Vacuum bags look simple: a clear pouch, a sealer, a bit of suction. But buy the wrong type for your machine and you will spend a frustrating afternoon watching bags puff back up with air. The single biggest decision is not size or price. It is whether your sealer is a chamber machine or an external (suction) model, because each one needs a different bag.
This guide covers how vacuum sealing works, which bag suits which machine, how to pick sizes, and where vacuum seal bags earn their keep in butcher shops, commercial kitchens and at home. If you already know your machine type, you can jump straight to the QIS vacuum sealer bag range, or start with our most versatile option, the embossed 200 x 300mm vacuum bag, which works on both machine types.
How vacuum seal bags work
Vacuum sealing does two jobs at once. The machine removes most of the air from the bag, then a heated bar melts the open end shut. With the oxygen gone, food oxidises far more slowly, freezer burn is largely stopped, and the bag hugs the product so it stacks flat and takes up less room.
The bag matters as much as the machine. Good vacuum bags are made from co-extruded nylon and polyethylene. The nylon layer is the oxygen barrier and gives puncture resistance (important around bones and sharp edges). The polyethylene layer is the sealing layer, the part that melts and fuses under the heat bar. A plain polyethylene bag on its own lets oxygen creep through over time, which is why a standard poly bag is not a substitute for a proper vacuum bag.
Chamber vs embossed vacuum bags: which do you need?
This is where most buying mistakes happen. There are two families of vacuum sealer, and they pull air out in completely different ways.
Chamber vacuum sealers (commercial machines)
With a chamber machine, the whole bag sits inside a closed chamber. The machine evacuates the entire chamber, so the air pressure inside and outside the bag drops together, then the bag is sealed and the chamber is vented. Because the air is removed from around the bag, the bag itself does not need any channels. That is why chamber bags are smooth on both sides.
QIS commercial vacuum bags are 70µm, clear on both sides, and designed only for chamber machines and heat sealers. They are the go-to for butchers, restaurants and food producers running high volumes, and they cost less per bag than embossed bags of the same size, so they make sense once you own a chamber unit.
External (suction) sealers, the typical domestic machine
Most benchtop sealers sold for home use, and plenty used in small cafes, are external or "suction" types. The bag's open end sits outside the machine on a nozzle or channel, and the pump draws air out through the mouth of the bag. If both sides of the bag were smooth, the film would cling together and trap pockets of air. Embossed bags solve this: one side has a textured pattern that forms tiny air channels, so the pump can draw air out from right across the bag.
QIS embossed vacuum bags are 85µm, clear on one side and textured on the other. They work with domestic suction sealers, and with chamber machines and heat sealers, which makes them the safe choice if you run more than one machine type or are not sure what you have.
Quick rule of thumb
- Chamber machine only: commercial 70µm smooth bags (lowest cost per seal)
- Suction or domestic machine: embossed 85µm bags (smooth bags will not evacuate properly)
- Mixed equipment or unsure: embossed 85µm bags cover both
Popular vacuum bags to start with
Vacuum bag sizes: what to stock
All QIS vacuum bags come in packs of 100, with quantity discounts from 10 packs. The current range (width x length):
| Type | Size (W x L) | Thickness | Best for |
|---|---|---|---|
| Commercial (smooth) | 150 x 200mm | 70µm | Single steaks, cheese wedges, sauces, portion control |
| Commercial (smooth) | 165 x 300mm | 70µm | Sausages, fish fillets, long narrow cuts |
| Commercial (smooth) | 200 x 300mm | 70µm | Two to four steaks, chicken breasts, deli meats |
| Commercial (smooth) | 250 x 350mm | 70µm | Roasts, whole fish, bulk mince |
| Commercial (smooth) | 400 x 400mm | 70µm | Briskets, large primals, bulk ingredients |
| Embossed | 150 x 200mm | 85µm | Small portions on domestic sealers |
| Embossed | 200 x 300mm | 85µm | Everyday meal prep and freezer portions |
| Embossed | 280 x 400mm | 85µm | Larger cuts and family-size portions |
How to size a vacuum bag
Measure the product flat, then add room. As a working guide, allow roughly 20mm either side of the width for the product's thickness, and leave at least 50-80mm of empty bag above the product for the seal. External sealers need the higher end of that because the bag mouth has to reach the nozzle and still have flat film for the heat bar. A bag that is too short is the most common cause of failed seals; a bag that is far too big just wastes film. When in doubt, go one size up.
Most kitchens find two or three sizes cover 90% of jobs. For a butcher or deli, 150 x 200mm, 200 x 300mm and 250 x 350mm commercial bags is a sensible starting kit.
