Standard 70 micron pouches have excellent O2 and H2O barrier, puncture resistance, seal strength and are offered in a range of sizes. – 70 micron (70um) is the standard thickness for most items.

ARVAC™ range of Vac Pouches are characterised by their exceptional durability, high seal strength and clarity, making them suitable for a wide range of applications.

ARVAC Vacuum Pouches made with multilayer co-extrusion technology .
Conforms to FDA Food Grade Standards for Direct Food Contact, approved for direct food contact (HACCP).

Used by Butchers, Bakeries, Commercial Kitchens, Food Processors, & Restaurants to extend the freshness and shelf life of foods. For packing; Meats, Seafood, Cheese, Pasta, Produce, Pre-Made Meals & Vegetables

These pouches are open at one end & sealed on 3 sides. Constructed from a tough multi-layer film containing 7-Layers of both Nylon (flavour retention, tear strength and puncture resistance) and PE (flexibility and seal strength).

ARVAC Pouches use a minimum of 20% Nylon. This adds a high level of puncture resistance and makes the pouches very reliable in how they perform.

By removing the air, the food will keep for longer. This means that foods can be specially made in larger batches and packed off for sales over many days. This allows for better economies of scale and less wastage.
Plus it gives the batch more consistence across all the servings, as each package is the same across the batch.

SOUS VIDE Translates to ‘Under Vacuum’. This cooking style takes food, sealed in air-free bags, and places the whole package in a temperature controlled water bath. This allows the food to be cooked at a lower heat over a longer period of time. Gives better flavour retention and a softer cut of meat. Also by removing the Oxygen, this technique gives a longer shelf life by slowing harmful bacterial growth. This means less rejects, greater sales and improved returns.