Vacuum Packaging Machine Accessories

These are flat chamber vacuum pack bags sized at 200x250mm, supplied in packs of 100. Made from polyester and polyamide, they are designed for use with chamber vacuum packaging machines and are a practical consumable for any commercial kitchen running a prep-ahead or portion-control system.

In a working kitchen environment, the value of reliable vacuum bags comes down to consistency and compatibility. These bags seal cleanly in chamber machines, producing an airtight result that protects food during refrigerated or frozen storage. The polyester and polyamide construction handles the stresses of both the sealing process and subsequent storage without delaminating or developing pinholes — a common failure point with thinner or lower-quality alternatives.

The 200x250mm format suits a wide range of portion sizes — from individual protein portions through to sauces, stocks and prepared garnishes. Key practical benefits include:

• Suitable for fridge, cold room and freezer storage
• Compatible with boiling and sous vide cooking methods
• Helps extend refrigerated shelf life, supporting prep-ahead workflows
• Reduces storage bulk compared with lidded containers or unsealed bags
• Supports portion consistency and helps reduce food waste across service

These bags require a chamber vacuum machine to seal correctly — external clamp-style machines will not work with flat chamber bags. The 200x250mm size is well suited to smaller portions; kitchens regularly sealing larger cuts or whole joints should consider a larger bag format. A chamber machine with an appropriate seal bar length is also needed to seal across the full bag width.

This size and pack format is commonly used in restaurants, hotel kitchens and catering operations that run structured prep schedules or sous vide programmes. Higher-volume operations sealing larger batches may benefit from a larger bag size or a heavier-duty machine pairing.

If you are building out a vacuum packaging system or are unsure which bag size suits your portions and machine, the team is happy to help you work through the options.

These are chamber vacuum bags from Vogue, sized at 150x350mm and supplied in packs of 100. Made from polybutylene, they are designed for use with chamber vacuum packaging machines — the type found in the majority of professional catering and food production kitchens. They are not suitable for external suction or domestic machines, so it is worth confirming compatibility with your existing equipment before ordering.

In a working kitchen, these bags earn their place across a wide range of tasks. They handle raw proteins, cooked dishes, portioned sauces, and marinated ingredients reliably, and the polybutylene construction holds up well under the stresses of airtight sealing without splitting at the seams. The bags are suitable for refrigeration, cold room storage, and freezing, and can go directly from the freezer into a bain marie, microwave, or sous vide bath — which suits kitchens that prep in advance and regenerate to order during service.

• Suitable for chamber vacuum machines — not external suction models
• Compatible with freezer, fridge, and cold room storage
• Safe for sous vide, boiling, and microwave reheating
• Compostable construction reduces single-use plastic disposal
• Consistent seal performance for extended food shelf life

The compostable material is a practical consideration for sites managing waste streams or working toward sustainability targets. These bags will break down under appropriate composting conditions, which distinguishes them from standard nylon or polyethylene alternatives.

They are well suited to small to medium operations — restaurants, hotel kitchens, deli counters, and contract caterers — where vacuum packing is part of the weekly prep routine rather than a high-throughput production line. For sites sealing very large volumes daily, a heavier-duty bag specification may be worth discussing.

If you are unsure whether these bags are compatible with your vacuum machine, or want guidance on which bag size better suits your typical portion sizes, the team is happy to help you work that out.

These are the Sammic 1140600 vacuum sealing bags in 180 x 300mm format, supplied in packs of 100. They are designed for use with Sammic vacuum packaging machines and are a straightforward consumable replenishment item for kitchens already running Sammic vacuum equipment.

In a working kitchen, using the correct manufacturer-matched bags matters more than it might seem. Bags that are not rated or sized for your machine can compromise the seal quality, which undermines the purpose of vacuum packaging — whether that is extending shelf life, sous vide preparation, or portioning and storing proteins, sauces, or dairy. The 180 x 300mm format suits a wide range of standard portion sizes and is a commonly used size in busy prep environments.

Practical considerations worth noting:

• Sized to suit individual portions, single proteins, or smaller batch items
• Matched to Sammic vacuum machines for consistent seal performance
• Supplied in packs of 100, suitable for regular high-volume use
• Helps maintain food quality and extend refrigerated shelf life
• Supports sous vide preparation when used with compatible equipment

If you are unsure which bag size suits your prep volumes or whether this format is compatible with your specific Sammic machine, the team is happy to advise before you order.

These are embossed vacuum sealer bags from Vogue, sized at 300x400mm and supplied in packs of fifty. The embossed texture runs across the interior surface, which is what allows a vacuum packaging machine to draw air out evenly and achieve a consistent, airtight seal. They are manufactured from polybutylene, which gives them the flexibility needed to conform closely around irregular food items while remaining robust enough for freezer storage and cold room use.

In a working kitchen, vacuum bags at this size are well suited to portioning proteins, prepping sauces and stocks, and batch-preparing components ahead of service. The airtight seal slows oxidation and bacterial growth, which meaningfully extends usable storage life and reduces the amount of prep that needs to be discarded at the end of a service period. Because sealed bags compress around their contents, they also stack and store more efficiently in a fridge or blast chiller than lidded containers of equivalent volume.

Practically, these bags are suitable for:

• Refrigerated and freezer storage of prepped ingredients
• Sous vide cooking — the bags tolerate the temperatures used in water bath preparation
• Boiling and microwaving for rapid reheating of portioned dishes
• Reducing fridge clutter and improving stock rotation discipline
• Compostable disposal once used, reducing single-use plastic waste

It is worth noting that these bags require a compatible vacuum packaging machine to function correctly — the embossed channel pattern only works with chamber or external suction machines that can maintain contact with the bag surface during the evacuation cycle. They will not seal effectively by hand or with a domestic heat sealer alone.

