Why this vacuum pack machine earns its place
This floor-standing vacuum packer is built for kitchens where consistency and speed matter equally. The 63m³/hr pump delivers the throughput you need, and the parallel double sealing bars (465mm + 465mm) are symmetrical and centred—excellent for standardised bags. The digital keyboard gives you sensor control over vacuum percentage, so you can dial in precisely the right level for whatever you're sealing: delicate or robust, the machine responds to your input.
Stainless steel throughout, with a Perspex glass lid so you see every seal as it happens. At 159 kg, it's a solid floor-standing unit that won't shift under load. Cordless sealing bars mean quick bar changes if you ever need to swap for maintenance. Three-phase power (230–400V) keeps the motor running hard, shift after shift.
The real win: vacuum sealing stops oxidation and freezer burn dead. Cooked product stays fresh longer. Raw protein doesn't degrade. Weight loss in storage is essentially zero—what you vac-seal is what you use. For high-volume operations where every percentage point of yield loss compounds across hundreds of meals, this machine pays for itself.
