Upgrade your sous vide workflow with specialized chamber pouches that feature precise dimensions, consistent thickness, and commercial packing counts to ensure smooth production. These 18-inch by 22-inch, 3-mil pouches provide uniform sealing performance for extended low-temperature cooking and store neatly in bulk cartons for uninterrupted service. Buyers achieve repeatable results when sealing proteins, sauces, and portioned items for large-scale operations.
LongDescription#@#Vacuum Pouches, 18" x 22" x 3 mil, for use with VacMaster® sous vide cooking (500 per carton)#@@#Cleaning Instructions#@#Unplug equipment before cleaning and allow surfaces to cool. Wipe pouches and sealing areas with a food-safe sanitizer to remove bacteria and prevent cross-contamination. Degrease oven hoods, vents, and fryers with an approved solvent to reduce fire risk. Clean refrigeration coils and condenser fins with a brush and vacuum to improve efficiency and lower utility use. Inspect seals and gaskets; replace damaged parts to avoid breakdowns and ensure CSA compliance.#@@#Additional Info#@#Skyfood 30792 18" x 22" 3 mil chamber vacuum pouches, 500 per carton, support VacMaster sous vide workflows. They are heat-seal compatible, puncture resistant, and ideal for food service and institutional kitchens.#@@#General Info#@#Description #@#
Upgrade your sous vide workflow with specialized chamber pouches that feature precise dimensions, consistent thickness, and commercial packing counts to ensure smooth production. These 18-inch by 22-inch, 3-mil pouches provide uniform sealing performance for extended low-temperature cooking and store neatly in bulk cartons for uninterrupted service. Buyers achieve repeatable results when sealing proteins, sauces, and portioned items for large-scale operations.
#@@# Size Accuracy#@#
Specify exact bag dimensions to fit commercial chamber sealers and full-size trays. The 18-inch by 22-inch format accommodates large cuts and multi-portion trays, minimizing excess air and reducing thermal mass during immersion cooking.
#@@# Consistent Gauge#@#
Maintain predictable heat transfer with a 3-mil wall thickness designed for sous vide temperatures. The uniform gauge prevents unexpected melting, supports vacuum retention, and sustains product integrity over long cooking intervals.
#@@# Chamber Compatibility#@#
Integrate these chamber bags with industry-standard vacuum units without modification. The material formulation and reinforced edges promote reliable seals and reduce cycle failures, supporting continuous kitchen throughput.
#@@# Bulk Packaging#@#
Stock high-volume operations efficiently with 500 pouches per carton for predictable inventory management. The carton count lowers receiving frequency and simplifies ordering for institutional buyers, school systems, and hospitality groups.
#@@# Foodservice Grade#@#
Rely on food contact-safe construction designed for culinary applications and extended low-temperature exposure. The pouch composition resists punctures from bones and dense items, preserving final appearance and yield.
#@@# Operational Efficiency#@#
Reduce labor and rework through bags that seal consistently and release trapped air effectively. Staff handle pouches quickly during portioning and sealing tasks, lowering cycle times and improving line speed.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Use Skyfood 30792 vacuum pouches to streamline sous vide prep and storage. Inspect each bag for defects before use and discard compromised units. Clean sealing surfaces and chamber with mild detergent and lint-free cloth after each shift. Monitor seal bar temperature and replace worn gaskets to maintain airtight seals. Store cartons upright in a cool, dry area away from direct heat. Track inventory by lot and rotate stock using first-in, first-out procedures.
