Showing all 15 results
A professional vacuum sealer extends food shelf life, reduces food waste and streamlines your production. Whether you run a restaurant, catering business, butcher shop, delicatessen, fishmonger’s or central kitchen, the right model depends primarily on your production volume, the food you package and your working environment.
Our selection includes professional vacuum sealers for every level of use, from daily preparation and regular production to intensive throughput. Before choosing your equipment, consider how often it will be used, product dimensions, the type of bags required and the space available at your workstation.
| Design | Recommended use | Points to check |
|---|---|---|
| External suction | Small to medium production runs, compact workstations and frequent size changes. | Compatibility with embossed bags, sealing width and daily throughput. |
| Chamber vacuum sealer | Regular production with repeated cycles and excellent vacuum quality. | Usable chamber dimensions, product height, sealing-bar length and pump performance. |
| Mobile vacuum sealer | Sustained production at a dedicated workstation. | Footprint, electrical supply and ease of maintenance. |
| Double chamber & industrial | High throughput, food-processing facilities and intensive production. | Number of sealing bars, chamber dimensions, installation and maintenance. |
Beyond pump power, the performance of a professional vacuum sealer also depends on cycle time, workstation organisation, product dimensions and the number of bags processed per cycle. A longer sealing bar, for example, lets you package larger products or several bags at once.
Before ordering, check your product dimensions, sealing-bar length, required production rate and the space available around the machine. External-suction models generally use embossed vacuum bags, while other technologies use smooth bags.
Would you like a more detailed comparison of vacuum-packaging technologies? Explore our collection of chamber vacuum sealers or contact our team for help choosing the right machine.
| Features | Vacuum Sealer Pro | Other sellers |
|---|---|---|
| Stock in France and Europe | ✔ | Sometimes outside the EU |
| Fast delivery (48/72h) | ✔ | Varying lead times |
| CE-compliant machines | ✔ | Must be checked for each machine |
| 2-year manufacturer’s parts warranty | ✔ | Often 1 year |
| Specialist in professional vacuum packaging equipment | ✔ | Often generalists |
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.
The golden rule: External vacuum sealers require EMBOSSED (textured) bags to allow airflow. Chamber vacuum sealers (with a tank) use SMOOTH bags (more economical).
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.
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.
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.
