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Vacuum Pouches

HomeFlexible Packaging PouchesVacuum PouchesChamber Vacuum Pouch (3Mil 4Mil 5Mil)

Superior Puncture Resistance | PA/PE Co-extrusion | BRCGS Certified
thumb Superior Puncture Resistance | PA/PE Co-extrusion | BRCGS Certified

Chamber Vacuum Pouch (3Mil 4Mil 5Mil)

Superior Puncture Resistance | PA/PE Co-extrusion | BRCGS Certified

Extend product shelf life up to 5 times with extreme durability. Our vacuum chamber bags feature 7/9-layer co-extruded PA/PE construction, offering superior softness and flexibility compared to traditional laminated bags. This ensures exceptional puncture resistance for bone-in products and superior oxygen barriers, with zero risk of delamination. Ideal as vacuum pouches for food, these chamber vacuum pouches are available in clarity vacuum pouches options for crystal-clear product visibility. Trusted chamber vacuum packaging pouches for fresh meat, seafood, cheese, and industrial components.


Thickness range: 65um~200um
MOQ: 10,000 pcs
Print: surface printing up to 10 colors
Lead Time: 15-20 Working Days
Material: PA/PE (Standard), PA/EVOH/PE (High Barrier), PA/RCPP (Retortable)
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Configuration & Features

Bag Formats

● 3-Side Seal (Standard): Flat pouch with strong side seals. Cost-effective and space-saving.
● Tubular (Bottom Seal Only): Made from tube film. No side seams for a cleaner look and higher burst strength.
● Two side seal Bags: Bottom is folded from roll stock ,only side seals.

Convenience Features

● Tear Notch: V-cut or I-cut for easy opening without tools. * Euro Slot / Hang Hole: For retail rack display.
● Rounded Corners: Prevents sharp corners from puncturing other bags in the carton.

Surface Finishes

● High Clarity (Gloss): Crystal clear transparency to showcase product freshness (Meat/Salmon).
● Tinted Film: Customize color tint film and bags like Blue ,Green ,White, Black tinted film for specific food industry requirements.

Material Science

Structure Table

● Standard (Nylon): PA/ PE (Application: Fresh Meat, Sausages, Rice - High Strength)
● High Barrier (EVOH): PA/ EVOH/ PE (Application: Cheese, Processed Meat - Extends shelf life to 6+ months)
● Sous-Vide/ Retort: PA/ RCPP (Application: Cook-in-bag, Ready meals - Heat stable up to 121°C)
● Electronics Grade: Antistatic PE/ PA/ PE (Application: PCB boards, Sensitive parts)


The Meiji Edge

● Bone-Guard Technology: Enhanced PA thickness ratio ensures these chamber vacuum pouches can pack T-bone steaks, ribs, and shellfish without puncture—ideal for heavy-duty vacuum pouches for food applications.

● Deep Freeze: Special additives prevent bag brittleness and cracking at temperatures as low as -40°C, making our chamber vacuum packaging pouches reliable for frozen seafood and meat storage.

● Flex-Crack Resistance: Maintains barrier integrity even after rough logistics handling, while clarity vacuum pouches options provide crystal-clear product visibility for premium meat and cheese presentation.

Chamber Vacuum Packaging Pouches Applications

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Fresh Proteins
Beef steaks (Bone-in), Pork, Whole Chicken, Seafood (Shrimp/Fish fillets).

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Processed Food
Sausages, Bacon, Ham, Cheese blocks.

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Industrial & Medical
Circuit boards (PCB), Precision metal parts, Medical tools (Sterile barrier).

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Agricultural
Rice bricks (Vacuum formed), Nuts, Grains.

Why Source Chamber Vacuum Packaging Pouches from MeiJi?

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Cost Efficiency

We are not just bag makers; we eliminate the margin of film traders. We offer the most competitive price for heavy-duty vacuum bags.

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Food Safety

All of our raw materials are food grade ,accord with FDA requirements.


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Customization

We engineer pouches to your exact specs. Choose custom dimensions, high-barrier laminations (AL/EVOH), premium 10-color printing, and functional add-ons like resealable zippers or liquid spouts.

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Global Compliance & Sustainability

Trusted globally. Our BRCGS and ISO 9001 certified facility guarantees FDA/EU food-contact compliance. Meet your ESG goals with our TUV-certified compostable or 100% recyclable mono-PE options.




Lab Data Proof

Puncture Resistance

> 18N (Standard) / > 25N (Heavy Duty)

Seal Strength

> 50N/15mm

Ensures no vacuum leakage

Oxygen Transmission (OTR)

< 40 cc/m².day (PA/PE) / < 5 cc/m².day (EVOH)

Water Vapor Rate (WVTR)

< 5 g/m².day

FAQ

What chamber vacuum pouches thickness should I choose?∨
For soft products (cheese, meat slices), 70-80 microns is standard.
For bone-in meat or sharp products, we recommend 100-150 microns (Heavy Duty) to prevent punctures.
Can these vacuum chamber bags be used for "Sous Vide" cooking?∨
Standard PA/PE bags are safe for temperatures up to 80°C (Simmering). For boiling water (>100°C), please request our Retort-Grade (RCPP) vacuum pouches.
Why choose Nylon (PA) over PET vacuum chamber bags?∨
Nylon (PA) is softer, more flexible, and has much higher puncture resistance than PET. It hugs the product tightly without creating sharp wrinkles, making it superior for vacuum packing.
Do you offer vacuum chamber bags samples for testing?∨
Yes, we strongly recommend testing bag size and thickness. We provide a free sample with various microns (70/100/120 mic) for your machine trial.

Please Contact Us!