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Oliso Smart Hub Induction sous vide

A sous vide solution that’s so much more. The Oliso SmartHub™ talks to its pot, opening up a world of precision cooking techniques.

When we first started cooking sous vide we very quickly found ourselves reluctant to go through all the necessary steps when using a circulator. For some in our office, the idea of an open pot of hot water with their kids around wasn’t practical.

The SmartHub™ is a powerful induction burner that can plug into any power outlet and instantly give you the capabilities of a kitchen range. What makes it revolutionary is the gold plated contact module that allows various SmartTops™ to dock with the SmartHub™ so that the two recognize each other and communicate seamlessly all without the need for batteries or recharging.

Features

  • A complete closed system — The low temperature Precision SmartTop™ can be used to sous vide in water or other liquids and since it’s cordless, it’s easy to clean.
  • Versatility in one square foot — Try it for culturing yogurt, making infusions, delicate broths, slow-cooking, or even cooking a whole chicken.
  • Energy efficient + fast — The powerful induction hub quickly gets a pan up to searing temperature, which allows you to put a perfect sear on your food.

Customer reviews (via Sous Vide Chef):

“First foray into sous vide and I love this machine.” – Vicki V.

“The product is fabulous. I’m an avid sous vide cook and this is definitely the best sous vide cooker… The Oliso with induction cooker is the perfect combination with added bonus of being able to use the cooktop separately. Keep up the good work guys!” – Leng S.

At Home With Sous Vide

Sous Vide: A New Approach to Cooking

Director of Sous Vide Australia, teacher and chef, Dale Prentice provides 74 easy-to-follow recipes, including 37 dishes from some of the world’s most renowned chefs, restaurants and sous vide enthusiasts. Each recipe is beautifully photographed and broken down into step-by-step components.

From simple salads to easy dinner recipes for beginners to more elaborate dishes for the confident cook, At Home with Sous Vide takes this amazing new style of cooking out of the restaurant world and into the home.

This review of ‘At home with sous vide’ is from ‘ANZ LitLovers LitBlog’ by Lisa Hill.

LISA HILL

Reveiw:
The Spouse and I are devoted to Masterchef: we watch it religiously and this 2014 series is the best yet.   The spouse is a keen cook, you see, and so he’s always looking for beaut new ideas that are do-able at home. But until recently, there was one method of cooking that couldn’t be replicated at home, and that was sous vide, i.e. cooking in a low temperature water bath.  It’s a fabulous way of cooking that results in perfectly tender, evenly-cooked meat and fish, with delicious flavour and texture.

So you can imagine how pleased I was to discover that Sunbeam have brought out a sous vide cooker for domestic kitchens, and DJ’s had parceled it – on special – with the vacuum food sealer machine as well.

The first experiments were with the recipe book that comes with the instructions.  We tried hapuka and salmon, and a scrumptious pork belly (free range, of course) with beetroot relish.

But then it was time to try something a bit more ambitious.  So now we have The Cookbook – and already we have had some delicious dinners using its recipes.

Dale Prentice is the director of Sous Vide Australia, and is also an experienced chef, working with the likes of Greg Malouf and George Calombaris.  At Home with Sous Vide, however, begins with the basics and – while there are some advanced restaurant dishes made with hard-to-source ingredients – most of it is not too difficult for keen home cooks.

There’s an introductory chapter covering the principles of sous vide: planning ahead, buying wisely, preparing the food, sealing it in a vacuum bag, and cooking safely.  After that comes a list of the top 10 ingredients, which – as well as the ones you’d expect (pork belly, confit duck, salmon) – contains some surprises.  Who knew that you could cook custard or rhubarb in a sous vide machine?

There are then five sections: eggs, poultry & game, meat, fish, and fruit & vegetables, again with some surprises.  A Baileys Irish Cream Cheesecake with hazelnuts, and scrambled eggs!  We haven’t tried those yet, but (as our Facebook friends know) we have tried Anthony Fullerton’s chicken Ballotine – and then a variation of it created by the ever inventive Spouse.  Tonight,  it was a simple weekday salmon dish again, but the flavour is brilliant when it’s cooked sous vide and there are no worries about whether the thick end is cooked right through.

