In‑Chamber Boil‑In Vacuum Sealing for Commercial Kitchens
Extend shelf life and preserve flavor with reliable boil‑in vacuum sealing for high‑volume foodservice.
Key Features
- 6" × 8" bag dimensions provide ample space for bulk cuts and portion packs.
- Total thickness of 4.0 mil ensures durability during high‑temperature boil‑in cycles.
- Maximum cooking temperature of 212°F (100°C) supports sous‑vide and pasteurization processes.
- Pack of 100 bags offers ready‑to‑use inventory for busy restaurant operations.
- Manufactured in the USA, meeting Vollrath food‑service quality standards.
From The Manufacturer
Boil-In Vacuum Sealer Bags, 6" x 8", total thickness 4.0 ml, for use with in-chamber vacuum pack , designed for Sous Vide cooking, maximum cooking temperature 212°F (100°C), (pack of 100) Made in USA (Refer to vollrathfoodservice.com for full warranty policy)
Images are for reference. Color, configuration, dimensions and what's included vary by model. See the spec sheet to confirm the exact details.