This size works well in small to medium operations. Kitchens with higher throughput or larger portioning requirements may find a bigger bag format more practical for certain applications.

If you are building out a vacuum packaging setup or want to confirm compatibility with your existing machine, the team is happy to help you work through what you need.

These are flat chamber vacuum pack bags sized at 200x400mm, supplied in packs of 100. Made from a polyester and polyamide construction, they are designed for use with chamber vacuum packing machines and are suited to the day-to-day demands of a professional kitchen prep operation.

In a working kitchen, this size bag covers a practical range of tasks — portioning raw proteins, storing pre-prepped sauces and marinades, vacuum-sealing seasoned cuts before sous vide cookery, or batch-prepping components ahead of service. The 75 micron thickness gives the bags enough durability to handle both the sealing process and subsequent storage without risk of puncture under normal kitchen use.

The key operational advantages of using properly sealed chamber bags in a structured prep workflow include:

• Extended refrigerated shelf life, helping to reduce food waste across the week
• Reduced storage volume compared with lidded containers or unsealed bags
• Compatibility with freezer and cold room storage without seal degradation
• Safe for boiling and sous vide applications — no need to decant before reheating
• Airtight seal helps preserve flavour and seasoning during marination or resting

These bags require a chamber vacuum machine to seal correctly — they are not compatible with external suction-style sealers. It is worth confirming your machine's bag size range before ordering, as sealing bar length varies between models. The 200x400mm format suits medium portions well; for larger cuts or whole joints, a wider or longer bag will be needed.

This size is well suited to kitchens running regular sous vide programmes, high-volume prep operations, or any site looking to extend ingredient shelf life as part of a structured waste-reduction approach. Lower-volume operations may find a smaller pack size more practical to manage stock rotation of the bags themselves.

If you are unsure which bag size suits your portion weights or which chamber machine these pair best with, the team is happy to talk it through.

These are embossed polyethylene vacuum sealer bags designed for use with channel or external vacuum packaging machines in commercial kitchen environments. The embossed texture creates the air channels needed for effective vacuuming, allowing the machine to extract air evenly across the bag before sealing. Without embossing, flat bags will not work correctly with most channel vacuum sealers.

In practical use, these bags are well suited to portioning, batch cooking, and chilled storage workflows. They are rated from -18°C through to +100°C, which means they can go directly from freezer storage into a boiling water bath or a microwave without needing to transfer the contents — a useful characteristic for sous vide cookery and cook-chill operations where minimising handling steps matters.

Key practical points for kitchen use:

• Embossed channel design works with standard external and chamber vacuum sealers
• Suitable for freezing, refrigerating, boiling, and microwave reheating
• Polyethylene construction is food-safe and odour-neutral
• Helps extend usable shelf life of portioned or prepped food
• Supplied in a pack of 50, practical for regular daily use

These bags are a straightforward consumable, but it is worth confirming that the bag dimensions suit your vacuum sealer's sealing bar length before ordering in bulk. At 200x300mm they are a mid-size option — practical for individual portions, smaller cuts of meat, or prepared garnishes, but not suited to larger joints or bulk batch packs where a longer bag would be needed.

If you are setting up a vacuum packaging workflow and are unsure which bag sizes or machine type will work best for your operation, the team is happy to help work through the options.

These Vogue compostable chamber vacuum pack bags are designed for use with chamber vacuum packaging machines in professional kitchen environments. Made from polybutylene, they are sized at 150x250mm and are supplied in packs of 100, making them a practical consumable for kitchens that rely on vacuum packaging as part of their food storage or preparation workflow.

In day-to-day kitchen use, vacuum packing with these bags meaningfully extends the usable life of portioned proteins, prepped vegetables, stocks, and marinades. By removing air from the seal, the bags help slow spoilage and preserve the integrity of seasoned or marinated ingredients. They are also suited to sous vide cooking, allowing operators to prepare and hold portions at controlled temperatures without compromising texture or flavour.

• Compatible with chamber vacuum packaging machines for reliable airtight seals
• Suitable for freezer, refrigerator, and cold room storage
• Safe for sous vide, boiling, and microwave reheating applications
• Compostable construction reduces single-use plastic waste
• Compact sealed portions make better use of cold storage space than bulky containers

These bags are only compatible with chamber-style vacuum machines — they are not suitable for external suction (edge) sealers. It is worth confirming that your existing machine accommodates this bag size before ordering in bulk. The compostable material performs well under standard commercial storage and cooking conditions, though operators should follow the manufacturer's guidance on maximum temperature exposure for sous vide applications.

Well suited to kitchens with an established vacuum packaging workflow — particularly those focused on batch prep, cook-chill, or menu consistency. They are a sensible choice for operators looking to reduce plastic waste without compromising on storage reliability or cooking compatibility.

If you are unsure whether these bags are the right fit for your machine or your prep volumes, the team is happy to help you work through the options.

This is a 20cm wide, 30-metre compostable vacuum pack roll supplied in a cutter box. It is designed for use with a compatible vacuum packaging machine, allowing kitchen teams to cut and seal bags to whatever length a portion or prep batch requires. The roll material is suitable for airtight sealing, which is what gives vacuum packing its practical value in a working kitchen.

In day-to-day kitchen use, vacuum packing in custom-cut bags helps extend the safe storage life of prepared proteins, sauces, and portioned ingredients held under refrigeration or in a cold room. It also works well in a freezer environment, where airtight sealing helps prevent freezer burn and flavour degradation over time. The same bags can be used for sous vide cookery and for reheating, which makes the roll useful across both prep and service stages.

