Vacuum Bags

PA/PE food vacuum bags

Our vacuum bags are made of PA/PE and come in two thicknesses, 70 or 80 microns. We make them in the sizes you need, and the bag can be printed with your business logo or design. They're for butcher shops, dairies, fishmongers and producers who sell vacuum-packed products.

What each layer does

Polyamide (PA) keeps oxygen out and resists punctures. Polyethylene (PE) is the inner layer: it melts and bonds when the machine seals the bag, and it protects the product from moisture.

How to choose

Start with the machine. A chamber machine removes the air from the whole chamber and usually works with smooth bags. Small sealers, which only suck air from the bag opening, need embossed vacuum bags. Then look at the product: the thicker the bag, the better it resists bones and sharp edges. For bone-in meat, tell us the product before choosing between 70 and 80 microns.

How long a product lasts under vacuum

Vacuum slows spoilage but doesn't replace the fridge. How many days a product lasts depends on the product itself, hygiene during work and the storage temperature, which for meat is ideally 0–2 °C. Shelf life is set by the producer. You'll find more on choosing the bag for your machine in food vacuum bags.

Tell us which vacuum machine you have, what you pack and how many bags you need, and we'll send you a quote. Call us at +355 69 202 6314 or write to us via Contact.