


Food-grade chamber vacuum pouch in PET/NY/RCPP, typically 120 micron, with high oxygen and moisture barrier for frozen dumplings, meat, fish and pickled goods.
This is a three-side-sealed vacuum pouch with one open end for loading into a chamber vacuum machine. The standard structure is PET/NY/RCPP at 120 micron, though thickness and material build can be adjusted to suit the product and the filling line. PET gives the outer layer stiffness and printability, nylon (NY) adds puncture and flex-crack resistance, and the cast polypropylene (RCPP) inner layer provides a sealable, food-contact surface.
The nylon core is what makes the pouch survive sharp edges: shrimp shells, bone-in cuts, frozen dumplings and irregular pieces. Without it, a standard PE film would puncture during vacuum draw or later handling. The RCPP sealant layer is formulated to close cleanly on chamber machines, producing a wide, leak-resistant seam even when the pouch is filled with liquid or oil from pickled products.
Barrier performance comes from the combination of layers. Oxygen and moisture transmission are kept low enough to slow oxidation, freezer burn and texture loss in frozen, chilled and dry foods. The pouch is transparent, so the product remains visible without opening the pack, which helps with identification in cold storage and on the shelf.
The pouch is food-grade and BPA-free, made from materials that meet U.S. FDA food-contact requirements. It is designed for direct contact with ambient, refrigerated and frozen foods. The three-side seal leaves one side open for loading; after filling, the open edge is sealed inside the chamber vacuum machine.
Seal integrity is the critical performance point. The pouch is built to resist leaks during vacuum, freezing, transport and handling. The nylon layer raises puncture and tear resistance, so bones, shells and frozen blocks do not create pinholes that would break the vacuum. The clear window design gives full product visibility, which is useful for bulk storage and for retail packs where the contents need to be seen.
Sizes, thickness and material structure are customizable. The 120 micron thickness is a common starting point for chamber vacuum use, but heavier or lighter gauges can be specified depending on the weight and sharpness of the product. Print options are available on the outer PET layer if branding is required, though the standard construction is clear.
Typical applications include frozen dumplings, frozen meat, frozen fish, shellfish, pork, pickled goods and bulk food storage. Commercial kitchens, meat processors, seafood facilities and food processing plants use chamber vacuum machines because they can pull a deep vacuum and seal through liquid. This pouch is built for that environment.
The pack suits both raw and cooked products. Frozen dumplings benefit from the moisture barrier, which limits ice crystal growth and freezer burn. Meat and fish keep their colour and texture longer when oxygen is excluded. Pickled products need a seal that holds against brine and oil; the RCPP layer is chosen for that. Bulk food storage operations use the same pouch for portioning dry goods and prepared meals.
These pouches run on chamber vacuum sealers, not external suction machines. The open edge is placed inside the chamber, the machine draws a vacuum and seals the pouch. The operator must keep the seal area clean of product, especially with wet or oily fills, because contamination in the seal zone is the most common cause of a weak seam. The pouch is not designed for retort or high-temperature sterilization unless a specific material structure is confirmed for that process.
The PET/NY/RCPP structure is a proven balance of barrier, strength and sealability, but it is not a mono-material recyclable pack. Where recyclability is a priority, mono-material PE or PP structures are available, though they typically trade some oxygen barrier and puncture resistance compared with a nylon-containing laminate. For frozen and sharp products, the nylon layer is usually worth keeping. Custom sizes, thicknesses and material confirmations are available, and MOQ and lead time depend on the chosen print method and structure.
| 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 |