There are some other lovely recipes to try.  I like the look of Barbecued Chicken with Moroccan spices, the Chicken and Pistachio Terrine, the Spicy Syrian Eggplant with Labneh and Ryan Clift’s Pork Belly with Milk, Truffle Puree and Salsify (but I think we’ll need a trip to The Vital Ingredient to pick up some Sosa black powder and the xanthan gum for the puree).  Christine Manfield’s Snapper with Toasted Walnut Crumble and Yoghurt Relish sounds divine, but I think we’ll probably skip Shannon Bennett’s Pademelon, Pumpkin and Smoked Bone Marrow.  (Two days to brine the bone marrow? And where do we get a pademelon from?  Would we want to eat a cute little pademelon?)

The book is generously illustrated to provide ideas for plating, and there’s a step-by-step sequence at the beginning of the book too.

IMG_1722

Author: Dale Prentice
Title: At Home with Sous Vide
Publisher: Sous Vide Australia, 2013
ISBN:  9780987526328 (hbk, 223 pages)
Source: Our personal recipe book collection, purchased from Sous Vide Australia

Availability direct from Sous Vide Australia (and they delivered it within 48 hours!)

POSTED BY: LISA HILL | JULY 14, 2014

Vacuum – 300 series vacuum

In addition to the benefit of vacuum sealing, chamber vacuum sealers prevent oxidation and loss of color, taste, flavor and nutritive value. Pickle, infuse and compress ingredients in seconds. Marinate meats and seafood, before cooking sous vide in a fraction of the time. Compressed watermelon takes on the look and density of sushi grade tuna. Cucumbers brine in seconds, preserving their crispness and vibrant green color. Infuse pineapple with dark rum for an extra punch in your summer cocktail.

Features

  • Excels at vacuum sealing both dry foods and liquids such as soups and stews
  • Operates at the simple push of a button
  • Three preset buttons can be programmed to provide the exact vacuum levels, vacuum hold times and seal times for meats, fish and even infusions
  • A built-in marinate cycle broadens your abilities even further
  • Space-saving stainless steel housing ensures durability even under the harshest conditions
  • External vacuum port lets you vacuum seal both bags and canisters
  • The large 35 x 30.5 x 11 cm chamber accommodates expanded pouch sizesIncludes:
    • Vacuum Sealer
    • Six 430 ml vacuum bags
    • Six one quart 950 ml vacuum bags
    • Six one gallon 3790 ml vacuum bags

Additional Uses

  • Protecting valuable keepsakes and important documents
  • Preventing liquids from spilling
  • Stop silver and jewelry tarnishing
  • Store collectables safely
  • Secure camping and other outdoor items

For household use only.

Smoking Gun

The Polyscience Smoking Gun™ is a handheld food smoker. Finish quickly foods with natural cool smoke that you would usually not be able to smoke: butter, oysters, cocktails, salads, chocolate, meringue, etc.

Create classic flavors with Sous Vide Australia wood chips, such as hickory, applewood, mesquite and cherry, or expand your culinary creativity by smoking with flavors like teas, spices, and dried flowers.

Using the The Smoking Gun™

  • To provide smoke flavor and aroma for meats, fish fruits, or vegetables after cooking, simply place the food in a covered container and inject smoke. Probably the most practical application is a casserole dish with plastic wrap, stockpot, or zip lock bags.
  • To enhance the presentation of a finished dish, add a hint of smoke under a domed plate cover. It will provide the diner with an immediate sense of pleasure and anticipation when the dish is uncovered.
  • For best results, always pat foods dry with a clean cloth or paper towel before “smoking”. This helps smoky flavors adhere to the food surface.
  • You may find it easier to inject smoke under pot/pan lids and covers by placing the Smoking Gun on the supplied stand and using the flexible tubing (also supplied) to direct the smoke where needed. this will leave one hand free to lift the lid/cover.
  • 2-3 minutes under smoke is generally all that is needed to infuse foods with a smoky flavor and aroma. When using the Smoking Gun with a covered receptacle, simply inject the smoke under the lid and let stand for a few minutes. Continuous smoking with the Smoking Gun is NOT required.

Woodchips

Hickory chips impart a pungent, smoky bacon-like flavor that goes particularly well with pork (ham, ribs, etc.)

Mesquite chips are good for smoking most meats (particularly beef) and vegetables. They impart a strong earthy flavor.

Apple and cherry woods work well with poultry, game birds and pork. These woods provide a slightly sweet but denser, fruity smoke flavor.