The practical benefits of working from a roll rather than pre-formed bags include:

• Bags are cut to the exact length needed, reducing material waste
• Suitable for sous vide, boiling, and reheating without bag change
• Compostable material reduces the environmental impact of single-use packaging
• Cutter box keeps the roll contained and makes portioning clean and consistent
• Airtight seals help preserve seasoning and flavour held in marinated or brined ingredients

The cutter box format works best at a fixed prep station where the roll can be stored tidily and accessed quickly during batch prep. It is worth confirming bag width compatibility with your vacuum packaging machine before ordering, as chamber and external suction machines vary in the sealing bar widths they accommodate.

This roll is well suited to small to medium kitchens carrying out regular prep-ahead or portion-control work. Higher-volume sites processing significant quantities of vacuum-packed product each day may find a wider roll or a bulk supply more practical.

If you are unsure whether this roll width is compatible with your existing vacuum packing machine, the team is happy to help you confirm before you order.

This is a 30cm wide, 30-metre compostable vacuum pack roll supplied with a cutter box, designed for use with standard channel vacuum packaging machines. The roll allows kitchen teams to cut bags to the exact length required, reducing waste compared to pre-sized bags, and the integrated cutter box keeps the roll contained and easy to dispense during a busy prep shift.

In day-to-day kitchen use, these rolls perform well across the common applications: pre-portioned proteins, marinated ingredients, prepped vegetables, and cook-chill components. The bags are suitable for freezer and fridge storage, cold room use, boiling, microwaving, and sous vide cookery, which makes them a practical all-round choice for kitchens running extended prep and regeneration workflows. Used with a compatible vacuum sealer, they create an airtight seal that reliably extends usable storage life and helps retain the flavour of seasoned or marinated products.

• Cut bags to any length to minimise material waste
• Compostable construction for reduced environmental impact after use
• Compatible with standard channel vacuum packaging machines
• Suitable for freezer, fridge, cold room, boiling, microwave, and sous vide use
• Cutter box included for clean dispensing during prep

One practical point worth noting: these rolls require a channel-type vacuum sealer to form a proper airtight seal — they are not compatible with chamber machines, which use smooth pouches. If your operation runs high volumes of vacuum packing daily, it is worth considering whether a larger roll format or a bulk supply arrangement would be more efficient than single-roll ordering.

This roll suits most professional kitchen environments — from independent restaurants and hotel kitchens through to school catering operations and food production sites — where controlled portion prep and extended storage are part of the daily workflow. Kitchens with very high-volume vacuum packing requirements may find it worth looking at heavier-duty or larger-format roll options.

If you are unsure whether this roll format is compatible with your existing vacuum sealer, or you would like guidance on the right consumable specification for your prep volumes, the team is happy to advise.

These Vogue embossed vacuum sealer bags are designed for use with standard chamber or external vacuum packaging machines in commercial kitchen environments. The embossed texture channels air efficiently during the sealing cycle, helping to achieve a consistent, airtight seal across a range of food types. At 250x350mm, this is a practical mid-sized bag well suited to portioning cuts of meat, fish fillets, prepared sauces, and similar prep items.

In a working kitchen, reliable vacuum sealing supports tighter stock control and reduces waste by extending refrigerated and frozen shelf life. The bags are also suitable for sous vide cooking, boiling, and reheating, which makes them a practical choice for kitchens that batch-cook and hold portions for service. Durability during the sealing process matters, and these bags are built to withstand the pressure of a vacuum cycle without delaminating or losing seal integrity under normal kitchen use.

Key operational benefits include:

• Compatible with sous vide, boiling, and microwave reheating
• Suitable for fridge, freezer, and cold room storage
• Compostable construction reduces single-use plastic waste
• Embossed surface supports consistent air extraction during sealing
• Reduces storage volume compared to rigid containers or unsealed bags

It is worth confirming compatibility with your existing vacuum packaging machine before ordering, as bag thickness and embossing style can affect sealing performance on some models. These bags are sold in packs of 50, which suits regular prep use without overstocking.

Well suited to kitchens that vacuum-pack as part of daily prep, batch cooking, or structured food safety protocols. If your operation runs high-volume continuous sealing, it may be worth discussing bulk pack options or alternative sizes with the team.

If you are unsure whether this bag size or specification is right for your machine or your prep volumes, we are happy to help you work through the options.

These are embossed vacuum sealer bags from Vogue, sized at 150x350mm and supplied in packs of 50. The embossed channel pattern on the inner surface allows air to be drawn out evenly when used with a chamber or external suction vacuum packer, producing a consistent, airtight seal. They are made from a polybutylene-based material certified for composting, which gives operators a straightforward end-of-life disposal option alongside the practical performance expected of a standard vacuum bag.

In a working kitchen, vacuum sealing is most commonly used to extend the usable life of prepped ingredients, portioned proteins and ready-to-serve components. Reducing air contact slows oxidation and bacterial growth, which translates directly into fewer write-offs and tighter stock control. The bags are also suited to sous vide cookery, where a reliable seal across the full length of the bag is important for consistent water bath results. They can go into boiling water or a microwave for rapid reheating, which suits cook-chill operations where components are batch-cooked and finished to order.

• Extends refrigerated shelf life of prepped ingredients, reducing food waste
• Suitable for sous vide, boiling and microwave reheating without rebagging
• Compostable material provides a lower-impact disposal route
• Compatible with most external suction and chamber vacuum packers
• Airtight seal helps preserve seasoned or marinated ingredients

These bags require a compatible vacuum packing machine to function — the machine is sold separately, and it is worth confirming that your existing unit accepts this bag width and gauge before ordering in volume. They are suitable for freezer storage as well as fridge and cold room use. At 150mm wide they are well suited to individual portions or smaller cuts; larger joints or full-tray portions would require a wider bag size.

