Suitable for sous vide cooking up to 70°C Designed for reliable use with sous vide at temperatures up to 70°C. Compatible with immersion circulators and waterbath cooking methods that require stable temperature control. Key benefits — why you need it Precise, uniform results: The embossed (sometimes called channelled or ribbed) surface promotes consistent water contact and heat distribution for even cooking throughout the pouch. Long shelf life and product protection: Remarkably resistant construction prevents oxygen penetration, helping protect food quality and flavor during cooking and shortterm storage. Dependable performance: Built to withstand repeated sous vide cycles up to 70°C without compromising barrier properties or integrity. Important attributes Function: Keeps food sealed and oxygen for accurate sous vide cooking and improved food safety. Compatibility: Works with standard sous vide setups and waterbath techniques up to 70°C. Material/performance: resistance, oxygenimpermeable material ensures no oxygen penetration and consistent heat transfer for uniform results. Texture/structure: Embossed (channelled/ribbed) design reduces trapped air and supports even circulation of water and heat around the food. Practical use scenarios Home meal prep: Seal proteins, vegetables, or sauces for precise cooking, then refrigerate or finish with a quick sear for restaurantquality weeknight meals. Delicate foods: Cook fish, eggs, or custards gently and evenly without overcooking the exterior. Smallscale professional kitchens: Deliver consistent portioned results for batch cooking where uniform doneness and reduced oxygen exposure are critical. What you can expect Predictable, evenly cooked results across the pouch Strong resistance to oxygen ingress for better flavor and texture retention A practical, embossed design that supports effective sous vide performance up to 70°C