Simple smooth vacuum bags in 80 micron for those who pack a lot and store for a short time. The price per bag is considerably lower than the 90 micron range, but the thickness also limits what you can use them for.
What you should not use them for
Boiling. The inner layer – the one that protects the food from the plastic – starts to melt at just 70 °C. The bag may look intact after a water bath, but the protection is gone. For sous vide or regenerating in a water bath you need a boilable bag.
Long-term freezer storage. 80 micron gives a thinner oxygen barrier, so freezer burn comes sooner. For the freezer, 90 micron or more is a better choice.
Sharp bones and shells. Thin bag plus sharp edge equals puncture and lost vacuum.
What are they good for?
Short-term chilled storage, portioning, mise en place and anything else where the bag will be opened within a few days anyway. There, 80 micron is perfectly adequate, and the difference in unit price quickly pays off at volume.
Specification
Smooth bag in PA plastic, 80 micron, 100 bags per pack. For chamber vacuum machines only.