We sell vacuum bags for both chamber vacuum machines and external (suction) sealers – in sizes from 15x20 cm up to 40x60 cm and thicknesses from 80 to 200 micron. Most of the range comes from Italian manufacturer Orved, made in PA/PE 20/70 and approved for food contact under EC 1935/2004.
Not sure which bag you need? It comes down to three things: which machine you have, how long the food will be stored and whether the bag has to withstand heat. Read on below the products.
Smooth or embossed vacuum bag – which should you choose?
This is the one question you have to get right, because the wrong bag simply won't work in your machine.
Smooth bags are used in chamber vacuum machines. The machine evacuates the air from the whole chamber, so the bag needs no channels. Smooth bags are cheaper per piece and give a more even seal.
Embossed bags (channel bags) are used in external sealers, also called suction or out-of-chamber machines. The embossed pattern on the inside creates channels that let the air escape when the nozzle sucks. Without channels the sides of the bag are pressed together immediately and the machine gets no grip.
If you have an Orved, Henkelman or other chamber machine, choose smooth. If you have a household machine where you place the open end of the bag in the machine, choose embossed.
Which thickness (micron) do you need?
Micron – µm – is the bag's material thickness. The higher the number, the tougher the bag and the better the oxygen barrier.
- 80 micron – thin and cheap. For shorter storage in the fridge. Not boilable.
- 90 micron – the standard choice. Freezer-safe down to -25 °C and extends shelf life several times over.
- 100–120 micron – for sharp bones, shellfish, long-term freezer storage and sous vide.
- 160–200 micron – barrier bags and mylar for freeze-dried food to be stored for years.
A rule that holds: if the contents have sharp edges or will spend a long time in the freezer, go up one step in micron.
Boilable vacuum bags for sous vide
Not all vacuum bags tolerate heat. A thin bag may look intact after a water bath, but the inner layer has melted and the barrier is gone. For sous vide you need a bag that is explicitly boilable – ours withstand up to 120 °C.
Sizes and quantity per pack
Orved bags are sold in handy packs of 100. Depending on size, the minimum order is 10–32 packs, which equals one full carton. Sizes run from 15x20 cm for portion pieces up to 40x60 cm for whole primal cuts.
Always measure the item and add at least 5 cm to the bag length – you need margin for the seal.
Frequently asked questions about vacuum bags
Can I use smooth bags in an external sealer?
No. Without channels the machine cannot draw out the air.
How long does vacuum-packed food keep?
With a 90 micron bag, shelf life is extended up to four to five times compared with ordinary storage. Exactly how long depends on the product and the fridge temperature.
Can the bags be frozen?
Yes, Orved bags are freezer-safe down to -25 °C.
Are the bags food-grade?
Yes. They comply with EC 1935/2004 and EC 10/2011 and are manufactured to the GMP requirements of EC 2023/2006.
Can I reuse a vacuum bag?
If it has only held dry goods, you can rinse and reuse it. If it has held raw meat or fish, discard it.