Sous-vide cooking bag 121°C 40 x 60 cm 250PCS
Vacuum seal bag for high temperature cooking in reinforced PA/PE film, resistant up to 121°C, format 40 × 60 cm, pack of 250 pieces. The largest cooking format in the range: designed for very large pieces — whole lamb legs, shoulders, hindquarters, large beef joints (2 kg+), pasteurisation and sterilisation cooking. Compatible with thermostat bain-marie, steam oven and autoclave. Resistant from -40°C to +121°C.
Cooking bags 121°C 40×60 cm — Large format for large cuts and pasteurisation
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121°C — cooking, pasteurisation and sterilisation
Reinforced PA/PE film -40°C to +121°C. Long cooking, pasteurisation 85-100°C, sterilisation 121°C in autoclave.
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The format for large vacuum-cooked cuts
Whole leg 2-2.5 kg, whole shoulder, haunch, rib for 4 — the only format to accommodate them comfortably.
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Pasteurisation and volume production
Central kitchens and caterers: batches of pasteurised sauces, stocks, sterilised condiments in volume.
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Cook → cool → freeze in the same bag
Film -40°C to +121°C. Cooling in ice bath, then refrigeration or direct freezing.
Technical specifications
Specification | Value |
Dimensions | 40 × 60 cm |
Pack | 250 pieces |
Film | Reinforced high-temperature PA/PE |
Temperature resistance | -40°C to +121°C |
Cooking methods | Bain-marie, steam oven, combi oven, autoclave |
Freezing | Compatible (-40°C) |
GL Distribution 121°C cooking bag range
Pieces/batch
15×25 cm : 2000
20×30 cm : 1000
30×40 cm : 500
40×60 cm (this product) : 250
Usage type
15×25 cm : Mini portions (150-300 g)
20×30 cm : Individual portions (200-500 g)
30×40 cm : Medium pieces (500 g-1.5 kg)
40×60 cm (this product) : Large pieces (1.5 kg+)
Cooking methods
15×25 cm : Bain-marie, sous-vide cooker, steam oven
20×30 cm : Bain-marie, sous-vide cooker, steam oven
30×40 cm : Bain-marie, sous-vide cooker, steam oven
40×60 cm (this product) : Bain-marie, steam oven, autoclave
Frequently asked questions
The 121°C 40×60 cm cooking bags are compatible with sous-vide cooking ovens (Rational, Convotherm), thermostat-controlled bain-marie units, steam ovens and autoclaves. For very large pieces, a vacuum chamber machine is recommended for vacuum sealing.
Yes. The reinforced PA/PE film is designed for long, low-temperature cooking. Cooking for 24 hours at 65°C (lamb shoulder, braised knuckle) presents no film integrity issues.
Yes. Portion the sauce or stock (1-2 litres per bag), vacuum seal with a bell chamber and pasteurise at 85°C for 10-15 minutes. Cool in an ice bath then refrigerate or freeze.
If you cook in the bag (bain-marie, steam oven) → 121°C cooking bag is mandatory. If you only store or freeze (without cooking) → storage bag is sufficient and more cost-effective.
The vacuum cooking bag 121°C 40×60 cm is the large professional format for sous vide cooking, pasteurisation and sterilisation of large items. Reinforced PA/PE film, pack of 250 pieces, temperature resistant from -40°C to +121°C. Compatible with bain-marie, steam oven, autoclave. GL Distribution, delivery 48-72h in Belgium.
Our professional specialisations
Solutions designed for professional use, high volumes and reliability.
Our professional specialisations
Solutions designed for professional use, high volumes and reliability.
About GL Distribution
Since 2015, GL Distribution has worked alongside professionals in Wallonia and Luxembourg to provide them with practical and tailored solutions in hygiene, maintenance and packaging.
We place particular importance on product quality, availability and service simplicity.
A discreet yet reliable partner you can depend on every day.
About GL Distribution
Since 2015, GL Distribution has worked alongside professionals in Wallonia and Luxembourg to provide them with practical and tailored solutions in hygiene, maintenance and packaging.
We place particular importance on product quality, availability and service simplicity.
A discreet yet reliable partner you can depend on every day.