B2B packaging direct from the importer

Food-grade sealed edge bags – PA/PE vacuum bags for the professional kitchen

Food-grade sealed edge bags made from PA/PE laminate film to EU 10/2011: vacuum-capable, cold-resistant down to -40 °C, heat-sealable. Standard for the professional kitchen, sausage making, meat packaging and sous-vide applications.

More variants from this packaging family: sealed edge bags, transparent sealed edge bags and food-grade flat bags – each with its own specialisation in material, format or application.

Related ranges for other application areas: food-grade side gusset bags, food-grade cross bottom bags and slider bags for food.

Since 1972 we have imported directly from the manufacturer – tiered prices for any quantity, free samples and advice for B2B and B2C alike.

01

What are food-grade sealed edge bags?

Food-grade sealed edge bags are the professional packaging for all food applications that require vacuum sealing or hermetic closure. Unlike standard LDPE flat bags, they are made from PA/PE laminate film – a combination of polyamide (PA) as a robust outer layer and polyethylene (PE) as a heat-sealable inner layer. PA offers an excellent oxygen and aroma barrier, mechanical strength and cold resistance; PE ensures reliable heat sealing in common vacuum sealing machines.

The typical application is the vacuuming of meat, sausage, cheese and prepared components in the professional kitchen. PA/PE bags withstand the vacuum process without tearing or warping. They are cold-resistant down to -40 °C, fully freezer-capable, and retain their flexibility even at very low temperatures. For sous-vide applications (controlled cooking at 50–85 °C in a water bath) they are temperature-resistant enough – an important difference from standard LDPE bags, which would melt at these temperatures.

Our range of food-grade sealed edge bags covers the typical professional kitchen standard sizes: 150×200 mm (single portions), 200×300 mm (standard packaging), 250×400 mm (family portions), 300×500 mm (large portions, sausage). Film thicknesses of 90–120 microns are common, food-grade status to EU 10/2011 is standard, sous-vide capability available. We provide declarations of conformity on request for HACCP files.

02

What are food sealed edge bags suitable for?

  • Meat and sausage packaging: vacuuming for longer shelf life
  • Cheese ripening & storage: controlled cold-store storage
  • Professional kitchen & catering: pre-portioned components for mise en place
  • Sous-vide applications: controlled cooking in a water bath at 50–85 °C
  • Deep-freeze professionals: food manufacturers with freezing requirements
  • Direct marketing & farm shop: sausage and meat in consumer packs
03

Which variant is the right one?

  • 150×200 mm: single portions, pieces of cheese, sausage slices
  • 200×300 mm: standard packaging for family portions
  • 250×400 mm: larger family portions, sausage sticks
  • 300×500 mm: large portions, sliced ham, ćevapi quantities
  • Film thickness 90 microns: standard for vacuuming
  • Film thickness 120 microns: premium protection for sharp bones, frozen meat
  • Sous-vide capable: temperature resistance up to 85 °C
  • Declaration of conformity: on request for HACCP files
04

Your benefits with food sealed edge bags from Elke Plastic

We have imported packaging bags directly from the manufacturer since 1972. For the professional kitchen and sausage making, film quality is decisive: an uneven heat-seal layer leads to leaky seams, and too thin a PA outer layer makes vacuum packaging unreliable. Our suppliers meet the requirements for consistent laminate film quality.

Our packaging specialists advise on professional kitchen applications: for classic vacuuming, 90-micron PA/PE bags are the standard. For sous-vide applications you need higher temperature resistance. For deep-freezing with sharp contents (meat on the bone) we recommend 120 microns. On request we supply declarations of conformity with migration data for your HACCP files.

Shipping is from our German warehouse. Food standard sizes are usually in stock; custom printing is arranged individually within the delivery time window. Butchers and all customers – B2B and B2C alike – receive tiered prices. Declarations of conformity and free samples via our enquiry form.

08

Shipping & terms

Shipping from our German warehouse. Food standard sizes are usually in stock; custom printing is arranged individually within the delivery time window. No minimum order value. Butchers and all customers – B2B and B2C alike – receive tiered prices. Declarations of conformity and free samples via our enquiry form.

Frequently asked questions about food-grade sealed edge bags

What is PA/PE laminate?

PA/PE laminate is a multi-layer film made of polyamide (PA) as a robust outer layer and polyethylene (PE) as a heat-sealable inner layer. PA offers mechanical strength and an oxygen barrier, PE the sealability. The combination is the standard for vacuum and sous-vide bags.

What distinguishes sealed edge bags from standard flat bags?

Sealed edge bags have a precisely defined sealed edge along one side, optimised for heat sealing. They are made from PA/PE laminate (not pure LDPE) and withstand vacuum processes. Standard flat bags are pure LDPE bags without specialisation.

Are the bags suitable for vacuuming?

Yes, that is their main area of use. Standard PA/PE bags at 90 microns are suitable for all common vacuum sealing machines. For particularly strong vacuum applications or sharp-edged contents we recommend 120 microns.

Are the bags sous-vide capable?

Our standard PA/PE bags withstand temperatures up to 85 °C – this covers all common sous-vide applications (medium-rare steak at 54 °C to well-done meat at 75 °C). For higher temperatures, special films are necessary.

How cold-resistant are the bags?

Down to -40 °C without becoming brittle – that is significantly lower than a standard freezer (-18 °C). They are also suitable for industrial deep-freezing at -25 to -30 °C.

Do I need a special machine for sealing?

Vacuum sealing machines with a welding unit are standard in professional kitchens and butcheries. For hobby use there are tabletop vacuum sealers (Foodsaver, Caso) – our PA/PE bags are compatible with all common devices.

Can the bags be heated in the microwave?

ONLY sous-vide-certified PA/PE bags. For reheating directly from cold storage in the microwave we recommend special PP films.

How long does vacuumed food keep?

Vacuumed meat at 0–4 °C: 3–4 weeks instead of 3–5 days open. Vacuumed cheese: 3–6 months instead of 1–2 weeks open. Deep-freezing with vacuuming extends the shelf life further.

Which film thickness is standard?

90 microns for standard applications. 100–120 microns for robust protection or sharp-edged contents (meat on the bone). For sensitive cheese aroma, 90 microns is optimal, as thinner films let less aroma diffuse out.

Are the bags food-grade certified?

Yes, food-grade to EU 10/2011. We provide declarations of conformity for direct food contact on request.

Can the bags be printed with a brand logo?

Yes, printing in gravure. For butcheries and sausage producers, branded bags are a clear marketing advantage.

Are sustainable PA/PE bags available?

To a limited extent. PA/PE laminate is not fully recyclable, as the two polymers are difficult to separate in the recycling stream. For recycling applications there are mono-material PE vacuum films with slightly lower performance.

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