Vacuum sealer zipper bags SEVERIN ZB3619 compatible with SEVERIN vacuum sealers

Vacuum sealer zipper bags SEVERIN ZB3619 are reusable storage bags designed for use with SEVERIN vacuum sealers. The set contains 25 zip-vacuum sealer bags in three sizes to cover common kitchen tasks: 5 bags 19 x 22 cm, 10 bags 27 x 29 cm and 10 bags 26 x 40 cm. Bags are taste- and odourless, BPA-free, and temperature resistant up to 100°C for up to 4 hours, making them suitable for freezing, boiling and sous-vide style preparation. The design is compatible with SEVERIN cordless stick sealer FS 3600.

Advantages

These SEVERIN zipper vacuum sealer bags extend food freshness by reducing air exposure and freezer burn. They are reusable and available in multiple sizes to suit different portions and storage needs. Made from BPA-free material, they do not transfer taste or odour to food. Their heat resistance allows safe short-term use at temperatures up to 100°C, enabling boiling and many sous-vide applications without preservatives.

Suitable for

• Food storage and meal prepping
• Freezer storage to reduce freezer burn
• Marinating and sous-vide cooking
• Refrigeration and organised ingredient storage

Key specifications

• Brand: SEVERIN
• Model / MPN: ZB3619
• Compatibility: fits SEVERIN FS 3600 (cordless stick sealer)
• Contents: 25 bags (5 × 19 × 22 cm, 10 × 27 × 29 cm, 10 × 26 × 40 cm)
• Material: taste- and odourless, BPA-free
• Temperature resistance: up to 100°C for up to 4 hours

How to use

Place food into a suitable bag and close the zip. Attach the bag opening to the compatible vacuum sealer (SEVERIN FS 3600) and follow the sealer’s operating instructions to extract air and create a vacuum seal. After sealing, store the bag in the refrigerator, freezer or use for boiling/sous-vide up to the stated temperature and time limits. Reseal and reuse the bag as appropriate, washing according to the sealer bag care instructions.

Usage recommendations

Check the sealer and bag compatibility before use. Do not exceed the stated temperature limit of 100°C or exposure time of 4 hours. Avoid sharp bones or edges that can puncture the bag. Clean bags after use and inspect seals before storing liquids or during sous-vide cooking.