Ovenable vacuum pouch up to 220 °C

The vacuum pouch ovenable up to 220 °C is a special packaging material that can serve both vacuum-packed preparation and cooking in the oven. A portion prepared in the pouch can be used according to the heat treatment conditions approved for it. In such applications, in addition to the oven temperature, the duration of treatment, the nature of the product and the placement of the pouch must also be taken into account.

Special version for use in the oven

We offer this natural pouch for use in an oven at up to 220 °C, according to the application conditions of the given version. It is worth choosing the heat-resistant packaging material at the start of the cooking process, so that the portion size and the shape of the pack can also be adapted to the intended use. The instructions for use apply regarding direct contact with the heat source and placement. Oven use is governed by requirements that differ from those of ordinary storage vacuum pouches.

Preparation with a chamber vacuum machine

The pouch can be sealed with a chamber vacuum packaging machine. When filling, enough room must be left for the product and for sealing, and the mouth of the pouch should stay clean. The shape of the pack is affected by the thickness of the food, any added liquid and the arrangement of the individual ingredients. A uniform pouch size chosen for identical portions helps plan the preparation. The vacuum and sealing settings must be adjusted to the machine's specifications, the contents and this packaging material.

Several uses within one product range

The ovenable vacuum pouch is also offered as a version for storage, freezing, microwave and sous-vide use. These options represent different conditions of use, so every planned operation must be agreed separately. The preparation, heat treatment and subsequent storage of the food together make up the complete technology. When designing the pack, it is also worth deciding at which point it will be opened and how the hot contents will be handled. In this way, the pouch can be chosen for the actual kitchen workflow.

A trial with the finished dish

For the introduction, it is worth carrying out a trial with the planned portion and the equipment you intend to use. This shows the space required by the pouch, the condition of the seal and the handling of the pack after heat treatment. Moist, greasy or irregularly shaped contents can put a different load on the pack. Once the conditions of use have been agreed, consistent portioning and pack placement help make the process repeatable. The handling and opening of the finished pack must be planned for dealing with hot food.

If you are looking for a vacuum pouch that can also be used for oven cooking, please tell us the type of dish, the portion quantity, the equipment and the planned temperature–time programme. On this basis, we will specify the required size and the appropriate application. A selection tailored to the process supports both the packaging and the organisation of cooking.