Eleven different flavours are available and are sold seperately in 50g and 1kg bags.

Woodchips

Suitable Dish Chart

Sous Vide Australia offers smoking woodchips in eleven great flavours:
  • Hickory – This traditional American smoke wood gives the aroma of Christmas hams and bacon. Also ideal for scotch whisky and bourban cocktails.

  • Mesquite – A traditional American smoking wood that adds a robust smoke flavour to fish, meat and vegetables. Its subtle aromatics give beef, venison and wild game  that authentic Texan BBQ flavour.

  • Cherrywood – Adds a wonderful romance to a special meal, their subtle aromatics give unique fruity smoke flavour. Cherrywood is ideal for pork, lamb, beef, poultry and vegetables giving them a delicious fruity aroma.

  • Applewood – This fruit wood gives pleasant light smokiness to meats leaving a discernible fruity aroma and taste. Applewood is our most popular food smoking wood for the smoking gun and a good all rounder for the home cook.

  • Maple – Provides a gentle sweet flavour to meat and vegetable dishes. When used with the smoking gun, maple is a particularly delicious compliment to chicken or ham.

  • Alder – Adds a delicate scent and rich depth of smoke flavour to fish, shellfish, poultry, pork, beef, lamb, game, sausages and vegetables. When used with The Smoking Gun, Alder is a great all round food smoke that enhances the natural flavours of meat, seafood and vegetables.
  • Pecan – Adds a sweet scent and nutty richness to fish, shellfish, poultry, pork, beef and lamb. When used with The Smoking Gun, the pecan smoke enhances the natural flavours of meat and seafood.

  • Australian hardwood messmate – Australian hardwood smoke is the smell of traditional Australian country bacon. Butchers Australia-wide use messmate – known as “Australian oak” – as their food smoking wood of choice for chicken, bacon and Christmas hams. Fish smoking is where Australian hardwood really comes into its own.

  • European beech – From the forests of Germany, this high quality food smoking wood gives a luscious smoke flavour to chicken, poultry and pork. Ideal for white meats, European beech has a refined scent and delicate campfire aromas.

  • Redgum – Provides a classic Australian barbecue flavour when used with the smoking gun. A true Australian flavour, redgum will go great with red meats, such as beef, lamb or pork.

  • Bourbon infused oak – Oak chips with an added touch of whiskey giving you a double flavour hit. Great for game or red meats.

All of our food smoking wood chips are naturally air dried with no additives.

Comes in 50g pouches. Product of Australia.

Also available in 1kg bags.

Smoking Gun Pro

The Smoking Gun® Pro produces cold smoke, which allows it to be used for any kind of food or liquid. As a flexible hand-held device, it is easy to use for infusion or finishing with a variety of smoky flavors and aromas. Your selection of combustibles including various wood chips, teas, herbs, spices, hay, and even dried flowers is limited only by your imagination. The all-new Smoking Gun Pro features a large robust housing designed specifically to withstand commercial use.

FEATURES

  • Stainless steel removable burn chamber
  • Easy loading
  • Integrated stand
  • Removable fan
  • Removable smoking barrel
  • Variable speed
  • Includes wood chip sample
  • Smoke screen sample
  • Dishwasher-safe components
  • Tool-less disassembly
  • Approved for commercial use

Stainless Steel Chef’s Tweezers

The range from Clifton includes both fine and round tip micro tweezers in two different sizes and 300mm, round tip tweezer tongs. Sushi tweezers in two different sizes, 145mm and 200mm are also available.

Tweezer tongs are much easier to handle than conventional tongs as they are more refined and give more control when in use. They aid the turning of food especially when hot spitting fat is produced, as they keep hands a good distance away from the pan. The tweezers are also ideal for removing items from the vacuum bags when cooking sous vide.

The micro tweezers with sharp tips are ideal for dressing plates with micro herbs and delicate leaves such as celery cress, asparagus shoots, cress leaves and radish and pea shoots. The tweezers allow the chef to add final touches to the plate which can almost be impossible to create by hand.

The micro tweezers are a great addition to the pastry section enabling the chef to handle tempered chocolate without touching it with their warm hands. They are ideal for intricate tasks such as sugar craft and hot sugar work.Clifton-3-Tweezers high res

Sushi tweezers are also ideal for dressing plates with fine herbs and delicate produce. The curve in the sushi tweezers allows the chef to get closer to the plate to allow greater accuracy and precision when plating up. They are comfortable to hold.

