ARY VacMaster 40751 8" x 12" Cook-In Chamber Re-Therm Vacuum Packaging Pouches / Bags 3 Mil Sous Vide Cooking Bag - 1000/Case
- Quantity Discounts!
|Buy 1 - 2||$54.99/Case|
Other Available Sizes:
- For use with chamber vacuum packaging machines
- Perfect for sous vide cooking
- Made of 85% polyethylene, 15% nylon
- 3 mil thickness
- 8" open end
|Material||Polyethylene / Nylon|
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 8" x 12" industrial strength, 3 mil chamber vacuum packaging bags keep food fresh up to five times longer than traditional storage methods! Not only does your food stay fresh in the bag but you can also reheat your food in the bag itself! More economical than bags used for suction type machines, these bags also seal more securely and is used with commercial vacuum packaging machines. With more perforated layers, they can withstand extended exposure to heat with sous vide cooking. These chamber vacuum packaging pouches with an airtight seal can be frozen, refrigerated, microwaved, or boiled. Plus, their 85% polyethylene / 15% nylon construction adds puncture and abrasion resistance! The bags can be boiled for up to 30 minutes.
The 8" 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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These bags work exceptionally for sealing up family of 4 type portions. Can seal about 2.5 cups of liquid (soup, spaghetti sauce, leftover gumbo, chili) reliably. Our family fishes recreationally, and it'll comfortably store 24 ounces of fish filet if set in skin side to skin side. About a third of a salmon filet in length. Smaller fish bones won't generally puncture the bags, although thicker bones (cod fish) have broken through on occasion Homemade chicken stock at 2 cups fits very comfortably and will freeze flat for very easy storage in a freezer. Bags will fit and stack neatly in a half pan for storage or freezing.
Darren L. Posted on 05/11/2015
We ordered our VacMaster about two weeks and use it daily to vacuum seal meats for cooking in a water bath. These bags have an amazing and have work great with the Vacmaster.
Erika S. from ShuBrew Posted on 10/30/2014
Good size bags and fits the ary vac master vp215. Good for smaller portions and perfect thickness for retherming food in a water bath. Get a larger bag if you do a lot of meat vacuum packing.
Alexander r. Posted on 10/16/2014
These are very versatile bags for both storage and sous vide cooking. They hold up well under temperature, don't tear easily, and are reasonably priced here. They're really quite good.
Andrew K. Posted on 04/26/2014
these bags really do the job.I have used other bags in the past and these out perform any other bags on the market.I cook as well as freeze with these bags and results are always great.
Ronald H. Posted on 07/30/2012
I got the wrong size bags but they work great anyway. Gotta be careful not to get the part being sealed wet with fat but I've adjusted the seal heat time and seems to have solved the problem.
Christopher C. Posted on 10/27/2011
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