Vakuovací sáček Berkel BKL001129

The Berkel BKL001129 vacuum sealer bag is designed for efficient food preservation. With a width of 250 mm and a depth of 350 mm, it provides space for various food items and is compatible with Berkel vacuum sealers. Constructed from durable, food-contact certified materials, the bag supports longer storage life, prevents freezer burn and is suitable for sous-vide cooking and other temperature-controlled preparations.

Advantages

These vacuum bags are certified for contact with food and designed to create a reliable airtight seal with Berkel vacuum systems. Their material resists punctures and preserves texture and flavor by minimizing air exposure. The size is practical for small-to-medium portions and the bags are compatible with vacuum cooking and refrigerated or frozen storage.

Suitable for

• Refrigerator storage
• Freezer storage
• Sous-vide / vacuum cooking (steam or water oven up to 90°C for extended times)
• Microwave thawing

Key specifications

• Width: 250 mm
• Depth/length: 350 mm
• Material: food-contact certified multilayer plastic (vacuum bag)
• Compatible with: Berkel vacuum sealers
• Suitable temperature ranges: boiling in water at 100°C up to 1 hour; vacuum cooking up to 90°C for up to 72 hours

How to use

Place food inside the bag without sharp bones or edges that could puncture the material. Position the open end of the bag in the vacuum sealer according to the sealer’s instructions and run the sealing cycle to remove air and create a tight seal. For sous-vide cooking, set the water or steam oven to the recommended temperature and time, and ensure the bag remains submerged or supported to maintain even cooking. For microwave defrosting, pierce or open slightly after thawing if required by your appliance instructions.

Recommendations

Store filled bags flat in the freezer to save space and allow even freezing. Avoid direct contact with sharp bones or utensils to prevent punctures. Do not exceed the recommended temperature limits: boiling at 100°C for a maximum of 1 hour and vacuum cooking at up to 90°C for up to 72 hours.