This size is a practical choice for smaller operations, prep kitchens and sites running moderate cook-chill volumes. Higher-volume kitchens processing larger quantities may find a wider bag or a bulk pack more economical. If you are setting up a vacuum sealing workflow for the first time and are unsure which bag size or machine pairing suits your operation, the team is happy to talk it through with you.

These embossed vacuum sealer bags from Vogue are designed for use with channel vacuum packaging machines. The textured inner surface allows air to be drawn out evenly and reliably, which is a requirement for effective sealing — smooth bags are not suitable for channel-style sealers. At 150x350mm, this size works well for portioned cuts of meat, fish fillets, sauces, and similar food items that are regularly prepped ahead of service.

The polyethylene construction handles the full range of storage and cooking applications. The bags are rated from -18°C through to +100°C, making them suitable for freezing, chilled storage, boiling in bag, and microwave reheating. This flexibility suits kitchens that prep and portion in bulk, then finish or reheat to order during service.

• Compatible with channel vacuum packaging machines
• Suitable for freezing, refrigerating, boiling, and microwave use
• Extended shelf life reduces spoilage and supports prep-ahead workflows
• Hygienic, airtight seal protects food quality during storage
• Consistent bag sizing supports portion control and stock rotation

One practical consideration: always confirm the bag dimensions are compatible with your sealing bar length before ordering in volume. The 150mm width suits standard portioned items, but bulkier cuts or larger sauce portions may require a wider bag from the same range.

These bags are well suited to restaurants, hotel kitchens, and catering operations using cook-chill or prep-ahead methods. For kitchens sealing larger or irregularly shaped items, wider or longer bag sizes are available within the Vogue range.

If you are unsure which bag size or machine combination best suits your prep volume, we are happy to help you work that out before you order.

These Vogue vacuum pack bags are designed specifically for use with chamber vacuum machines and are made from a compostable polybutylene material — a practical choice for operations looking to reduce single-use plastic waste without compromising on performance or food safety.

In a working kitchen, they perform reliably across a range of tasks. The airtight seal that a chamber machine produces with these bags helps extend refrigerated shelf life noticeably compared to unpackaged storage, which is useful for batch preparation, reducing waste between services, and managing stock across multiple days. The bags also withstand boiling, sous vide cooking, and microwave reheating, so they move with the food through the full preparation and service cycle without needing to be decanted.

From an operational standpoint, the key practical advantages are:

• Compatible with standard chamber vacuum machines for a consistent, reliable seal
• Suitable for freezer, fridge, and cold room storage without compromising integrity
• Withstand boiling and sous vide temperatures, making them suitable for cook-chill and cook-hold workflows
• Compostable construction supports waste reduction commitments without added complexity
• Flat bag format reduces storage bulk compared with boxed or lidded containers

These bags require a chamber vacuum machine to seal correctly — a suction-style domestic or external-seal machine will not produce the same result with this bag type. If you are in the process of selecting a chamber machine to pair with consumables like these, it is worth ensuring the bag dimensions suit your typical portion or batch sizes before committing to volume.

The 250x350mm size is well suited to individual portions, smaller cuts of protein, and standard batch quantities. Kitchens processing larger joints, full trays, or bulk volumes may find a larger bag format more practical for their needs.

If you are unsure which bag size or machine combination makes the most sense for your workflow, the team is happy to talk it through.

These are flat chamber vacuum pack bags from Vogue, sized at 150x200mm and supplied in packs of 100. Made from polyester and polyamide, they are designed for use with chamber vacuum packaging machines and are suitable for the range of tasks that come with professional prep-ahead kitchen operations.

In a busy kitchen environment, these bags earn their place during prep cycles. Whether you are portioning proteins ahead of service, storing stocks and sauces, or preparing ingredients for sous vide cookery, the 75mu construction handles regular handling and sealing without compromising the seal integrity. They perform well in cold storage — fridge, freezer and cold room — and are also rated for boiling and microwave reheating, which means a single bag can carry a product from prep through to service without needing to transfer to a different container.

From an operational standpoint, the practical advantages are straightforward:

• Extending the usable shelf life of prepped ingredients reduces daily prep pressure
• Airtight sealing helps preserve seasoned or marinated ingredients without flavour loss
• Flat-bag format stacks efficiently in cold storage, making better use of limited shelf space
• Compatible with sous vide circulation — no need for separate cooking pouches
• Reduces food waste from spoilage during busy or variable-volume periods

These bags require a chamber vacuum packaging machine to seal correctly — they are not compatible with external clamp-style machines. The 150x200mm size suits individual portions and smaller cuts well, but kitchens regularly sealing larger joints or full fish fillets would be better served by a larger bag size from the same range.

They are a practical choice for any operation that has already invested in a chamber vac machine and wants a reliable, food-safe consumable to support prep-ahead and waste-reduction workflows. Higher-volume sites running continuous vac-pack cycles may want to consider bulk purchasing options to manage cost per bag over time.

If you are unsure which bag size suits your prep volume or whether these are compatible with your existing machine, the team is happy to talk it through with you.

These are food-safe vacuum pouches from Sustainapouch, made to an 80MU thickness and certified home compostable. They are designed primarily for sous vide cooking and are capable of withstanding sustained heat exposure without swelling or delaminating — a common failure point with standard vacuum pouches not rated for thermal use. Each pack contains 200 pouches at 300x300mm, a versatile square format that suits a range of proteins, vegetables, and portioned ingredients.

In a working kitchen, the practical concern with sous vide pouches is structural integrity over long cook cycles. Standard storage bags or lower-grade pouches tend to fail under prolonged heat, either losing their seal or allowing moisture ingress. These pouches are specifically constructed to hold up through extended sous vide programmes, making them a more reliable choice for kitchens running overnight or multi-hour cook cycles as part of their prep workflow.

