Sacos de vácuo Solis 92310, 300 x 200 mm

The Solis 92310 vacuum sealer bag (300 x 200 mm) is a transparent, compostable bag designed to preserve food freshness and protect aromas. Made from food-safe, BPA-free biodegradable materials, the bag is compatible with Solis vacuum sealers and intended for sous-vide cooking, freezing and long-term storage. Its double-layered construction and side channels allow thorough air extraction and reliable protection against moisture and oxygen.

Advantages

These compostable vacuum bags extend food life up to eight times compared with non-sealed storage, reduce food waste and protect flavour by preventing transfer of unwanted odours. The double-layered film (160 μm) resists punctures and tearing and is suitable for reuse after proper cleaning. The bags are safe for food contact and biodegrade in industrial composting according to EN13432.

Suitable for

• Vacuum-packing portions of meat, fish and cheese
• Pre-portioning meals such as lasagna and vegetables
• Sous-vide cooking (up to 90 °C)
• Microwave reheating (under 100 °C)
• Boiling (up to 4 hours)
• Freezer storage (below −20 °C) without freezer burn

Key specifications

• Brand: Solis
• Model / MPN: S0167 (Solis 92310)
• EAN: 7611210923107
• Size: 300 mm × 200 mm (30 × 20 cm)
• Material: food-safe, BPA-free biodegradable film (plant-based cellulose blends)
• Film thickness: 160 μm, double-layered
• Compostability: industrial compostable (EN13432)
• Temperature suitability: sous-vide < 90 °C, microwave < 100 °C, boiling < 4 hours, freezer < −20 °C

How to use

Fill the bag with the food item, leaving enough headspace for proper sealing. Place the open end into your Solis vacuum sealer and initiate the vacuum and seal cycle; the side channels ensure efficient air removal. After sealing, check the seam for a complete airtight closure. For reuse, wash the bag thoroughly with warm soapy water, dry completely and inspect for damage before resealing.

Recommendations

Use the 300 × 200 mm bag for single portions or medium-sized items. Avoid sharp bones or protruding utensils that can puncture the film. For long sous-vide cooking, ensure temperature does not exceed 90 °C. Dispose of used bags via industrial composting where facilities accept EN13432-certified materials.