ARY VacMaster 30743 6" x 12" Chamber Vacuum Packaging Pouches / Bags 3 Mil - 1000/Case
- Quantity Discounts!
|Buy 1 - 2||$35.49/Case|
Other Available Sizes:
- For use with chamber vacuum packaging machines
- 3-mil thickness
- Suitable for sous vide cooking
- Made of 80% polyethylene, 20% nylon
- 6" open end
|In Chamber Bag Type||Standard Chamber Bag|
|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 6" x 12" industrial strength, 3 mil chamber vacuum packaging bags help keep food fresh up to five times longer than traditional storage methods! The chamber pouches seal securely with any chamber vacuum packaging machine to ensure long lasting freshness. Made of 80% polyethylene and 20% nylon, these pouches can be frozen, refrigerated and even microwaved with resistance to puncture and abrasion in all forms! The bags are also great for sous vide cooking for added versatility, and they can be boiled for up to 20 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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People Talk About:bags bag great Vacmaster nicely sealed Seals sized less packaging
I use these to feeeze my smo packed smoothies. Love that the bag is clear all around. It hold up well and very affordable. Would buy again!
Suzanna F. Posted on 05/23/2017
I use these bags with my ARY VacMaster VP215. They are the perfect size for sealing my bacon. They also work well in sous vide applications.
Matt H. from Hinckley's Fancy Meats Posted on 01/03/2017
These vacmaster 6" x 12" chamber vacuum packaging pouches are great for small purpose needs. They also have a perforated tear mark for easy opening.
Evan B. from Jack & Alice LLC. Posted on 03/17/2016
Bought these by mistake thought I was getting another side but it was my fault. I find i use them a lot more than i could have imagined as they are great for storing single servings of cheese and such for Pizza's as well as a lot of left overs. Seals great no problems in the VP-112.
Michael S. Posted on 01/03/2014
We used these bags with our VP112 and they worked amazing. No cutting and making your own bag and wasting the time of energy of the sealing machine to seal on end of the bag. We used 6x12 bags and found them to be a little small for sausage that we were making but does work well for brats or jerky. Most things of 7 inches or less would do just fine. Will be ordering 8x12 or even 10x12 bags for our next batch. These are 3mil bags and I needed to use a temp setting of 7 to achieve a nice seal on the bag anything less and it would look like it sealed and in about 10 minutes the bag would not be tight.
Craig Z. from Zimmer's Butcher Shop Posted on 12/31/2012
I use these bags in my Vacmaster VP215. They are the best size bag I have found for packaging 1/2 sticks of homemade summer sausage/salami, made from the 3 pound casings. These are durable and protect the product during freezing for extended time. These are also sized nicely for 1 1/2 lb. packages of ground meat.
Kevin C. Posted on 11/02/2012
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