Three-side seal bag
The most common vacuum format for meat, seafood, and vegetables. Max width 60 cm, length 90 cm.
- PA/PE
- Clear or printed
- High barrier
Vacuum bags · PA/PE · PET/PE · retort
Vacuum bags for
a longer shelf life.
Three-side seal, stand-up, zipper, and eight-side seal bags in PA/PE or PET/PE. High barrier, -40°C freeze, and 121°C retort options for meat, seafood, cooked food, grains, and prepared dishes.
70–250 µmthickness
-40°Cfreeze
121°Cretort option
FSSC 22000 certified
5,000
pcs MOQ
Bag types
The format
follows the food.
From a simple three-side seal bag to a printed stand-up pouch, the structure and bag style are chosen together.
Stand-up pouch
Retail-ready stand-up bags with zipper or tear notch for cooked food, grains, and prepared dishes.
- Zipper
- Retail shelf
- Custom print
Retort bag
121°C, 30 minutes without bag failure. For ready meals, sauces, and shelf-stable food.
- 121°C / 30 min
- High barrier
- Custom print
High-puncture bag
Reinforced structure for bone-in meat, seafood, and sharp ingredients that can pierce a standard bag.
- Bone-in meat
- Seafood
- Leak reduction
Specifications
Barrier, temperature,
and seal.
Typical ranges below. Tell us the food, weight, shelf life, and cooking process and we will confirm the structure.
| Parameter | Typical range | Notes |
|---|---|---|
| Materials | PA/PE, PET/PE, PET/PA/RCPP, aluminum | Selected by barrier and temperature |
| Bag types | Three-side seal, stand-up, zipper, eight-side seal | Custom size and print |
| Max size | Width 60 cm; length 90 cm | Larger sizes on request |
| Thickness | 70–250 µm | Common vacuum bags 70–100 µm |
| Barrier | Normal ≤2; high barrier <0.35 | Units depend on test method |
| Temperature | -40°C freeze; 121°C retort | Selected structures only |
| MOQ | 5,000 pcs | Depends on size and print |
| Lead time | 7–15 working days | Confirmed at order |
Indicative values only. Final specification, MOQ, and lead time are confirmed in the quotation. Food-contact and migration reports apply to specific structures and markets.
Applications
Built for
the cold chain.
From frozen seafood to ready meals, the bag has to hold vacuum, survive handling, and protect the product.
01
Meat & poultry
Bone-in and boneless cuts, with high-puncture options for sharp edges.
02
Seafood
Salmon, fillets, and shellfish in clear or printed vacuum bags.
03
Cooked & prepared
Retort and sous-vide bags for ready meals, sauces, and prepared dishes.
04
Grains & dry goods
High-barrier bags for rice, nuts, coffee, and dry ingredients.
Tell us the food and the shelf life.
We will recommend the structure, thickness, and bag type — and send a sample for your vacuum and cook test.
FAQ
Vacuum bag
questions.
Send the food, weight, and cooking process — we will reply with a structure recommendation.
Ask on WhatsAppThree-side seal, stand-up, zipper, flat-bottom, and eight-side seal bags. Three-side seal is the most common for vacuum packing.
Common vacuum bags are 70–100 µm; heavy-duty and high-puncture bags can go to 250 µm. Thicker is not always better — the structure and barrier matter more than thickness alone.
PA/PE and PET/PE are common; retort bags use PET/PA/RCPP or aluminum structures. The choice depends on barrier, temperature, and shelf life.
Many PA/PE bags can hold hot food, but do not vacuum immediately — steam and moisture can weaken the seal. Let the food cool to a safe temperature first.
Selected retort structures can withstand 121°C for 30 minutes. “Hot fill” is not the same as “retort”; tell us the process and we will confirm the structure.
Yes, our vacuum bags are designed to remain flexible at -40°C for frozen storage and cold-chain transport.
Water or oil on the seal area, wrinkles, insufficient heat or time, a thick structure, or a worn heating bar. Dry the bag mouth, flatten it, adjust the machine, and clean the bar.
A false seal looks closed but has low strength. Do a light pull test on both sides of the seal; if it opens, adjust the machine or structure.
Wrong bag type for the machine, misaligned mouth, moisture or oil, non-vacuum material, or a puncture. Use a vacuum-grade bag, keep the mouth flat and dry, and match the bag to the machine.
External-suction household machines usually work better with textured bags; chamber machines can use standard bags. Tell us the machine type.
Standard bags can be pierced by bones or shells. Use a high-puncture structure, or add a protective layer around the sharp area.