Beyond sous vide, the pouches are suitable for standard vacuum sealing and cold storage, so they can serve a dual purpose across prep and portioning tasks. The compostable construction is increasingly relevant for kitchens working toward waste reduction targets or operators who prefer to reduce single-use plastic in their back-of-house consumables.

• Food-safe construction suitable for both sous vide and cold storage applications
• Compostable material reduces single-use plastic waste in kitchen operations
• 80MU thickness provides reliable seal integrity across extended cook cycles
• Square format offers flexibility across a range of ingredient types and portion sizes

These pouches are well suited to restaurants, hotels, and contract caterers running sous vide as part of a structured prep programme. For very high-volume sites processing large batch quantities daily, it is worth considering whether a larger pouch format or higher pack quantity would better match throughput requirements. If you are unsure which specification suits your operation, the team is happy to talk it through.

These are compostable embossed vacuum sealer bags from Vogue, sized at 200x300mm and supplied in packs of 50. The embossed channel pattern across the inner surface allows air to be drawn out evenly when used with a chamber or external vacuum sealer, creating a reliable airtight seal that helps preserve food safely in refrigerated, frozen, or cold room storage.

In a working kitchen, bags like these tend to earn their place during prep-ahead workflows — portioning proteins, marinating cuts under vacuum, or extending the usable life of prepped ingredients between service periods. The airtight environment slows oxidation and moisture loss, which can meaningfully reduce waste over a busy week. They are also suitable for sous vide cooking and can go directly from the freezer into a boiling water bath or a combi oven steam programme without needing to transfer to a different vessel, which keeps the pass moving cleanly.

Key practical features include:

• Compostable construction reduces single-use plastic waste from kitchen operations
• Embossed inner surface supports consistent air extraction across the full bag
• Compatible with fridge, freezer, and cold room storage conditions
• Suitable for sous vide, boiling, and reheating without bag transfer
• 200x300mm format suits individual portion sizes and smaller prep cuts

One consideration worth noting: these bags are sized for individual portions and smaller prep items. For larger joints, full fish fillets, or bulk prep work, a wider or longer bag would be more appropriate, and higher-volume kitchens may find larger pack quantities more practical for day-to-day use. A compatible vacuum sealer is required separately — the bags will not seal without one.

These bags suit kitchens that are already using vacuum packaging as part of their prep workflow and want to reduce plastic waste without changing their processes. They are a practical choice for restaurants, hotel kitchens, and catering operations with an existing vac pac machine and a preference for more sustainable consumables.

If you are setting up a vacuum packaging system from scratch or want to confirm compatibility with your existing machine, the team is happy to advise.

These are 200x300mm compostable vacuum pack bags designed for use with chamber vacuum packaging machines in professional kitchen environments. Made from polybutylene, they are suitable for airtight sealing when used with a compatible chamber vac machine, helping to extend the usable life of portioned and prepared foods stored in fridges, freezers, and cold rooms.

In a working kitchen, the ability to prep and seal portions ahead of service is a genuine operational advantage. Sealed bags reduce oxidation and moisture loss, which helps maintain quality across multiple days rather than just the next service. For operations running a cook-chill or cook-freeze workflow, consistently reliable bags are important — a poor seal on a batch of portioned proteins or sauces creates waste and disrupts service preparation.

These bags offer a practical set of capabilities that support everyday kitchen workflows:

• Suitable for freezer, fridge, and cold room storage
• Compatible with sous vide cooking directly in the bag
• Safe for boiling and microwaving, supporting quick regeneration
• Compostable construction reduces packaging waste versus standard plastic bags
• Airtight sealing helps preserve seasoning and flavour in marinated or prepared ingredients

The 200x300mm size is a versatile mid-range format, well suited to individual portions of protein, fish fillets, prepared sauces, and similar items. It is worth confirming compatibility with your specific chamber vacuum machine before ordering in bulk, as bag dimensions and thickness need to match the machine's sealing bar and chamber size.

These bags are a practical fit for kitchens running structured prep schedules — catering operations, pub kitchens, hotel food production, and similar environments where portion control, food safety compliance, and minimising waste are daily priorities. Sites using a high volume of bags may find it worth discussing bulk supply options.

If you are unsure whether this bag size works with your existing chamber vac machine, or you are looking at setting up a vacuum packaging workflow from scratch, the team is happy to talk through what will work best for your kitchen.

These 300x350mm compostable vacuum pack bags from Vogue are designed for use with chamber vacuum packaging machines in professional kitchen environments. Made from polybutylene, they are suitable for airtight sealing to extend the shelf life of portioned and prepped ingredients across chilled, frozen, and ambient storage applications.

In a busy kitchen, consistent food prep and portion control go hand in hand with efficient storage. These bags help reduce food waste by extending the usable life of sealed ingredients by several days compared to conventional open storage, which is particularly useful when prepping ahead of service or managing batch-cooked items. The airtight seal also helps protect the flavour and texture of seasoned proteins and marinated goods during storage.

Beyond refrigerated and frozen storage, the bags are suitable for sous vide cooking and can be used for reheating — a practical advantage when running a regen operation or finishing dishes to order. Key practical benefits include:

• Suitable for freezer, fridge, and cold room storage
• Compatible with sous vide and boiling applications
• Compostable construction supports responsible waste disposal
• Airtight seal helps preserve seasoning and marinades during storage
• Reduces storage bulk compared to rigid containers

These bags require a compatible chamber vacuum packaging machine to seal correctly — a domestic or external-suction machine will not achieve the same result. If you are not yet running a chamber vac, it is worth discussing the machine alongside consumables to ensure compatibility and the right bag size for your output.

This 300x350mm size suits a wide range of portion sizes and is a sensible starting point for most kitchens. Smaller and larger formats are available for operations with specific requirements — and if you are unsure which size suits your typical portion weights and product types, we are happy to help you work that out before you order.

