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Vacuum bag 20x40 (1200 pieces)
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.
663,33 €/Kg
Vacuum bag 20x40 (1200 pieces)
Usage: Embossed vacuum bags for preserving meat, sausages, cheeses, vegetables, bread, fish, and legumes. Suitable for vacuum sealing, pasteurizing, cooking, and freezing.
Features: Made of food grade polyethylene, non-toxic, impermeable to oxygen and moisture. Withstands temperatures from -40°C to +70°C. Embossed surface ensures optimal air removal.
Technical data: Dimensions: 20x40cm. Quantity: 1200 pieces (24 packs of 50). Material: Polyethylene. Temperature range: -40°C to +70°C.
⚠️ 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
What makes the 20x40cm size particularly versatile?
The 20x40cm format is one of the most versatile vacuum bag sizes. Its elongated shape is ideal for sausages, fish fillets, baguettes, long cuts of meat, and bunches of herbs or vegetables. It also works well for vacuum-sealing wine accessories, hop pellets, and brewing ingredients in protective packaging. The size provides a good balance between capacity and material economy.
Can I use these bags for marinating meat in vacuum?
Yes, vacuum marinating is one of the best applications for these bags. When you vacuum-seal meat with marinade, the reduced pressure opens the pores of the meat, allowing the marinade to penetrate much faster and more deeply than traditional marinating. What normally takes 12–24 hours can be achieved in 30–60 minutes. The food-grade polyethylene is safe for direct contact with acidic marinades.
What is the difference between these bags and smooth vacuum bags?
These embossed (textured) bags have a channel pattern on one side that creates air pathways during vacuuming. This texture is essential for external (channel-type) vacuum sealers, which cannot effectively remove air from smooth bags. Smooth bags are designed for chamber vacuum machines, which use atmospheric pressure to evacuate air. If you use an external sealer, embossed bags like these are required for proper sealing.
Are these bags safe for freezing and later thawing in water?
Yes, these bags withstand temperatures from -40°C to +70°C, making them safe for deep freezing and subsequent thawing in cold or lukewarm water (up to 70°C). The airtight seal prevents water from entering the bag during thawing, and the oxygen-impermeable material protects against freezer burn. For fastest safe thawing, submerge the sealed bag in cold running water.
How do I achieve the best seal quality with these bags?
For optimal sealing, ensure the open end of the bag is clean and dry — any moisture, grease, or food particles on the seal area will weaken the bond. Leave at least 5cm of clear space between the food and the seal line. If vacuum-sealing liquids, partially freeze them first or use a chamber vacuum machine. Check that your sealer's heat setting matches polyethylene — most machines have a preset for this material type.
| airtight | yes |
| application_area | home, small production, food |
| material | polyethylene |
| package_size | 1200 |
| press_bag_size | 25x30 cm |
| product_compatibility | meat, sausages, cheeses, vegetables, bread, fish, legumes |
| temperature_range | 70 |
| Weight (kg) | 0.3 |
| High (m) | 0.4 |
| Width (m) | 0.2 |
| Length (m) | 0.4 |
