Embossed sous-vide vacuum pouch

The embossed sous-vide vacuum pouch combines the requirements of external (suction) vacuum packaging and in-pouch heat treatment. Its ribbed surface helps draw out the air, while its heat-resistant design allows the properly sealed pack to go into the sous-vide process defined for it. It is worth choosing if you would like to vacuum and heat-treat prepared portions with your existing external vacuum sealer.

A ribbed pouch for the right machine

The embossed channel design is matched to the operation of household and small-business external vacuum sealers. The device draws out the air through the open end of the pouch, which requires an internal air path to be maintained. The pouch is available in a 90 micron, transparent version. Its insertion and the sealing programme must be set up according to the device's instructions. In addition to the nominal size, it must also be checked that the entire pouch mouth fits within the sealing width of the machine.

Preparation in smaller portions

The ready-made pouch makes it easy to prepare portions of a recurring size. Arranging the contents evenly and leaving the upper part free help ensure that the pack can be sealed properly. Moisture handling on an external vacuum sealer requires special attention: packing contents that contain liquid or are very juicy must be matched to the capabilities of the machine. Juice, grease or spices getting into the seal area can impair the seal, so keeping the edge clean when filling the pouch is essential.

Temperature and time count together

For sous-vide use, the heat-resistant pouch must be selected for the planned temperature and treatment time. The same pack is subjected to a different load during brief heating and during longer heat treatment. The recipe, portion thickness and initial condition of the product also play a role in defining the cooking programme. The process must be designed for the specific food; the heat resistance of the pouch alone does not determine the correct cooking time of the dish or its subsequent shelf life.

A pack that can be checked at every step

The flat, three-side sealed version is well suited to products used in a single portion. The transparent surface makes the position of the contents visible, and the seal area can be inspected after sealing. The packs should be placed in the equipment so that the conditions of the chosen heat treatment process are met. If the dish is used later, the chilling, marking and storage regime must also be defined in advance. Portioning thus supports the entire kitchen workflow.

For the right embossed sous-vide pouch, please send us the machine type, the name of the contents, the portion size and the planned heat treatment programme. We will help you choose a pouch size with which filling and sealing can be carried out well on your own device. Before first use, a trial with the actual product provides a reliable basis for the settings.