Vacuum sealer bag ProfiCook VK 1015

The ProfiCook VK 1015 vacuum sealer bag is designed for reliable food preservation and compatible use with the ProfiCook VK 1015 vacuum sealer. Sized at 220 mm wide and 300 mm high, the bag provides a practical format for storing portions of meat, fish, vegetables, cheese and prepared meals. Manufactured from a multi-layer film, the bag creates an airtight barrier against moisture and air when properly sealed, making it suitable for long-term refrigeration, freezing and sous-vide cooking.

Advantages

These vacuum sealer bags offer an airtight seal that extends the shelf life of fresh and cooked foods by reducing oxidation and freezer burn. The bags are suitable for wet and dry products and maintain product shape and flavor during storage. Their standard rectangular format and smooth surfaces are easy to label and stack for efficient use of fridge and freezer space. The material is heat-resistant to the temperatures typically used in sous-vide cooking and freezer storage.

Suitable for

• Sealing portions of meat, poultry and fish for freezing
• Packaging vegetables, fruits and cheeses for longer storage
• Preparing vacuum-packed meals for sous-vide cooking
• Marinating foods quickly using vacuum infusion
• Organising pantry items and reducing food waste

Key specifications

• Width: 220 mm
• Height/length: 300 mm
• Material: multi-layer food-grade plastic film
• Compatibility: designed for use with ProfiCook VK 1015 vacuum sealer
• Suitable for refrigeration, freezing and sous-vide temperatures
• Pack format: individual bags ready for sealing

How to use

Place the food item inside the vacuum sealer bag leaving sufficient space at the open end. Arrange the food so the sealing edge is clean and dry. Insert the open end into the vacuum chamber or sealing area of the ProfiCook VK 1015 vacuum sealer and start the machine following the sealer's instructions. After the machine removes air and forms an airtight seal, inspect the seal line to confirm it is continuous and without gaps. For sous-vide cooking, ensure the bag is fully sealed and submerged, and follow the recommended cooking time and temperature for the food type.

Usage recommendations

Use bags only with compatible vacuum sealer models and avoid direct contact of the open flame or extremely high heat. For best results with wet foods, pre-freeze or use a paper towel to absorb excess surface moisture before sealing. Label each bag with the contents and date before freezing to maintain rotation and reduce waste.