Clifton tweezers help control the look and presentation of the dish and also the way the dish tastes. Chefs can position stronger tasting herbs exactly where they want them to ensure the consumer gets the right flavours at the right time.

All Clifton tweezers are made from high quality stainless steel and the micro tweezers will fit neatly into the sleeve pocket of the chef’s jacket.

Smoke Screens

 

Smoke Screens are the replacement filters for the Polyscience Smoking Gun and the Breville Smoking Gun.

The Polyscence and Breville smoking guns have a pipe screen the protects the fan blades from becoming jammed by small pieces of wood chip. These filters need regular cleaning and replacing if they become damaged, clogged or lost. If your filters have become blocked from ash or your smoking gun runs but does not blow smoke, it is time to replace the filter. Filter replacement should be carried out every 30 uses.

Good care, maintenance and cleaning of your smoking gun will result in years of satisfactory use.

  • Made from food-grade stainless steel
  • Comes in packets of 10 screens

 

Chef’s Tasting Spoons

The spoons are available in three sizes 150mm, 180mm, 210mm and have a streamline handle with a deep, rounded bowl on both ends. All Clifton tasting spoons are made from high quality stainless steel.

The 150mm and 180mm spoons will fit neatly into the sleeve pocket of the chef’s jacket giving the chef the comfort and convenience of having a spoon to hand when tasting.

Control Freak™ Induction Cooktop

Built to the specifications of many chefs; the Control Freak induction cooktop is the first commercial-grade cooker that precisely holds any cooking temperature from 25°C/77°F to 250°C/482°F with unparalleled precision. Precise temperature setting means you can replicate sublime dishes to exact standards night after night with the Control Freak™ induction cooktop.

The Control Freak™ induction cooktop checks temperatures 20 times per second which allows for instantaneous adjustments that ensure precise temperature holding and the quickest recovery to set temperature throughout cooking.

A through the glass sensor tip contains multiple sensors and directly touches the pan to measure temperature 20 times a second, with electronic feedback and PID technology to deliver unparalleled precision and stability.

Features of the Control Freak™ induction Cooktop

  • Heat intensity control
  • Dual fan cooling system
  • Durable stainless steel housing
  • High-heat resistant induction cooktop ceramic glass
  • Tritan™ Polymer LCD display
  • Color TFT screen
  • USB port allows for software updates
  • Easy clean housing
  • Control knobs are dishwasher safe

Control Freak induction cooktop

“The innovators at Breville® and PolyScience® have raised the bar for induction cooking with The Control Freak™.  We have been using it daily in the commis kitchen at The French Laundry and it has performed flawlessly; better than any induction cooking system we have used to date.  Smart features such as the easily navigable digital display, the precision of its dials, the ability to program recipe settings and maintain temperatures accurately for any length of time, make The Control Freak™ the new gold standard for induction cooking.”

Thomas Keller

 

“For the opening of The Aviary NYC, we decided to only use Breville|PolyScience Control Freak Induction Burners. The versatility, power, and precision are critical for our operations and why we decided to only use the Control Freak.”

Grant Achatz

 

“The Control Freak is one of the most aptly named devices we have used. While other induction burners can be powerful, this one combines power (fast heat delivery) with precision (set to a specific temperature), which is something we haven’t experienced with other induction burners.”

Francisco Migoya
Head Chef Modernist Cuisine

 

“The level of accuracy offered by the Control Freak makes it the perfect surface for virtually any cooking process as well as a precision analytical tool for all aspects of traditional and modern cuisine. It’s temperature precision and stability coupled with durable commercial construction assures consistent operation in the toughest environments while the ability to store cooking profiles and program gives users complete consistency in their recipes and applications.”

Shola Olunloyo 

 

“I love what the geniuses at Breville and PolyScience have done with the utilitarian but not usually versatile induction burner.  With their newest iteration, the Control Freak, they have created a unit which does what it says and much more!  I am able to use the Control Freak in my kitchen and even better when I am on the road, to cook with incredible precision in a way that hasn’t been possible before.

With the smart probe, I can oil poach fish, hold my soup at exact temperatures, and do this all in a catering hall with a strict rules concerning open flames.  The Control Freak has become a staple in my prep kitchens, off premise events, and demonstrations.  I love it.”

