Over 130 Years of Vacuum Packaging Experience UltraSource is an established leader in commercial vacuum chamber packaging machinery and pouches. Whether your a hunter storing wild game for the winter or an industrial food processor, vacuum pouches from UltraSource are the solution to short and long-term storage. Our 3, 4 or 5 mil pouches are the industry leader in clarity, strength and sealing performance. Vacuum Chamber Packaging Designed to deliver puncture and tear protection while maximizing shelf life, these pouches are perfect for preserving beef, poultry, pork, frozen seafood, cheese, vegetables, grains, and more without sacrificing quality or flavor. However, a stronger seal requires a stronger vacuum. These pouches are only compatible with chamber vacuum sealers, which provide a more consistent seal than FoodSaver, Weston, or Rival hand sealers. Chamber sealing uses an enclosed chamber that removes air from the entire chamber and maintains equal air pressure inside and outside the bag. Once the bag is sealed, air returns to the chamber. This offers a reliable solution to sealing liquid products and moisture-rich foods. Smaller vacuum sealers do not effectively contain liquids and often create a partial seal. Benefits Of Chamber Vacuum Sealing Increased Shelf Life The key to increasing product shelf life is regulating the ideal oxygen levels inside the pouch. Pouches act as a barrier that prevents natural processes that degrade the tenderness, color, and flavor of meats. Properly vacuum sealing can dramatically reduce freezer burn, and is the preferred form of packaging for long-term meat storage around the world. Retail Ready If you are planning on selling a sealed product, you want customers to be able to see it clearly. These high clarity/gloss pouches have no cloudy finish like other brands, making them ready for retail display. Try our gold foil or black pouches for the look and feel of upscale packaging. Sealing Liquids & Sous Vide Smaller vacuum sealers (Weston, FoodSaver, etc.) do not effectively contain liquids and often create a partial seal. Combine with UltraSource Boil-in bags to easily store foods for Sous Vides applications. Sous Vide, which means 'under vacuum' in French, is the process of vacuum sealing food and submerging it in a controlled-temperature water bath. This cooks food products more evenly and consistently with little work involved. Our standard bags are rated for temperatures up to 195°F. For higher temperatures use our Boilable vacuum bags. 3 Mil Clear Vacuum Chamber Bags 4 Mil Clear Vacuum Chamber Bags 5 Mil Clear Vacuum Chamber Bags 4 Mil Metalized Chamber Bags 3 Mil Zippered Vacuum Chamber Bags 3 Mil Boilable Vacuum Chamber Bag Buying Options Buying Options Buying Options Buying Options Add to Cart Buying Options Customer Reviews 4.5 out of 5 stars 1,045 4.7 out of 5 stars 165 4.3 out of 5 stars 43 — — 4.0 out of 5 stars 4 Price — no data — no data — no data — no data $289.99$289.99 — no data Thickness 3 Mil / 75 micron 4 Mil / 100 micron 5 Mil / 125 micron 4 Mil / 100 micron 3 Mil 3 Mil / 75 micron Recommended uses Most common thickness for food and industrial applications. Excellent bag clarity. Great for large bone-in primal cuts, bulk coffee beans, snack foods and dry goods. Products such as ribs or t-bone steaks which could puncture thinner bags. Upscale packaging for retail uses. 4 mil thickness allows for variety of uses. Bags have built in zipper that allows for resealing by the consumer. Punched hole allows for retail display of variety of products. For higher temperature uses consider our 3 mil Boilable bags rated for temperatures up to 239°F (115°C) Vacuum Chamber Sealing Process Insert product into vacuum chamber pouch. Keep any loose ends or small pieces away from open end of pouch. Align pouch with seal bars Align the open end of your vacuum pouch with the chamber machine's heated seal bar(s). For countertop units clip flap under retaining mechanism just past seal bar. Seal Pouch Close chamber lid, select options. Run sealing process. Remove and Store Bag is now sealed. Depending on model remove any excess that is perforated on end. Store in Freezer, Cooler or elsewhere depending on use. UltraSource Guide for Choosing the Right Vacuum Pouch Size For Rectangular Shaped Product Areas Vacuum Pouch Width: add the width of the products you are sealing to the height of the product you are sealing plus 1 inch. Vacuum Pouch Length: add the length of the product you are sealing to the height of the product plus 2 inches. Example: for a 6" wide, 7" long, and 0.75" high piece of meat, a vacuum pouch that is at least 8" wide and 10" long would be a good choice. For Tubular Shaped Product Areas Vacuum Pouch Width: Multiply the diameter of your product by 1.5 and add 1 inch. Vacuum Pouch Length: add the diameter and length of the product plus 2 inches. Example: for a sausage that is 3" in diameter and 7" long, a vacuum pouch that is at least 6" wide and 12" long would be a good choice. Fluid Volume Capacities are for liquid volumes and account for extra space for sealing without spillage. For dry goods these volumes may vary depending on the product.
