Vacuum Seal Bags

Polyamide (PA): The PA layer contributes to tear and puncture resistance as well as the oxygen barrier of the packaging. This is particularly important when packaging sensitive food products.

Polyethylene (PE): The PE layer enables reliable heat sealing and, in appropriately designed film structures, forms the food-contact inner surface of the bag.

Mechanical Strength: Depending on the material structure, PA/PE composite films provide good stability and resistance to mechanical stress during processing, storage and transportation.

Reliable Sealed Edges: Traditional vacuum pouches are already sealed on three sides. After filling, the open side is sealed using a suitable vacuum packaging machine.

Different Film Designs: Smooth, embossed and heat-resistant film structures allow the appropriate packaging to be selected for different processing and storage requirements.

✓ Smooth Vacuum Bags: Traditional three-side-sealed vacuum pouches with a smooth film surface, designed for use with suitable chamber vacuum packaging machines. They are particularly suitable for professional applications in butcher shops, catering businesses and food production facilities.

✓ Embossed Vacuum Bags: These bags feature a textured or embossed film surface. The structure creates air channels that allow air to be extracted during vacuum sealing. This makes them suitable for many commonly used external suction vacuum sealers without a vacuum chamber.

✓ PA/PE Boilable Bags: Specially designed heat-resistant bags can be used not only for vacuum packaging but also for defined cooking and heating processes. Permitted temperatures and exposure times depend on the specific film structure.

✓ Sous Vide Bags: Appropriately approved boilable vacuum bags can be used for gentle cooking of vacuum-packed foods in a temperature-controlled water bath.

✓ Compatible Vacuum Equipment: Smooth bags are generally unsuitable for conventional external suction vacuum sealers without additional air channels. Embossed bags, on the other hand, allow the necessary airflow when used with compatible machines of this type.

✓ Meat and Sausages: For packaging fresh and processed meat products, sausages and portions under appropriate hygiene and refrigeration conditions.

✓ Fish and Seafood: For suitable fish and seafood products requiring controlled packaging and an uninterrupted cold chain.

✓ Cheese and Delicatessen Products: For packaging suitable cheeses, delicatessen products and portioned foods for storage and transportation.

✓ Gastronomy and Catering: For preparing, portioning and storing ingredients and meals in professional kitchens. Suitable boilable bags can additionally be used for temperature-controlled cooking processes.

✓ Freshness and Product Protection: Reducing the oxygen content can slow down certain oxidation and spoilage processes. Actual shelf life depends on the food product and its storage conditions.

✓ Space-Saving Storage: Removing excess air allows suitable products to be packed more compactly and supports efficient storage and stock organisation.

Custom Dimensions: Special sizes and adapted bag formats for different portion sizes, filling quantities and product dimensions.

Different Film Thicknesses: Selection of suitable PA/PE composite films according to mechanical requirements and intended applications.

Custom Embossed Designs: Evaluation of individual bag formats and suitable embossed surface structures for use with compatible vacuum sealing equipment.

Heat-Resistant Boilable Bags: Customised material solutions for defined thermal applications, taking into account the required temperature and exposure time specifications.

Custom Printing: Company logos, product information, brand graphics and customised print designs for a professional brand presentation.

Commercial Packaging Solutions: Matching the bag design to the vacuum packaging equipment, the product being packed and the requirements for storage and processing.