Vacuum packing is a method of storing food which can extend its life by up to five times. The packaging creates an airless environment to prevent food from spoiling.
Why Use Boilable Vacuum Pouches?
There are may benefits to vacuum packing your products these include.
Taste: The juices are locked in, enhancing the overall flavour
Consistency: Meat in particular becomes very tender and succulent
Space saving: Sous Vide cooking takes up relatively little space, ideal for smaller kitchens
Time Saving: Food can be prepared in advance then vacuum sealed and stored for long periods of time, perfect for busy kitchens
Our boilable vacuum pouches are perfectly suited to sous vide cooking where high temperatures (up to 120ºC) are required.
Sous Vide Vacuum Pouches are made from 9 layers of high temperature nylon/polythene laminate which provides exceptional barrier properties and prevents the passage of air, inert gasses or water vapour. They guarantee a very reliable seal.
Can be steamed, boiled or microwaved
Ability to high temperature cook if required – up to 120 degrees C (120º Celcius)
Boilable vacuum pouches provide excellent temperature control to ensure perfect cooking and food safety.
“Sous vide” printed into the seal to avoid mix-ups with standard vacuum pouches
Boilable vacuum pouches are suitable for cooking a wide range of food types including :
Meats and poultry – beef, lamb, pork and chicken
Fish and seafood – sous vide works well with delicate fish, ensuring it is not overcooked