These are Sammic's own embossed vacuum sealing bags, sized at 180 x 300mm and supplied in packs of 100. Embossed bags are designed for use with external (chamberless) vacuum packaging machines, where the textured channel pattern on the bag surface is essential for the machine to draw air out effectively before sealing. Without this embossing, a chamberless machine cannot create a reliable vacuum — so using the correct bag type is not optional.

In a working kitchen, consistent bag quality matters more than it might seem. Poorly manufactured bags can lead to weak seals, partial vacuums, or bags that fail during cold storage or sous vide cooking, all of which create food safety risks and avoidable waste. Sammic's own bags are produced to work reliably with their chamberless machines, which reduces the guesswork around compatibility.

These bags are well suited to kitchens that portion and store proteins, prepared vegetables, marinated items, or components for sous vide cookery. At 180 x 300mm they accommodate a practical range of single portions and smaller cuts without excess bag material.

A few practical points worth considering: embossed bags are only suitable for chamberless (external) vacuum machines — they are not the correct choice for chamber vacuum machines, which require smooth pouches. If your operation uses a chamber machine, a different bag type is needed. Volume requirements vary considerably between kitchens; for sites going through bags at high rates, it is worth discussing quantity and size options before committing to a single format.

If you are unsure whether this bag size and type is the right match for your machine or your prep workflow, the team is happy to help you work that out before you order.

These are the manufacturer-specified sealing bags for Sammic vacuum packaging machines, supplied in packs of 100. At 350 x 550mm, they are a larger-format bag suited to portioning bulkier cuts of meat, whole fish, larger vegetable portions, or batch-prepared items that need to be stored or sous vide cooked in volume.

Using the correct bags for your machine matters more than it might appear. Bags that are too thin, poorly textured, or incompatible with the sealing bar can result in failed seals, wasted product, and interrupted prep workflow. Sammic-specified bags are matched to the performance of their machines, so the sealing process is consistent and the vacuum integrity holds reliably during storage or water bath cooking.

For busy prep kitchens running vacuum packaging as part of a daily routine — whether for extended shelf-life storage, marinade acceleration, or sous vide production — having a reliable stock of the right bags on hand is simply part of keeping the process running without interruption.

These bags are a straightforward consumable, but if you are unsure whether this size is the right fit for your operation or your existing Sammic machine, the team is happy to point you in the right direction.

These are home compostable vacuum pouches designed specifically for sous vide cooking, supplied by Sustainapouch in a pack of 200. Made to an 80MU gauge, they offer the structural integrity needed for prolonged immersion cooking while being suitable for general vacuum-packed food storage as well.

Where standard vacuum pouches can swell, delaminate, or fail when exposed to sustained heat, these pouches are rated to withstand temperatures up to 85°C over extended cooking periods — making them appropriate for the long, low-temperature cycles that sous vide preparation demands. That thermal stability is the critical difference in a professional kitchen context, where pouch failure during an overnight cook is a serious operational problem.

From a practical standpoint, the compostable construction means operators can reduce plastic waste without compromising on food safety or performance. Key operational advantages include:

• Rated for sous vide immersion cooking at sustained temperatures
• Food-safe and suitable for direct contact with raw and cooked proteins, fish, and vegetables
• Compostable construction supports waste reduction commitments
• Suitable for use with standard vacuum sealing equipment
• Useful for both cook and chill and ambient storage applications

The 250x250mm format is a versatile size suited to individual portions, fish fillets, and smaller cuts of meat. Kitchens with higher throughput or larger batch requirements may find a bigger pouch format more practical for certain applications.

If you are unsure whether this size and gauge are the right match for your vacuum sealing equipment or your specific sous vide process, the team is happy to talk it through before you order.

These are embossed vacuum sealer bags from Vogue, sized 150x250mm and supplied in packs of 50. The embossed channel pattern on the inner surface allows a compatible external vacuum sealer to draw air out evenly and achieve a consistent, airtight seal. They are made from a polybutylene-based material certified as compostable, making them a practical choice for kitchens looking to reduce single-use plastic waste without compromising on performance.

In day-to-day kitchen use, these bags hold up well across the range of tasks commercial kitchens regularly put vacuum packaging through. They are suitable for raw and cooked ingredient storage in fridges, cold rooms, and freezers, and they can go directly into boiling water or a sous vide bath, which makes them useful for cook-chill and cook-hold operations as well as precision temperature cooking. Portion control, batch preparation, and reducing waste from spoilage are all areas where vacuum bags of this size earn their place in a busy service environment.

• Extend refrigerated shelf life of portioned ingredients and prepped components
• Compatible with sous vide cooking without the need to transfer to a separate pouch
• Compostable construction reduces single-use plastic disposal
• Suitable for freezer storage, helping protect against freezer burn
• Compact storage footprint compared with lidded containers or bulk boxes

The 150x250mm format is a practical general-purpose size, well suited to individual portions, smaller cuts of protein, and prepared garnishes or sauces. It is less suited to larger joints or bulk batches, where a wider or longer bag would be the more appropriate choice. These bags require an external vacuum sealer — they are not compatible with chamber vacuum machines, which use smooth-walled bags. If your kitchen runs a chamber machine, you will need a different bag type.

This size and pack format works well in smaller restaurants, café kitchens, and prep operations where vacuum packing is a regular but not industrial-scale activity. Higher-volume sites processing large quantities daily may find a larger pack size or a heavier-gauge bag better suited to their throughput.

If you are unsure whether these bags are compatible with your existing vacuum sealer or whether a different size would suit your prep volumes better, the team is happy to help you work that out before you order.

