Vacuum machine for delicatessen meats

Do you need a vacuum packaging machine to extend the shelf life of your deli meats? Whether you are a professional or an individual, this guide is for you.

Ham, sausage, Bündnerfleisch (air-dried beef), or black pudding: these products are delicate. Oxidation alters their color and taste very quickly. Discover the two best machines to protect them effectively.

1. For Home Use: The Standard 290W Machine

Give your deli meats optimal preservation. With its 290W power and double pump, this machine ensures a perfect vacuum to prevent your ham slices from turning grey.

Its advantage? The "Pulse" function which allows you to stop the suction manually so as not to crush the delicate cured meats (chiffonnade).

See the Standard machine

2. For Professionals: The Special Butcher's Machine

Designed for butchers and delicatessen owners, this machine is a workhorse. With 475W of power, it handles packaging non-stop.

Its wide sealing bar (5mm) guarantees a complete seal, even if a little grease accumulates on the edge of the bag. It's the essential tool for selling your sliced ​​products or whole pieces.

See the Pro machine

The importance of bags: Embossed rolls (30 cm)

To complement these machines, the use of rolls is often more economical than pre-cut bags, especially for long pieces such as whole sausages or dried tenderloins.

Shelf life of vacuum-packed deli meats

Here are the time savings that can be achieved:

Protect your Chiffonade

Thinly sliced ​​ham dries in just a few hours. With the "Pulse" mode of our 290W machine, keep it fresh for 3 weeks without crushing it.

See the machine

Thank you for reading this article! If you need further advice on equipping your business or kitchen, contact our experts at contact@scelleuse-sous-vide.com.