Orved VBS2535 Cooking Vacuum Bag 250 X 350

Listed from International Catering Equipment supplier data by exact product code.

For use in chamber model machines 15/60 – 72μ polyamide/polypropylene For sous vide can handle up to 121°C , 85°C for a duration of up to 72 hours, up to 100°C for a duration of up to 4 hours and heat treatment such as pasteurisation or steam sterilization within 121° C for 30 minutes. Per 100 packet, packets per carton 5.

Designed for professional foodservice use as specified by the manufacturer.

For accessories and consumables, confirm the complete host-machine model and product code before ordering.

Follow the supplied technical documentation and all applicable electrical, plumbing and ventilation requirements.