Vacuum bag Stalgast 691915

Vacuum bags remove air from around food before sealing, locking in freshness and preventing freezer burn. The process relies on a vacuum pump that draws air out through the open end of the bag, collapsing the plastic tightly against the contents. Once the air is evacuated, a heat sealer melts the inner layers of the bag together, creating an airtight barrier that keeps oxygen and moisture away. This method extends shelf life for chilled ingredients and allows precise temperature control during sous-vide cooking.

To use the bags, place the food inside, leaving enough space at the open end for the vacuum nozzle. Insert the nozzle into the bag, ensuring it does not touch the food. Activate the vacuum pump on the sealing machine; the bag will shrink around the contents as air is removed. When the cycle finishes, the machine seals the open end automatically. The sealed bag can then be refrigerated, frozen or submerged in a water bath for cooking.

These bags are made from multi-layer plastic film designed to withstand both freezing and gentle heat. The material remains flexible at low temperatures and does not crack, while the inner layer melts cleanly under the sealer's heat bar. The 200 mm width and 300 mm depth provide space for portion-sized cuts of meat, fish fillets or prepared vegetables, keeping them separate and easy to retrieve.

The temperature range of -18 to 99 °C covers the full span from frozen storage to sous-vide cooking. At the lower end, the bags prevent ice crystals from forming on the food's surface, preserving texture and flavour. At the upper end, they allow the food to cook evenly in a water bath without bursting or leaking.

Each pack contains 100 bags, organised in a single bundle for quick access during service. The bags are compatible with most commercial vacuum sealers that accept external bags of this size.