Ivan Orkin

 

 

The Control °Freak® induction cooking system is the first of its kind to accurately measure, set and hold 397 cooking temperatures from 86°-482°F. The unique real-time sensing system uses a through-glass sensor to directly measure surface temperature. Probe Control™ remote thermometer to precisely control the temperature of both water and fat-based liquids. The Intensity function gives incredible control over the heat up speed to the set temperature. A Create function stores frequently used custom temperature profiles for simple one-touch recall.

Brought to you by Breville | PolyScience coming together to bring great design and unparalleled precision to the culinary world.

 

 

PolyScience Chef series

The Polyscience sous vide professional chef series is designed to heat water for cooking under vacuum to one tenth of a degree. This level of controllable accuracy gives chefs the ability to repeat cooking tasks time and time again with consistent accuracy never before achievable.

features

  • Protective Travel & Storage Case
  • “Sous Vide & Precise Temperature Cooking – Technique & Recipes”, including a temperature reference table
  • Precise temperature control within 1/10th of a degree
  • Water circulation provides maximum consistency (compared to non-stirred devices)
  • Compact design makes for easy storage
  • Clamp the Polyscience Sous Vide Professional™- Chef series to any size tank with rounded or flat walls up to 30 liters
  • User manual for the PolyScience Sous Vide Professional Immersion Circulator  provides tips for your first sous vide cooking experience
  • ETL commercial approval
  • ETL sanitation approval
  • Exceptional control of liquid heating to within 0.1°C
  • Dedicated temperature control enables you to quickly set or adjust cooking temperature
  • Easy up and down buttons allow you to select and set cooking temperature to within 0.1°C
  • Temperature readings available in Celsius or Fahrenheit
  • Controls liquid heating up to 95°C
  • Control cooking liquid circulation level by easily adjustable pump pressure outlet
  • High-grade stainless steel heating coil and pump ensure lasting, trouble-free performance
  • Large backlit display for easy reading

OPTIONAL EXTRAS

  • Lids to fit the Cambro 18- and 30-litre sous vide tanks, custom-cut to fit the Chef Series circulator and minimize vapour loss
  • Attachable clamp to seat whip canisters (shown in gallery)
  • Quick-release screws for easy cleaning

Polyscience Classic Series

The Sous Vide Professional Classic Series is the standard behind many cookbooks and groundbreaking recipes. This thermal circulator offers maximum flexibility and clamps onto any tank with round or flat walls that can hold up to 45 liters. With its one-touch control it enables you to quickly set or adjust the cooking temperature. Also, its simple selectable high and low pump speeds provide precise liquid circulation control.

Features

  • Exceptional control of liquid heating to within 0.05 °C
  • Water circulation provides maximum consistency (compared to non-stirred devices)
  • Three preset buttons make the selection of frequently used cooking temperatures fast and fool-proof
  • One-touch control enables you to quickly set or adjust cooking temperature
  • Controls liquid heating up to 93°C
  • Easily selectable high and low pump speeds provides precise control over cooking liquid circulation
  • High-grade stainless steel heating coil and pump ensure lasting, trouble-free performance
  • Heating element shield – Prevent cooking bags from directly touching the heater and pump components with this protective shield. The Classic Sous Vide Thermal Circulator shield also functions as a stand when not in use.
    We also supply cage up grade kits for older units.

OPTIONAL EXTRAS

  • Dual-unit Travel Case – Perfect for the traveling chef, this locking case is specially designed to accommodate 1 or 2 Sous vide professional – Classic series thermal circulator with protective shields attached.
    • Extra space for power cords and accessories
    • Impact resistant HMW polyethylene exterior shell
    • Heavy duty aluminum rim with gasketed seal and black trim
    • Comfortable, rugged molded handle
    • Full length piano hinges and with cast chrome key locks (2 keys included)
    • Parallel ribs add to exterior strength and durability
  • Custom-made water bath tanks – Match your Classic circulator our Australian made stainless steel 60 litre tank for a life time of reliable service. We also have custom Cambro tanks in 18 and 30 litre capacities.
    • This custom stainless steel tank is specially designed to obtain the very best cooking performance from your PolyScience Classic immersion circulator. Fitted with a large, front mounted drain valve and large easy grip handles to make draining and cleaning easy this tank also has the smallest foot print for it size at 350 mm x 500 mm (based off the 1/1 gastronorm). Get more from your sous vide cooking.
    • Custom Cambro tanks are the economical solution for your immersion circulator tank needs. Our lids are abrasively water cut to fit perfectly around your circulator. Lids are essential when cooking sous vide for long periods or with large tanks. Even at 60°C the water in you sous vide will constantly evaporate, by using one of our custom stainless steel or Cambro polycarbonate tank you can be sure that your food will not be left high and dry.

