Vacuum Sealer Bags Royal Catering ORION 20 pcs for Sous-Vide 29.5 x 19.5 cm

Pack of 20 Royal Catering ORION vacuum sealer bags sized 29.5 x 19.5 cm designed for vacuum packaging and sous‑vide cooking. These transparent, heat‑resistant bags are intended for use with compatible chamber and external vacuum sealers to remove air, reduce oxidation and extend the shelf life of food. Made without BPA, the bags support low‑temperature, long‑time sous‑vide cooking and are suitable for portions of meat, fish, vegetables and prepared meals.

Advantages

The Royal Catering ORION bags provide a reliable barrier against air and moisture, helping to protect flavor and nutrients during storage. Their heat‑resistant material allows safe use in sous‑vide baths at controlled temperatures. Because they are compatible with common vacuum sealing machines, they simplify portioning and meal prep while reducing freezer burn. BPA‑free construction minimizes concern about harmful plastics contacting food.

Suitable for

• Vacuum sealing portions of meat and fish for storage or sous‑vide cooking
• Packaging vegetables, fruits and pre‑cooked meals for refrigeration or freezing
• Meal prep and portion control for home or small commercial kitchens
• Using with compatible chamber and external vacuum sealers

When it may not be suitable

These bags are sized for small to medium portions and may not accommodate large cuts of meat or bulky items. They require a compatible vacuum sealer; hand‑pump or non‑compatible machines may not produce a secure seal. The bags are designed for sous‑vide at typical culinary temperatures—exposure to open flames, direct grills or temperatures beyond recommended sous‑vide ranges is not advised.

Key specifications

• Quantity: 20 pieces per pack
• Bag dimensions: 29.5 x 19.5 cm
• Material: heat‑resistant, food‑grade, BPA‑free plastic
• Compatibility: suitable for use with compatible chamber and external vacuum sealers
• Intended uses: vacuum packaging, refrigeration, freezing and sous‑vide cooking

How to use

Place the food item in the bag leaving adequate headspace at the open end for sealing. For wet or liquid foods, pre‑freeze briefly or use a chamber sealer to achieve a consistent vacuum. Insert the open end of the bag into the sealer's sealing area, follow the vacuum sealer manufacturer's instructions to remove air and create a tight seal, and then trim excess material if desired. For sous‑vide cooking, check that the seal is intact before placing the bag in a temperature‑controlled water bath and monitor cooking time and temperature according to the recipe.

What to consider before purchase

• Check your vacuum sealer compatibility with flat bags of 29.5 x 19.5 cm
• Confirm portion sizes match the bag dimensions to avoid overstuffing
• Consider whether you need bags rated for higher temperatures if using prolonged sous‑vide at elevated settings
• Decide if a larger pack or different bag size is more economical for frequent use

Usage recommendations

For best results with sous‑vide, remove as much air as possible and ensure seals are dry and free of food particles. Label bags with contents and date before freezing. Use gentle handling when removing hot bags from the water bath and allow a short rest before opening to avoid loss of juices.