Why this vacuum pack machine earns its place
This floor-standing vacuum packer is engineered for kitchens where steady throughput and standardised portions matter. The 40m³/hr pump moves fast enough for daily prep without overkill—whether you're sealing 100 portions or 500 before service, it won't feel like a bottleneck. The parallel double sealing bars (465mm + 465mm) are symmetrical and centred, which means your sealed bags are consistent and the motion is predictable. No guesswork, just repeatable results.
All stainless steel with cordless sealing bars, so maintenance is straightforward. The Perspex glass lid lets you monitor every cycle. Digital keyboard control gives you sensor-controlled vacuum percentage—dial in exactly what your product needs. At 145 kg, it's a solid floor-standing unit. Three-phase power (230–400V) feeds it continuously through service.
Vacuum sealing is about protecting margin: longer shelf life in the chiller means less waste. Freezer-sealed product stays fresh weeks longer. Cooked meals don't degrade. Raw protein doesn't lose quality. For kitchens where every percentage of yield loss compounds across dozens of meals daily, that protection is fundamental.
