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Thread: Vacuum Pack units - (unembossed) so cheaper Bags ??

  1. #1

    Vacuum Pack units - (unembossed) so cheaper Bags ??

    Has anyone found a Vacuum pack unit that doesn't need embossed bag. I am finding the bag to expensive so was thinking spend more on the machine and get cheaper bags . mite do the job quicker as well


    Cheers

    Andy

  2. #2
    You need a machine with vacuum chamber if you want to use non-embossed bags. You can experiment by making a fold to non-embossed bag and using regular vacuum machine, but I don't recommend that.

    Here in Finland non-embossed bags cost 8 cents and embossed bags 24 cents (these are good prices for 20x30cm size inc. VAT). So to justify the cost of even cheapest chamber sealer you need to pack several thousand bags.

    Automatic Vacuum Sealing Machine Desktop Sealer for Maximum 260mm DZ260 | eBay

    Chamber sealers have other advantages, you can vacuum seal stuff like soups or marinade meat, which is impossible with regular sealer. If buying chamber sealer, pay attention to sealer width and chamber dimensions, and matching these to your intended use.

  3. #3
    You can make the bags from a roll (you may do this already). then you can make them as short as you like, it is cheaper per metre anyway and there is less wasted space.

  4. #4
    I have used the roll bit messy and slow when your braking down a carcuss. but your right it does save waste..

  5. #5
    This is great info. thats a but much money for my home use . I was happy to pay around 200 and use cheaper bags . maybe I need to think again

  6. #6
    I just checked the price of embossed bags has come down to 20 cent a piece for the 20x30cm size (good general size). Don't know about retail stores in UK but Amazon seemed to have a bit better prices than Ebay sellers. Like 15.77 w/ free P&P for 100pcs 20x30cm bags.

    If you're using a roll, find out what size bags you need and how many, and make them beforehand. Don't try to make the bags too small, you'll just ruin the seal (liquid "contamination" or bag not being completely flat in sealer unit because it's stuffed too full). I do things in following order:

    - cut the meat
    - wash and dry my hands
    - prepare the bags by double folding the mouth (protects the seal area from getting wet)
    - stuff the bags w/ using only one hand to touch the meat (again to protect the seal area of bag)
    - wash and dry hands again
    - undo the double fold
    - vacuum and seal
    - prepare for freezer by marking and e.g. making the minced meat bags flat so they're easy to store and fast to defrost (sp?)

  7. #7
    Cheers for info I still have my old machine I not bought a bag in 5 years I will take another look.. can I ask what you mean by double folding ?

    Andy
    Quote Originally Posted by jthyttin View Post
    I just checked the price of embossed bags has come down to 20 cent a piece for the 20x30cm size (good general size). Don't know about retail stores in UK but Amazon seemed to have a bit better prices than Ebay sellers. Like 15.77 w/ free P&P for 100pcs 20x30cm bags.

    If you're using a roll, find out what size bags you need and how many, and make them beforehand. Don't try to make the bags too small, you'll just ruin the seal (liquid "contamination" or bag not being completely flat in sealer unit because it's stuffed too full). I do things in following order:

    - cut the meat
    - wash and dry my hands
    - prepare the bags by double folding the mouth (protects the seal area from getting wet)
    - stuff the bags w/ using only one hand to touch the meat (again to protect the seal area of bag)
    - wash and dry hands again
    - undo the double fold
    - vacuum and seal
    - prepare for freezer by marking and e.g. making the minced meat bags flat so they're easy to store and fast to defrost (sp?)

  8. #8
    Quote Originally Posted by grayedout View Post
    can I ask what you mean by double folding ?

    Andy
    I tried to find an image or video but no luck. I try to explain, bear with me...

    Just fold the mouth of the bag "outside over itself" once and then repeat for second time. The bag is now three-fold (sp?) at the mouth, and the area where the seal will be is protected inside the fold. Of course you should still be careful but it's easier to insert the meat this way.

  9. #9
    These are the guys I use, and a vacuum pack a lot of meat. Takes a bit of time, but unless you want to spend thousands on a catering vacuum pack machine there's not really any way around it

    http://www.bagsoffreshness.co.uk/
    A Man should be wise, but never too wise. He who does not know his fate in advance is free of care

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