Sous Vide (su-ved) is a French term for “under vacuum”.  The Sous Vide cooking technique involves cooking food under vacuum in airtight bags submerged in a temperature-controlled cook tank or water bath.  The process of slow cooking meats and vegetables in a water bath at controlled temperatures ensures not only a precise level of doneness, (not over- or under-cooked), but it also allows the retention of juices and aroma making the end result more flavorful and enjoyable.  

Sous Vide method of cooking

Benefits of Sous Vide

Placing the food in a water bath, with the temperature set at the desired final cooking temperature of the food, prevents overcooking, because the food cannot get hotter than the bath it is in, providing consistent results every time, and across multiple locations if applicable.

  • The foods are cooked evenly and to perfection every time.
  • Important Nutrients and Vitamins are “locked in”, keeping food moist and tender.
  • The Sous Vide method removes the risk of overcooking and drying out.

The Plascon Bag Advantage

Plascon manufactures tubular bags are using a 7- layer co-extruded film where all the layers are blown at the same time, creating a strong multi-layer construction. Our sous vide bags are made from this tubular film and sealed with one sole bottom seal, making it a stronger, and more durable packaging solution. 

Plascon Films and Bags are also:

  • Produced under HACCP controlled conditions.
  • Produced with filtered air, creating an aseptic environment on the inside of the film.
  • FDA Compliant 
  • BPA-Free
  • BRC Certified.

Bag Features

vacuum seal bag

During the manufacturing process, oxygen and moisture barriers are applied, which provides increased protection of flavors. Our durable sous vide bags can withstand extreme temperatures ranging from -20º F to 212º F.  Plascon sous vide bags are manufactured at commercial grade, and designed to be used with most vacuum chamber packaging machines. With our 7-layer process and single bottom seal, Plascon sous vide bags are designed to withstand the rigors of vacuuming, handling and distribution.

Learn more about the Sous Vide method of cooking and how you can begin using it in your restaurant and food service business.  Contact us today!

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