With our special packaging materials, packaging machines and sous vide equipment we can provide you with a complete system.
If you have your own equipment, there are packing materials, vacuum bags, and labels for labeling.
If you have not found the right packaging solution or are not satisfied with the current packaging technology, please feel free to contact us for advice.

If we are talking about heat treatment, it can be three stages:

Sous vide



Sous vide

Sous Vide is a professional cooking method that reduces oxidation in oxygen-free environments, as well as accurate temperature control, and increases usability by preventing bacterial growth. The result is a perfect consistency, taste and quality final product.

Sous Vide's application is very simple, practically any food can be Sous Vide. Two devices are required to do this. One is the vacuum generator that creates almost completely oxygen and airtight spaces around the materials. The advantage is that it prevents oxidation, so no major discoloration occurs or prevents the growth of aerobic bacteria. An additional advantage is that the boiling point of the water decreases from 100 ° C to 20 ° C in vacuum, i.e. in vacuum.

The other device is the tempering thermostat, which cuts the product with a precision of 10 degrees, and precise heat treatment is the soul of Sous Vide technology. The importance of temperature is due to the fact that different proteins are exposed at different temperatures, so heat treatment must take into account the temperature and time required for the destruction of anaerobic bacteria by preventing protein suppression. After the heat treatment, the core temperature of the Sous Vide product is reduced to 3 ° C (Cook & Chill) by rapid (shocking) cooling, which means that the product can be stored for at least 21 days and up to 40 days without deterioration. Post-contamination is excluded as the product is stored in a hermetically sealed package up to its use. If the product is frozen at -18 ° C, the shelf life can be increased up to 18 months. Before use, the product is heated in a temperature of 60 ° C, the temperature is checked by a core thermometer, then prepared (grill, pan, salamander, fritu) and serve the food.

Sous Vide technology can also be used to produce traditional products (Cook & Fill) where the products are prepared in the traditional way and vacuumed hot for each serving, so that the shelf life of these products can be increased up to 40 days without any deterioration.

For cooking Sous Vide, the raw material is placed in a cookable vacuum bag. This vacuum pack ensures that the flavors are retained within the food.

The basis and the essence of Sous Vide is that all products are heat-treated depending on their biological and chemical components, so depending on the composition of the raw materials, beef, fish or vegetables, everything is treated at a separate temperature, thus achieving optimal results with significantly less cell destruction. So it is not about a culinary approach, but about science: while we did not even know the baking temperature of food at least 50 years ago, we can now split foods into their particles, thanks to chemistry and physics. So, after Sous Vide, the product is almost the same color and consistency as before the treatment. Heat treatment ensures the microbiological safety of the product, specifically for the product, taking into account the relationship between heat and time. In terms of economic benefits, the setting up of a kitchen with Sous Vide technology costs nearly half the cost of traditional à la carte cuisine while saving up to 50% in its operation.

Of course, during cooking, security plays an important role, let's stay in the example of egg. Miklós Kürti has proved experiments that by using heat treatment above 60 degrees the pre-vaccinated eggs become salmonella-free. The safety temperature range of the Sous Vide technology was created by Georges Pralus. The science behind Sous Vide lies in knowing the process processes, time and temperature ratios of the raw material that can be used to optimize taste, color and texture by destroying all vegetative forms of bacteria, and in the airtight space, post-infection theoretically impossible.

Packing materials and packaging machines are also available in our range, which allows you to make the sous-vide cooking process.

Related products in the webshop:

sous-vide bag

Sous-vide embossed vacuumbag


Pasteurization  is a heat treatment process where the liquid is preserved by rapid cooling after cooling.

During this process of food technology, the abundance of short-term warming of the liquid at 60 to 90 ° C and then the rapid cooling of the liquid reduce the contents of the microorganisms contained therein. Short pasteurization is a period of less than 15 seconds.

Thus, the number of microorganisms is reduced, but in contrast to sterilization, they do not completely destroy. Typical uses, food products: milk, wine, beer, vinegar, fruit juices.

Packing materials and packaging machines are also available in our product range, which allows you to paste the packaged product safely.

Related products in the webshop:

hot-charging vacuum bag


The essence of the sterilization process is to heat the food to the core temperature to destroy the harmful bacteria, but retain the useful substances. The first step in this process is to vacuum food, excluding air from the product's environment. The second step is the heat treatment itself. This is done in a closed space, which can be a steam chamber or an autoclave device. Simply placing vacuum packed products in the appliance and heated in the steam chamber by heated steam, first vacuum in the chamber in the autoclave, and then saturated water vapor into the air. Water vapor condenses on the packets as heat is released, causing the microorganisms to die inside the packaging. After the expiration, the overpressure is terminated in the machine, the packages are dried and cooled. This is a sterilization cycle.

Steam sterilization is carried out at a minimum temperature of 121 ° C for 15 to 20 minutes in autoclave at 121 ° C at a pressure of 1.1 bar.

Useable packaging materials: Use a sachet that can be vacuumed, withstand high pressure and high temperatures. Our range of cooking pots can be used for this technology.

During dry sterilization, the first step is also the vacuum packing, the drying air in the second stage of the closed working area by electric means, which is then circulated with a fan. Actually, they "roast" the wrapped product. Hot air warms packets placed in the set to the set temperature. Harmful microorganisms will die during the given time and temperature. At the end of the cycle, the products are cooled down. Standard parameters for dry sterilization:

  • At 160 °C 45 min,
  • At 180 °C 25 min,
  • At200 °C 10 min.

Useable packaging materials: In this process, the packaging material requirement is to be hermetically sealed, heat-resistant and a good thermal conductor. Such is a heat-resistant polyamide foil hose, a sealed metal box, a heat-resistant glass jar. From our range, we can use a funnel bag to use for this technology.

Related products in the webshop:

cooked vacuum bag

baked vacuum bag