Vacuum bags from stock
Pieces per carton are shown in the tables below.
Delivery within Hungary is free and included in the price. For delivery abroad we quote the shipping cost separately.
Minimum 3,000–10,000 pcs depending on size.
Bag types
PA/PE, 65 µm, transparent
| Size | pcs / carton |
|---|---|
| 110 × 500 mm | 1000 |
| 110 × 600 mm | 1000 |
| 125 × 300 mm | 1000 |
| 125 × 600 mm | 1000 |
| 140 × 150 mm | 2000 |
| 150 × 200 mm | 2000 |
| 150 × 400 mm | 1000 |
| 150 × 500 mm | 1000 |
| 160 × 200 mm | 1000 |
| 160 × 225 mm | 1000 |
| 160 × 250 mm | 2000 |
| 160 × 350 mm | 1000 |
| 170 × 300 mm | 1000 |
| 180 × 200 mm | 1000 |
| 180 × 225 mm | 1000 |
| 180 × 250 mm | 1000 |
| 180 × 300 mm | 1000 |
| 180 × 320 mm | 1000 |
| 180 × 500 mm | 1000 |
| 185 × 600 mm | 1000 |
| 200 × 200 mm | 1000 |
| 200 × 250 mm | 1000 |
| 200 × 275 mm | 1000 |
| 200 × 300 mm | 1000 |
| 200 × 350 mm | 1000 |
| 200 × 400 mm | 1000 |
| 200 × 600 mm | 1000 |
| 200 × 650 mm | 500 |
| 210 × 600 mm | 500 |
| 210 × 700 mm | 500 |
| 220 × 300 mm | 1000 |
| 240 × 650 mm | 500 |
| 250 × 250 mm | 1000 |
| 250 × 300 mm | 1000 |
| 250 × 350 mm | 1000 |
| 250 × 370 mm | 1000 |
| 250 × 400 mm | 1000 |
| 250 × 450 mm | 500 |
| 250 × 600 mm | 500 |
| 280 × 300 mm | 1000 |
| 280 × 600 mm | 500 |
| 300 × 300 mm | 500 / 1000 |
| 300 × 350 mm | 1000 |
| 300 × 400 mm | 1000 |
| 300 × 450 mm | 500 |
| 300 × 500 mm | 500 |
| 300 × 800 mm | 500 |
| 350 × 400 mm | 1000 |
| 350 × 450 mm | 500 |
| 350 × 500 mm | 500 |
| 400 × 300 mm | 500 |
| 400 × 400 mm | 1000 |
| 400 × 500 mm | 500 |
| 400 × 600 mm | 500 |
| 400 × 700 mm | 500 |
| 450 × 500 mm | 500 |
PA/PE, 85 µm, transparent
| Size | pcs / carton |
|---|---|
| 150 × 200 mm | 1000 |
| 180 × 200 mm | 1000 |
| 200 × 300 mm | 1000 |
| 200 × 400 mm | 500 |
| 250 × 300 mm | 1000 |
| 250 × 350 mm | 1000 |
| 250 × 400 mm | 200 |
| 300 × 400 mm | 500 |
| 300 × 500 mm | 500 |
| 300 × 600 mm | 500 |
| 350 × 400 mm | 500 |
| 350 × 500 mm | 500 |
| 400 × 500 mm | 500 |
| 400 × 600 mm | 250 |
| 400 × 650 mm | 250 |
| 400 × 700 mm | 500 |
| 480 × 600 mm | 250 |
PA/PE, 80 µm, black
| Size | pcs / carton |
|---|---|
| 180 × 200 mm | 1000 |
| 200 × 300 mm | 1000 |
| 300 × 400 mm | 1000 |
PA/PE, 90 µm, gold/silver – transparent
| Size | pcs / carton |
|---|---|
| 200 × 240 mm | on request |
| 220 × 320 mm | on request |
| 200 × 400 mm | on request |
PA/PP heat-treatable, 90 µm
Validated for heat treatment at 121 °C for up to 6 hours. Not for fatty foods.
| Size | pcs / carton |
|---|---|
| 150 × 200 mm | on request |
| 200 × 300 mm | on request |
| 250 × 350 mm | on request |
| 300 × 400 mm | on request |
Crate liner, blue HDPE
For E2 meat crates.
| Size | pcs / carton |
|---|---|
| 600 + 2×200 × 600 mm | 1000 |
Source: Plastdurker stock size list. Custom sizes and coloured bags on request.
Our vacuum bags with ham, cheese, smoked salmon, frozen seafood, sausage, and in a gold bag.
Technical data: PA/PE vacuum bags
| Property | 65 µm | 80 µm | 85 µm |
|---|---|---|---|
| Unit weight (g/m²) | 63,0 | 77,1 | 81,4 |
| Puncture resistance (N) | ≥ 9 | ≥ 11 | ≥ 12 |
| Seal initiation temperature (°C) | ≥ 120 | ≥ 125 | ≥ 130 |
| Oxygen transmission (cm³/m²·24 h, 23 °C) | < 91,7 | < 78,7 | < 78,7 |
- Structure: PA – tie – LDPE; the LDPE layer is in contact with food
- Recommended sealing temperature: 120–140 °C
- Water vapour transmission: ≤ 10 g/m²·24 h (38 °C, 90% RH)
- Suitable for chilled and frozen storage
- Storage: in original packaging at 10–25 °C, 40–70% RH; use within 9 months of delivery
- Custom sizes from 150 × 150 to 2000 × 2000 mm: lead time 6–8 weeks, minimum order 3,000–10,000 pcs depending on size.
