Why this vacuum pack machine earns its place
This is the workhorse middle option: a 40m³/hr pump in a floor-standing 3-phase unit with straight parallel sealing bars. Where the 63m³/hr model is for relentless high-volume kitchens, this one is sized for restaurants and production units that seal regularly but not constantly. It's fast enough to keep pace with a busy prep team, economical on power compared to the bigger model, and the parallel bars are dead simple to use: lay the bag flat, press, and it's sealed.
The cordless parallel bars close together in one action, so no fumbling with tethers or repositioning. The 1100W output across the 40m³/hr pump cycle is reliable and quiet enough not to dominate a prep kitchen. Stainless steel construction means it'll survive daily washing and the perspex lid keeps the whole process visible — you can watch the seal form and spot any issues in real time.
Dimensions (997 × 740 × 566 mm) and weight (145 kg) mean this is a permanent installation, not something you move between prep areas. But once positioned, it's a set-and-forget workhorse. The digital keyboard gives you full control over vacuum percentage, so you can tune the seal for delicate items or robust vegetables. Two years' parts and labour warranty covers you if anything fails.