What vacuum bags are used for
Butchers, delis and smallgoods
Vacuum packing is standard practice behind the counter. Sealed portions hold their colour and moisture better in the cool room, drip loss stays inside the bag rather than on the tray, and customers get a tidy, leak-free pack to take home. Cured meats and cheeses look sharper through clear film too. See our full packaging guide for butchers and delis for wraps, trays and bags that work alongside vacuum packs.
Restaurants, takeaway and catering
Kitchens use vacuum bags to portion proteins on delivery day, marinate faster (the vacuum pulls marinade into the surface), store stocks and sauces flat in the freezer, and cook sous vide. Prepping in bulk and sealing in labelled portions cuts waste and speeds up service. Our pages for restaurants and takeaway and catering businesses cover the rest of the back-of-house kit.
Food producers and manufacturers
For small-batch producers selling smoked fish, jerky, cheese, coffee or pre-made meals, vacuum packing extends saleable life and gives a professional finish. If you are packing at volume, a chamber machine paired with commercial 70µm bags usually gives the lowest cost per pack. More options are on our food producers and manufacturers page, and the industries hub lists every sector we supply.
At home
Meal preppers, home butchers, fishers and hunters use vacuum seal bags to freeze bulk buys without freezer burn. Embossed bags are the right pick for the benchtop sealers most households own.
Non-food uses
Vacuum bags also protect small metal parts, electronics and documents from moisture and corrosion in storage. For non-airtight storage jobs, resealable ziplock bags are often the cheaper, simpler option.
Getting a good seal every time
Most seal failures come down to a handful of avoidable mistakes:
- Keep the seal area clean and dry. Fat, blood or liquid in the seal zone stops the layers fusing. Fold the bag mouth back like a cuff while filling, then unfold it before sealing.
- Pre-freeze wet or soft foods. Soups, stocks and berries can be frozen flat on a tray for an hour or two, then sealed, so liquid is not drawn into the machine.
- Pad sharp edges. Bones and shell can puncture film under vacuum. A small piece of baking paper over a sharp bone end helps, as does going up to the thicker 85µm embossed bag.
- Leave enough headspace. See the sizing section above; too little film is the number one cause of wrinkled or partial seals.
- Check the seal. A good seal is an even, clear, unbroken line with no creases. If in doubt, run a second seal just above the first.
If you only need to close a bag without removing the air, a standalone impulse heat sealer works well with vacuum bags and other plastic films.
Food safety: what vacuum sealing does and does not do
Vacuum sealing slows spoilage; it does not make perishable food shelf stable. Removing oxygen holds back many spoilage organisms, but some bacteria grow without oxygen, so vacuum packed meat, seafood, dairy and cooked meals still need to be kept refrigerated or frozen, and normal use by guidance still applies. Treat vacuum packing as a way to make chilled and frozen food last longer and look better, not as a replacement for the cold chain. Food businesses should follow their local food safety program and FSANZ guidance.
QIS vacuum bags are food grade and BPA free. For more on food contact materials, see our guide to food-grade plastic bags and Australian standards. If you are bagging ice for sale or events, use dedicated ice bags instead.
Vacuum bags FAQ
Can I use commercial (smooth) vacuum bags in a domestic sealer?
Generally no. External suction sealers need the textured channels on an embossed bag to draw air out. Smooth bags will cling together and trap air. Commercial 70µm bags are for chamber machines and heat sealers only.
Can I use embossed vacuum bags in a chamber machine?
Yes. Embossed bags work in chamber machines as well as domestic sealers. They cost a little more per bag, so if you only run a chamber unit, smooth commercial bags are usually better value.
Are vacuum bags safe for sous vide?
Nylon and polyethylene vacuum bags are widely used for sous vide cooking. Temperature limits vary by product and cooking method, so check your cook temperature against the bag specification, or call our team on 1800 555 343 and we will confirm before you order.
How much longer does vacuum sealed food last?
It depends on the food, how fresh it was when sealed and how it is stored. Vacuum sealing typically extends chilled and frozen life well beyond standard wrapping and greatly reduces freezer burn, but it does not replace refrigeration. Follow FSANZ and your own food safety program for storage times.
Can vacuum bags be reused?
Bags that held raw meat, fish or dairy should not be reused for food. Bags used for dry goods can sometimes be washed, trimmed and resealed if there is enough length left, but each reuse shortens the bag.
Do you sell vacuum bags in bulk?
Yes. Every vacuum bag is sold in packs of 100, with lower pricing from 10 packs. For larger ongoing orders, request a bulk quote and we will put a price together for you, backed by our 5% price-beat guarantee.
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