Cooking in the bag (sous-vide, pasteurisation)
| Temperature | Maximum (minutes) |
|---|---|
| 70 °C | 120 |
| 75 °C | 85 |
| 80 °C | 60 |
| 85 °C | 42 |
| 90 °C | 30 |
| 95 °C | 21 |
| 100 °C | 15 |
Longer cooking and 121 °C sterilisation are not validated for PA/PE bags; use the PA/PP heat-treatable pouch instead.
Technical data: PA/PP heat-treatable pouch, 90 µm
- Structure: PA – tie – PP, sealed on the PP side
- Heat treatment at 121 °C validated for up to 6 hours (migration testing); up to 4 hours recommended for pouch performance
- Not suitable for fatty foods or microwave heating
- Seal initiation temperature: ≥ 165 °C
- Oxygen transmission: ≤ 250 cm³/m²·24 h; water vapour: ≤ 10 g/m²·24 h
- Shelf life 12 months
Typical values based on manufacturer data, not a guaranteed specification. We recommend trials before production.
Cooking in the bag: sous-vide and cook-chill
Cooking food sealed in a vacuum bag and chilling it straight afterwards gives food producers, caterers and restaurants consistent quality, longer chilled shelf life and less waste. PA/PE vacuum bags work up to 100 °C and PA/PP cook-in pouches up to 121 °C, with full EU food-contact documentation.
- Consistent results. Precise water-bath or steam-oven temperatures cook every portion to the same core temperature, batch after batch.
- Higher yield. Meat and fish lose less weight and juice than in open roasting, because moisture stays in the bag.
- Longer chilled shelf life. Food is cooked, pasteurised and chilled in the same sealed pack, so it is not exposed to recontamination before it reaches the customer.
- Planned production. Kitchens cook in large batches on quiet days and regenerate portions on demand, which cuts labour peaks and food waste.
- One pack from kitchen to customer. The same bag is used for vacuum packing, cooking, chilling, storage, transport and reheating.
How it works
| Step | What happens |
|---|---|
| 1. Fill and vacuum-seal | Raw or pre-prepared food is placed in the bag and sealed under vacuum. The polyamide layer provides the oxygen barrier and puncture resistance; the inner PE or PP layer forms the seal. |
| 2. Cook or pasteurise in the bag | The sealed pack is heated in a water bath or combi steamer to the required core temperature. |
| 3. Chill rapidly | The pack is cooled in iced water or a blast chiller. Common cook-chill practice is to reach 0–3 °C within 90 minutes of cooking. |
| 4. Store chilled or frozen | Packs are kept at 0–3 °C or frozen until needed. |
| 5. Regenerate and serve | The pack is reheated in a water bath or steamer, opened and served. |
The two bag types
| PA/PE vacuum bag | PA/PP cook-in pouch | |
|---|---|---|
| Structure (outside → inside) | Polyamide – tie layer – PE | Polyamide – tie layer – PP |
| Thickness | 65, 80, 85 and 90 µm | 90 µm |
| Best for | Sous-vide, pasteurisation, cook-chill, chilled and frozen storage | Cooking, pasteurisation and sterilisation at high temperature |
| Cooking temperature | Up to 100 °C | Up to 121 °C, validated for up to 6 hours |
| Food types | All types of food, including meat, fish, cheese and sauces | Vegetables, rice, pulses, soups, meat, poultry and fish |
Validated cooking times (PA/PE)
In line with the time–temperature equivalence of Regulation (EU) No 10/2011, Annex V. PA/PP pouches are validated for up to 6 hours at 121 °C.
| Bag temperature (°C) | Cooking time per cycle (up to, minutes) |
|---|---|
| 70 | 120 |
| 75 | 85 |
| 80 | 60 |
| 85 | 42 |
| 90 | 30 |
| 95 | 21 |
| 100 | 15 |
Choosing the right bag
| Application | Recommended bag |
|---|---|
| Vegetables, fish or poultry cooked at 85–100 °C for 15–42 minutes | PA/PE vacuum bag |
| Pasteurising ready meals at 70–80 °C for 1–2 hours | PA/PE vacuum bag |
| Cook-chill of meat, fish, cheese or sauces, followed by chilled storage | PA/PE vacuum bag |
| Freezing cooked portions | PA/PE vacuum bag |
| Rice, pulses, vegetables, soups, meat or fish at 100–121 °C | PA/PP cook-in pouch |
| Sterilisation at 121 °C for up to 6 hours | PA/PP cook-in pouch |
This is product information. The binding conditions of use are those in the current declaration of compliance. The food producer is responsible for the safety of the finished food, for validating the heat treatment and for setting the shelf life, under its own HACCP system. We recommend trials before production.