These are embossed polyethylene vacuum sealer bags designed for use with chamber or external vacuum packaging machines in commercial food preparation environments. The embossed channel pattern on the interior surface allows air to evacuate evenly across the bag, which is necessary for a reliable seal — plain smooth bags will not perform correctly in most vacuum machines.

In practical kitchen use, these bags are well suited to portioning and storing proteins, sauces, and prepared components ahead of service. The polyethylene construction handles the full range of common food storage and cooking methods, including freezing, refrigeration, boiling, and microwave reheating, making them a useful fit for kitchens running sous vide preparation or cook-chill systems.

• Compatible with standard chamber and external vacuum packaging machines
• Suitable for freezing, chilling, boiling, and microwave use
• Embossed interior channels support consistent air removal and seal integrity
• Helps extend refrigerated shelf life of portioned and prepared foods
• Practical for batch preparation, cook-chill, and sous vide workflows

The 250x350mm format is a widely used mid-size, practical for individual protein portions or smaller batch packs. Kitchens working with larger cuts or bulk components may find a bigger bag format more appropriate, while smaller portioning work may suit a narrower size. It is worth confirming bag dimensions against your vacuum machine's sealing bar length before ordering in volume.

These bags are most commonly used in hotel kitchens, contract catering operations, and busy restaurant prep areas where consistent portioning and extended shelf life are part of the daily workflow. They are equally relevant to smaller establishments running cook-chill or looking to reduce daily prep time.

If you are unsure which bag size or specification suits your machine and menu requirements, the team is happy to help you work that out before you commit to an order.

This pack from Vogue provides two 30-metre rolls of compostable vacuum pack film — one at 200mm wide and one at 300mm — along with a cutter box that lets you portion bags to exactly the length you need. The rolls are used in conjunction with a compatible external vacuum sealer to create airtight bags for food storage, portioning, and preparation.

In day-to-day kitchen use, the two widths cover most common portioning tasks: the narrower roll suits individual portions, sauces, and smaller cuts, while the wider roll handles larger joints, fish fillets, or bulk preparations. Because you cut from the roll rather than working with pre-formed bags, there is less waste and more flexibility across different prep tasks. The film is suitable for freezer storage, refrigeration, cold rooms, boiling, and sous vide applications, which makes it practical across a broad range of kitchen workflows including cook-chill and cook-freeze operations.

• Extends refrigerated shelf life by reducing oxidation and cross-contamination risk
• Supports sous vide, boiling, and reheating applications without bag failure
• Compostable construction reduces single-use plastic waste from packaging
• Two roll widths in one pack reduces the need for multiple stock lines
• Cutter box keeps rolls contained and allows clean, straight cuts at the bench

These rolls are consumables rather than capital equipment, so there are no installation requirements. The cutter box is a compact countertop item. The key practical consideration is compatibility: the rolls must be used with a chamber or external vacuum sealer capable of handling roll film rather than pre-formed bags — not all entry-level machines support this, so it is worth confirming compatibility with your existing equipment before ordering.

Well suited to smaller operations, prep kitchens, and sites already running a vacuum sealer who need a reliable, environmentally considered consumable. Kitchens with high daily vac-pack volumes may find it worth exploring larger roll formats or dedicated bag stock to reduce handling time between rolls.

If you are unsure whether these rolls are compatible with your vacuum sealer, or want guidance on the right roll width for your prep volumes, the team is happy to help you work that out before you order.

This Vogue vacuum pack roll is a practical consumable for kitchens using vacuum sealing as part of their food preparation and storage workflow. The roll is 300mm wide and supplied in a cutter box, which allows lengths to be cut cleanly and accurately to suit whatever portion size or product needs to be sealed. The embossed texture on the polyethylene film is what makes it compatible with both chamber vacuum sealers and external suction machines — the channels allow air to be drawn out evenly across the bag surface.

In day-to-day kitchen use, having a cutter box rather than a loose roll makes a noticeable difference. Staff can pull and cut bags consistently without waste, and the process fits neatly into a prep station without taking up unnecessary space. The material handles freezing, boiling, and microwaving, which makes it practical across a wide range of applications — from raw portioning and cold storage through to sous vide cooking.

• Compatible with chamber and external vacuum sealers
• Cutter box enables clean, accurate bag sizing at the prep station
• Suitable for freezing, boiling, and microwave reheating
• Embossed film supports even air extraction during sealing
• Helps reduce food waste through reliable, airtight sealing

It is worth checking that 300mm is the right width for your primary use case. If you are regularly sealing larger cuts of meat or bulkier products, a wider roll may be more efficient. For lighter or occasional use, the 300mm width covers most standard portion sizes comfortably.

If you are unsure which roll width or specification suits your vacuum sealer, we are happy to point you in the right direction.

These are embossed vacuum sealer bags from Vogue, sized at 300x400mm and sold in packs of 50. The embossed channel pattern on the inner surface is what allows a chamber or external vacuum sealer to draw air out effectively — without it, flat bags can seal prematurely before a full vacuum is achieved. They are made from polyethylene and rated for use across a wide temperature range, making them suitable for freezing, refrigeration, boiling-in-bag cookery, and microwave reheating.

In a working kitchen, the practical value of the right bag comes down to consistent sealing and reliable performance once sealed. These bags are well suited to portioning and storing proteins, prepared sauces, marinated items, and cook-chill products where maintaining hygiene and extending usable shelf life matters. The embossed texture ensures the vacuum sealer can channel air out uniformly, which helps avoid partial seals that compromise food safety or cause bag failure in the freezer.

