Sous-vide vacuum pouch

The sous-vide vacuum pouch is the packaging material for in-pouch cooking at a controlled temperature. It allows each portion to be placed into heat treatment in a separate pack, so preparation and portioning can be well organised. We select the right pouch for the dish being prepared, the packaging machine and the entire heat treatment process, also taking into account the operations from preparation through to use.

A pouch from preparation to heat treatment

The sous-vide pouch is made from a 90 micron, seven-layer co-extruded material. It is a heat-resistant version that we also recommend for low-temperature heat treatment and hot filling. The position of the contents is clearly visible through the transparent film. Temperature and treatment time must be determined together, because the suitability of the pouch is affected by the total load. The application conditions belonging to the chosen packaging material must be built into the technology.

Evenly formed portions

It is worth matching the pouch size to one portion of the dish or one preparation unit. The thickness, shape and arrangement of the product are also important when planning the heat treatment; overlapping pieces or irregular filling may result in different behaviour. The quantity and consistency of the ingredients going into the pack must also be taken into account. The right size leaves enough room for filling, while the upper part of the pouch can be laid cleanly on the sealing bar. A recurring portion size also helps organise the work: it is easier to plan how many packs are made from one batch, how much space is needed for preparation and how the portions go into the heat treatment equipment. The pouch size can thus also be adapted to the kitchen's workflow.

Sealing with a chamber vacuum machine

We recommend a chamber vacuum packaging machine for the smooth sous-vide vacuum pouch. When sealing, the mouth of the pouch should be free of creases, and no grease, spices or other product residue should remain in the seal area. The process settings must also be adapted to moist or liquid-containing contents. Checking the finished seal is particularly important, as the pack will later be placed in a hot medium. A properly made seal, together with the pouch material, determines the usability of the pack.

Storage and batch handling

Sous-vide packaging is one element of the kitchen or production workflow. The heat treatment defined for the dish, any subsequent chilling and the storage regime are separate technological tasks. Marking on the pouch can help track prepared portions and production batches. For the flat, three-side sealed version, it is worth planning a placement that does not damage the pack during handling either. If you require custom printing, we will also coordinate the artwork with the conditions of use.

Please tell us which dish you would like to prepare by sous-vide, in what portion size and with what temperature–time programme. Knowing the machine type and the storage process, we will help you choose the size and version so that the pouch fits the technology you have developed.