Vacuum Packers

A chamber vacuum packer removes air from a bag and seals it, which does three things a kitchen cares about: it extends shelf life substantially, it prevents freezer burn, and it makes sous vide cooking possible.

Chamber machines are the commercial format. The whole bag goes inside, so liquids can be sealed without being drawn into the pump — which a domestic external sealer cannot do.

Bench-top models suit a restaurant. Floor-standing and double chamber machines suit production, where one chamber loads while the other runs. Seal bar length sets the widest bag you can use, so check it against your largest product.

Yasaki supplies the range. See the ZJ-VM400B2 bench top vacuum packing machine and the ZJ-VM500S2C floor type double chamber machine.

Vacuum packing changes how food must be handled and dated. Check your procedures against food safety requirements before you start.

Commercial Fridge Sales supplies commercial kitchen equipment to Australian venues. Talk to us before you order rather than after.