• Consistent vacuum draw from embossed channel texture
• Suitable for freezing, chilling, boiling, and microwave use
• Helps extend refrigerated and frozen shelf life of portioned produce
• Reduces waste from spoilage and supports accurate batch preparation
• Compatible with most domestic and commercial external vacuum sealers

One practical consideration: these are external (edge) sealer bags rather than chamber sealer pouches. Chamber machines require smooth, non-embossed bags — if you are running a chamber vacuum sealer, you will need a different bag type. For external sealers, the embossed pattern is essential. At 300x400mm, the bags are a practical size for most individual portions and small batch packs, though larger cuts or bulkier items may require a bigger bag size.

These bags are well suited to smaller operations — cafés, delis, prep kitchens, and catering businesses — that use an external vacuum sealer for portioning and storage. Higher-volume sites processing large quantities daily may benefit from looking at larger pack sizes or wider bag dimensions depending on what they are sealing.

If you are unsure which bag type is compatible with your vacuum sealer, or want to discuss the right size for your prep workflow, the team is happy to help you work that out before you order.

These are the Sammic 1140602 replacement vacuum sealing bags, sized 300 x 400mm and supplied in packs of 100. They are designed for use with Sammic chamber vacuum packaging machines and provide the airtight seal needed for effective vacuum storage, sous vide preparation, and extended chilled shelf life.

In a working kitchen, consistent bag performance matters more than it might seem. A bag that fails to seal cleanly or punctures under normal handling creates waste, compromises food safety compliance, and slows down prep. Using bags specified for your machine helps avoid those problems — the sealing strip makes proper contact, the film handles correctly, and the pack volume supports regular production without constant reordering.

These bags are a practical choice for kitchens already running Sammic vacuum packaging equipment and looking to maintain reliable results with compatible consumables.

If you are unsure whether these bags are the correct specification for your machine model, or if you are working through which bag size best suits your portioning needs, the team is happy to point you in the right direction before you order.

This twin pack from Vogue provides two rolls of embossed vacuum pack film — one 200mm and one 300mm wide — each supplied in a cutter box that allows bags to be cut cleanly to whatever length the task requires. The embossed channel pattern on the film is what makes it compatible with external vacuum sealers as well as chamber machines; the channels allow air to be drawn out evenly across the full surface of the bag.

In a working kitchen, having both widths to hand covers the majority of everyday prep and storage tasks. The narrower roll suits portions, individual cuts of meat, or smaller ingredient batches, while the wider roll handles larger joints, whole fish, or bulkier items without needing to fold or compromise the seal. Bags cut from these rolls can go straight from the vacuum sealer into the freezer, into a bain-marie for sous vide work, or into a microwave — which removes the need to decant contents before reheating and keeps handling time down during service.

• Suitable for both chamber and external vacuum sealer machines
• Compatible with freezing, boiling, and microwave reheating
• Cutter boxes allow bags to be sized precisely to the contents
• Embossed film supports consistent, reliable vacuum formation
• Two widths in one pack reduces the need for separate roll purchases

These rolls are a practical consumable choice for kitchens already running vacuum packaging as part of their prep or cook-chill workflow. If you are setting up vacuum packing for the first time or reviewing which roll specifications best match your machines and menu, the team is happy to advise.

This is a twin-pack roll of embossed vacuum packing bags from Vogue, supplied in a 280mm width and designed to be cut to the length you need. The embossed channel pattern on the bag surface is what allows a vacuum sealer to extract air reliably — without it, smooth bags can seal poorly and compromise the vacuum. Having roll stock rather than pre-formed bags gives kitchens the flexibility to portion the bag to the item, which reduces waste on smaller cuts and odd-shaped product.

In practice, roll stock like this suits prep-heavy operations where portion sizes vary from day to day. Butchers sections, fish prep, cook-chill production, and sous vide setups all benefit from the ability to cut a bag that fits the product rather than folding over excess. The bags are compatible with standard external and chamber vacuum machines that accept embossed film.

• Cut to any length to suit different portion sizes
• Suitable for freezing, refrigerating, microwaving, and boiling
• Embossed surface supports consistent vacuum and seal quality
• Compatible with the majority of commercial vacuum packaging machines
• Twin-pack format provides useful on-hand stock for busy prep periods

If you are unsure whether this roll width is right for your machine or the portions you are packing, it is worth checking before ordering — the team is happy to help you confirm compatibility or suggest a more suitable width if needed.

These are flat chamber vacuum bags sized at 300x400mm, supplied in packs of 50. They are designed for use with chamber vacuum packing machines and are a routine consumable in kitchens that batch-prep, portion, or extend the shelf life of fresh ingredients. The size suits a wide range of proteins, prepared portions, and vacuum-sealed sauces or liquids in sealed pouches.

In a working kitchen, vacuum bags at this size are most commonly used for portioning meat, fish, or prepared dishes ahead of service, allowing prep teams to work efficiently during quieter periods and draw from ready-sealed stock during peak times. Properly sealed, vacuum-packed product helps reduce spoilage and keeps portioned food in better condition across multi-day prep cycles. These bags are also suited to sous vide cooking, holding up reliably under sustained water bath temperatures, and can go directly from fridge or freezer to a water bath or microwave without needing to be repackaged.

• Compatible with chamber vacuum machines for a consistent, airtight seal
• Suitable for refrigerated, frozen, and cold room storage
• Holds up to sous vide cooking temperatures without compromising the seal
• Reduces spoilage by extending usable shelf life of prepped ingredients
• Allows more efficient use of fridge and cold room space versus bulk containers

One practical consideration: these bags are intended for use with chamber-type vacuum machines, not external clip or suction machines. If you are unsure whether your current machine is compatible, it is worth checking before ordering in volume.

This size works well for most standard portioning tasks in small to medium kitchens. Higher-volume operations or those working with larger cuts or full gastronorm portions may find a larger bag format more practical for certain applications.

If you are building out a vacuum packing setup or want to check bag compatibility with a machine you already have, our team is happy to help you get it right.