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Vacuum bag 15x40 (1600pcs)
Brand: Polsinelli
Unit: pc
Stock qty: Pre-order
Delivery time (day): 14-30
Delivery time within Estonia for stock items approx. 3-5 working days. NOTE! Due to the rapid price increase, prices for non-stock items may change without prior notice! Standard prices with 24% VAT.
830,00 €/Kg
Vacuum bag 15x40 (1600pcs)
Usage: Embossed vacuum bags for preserving meat, sausages, cheeses, vegetables, bread, fish, and legumes. Made of food-safe polyethylene, withstands temperatures up to 70°C. After vacuum sealing, products can be pasteurized, cooked, or frozen down to -40°C.
Features: Embossed surface ensures effective air removal. Durable, airtight construction resistant to punctures. Non-toxic material impermeable to oxygen and moisture.
Technical data: Dimensions: 15×40 cm. Quantity: 1600 pieces (32 packs of 50). Material: Polyethylene.
Storage examples: Room temperature: bread 8 days (vs. 2), dried pasta 360 days (vs. 180). Chilled (+3°C/+5°C): raw meat 6-9 days (vs. 2-3), soft cheese 14-20 days (vs. 5-7). Frozen (-18°C/-20°C): meat 480 days (vs. 120), fish 360 days (vs. 90).
⚠️ Important: Various plant extracts, tinctures or liquids may damage plastic during prolonged contact. Verifying the compatibility of packaging and solution is the responsibility of the filler/manufacturer.
Frequently asked questions about this product
Which vacuum sealer machines are compatible with these bags?
These embossed vacuum bags work with all external (chamber-free) vacuum sealers as well as chamber vacuum machines. The embossed surface pattern is essential for external sealers, as it creates air channels that allow effective evacuation. No special adapters are needed — simply cut to size if necessary and seal.
Can these bags be used for sous-vide cooking and pasteurisation?
Yes, these bags withstand temperatures up to 70°C, making them suitable for low-temperature pasteurisation and some sous-vide applications. For higher-temperature sous-vide cooking (above 70°C), specialised high-temperature bags are recommended. After vacuum sealing, products can also be safely frozen down to -40°C.
How much longer does vacuum-sealed food last compared to conventional storage?
Vacuum sealing dramatically extends shelf life. At room temperature, bread lasts 8 days instead of 2, and dried pasta 360 days instead of 180. Chilled raw meat extends from 2–3 to 6–9 days, while frozen meat lasts 480 days versus 120. These improvements come from removing oxygen, which slows bacterial growth and oxidation.
Are these bags safe for storing plant extracts and tinctures?
Caution is advised when storing plant extracts, tinctures, or concentrated liquids in polyethylene bags. Various plant-based solutions may damage the plastic during prolonged contact. It is the filler's or manufacturer's responsibility to verify the compatibility of the packaging material with their specific solution before use.
What is the best way to store unused bags from this bulk pack?
Store unused bags in their original packaging in a cool, dry place away from direct sunlight. The bulk pack contains 32 packs of 50 bags each, making it easy to use one pack at a time while keeping the rest sealed. Avoid storing near strong-smelling substances, as polyethylene can absorb odours over extended periods. Properly stored bags have an indefinite shelf life.
| airtight | yes |
| application_area | home, small production, food |
| material | polyethylene |
| package_size | 1600 |
| press_bag_size | 15x40 cm |
| product_compatibility | meat, sausages, cheeses, vegetables, bread, fish, legumes, fresh and cooked products |
| temperature_range | 70 |
| washable_replaceable | no |
| Weight (kg) | 0.3 |
| High (m) | 0.4 |
| Width (m) | 0.15 |
| Length (m) | 0.4 |
