COMMERCIAL COOL CCRR4ALR 4.4 cu. ft. Retro All-Refrigerator Red
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Two clear 8-inch by 50-foot rolls provide 100 feet of BPA-free PA+PE material for custom-cut vacuum sealing
Syntus Vacuum Sealer Bags come as two clear rolls measuring 8 inches by 50 feet each, giving 100 feet of BPA-free PA+PE material. They are made for home cooks and meal-preppers who want to cut custom-length bags for vacuum sealing, sous vide, freezing or microwave reheating. The embossed dotted texture on one side boosts suction and helps prevent punctures from bones or sharp edges.
The single specification that decides fit is the 8-inch roll width, which must match the sealing bar of the vacuum sealer machine being used. Because the rolls are continuous, users cut any bag length they need, eliminating waste from pre-sized pouches. The embossed channel runs the full width so every custom-cut section seals reliably.
Two rolls supply 100 feet of bag material, enough for dozens of portion-sized bags or several large cuts of meat, vegetables or dry goods. The bags withstand temperatures from -20 °C to 100 °C, so they move from freezer to sous vide bath or microwave without changing containers. They are not suited for chamber-style vacuum sealers that require smooth-walled pouches.
| Brand | Syntus |
|---|---|
| Name | Syntus - 8" x 50' |
| Type | Roll |
| Part Number | VSR02C |
| Color | Clear |
| Material | PA+PE |
| Quantity | 2 |
| Set Included | 2 Roll 8" x 50' Vacuum Sealer Bags |
| Features | 2 Roll 8" x 50' Vacuum Sealer Bags, Vacuum Sealer, true |
| Height | 8.001 L x 16.2052 W x 20.701 H centimeters |
| Width | 8.001 L x 16.2052 W x 20.701 H centimeters |
| Depth | 8.001 L x 16.2052 W x 20.701 H centimeters |
| Weight | 2.51 pounds |
The two rolls give 100 feet of material, so you cut each bag to the exact length your portion needs.
They are rated from -20 to 100 °C, covering freezer storage, microwave reheating and sous vide cooking.
The roll measures 8 inches wide, matching the maximum bag width accepted by most standard chamber machines.
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