For sous vide cooking, a vacuum-sealed bag is absolutely necessary to allow for the most efficient energy transfer from a precisely heated water to food. PBA-free and PVC-free, safe for food contact and safe for cooking. Other than for cooking, it is also perfect for storing food. Vacuum-sealed food keeps food fresh for a longer period of time by keeping the moisture in.
Made of highly resistant films, each OPA/PP cooking bag is characterized by a thickness and resistance that allows you to vacuum pack any solid, liquid or soft food with the use of professional bell-shaped machines. Longer vacuum preservation thanks to the thick quality of the bag.
Recommended for solid, liquid and soft products.
For cooking in bain-marie and steam oven.
MIN: 3°C / MAX: 85°C - 72h
100°C - 2h
121°C - 30 mins
