Vacuum bags and foils for vauuming

Did you know that vacuum bags foils and containers are the most important factor for quality stored food? If you have noticed that your vacuum bag has melted while vacuuming or the device has not removed enough air. Likely the problem is with the vacuum bags you are using and not with the device as most users think.

The structure of the bag is very important, because the inside of the bag is in direct contact with the food. Bag manufacturers must guarantee that all materials used are food grade and state the temperatures at which the vacuum bags foils and containers are safe to use (are the bags suitable for freezing and Sous Vide cooking?).

Bags for vacuuming are made of polyamide and polyethylene. Polyamide (PA) provides oxygen impermeability. Polyethylene (PE) ensures quality sealing. The latest research also shows that PE is one of the safest materials for use in food. Your food will remain the same after six months or longer as it was the day it was vacuum packed. The bags can also be used for freezing and Sous Vide cooking (at 70°C for up to 12 hours, at 80°C for a maximum of 6 hours, at 100°C for a maximum of 15 minutes).