ARY VacMaster 30750 6" x 8 1/2" Cook-In Chamber Re-Therm Vacuum Packaging Pouches / Bags for Sous Vide Cooking 3 Mil - 1000 / Case
- Quantity Discounts!
|Buy 1 - 2||$34.99/Case|
Other Available Sizes:
- 3 mil thickness, designed for Sous Vide cooking
- Prevents freezer burn
- For commercial chamber vacuum packaging machines
- Made of 85% polyethylene, 15% nylon
- 6" open end
|Length||8 1/2 Inches|
|Material||Polyethylene / Nylon|
|Mil Thickness||3 Mils|
Customer questions about this product
- Is this Vacmaster vacuum bag / pouch boilable?
- Yes, Vacmaster bags and pouches can be boiled. All styles will withstand boiling temperatures for up to 20 minutes; for maximum performance, check out their ”Re-Therm” line of bags, which can be boiled for 30 minutes.
- How do I determine if a vacuum machine bag will work on my machine?
If you have a chamber-type machine: Buy a chamber-type bag (mesh-less design). The open end of the vacuum bag must be shorter than the seal bar on your machine, and the bag must also fit inside your machine’s chamber.
If you have an external-type machine: You must buy an external-type, or "out of chamber" bag (mesh design). The open end of the vacuum bag must be shorter than the seal bar on your machine.
All of our vacuum machine bags list how large the open end is, and whether you can use them with external or chamber machines, in the content.
These 6" x 8 1/2" industrial strength, 3 mil chamber vacuum packaging bags help keep food fresh up to five times longer than traditional storage methods! Made of 85% polyethylene and 15% nylon, these bags feature additional layers and special adhesive between the layers compared to our other chamber vacuum packaging bags. This unique construction allows them to withstand heat for longer periods of time, making them ideal for sous vide cooking! More economical than bags used for suction type machines, these bags also seal more securely to ensure long-lasting freshness. Pouches can be frozen, refrigerated and even microwaved with resistance to puncture and abrasion in all forms! The bags can be boiled for up to 30 minutes.
The 6" side of this bag is the open end, for sealing.
This item is free of the chemical Bisphenol A (BPA) and is safe for food contact.
This item can safely be used in the microwave for food service applications.
This item can withstand low temperature applications and is safe for freezer storage.
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I use these to cook individual portions of meats sous vide and I've yet to have a puncture or a leak with them, regardless of how long I leave them in the water bath and what temperature the water's at. They are a bit tight to fit some things through the opening, since 6" isn't as big as it sounds in practice, maybe a 3-4" wide opening depending on how thick any items you put inside are.
Peter K. Posted on 05/14/2015
These bags are a perfect size for sealing up smaller portion sizes. They reliably seal up around 8 ounces of loose meats (leftover diced chicken/cleaned crab/shelled shrimp). Generally have best sealing results when the bags are no more than 2/3 full. The thickness is very good, but I would avoid putting sharp items (unshelled shrimp) inside. General movement in a freezer can cause small punctures, compromising the seal. Thawing frozen meats in bowl of cold water is very quick. Takes no more than 40-60 minutes for crab. About 90 minutes for thicker meats.
Darren L. Posted on 05/11/2015
Perfect for small items...works great in the sous vide! My first use was for resealing bacon...perfect fit! At less than a penny each I don't feel guilty.
Brian S. Posted on 09/22/2014
I use this bag to vacuum pack cooked grains in 7oz portions. I can freeze and microwave to reheat, knowing this bag is made safe to do so. Very convenient when you want to save time cooking grains. Also great price!
Miyoun C. Posted on 03/24/2014
My only concern about this product is that after a few hours, it looses the thighness inside the pouch. I'm using the appropriate vaccum chamber and still not kkeping the air out. www.pamonhasusa.com
Rita P. from O Rei da Pamonha Posted on 06/12/2012
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