Cheese Block & Deli Meat Vacuum Seal Bags 12x12 — 3 mil Nylon
12x12 inch non-channeled vacuum seal bags constructed from 3 mil, 9-layer poly-nylon (polyamide/PE) film for extended-shelf-life packaging of cheese blocks, deli meats, fish fillets, and other square-format food portions. Moisture transmission rate less than 5 g/sq.m; oxygen transmission rate less than 45 cc/sq.m. The equal 12x12 dimension is particularly well-suited for block cheese formats, thick-cut steak portions, and single-serving fish fillets. Meets FDA and USDA requirements for food contact.
Specs: 12 x 12 in. | 3 mil | 9-Layer Poly-Nylon | Non-Channeled | FDA & USDA compliant
Applications
- Block cheese (cheddar, Swiss, Gouda, provolone) portion packaging
- Deli ham, salami, and cured meat portioning for retail and wholesale
- Salmon fillet, tuna steak, and flat fish portion sealing
- Brisket flat and skirt steak retail portion packaging
- Sous vide cooking pouches for restaurant and foodservice applications
Features
- Non-channeled film: requires chamber vacuum sealer for proper evacuation
- 9-layer poly-nylon film: superior oxygen and moisture barrier vs. single-layer LDPE
- Excellent clarity maintains product visibility post-seal
- Suitable for fresh, chilled, and frozen applications including long-term freezer storage
- 12x12 square format minimizes excess material for block and thick-cut portion packaging
Material Notes
These bags are manufactured from 9-layer coextruded poly-nylon (polyamide + PE laminate) film. The nylon layer provides the structural strength, puncture resistance, and oxygen barrier; the PE layer provides the heat-seal surface. Non-channeled construction is required for use with a chamber vacuum sealer (not compatible with suction-style sealers such as FoodSaver). Meets FDA and USDA requirements for direct food contact.
Use Case Notes
The 12x12 square format is particularly suited for block cheese portions (typically 8–16 oz rectangular blocks), flat deli meat slices stacked to 12 inches wide, and single-serve fish fillets. For sous vide applications, the poly-nylon film withstands standard sous vide cooking temperatures. The non-channeled film maintains seal integrity throughout the cooking process.
Common Questions
Do I need a chamber sealer for these bags?
Yes. Non-channeled vacuum bags require a chamber vacuum sealer, which removes air from the entire chamber before sealing. Suction-style sealers (FoodSaver, Weston, etc.) cannot fully evacuate non-channeled bags and will produce a poor seal.
Are these bags suitable for freezer storage?
Yes. The 9-layer poly-nylon film provides excellent oxygen and moisture barrier performance at frozen temperatures. These bags are suitable for long-term freezer storage of meats, fish, and cheese.
Are these FDA compliant?
Yes. These bags meet FDA and USDA requirements for direct food contact and are suitable for packaging of meats, fish, poultry, and dairy products.
Why Buy
The 12x12 square format reduces excess film when sealing block cheese and thick-cut food portions compared to rectangular bags. The 9-layer poly-nylon construction delivers the barrier properties required for extended-shelf-life packaging, sous vide cooking, and long-term frozen storage across a broad range of protein and dairy applications.
