Vacuum bags for boiling |
| Our vacuum bags for boiling have
a thickness of 90 mµ and can be heated up to + 110 °C. Butchers are able to offer their customers homemade, high-quality meals (e.g. roasted meat in a sauce, sauerbraten, goulash, roulades, stew). The customer only has to heat up the portioned, vacuum-packed meal in hot water. Restaurants are able to prepare their dishes outside the rush hours, vacuum-pack them and store them in the refrigerator. The ready-to-serve meal then only needs to be heated up in the microwave oven or in a bain-marie. An extending of the menu is possible because vacuum-packed goods do not have to be sold within 2 – 3 days. |
| Standard vacuum bags (90 mµ) |
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| Vacuum bags for boiling | |
| Printed vacuum bags | |
| Vacuum bags with special thicknesses and with special designs | |
| Aluminium vacuum bags | |
| ESD Vacuum bags |
| Our standard sizes: 155 x 220 mm Different sizes upon inquiry.
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