Channelled bags for out-of-chamber vacuum sealers, the type most domestic and small commercial machines use. The embossed channels let air escape along the full length of the bag rather than getting trapped against flat plastic, which is why a channel bag pulls a vacuum and a plain one won't.
These are 100 micron rather than the standard 85, and the extra thickness earns its keep in the jobs where thin bags fail. Bone-in meat won't puncture them as easily, frozen food survives transport without splitting, and the heavier barrier means longer shelf life and less freezer burn. They also vacuum faster. If you're reheating sous vide in boiling water, the bag staying intact matters more than the few cents saved on thinner plastic.
- 100 micron for puncture resistance and a stronger barrier
- Embossed channels work with every brand of out-of-chamber vacuum sealer
- Suits bone-in meat, freezing, transport and sous vide
- Longer shelf life and better protection against freezer burn
- Faster to vacuum than standard bags
- Clear plastic so contents stay visible
- 200 x 300mm internal measurement, 100 bags per pack