VACUUM POUCHES 170×250 MM 90 MICRON (PACK OF 100)

Description

Vacuum pouches 170 x 250 mm fill the gap between the small portion and the counter format: 17 x 25 cm, in 90 micron gauge and packs of 100. This is the right width when 150 mm is tight but 200 mm leaves too much slack film around the product.

What these pouches are used for

The trouble with running only two or three sizes is that a lot of product falls between them. A width of 170 mm solves that specific case: double burgers, small trays of mince, medium cheese portions, or slice stacks a little more generous than a single portion.

• Butchery: burgers, kebabs and portions of mince.
• Charcuterie: medium stacks of sliced product.
• Cheese counter: medium-sized portions.
• Production room: prepared items in double portions.
• Catering: daily portioning for service.

Technical specifications

Size	170 x 250 mm
Gauge	90 micron
Units per pack	100 (P-100)
Material	Coextruded polyamide / polyethylene film
Sealability	Optimum
Barrier	Oxygen and water vapour
Transparency	Good
Mechanical strength	Yes

Why the vacuum preserves better

Drawing the air out of the pouch removes the oxygen, and with it two of the main causes of deterioration: the oxidation of fats and the growth of aerobic micro-organisms. The oxygen barrier of the film is what stops that oxygen finding its way back in over the following days.

What the supply includes

One pack of 100 vacuum pouches, 170 x 250 mm, 90 micron gauge.

Also supplied in full boxes of ten packs.

Frequently asked questions

When should I pick 170 mm rather than 150 or 200?

When the product measures between 13 and 15 cm across. In a 150 mm pouch it loads under strain and the seal can suffer; in a 200 mm one there is surplus film at the sides, creasing and costing more per pack. The 170 mm sits in between.

Can a vacuum pouch be reused?

Not advisable in professional use. Cutting it open costs usable length, and more to the point there is no hygiene guarantee after the first use. Vacuum pouches are designed as single-use packaging and should be treated that way.

Why does a pack sometimes lose its vacuum overnight?

Almost always the seal: fat or moisture on the open end, a crease in the film, or worn PTFE tape on the sealing bar. It can also be a puncture if the product has bone or sharp edges. Both points are worth checking.

What should not be vacuum packed?

Very soft products get crushed by the vacuum unless a progressive vacuum function is used. And food that still has to ripen or cure should not be packed at all, because the process stops as soon as the oxygen is gone.

Does the transparency affect how well product keeps?

Not directly, but it helps the sale, since the product can be seen without opening the pack. What does matter is keeping packed product out of direct light, because light accelerates fat oxidation even with no oxygen inside.

Other pouch sizes

• Vacuum pouches 150 x 250 mm: same depth, 2 cm less width, for single portions.
• Vacuum pouches 200 x 250 mm: same depth with 3 cm more width, the counter classic.
• Vacuum pouches 180 x 250 mm: practically the same proportion with one centimetre more width.
• Vacuum pouches 180 x 300 mm: one step up in both dimensions.