Vacuum bags — professional vacuum bags are an essential component of food preservation, portioning and sous vide cooking in modern HoReCa kitchens; a correctly chosen vacuum bag ensures a hermetic seal with the vacuum equipment, withstands sous vide temperatures and preserves freshness several times longer than conventional storage; BHS provides professional vacuum bags to HoReCa businesses.
Types and sizes of vacuum bags
Vacuum bags — professional vacuum bags are divided into two main groups based on surface structure. Embossed vacuum bags (textured) — with grooved channels that ensure air evacuation even with external chamber vacuum equipment; the bags ‘hold themselves’ in the required shape; suitable for smaller portioning equipment; see Vacuum Bags and Boxes. Non-embossed (smooth surface) vacuum bags — with a smooth surface on both sides; designed for chamber vacuum equipment; better sealing in larger packages; see Chamber Vacuum Equipment. Sizes — from small 150×200 mm portion bags to large 400×600 mm packages; see Vacuum Boxes.
Vacuum bags for sous vide cooking
Vacuum bags — the choice of vacuum bag is particularly important in sous vide techniques, as the bag is in direct contact with food for extended periods in a water bath. Sous vide-safe material — BPA-free polyethylene and polyamide; complies with food contact material regulations (European Reg. 10/2011); see Chamber Vacuum Equipment. Heat resistance — sous vide bags withstand 95°C–100°C during prolonged processing; high-temperature bags are suitable for pasteurisation processes; see Vacuum Bags and Boxes. Bag thickness — 90–120 µm is recommended for sous vide; thicker bags are more durable and reduce the risk of punctures; see Vacuum Boxes.
HACCP and food safety
Vacuum bags — vacuum packaging with suitable bags is a recognised HACCP-compliant food preservation method. Prevention of oxidation — removing air from the bag slows fat oxidation and the growth of oxygen-dependent bacteria; see Chamber Vacuum Equipment. Prevention of cross-contamination — hermetic packaging prevents the transfer of odours and bacteria between products in the refrigerator; see Vacuum Bags and Boxes. Extended shelf life — in the cold chain, vacuum packaging can extend shelf life by 3–5 times; see Vacuum Boxes.
Use in HoReCa kitchens
Vacuum bags — professional vacuum bags serve multiple purposes in modern HoReCa kitchens. Portioning and storage — meat, fish, vegetables; packaged in portions for faster order fulfilment; see Chamber Vacuum Equipment. Sous vide cooking — meat and fish cooked sous vide for 12–72 hours at precise temperatures; see Accessories for Heat Packaging Equipment TS-TSA-TSAVG. Freezing — vacuum-frozen products do not develop ice crystals on the surface; texture is preserved upon thawing; see Vacuum Bags and Boxes.
Frequently asked questions
Which vacuum bag is suitable for external vacuum sealers and which for chamber vacuum equipment? Vacuum bags — external vacuum sealers (extractors) require embossed (textured) bags with grooved channels; chamber vacuum equipment can use both embossed and non-embossed bags, but non-embossed bags are more economical and provide a better seal; see Chamber Vacuum Equipment.
Can vacuum bags be reused? Vacuum bags — in a professional HoReCa environment, reusing bags is not recommended for hygiene reasons; after use, the bag should be discarded; an exception is bags used for sous vide cooking, which are sometimes cleaned and reused for non-food-contact storage; see Vacuum Boxes.
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.