Sous Vide Tanks custom Cambro for Polyscience immersion circulators

Sous vide tank, Cambro with custom cut lid, specifically designed for the PolyScience Sous Vide Professional – Chef Series and Classic series immersion circulators. Stop evaporation and temperature loss during long low temperature sous vide cooks. Sous Vide water circulators can become damaged if they are allowed to boil dry due to water evaporation during extended cooking times. To avoid costly damage to your sous vide equipment always use the Sous Vide Australia custom Cambro water tank to suit your Polyscience immersion circulator, available in 18 and 30 liter water capacities.

Sous Vide  Tank Cambro with custom cut Lid for Polyscience sous vide

 

Accessories

Whip canister holders

Quick-release screws for easy cleaning

Travel cases for the Polyscience Circulators

Sous Vide Thermometer Kits for precise temperature measurement

Sous vide cooking has become more popular in professional kitchens over the past few years. New cooking methods require new temperature testing techniques.

Thermocouple probes consist of two wires of dissimilar metals or metal alloys welded together. Thermocouples operate based on the thermoelectric (Seebeck) effect. There are various types of thermocouple, with type T being the most accurate for sous vide cooking.

This miniature, stainless steel needle probe is supplied with a one metre PTFE lead. The needle probe is ideal for delicate foods. Response time less than one second.

Features

  • fast response, reaches temperature in just three seconds
  • delivers consistent results for Sous Vide cooking
  • stainless steel needle probe is ideal for delicate foods
  • needle probe is supplied with a one metre PTFE lead
  • Probe temperature range: -60 to 250 °C.
  • Sous Vide Australia thermometer kit contains:
    • 1 Therma 1 thermometer
    • 1 60 mm Sous Vide needle probe
    • 1 120 mm Sous Vide needle probe
    • 1 tub of 40 UniWipes
    • 1 Sous Vide foam/tape – one metre
    • 1 ABS carrying case

Vacuum Packing – Channel & Chamber bags

Boxes of 1000 Vacuum pouches 70 Um

These are our standard sous vide cooking vacuum bags, suitable for chamber vacuum machines, such as the Polyscience 300 series or Henkelman vacuum sealers. Please ensure that your sealing bar is wider than the first measurement to ensure suitability.

150 mm x 200 mm (70UM150200)
165 mm x 250 mm (70UM165250)
200 mm x 300 mm (70UM200300)
250 mm x 300 mm (70UM250300)
200 mm x 400 mm (70UM200400)
250 mm x 350 mm (70UM250350)
300 mm x 350 mm (70UM300350)
300 mm x 450 mm (70UM300450)
350 mm x 400 mm (70UM350400)
350 mm x 450 mm (70UM350450)
400 mm x 450 mm (70UM400450)

Boxes of 1000 heavy duty cooking pouches

These heavier gauge sous vide cooking vacuum bags, suitable for chamber vacuum machines. They are used for sharp products and products containing bone.

100UM and 120UM bags available.

Shrink Bags

After vacuum sealing these sous vide vacuum bags the are plunged into boiling water for a few seconds to shrink the bag around the food. These bags are suitable for chamber vacuum machines and can be used for sous vide cooking, product shaping and presentation.

170 mm x 170 mm
130 mm x 280 mm
205 mm x 320 mm

Channel bags

Suit Polyscience 150 and 200 series vacuum sealers as well as most major brands like Sunbeam food saver and all direct suction vacuum sealers. These pouches are laminated with channels in one side to assist with the direct vacuum process and are sold in bundles of 100

150 mm x 300 mm (CHL3016)
165 mm x 250 mm (CHL3017)
200 mm x 300 mm (CHL3018)
250 mm x 350 mm (CHL3019)
280 mm x 400 mm (CHL3024)
250 mm x 450 mm (CHL3025)

To place an order online Click here or call Dale Prentice 0428 623 295.

Pouches can be purchased in lots of 100.

All orders are plus freight or postage where applicable.