery day; BHS supplies the accessories.
Frequently asked questions
What is the difference between ribbed vacuum bags and smooth bags? Vacuum Bags and Boxes — ribbed bags have a channeled inner surface, allowing air to be extracted with external vacuum equipment; smooth bags only work with chamber vacuum machines, where the chamber can be sealed; if you have external vacuum equipment, use ribbed bags; explore External Vacuum Equipment.
Can all vacuum bags be used for sous-vide cooking? Vacuum Bags and Boxes — no; sous-vide requires heat-resistant bags designed for at least 100–115°C; check the bag’s labelling — it should indicate sous-vide or a temperature limit; do not use regular food storage bags for sous-vide; explore the Vacuum Bags range.
Why choose BHS?
BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.
Delivery
We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.
