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14" x 28" 3.0 Mil Clipped Cook Chill Bag
14" x 28" 3.0 Mil Clipped Cook Chill Bag

14" x 28" 3.0 Mil Clipped Cook Chill Bag

Regular price $85.00 Sale


3.0 Mil Clipped Cook Chill Bag

14" x 28" - 250 bags / case 

Physical street address is required. Cannot ship to PO Boxes.


Plascon Clipped Cook Chill Bags are produced with one end sealed closed with an aluminum Tipper Tie Clip. The bags are then filled and can be closed with a clipper machine and another clip or heat sealed with an
impulse sealer. This method forms a tubular shape and makes it easier to store and carry product, and is less prone to human error. 


Plascon manufactures high performance, co-extruded, state of the art 7-layer cook chill bags at our Traverse City, Michigan manufacturing plant. The films are made with oxygen and moisture barriers to provide better flavor protection. Our cook chill bags were developed specifically for packaging of kettle-cooked foods pumped directly into the bag, chilled or froze, stored, distributed, and reheated in the bag.  Superior strength enables the bags to withstand temperature extremes ranging from 212° F to -20° F. Neither the rapid temperature drop, nor prolonged frozen storage effect bag strength.


Longer Product Life: Plascon's materials are designed as oxygen and moisture barriers to provide increased protection of flavors. The low rate of gas transmission safeguards volatile flavor components throughout distribution.

Superior Durability: The material is designed to easily withstand the rigors of handling and distribution. Tears are extremely difficult to initiate or propagate. Its toughness permits the filled bag to be tumbled inside the chiller without danger of rupture. The bag resists hydraulic pressures exerted by packaged liquids during transportation.

Positive Closure: Casing is pre-clipped or sealed on one end. After filling, the open end is then closed with a clip or impulse sealer. A contents label with code dating can be attached to the clip or affixed to the bag itself.

Improved Sanitation: From the time they are placed in the kettle for cooking, foods are untouched. They can be pumped directly into the bag at above pasteurization temperature, which assures greater protection against bacteria.


  • Food particles will not affect the clipped closure the way food particles can affect the quality of a heat sealed bag.
  • Utilizing a manual clipper and clips as a closure method might be more costly than an impulse heat sealer initially, but it is a more robust and reliable machine and needs less regular maintenance than an impulse sealer.