#1 for Vacuum Sealers
The choice for pros and home users to keep food fresh 5x longer.
Discover the machines
Take advantage of our offers now!
Home Vacuum Sealer (Double Seal)
- Ideal for home users (Daily use)
- Double Seal & Built-in Cutter
- Double Pump: Powerful suction (-0.95 bar)
- 3 Meters of bags included & Auto Mode
- Free Express Delivery (48/72h)
Vacuum Sealer Pro (475W)
- Ideal for semi-pros and professionals
- 475W Motor: Non-stop sealing capability
- Flash Seal (2 sec) & Double Pump
- Pro Suction Power (-0.96 bar)
- Free Express Delivery (48/72h)
Wide Sealer XL 40cm (550W)
- Ideal for large items and high pace
- XL Bar 40cm: Pack whole large pieces
- Overpowered 550W Motor (Industrial)
- Wide Seal 5mm & Stainless Steel Chassis
- Free Express Delivery (48/72h)
The 3 criteria to choose your ideal model:
1. Based on the SIZE of your items
The Standard format (30 cm) is sufficient for 90% of uses (steaks, fish fillets, cooked meals, batch cooking).
The XXL format (40 cm) is essential only if you pack whole cuts (salmon, leg of lamb, large ribs).
2. Based on FOOD TYPE (Dry or Moist)
For dry or solid foods, our standard machines are more than enough.
If you often pack products in sauce, marinated, or moist, choose the Wide Seal Machine (5mm) for total airtightness.
3. Why choose our PRO range?
Unlike store-bought machines (110W) that overheat, our motors (from 290W to 550W) are built to last.
Whichever model you choose, you get a double pump and powerful vacuum (-0.96 bar) for frost-free preservation.
Why Scelleuse Pro is the smart choice!
| Features | Scelleuse Pro | Other sellers |
|---|---|---|
| European Stock | ✔ | ✘ (Often outside EU) |
| Express Delivery (48/72h) | ✔ | ✘ (Often 15+ days) |
| CE Certified Machines | ✔ | Uncertain |
| 2-Year Warranty Included | ✔ | Complex / Paid |
| Vacuum Sealing Experts | ✔ | Limited (Generalists) |
| Support & Spare Parts | ✔ | ✘ (Non-existent) |
Frequently Asked Questions
Difference between External and Chamber sealers?
External suction (compact machine) removes air from the bag: perfect for solids (meat, cheese). Chamber sealers vacuum the entire chamber: essential for LIQUIDS (soups, sauces) and high volumes.
Which bags should I use?
The golden rule: External vacuum sealers require EMBOSSED (textured) bags to allow airflow. Chamber vacuum sealers (with a tank) use SMOOTH bags (more economical).
What to choose: Pre-cut Bags or Rolls?
Bags are ready to use: choose them for speed. Rolls are for economy and custom sizing: you cut exactly the length you need. Ideal for very long items (salmon, fillets) or to avoid plastic waste.
Do you sell spare parts?
Yes. Unlike disposable supermarket appliances, our machines are built to last. We offer wear consumables (gaskets, Teflon strips) and can supply technical parts to ensure the maintenance of your equipment.
What is the warranty?
All our equipment is covered by a 2-year manufacturer's warranty. In case of failure, our technical support team will assist you with repair or exchange.
What Foods Can Be Vacuum Sealed?
Fruits
Vegetables
Meats
Cheeses
Fish/Seafood
Prepared dishes/Sauces
Snacks and crackers
When should you switch to a Chamber Vacuum Sealer?
1. For LIQUIDS & Sauces
This is the only technology capable of vacuum sealing liquids (soups, sauces, marinades) with zero risk of spillage.
Perfect for chefs (sous-vide cooking), caterers, and preserving wet dishes.
2. For COST EFFICIENCY (Smooth Bags)
These machines use smooth bags (cheaper than embossed ones).
If you pack high volumes daily, the savings on consumables will quickly pay for the machine.
3. For HIGH VOLUME Production
Designed for hospitality and industry, they offer a deeper vacuum (99.9%) and faster execution speed.
Close the lid, the machine does the rest. Ideal for continuous sealing without overheating.
Need vacuum bags?
Advantages of Sous Vide Cooking:
Even Cooking:
Vacuum-sealed and cooked at a low temperature, your food will be cooked to the core, in its own juices, and will never lose its flavor.
It's the guarantee of a delicious, perfectly cooked meal!
No Evaporation:
Since the sous vide cooking temperature does not exceed 95°C, it doesn't generate evaporation that could deteriorate the quality of the food.
Therefore, your food does not lose its water content and does not become dry.
Long Preservation:
Once cooked sous vide, your meats, vegetables, fish, and other foods can be stored 5 to 10 times longer in the fridge or freezer.
Much more convenient for preparing delicious meals!