Cooking Vacuum Bags (Sous Vide Cooking)

Cooking vacuum bags are used to cook healthy, get the right taste, prevent parasites, save time, save quantity, and eliminate bad order / smell and to keep food in a hygienic environment.

Important Information

•   Storage of any type of food, that includes the heating or cooking in a water bath or a steam oven, up to 85° c  for a duration of up to 72 hours, up to 100° c  for a duration of up to 4 hours and heat treatment such as pasteurization or steam sterilization within 121° c for 30 minutes.
•         Vacuum packing is not only for storing products but also for preparing the final dish. In fact, this technique is a valuable ally for chef.
•         The bags do not contain substances belonging to the svhc list in a concentration higher than 0.1% (w/w)