Food Grade Chamber Vacuum Packaging Seal Pouches
Vacuum seal pouch in PET/NY/RCPP at 120 micron, providing an oxygen and moisture barrier for frozen dumplings, meat and fish.
This is a chamber vacuum pouch built from a three-layer laminate: PET on the outside, nylon in the middle, and cast polypropylene on the food-contact side. The 120 micron gauge is a working thickness for vacuum sealing. PET gives stiffness and print surface, nylon adds puncture and flex resistance at low temperatures, and the RCPP layer seals and holds the vacuum. The structure blocks oxygen and moisture, which limits freezer burn and oxidation, and it is approved for direct food contact. Size and material can be customized.
Use it for frozen dumplings, portioned meat, fish fillets and similar products. Chamber vacuum machines need a flat, sealable pouch, so this format suits that process rather than nozzle vacuums. The RCPP layer takes a wide seal window, but seal bars must be set to the correct temperature and dwell to avoid channels. A one-way degassing valve is not relevant here because the pack is vacuumed, not vented. Zippers and tear notches can be added for resealable or easy-open versions, though a zipper reduces the flat sealing area. A clear window is possible if you accept a small loss of barrier where the film is replaced. If recyclability is a priority, a mono-material PE structure is an alternative, but it will not match the oxygen and moisture barrier of this PET/NY/RCPP build, so it is a weaker choice for long frozen storage.
| Size | Customizable |
|---|---|
| Thickness | 120 micron (customizable) |
| Material | PET/NY/RCPP (customizable) |
| Color | Customizable |
| Product use | Frozen dumplings,frozen meat, frozen fish / |
| MOQ | From 100 pcs (digital printing) / 10,000 pcs (gravure) |
| Lead time | 10–15 working days after artwork approval |
Typical applications
- 500 g frozen dumplings
- 1 kg frozen minced beef
- 300 g frozen fish fillets
- Frozen poultry portions
- Sous-vide meat packs
- Frozen prepared meals
Frequently asked
Is 120 micron thick enough for chamber vacuum sealing of frozen meat and fish?
Yes. 120 micron PET/NY/RCPP is a standard gauge for chamber vacuum pouches and gives enough stiffness and puncture resistance for frozen meat and fish. Thinner film can crease and leak at the seal. Thickness can be customized if your product has sharp edges or you need higher abuse resistance.
What is the minimum order quantity for this pouch?
With digital printing, MOQ starts from 100 pcs for pouches. With rotogravure printing, MOQ starts from 10,000 pcs. Digital runs lead in 10-15 working days after artwork approval, while rotogravure takes 20-25 working days.
Can I use a zipper or window on a vacuum pouch?
A zipper can be added, but it takes up seal area and may reduce vacuum performance, so it suits resealable packs rather than high-vacuum frozen storage. A window slightly reduces barrier where the laminate is replaced with clear film. For frozen meat and fish, a plain vacuum pouch usually performs best.
Food Grade Chamber Vacuum Packaging Seal Pouches