Vacuum Pack Bags

How to choose the right Vacuum Pack Bags

• Match the bag type to your machine: use embossed bags or rolls for external vacuum sealers and smooth pouches for chamber machines.
• Select sizes based on your most common portions, from small herbs and single portions to large joints, batch-cooked dishes and bulk ingredients.
• Consider thickness and strength if you are sealing bone-in meats, sharp products or heavy liquids to avoid punctures and leaks.
• Choose specialist gold or clear pouches depending on whether you need premium presentation, light protection or simple back-of-house storage.
• Plan for your service style: high-volume restaurants and production kitchens may benefit from larger pack sizes to reduce changeovers.
• Check compatibility with sous vide temperatures if you intend to cook in the bag as well as store.

Care and maintenance

• Store Vacuum Pack Bags flat in a cool, dry place away from direct sunlight and heat sources to maintain material strength.
• Keep bags in their protective packaging until needed to prevent dust, grease or moisture from affecting seal quality.
• Avoid overfilling bags; leave sufficient headspace so the sealer can create a clean, reliable weld across the opening.
• Inspect sealed bags for trapped food particles in the seal area and re-seal if necessary to ensure an airtight closure.
• Follow your vacuum sealer manufacturer’s cleaning and maintenance guidance to keep seal bars and chambers free from residue.
• Rotate stock using a first in, first out system and label bags clearly with product, date and batch for full traceability.

Pair these bags with our vacuum packing machines, food labelling, cling film, foil and refrigerated storage to build a complete food preservation system.

Need help choosing? Call Caterboss on (01) 687 5772.