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.

We offer an extensive range of boilable vacuum pouches with features including:

• Ability to high temperature cook if required – up to 120 degrees C (120º Celcius)
• Can be steamed, boiled or microwaved.
• “Sous vide” printed into the seal to avoid mix-ups with standard vacuum pouches
• Our boilable vacuum pouches provide excellent temperature control to ensure perfect cooking and food safety.

Our 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
• Vegetables, selected fruits and eggs

• 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, vacuum sealed and stored for relatively long periods of time, perfect for busy kitchens.

Structure – PA/PE/PA/PE

Characteristics – Thermoforming with good oxygen barrier. Thermal treatment at 121ºC/0,5h