Professional Vacuum Sealing Machines

For a professional in the food industry, the vacuum machine is not an accessory: it is an absolute profitability tool.

It allows you to drastically reduce waste, optimize your inventory management and extend the shelf life (DLC) by 3 to 5 times. We have selected only models proven for their robustness, suction power and reliability in demanding environments.

🤝 Our Partner Brands: Maxima & Combisteel

We are not a general marketplace. As a packaging expert, we made the strategic choice to becomeOfficial Resellerfrom Dutch manufacturersMaxima 🇳🇱AndCombisteel 🇳🇱.

• Why this choice?These brands are recognized in the CHR (Cafes, Hotels, Restaurants) for their reliability, the quality of their stainless steel and the long-term availability of their spare parts.
• Your guarantee:By ordering here, you benefit from direct factory equipment, without intermediaries, with a professional warranty and responsive support service.

⚙️ Buying Guide: How to choose your external machine?

The machines presented in this collection are sealersexternal suction(the bag remains outside the machine). Here are the 3 fundamental criteria for making the right choice:

1. The welding width (30 cm or 40 cm?)

This is the physical limit of your equipment. It determines the maximum size of bags that you can use on a daily basis.

• 30-31 cm bar:The ultra-versatile standard. Ideal for 20x30 cm or 30x40 cm bags. More than sufficient for the majority of restaurants, caterers and for intensive domestic use.
• 40 cm bar:For very large volumes (game, whole fish, cuts of beef). Essential for butchers, hunters or for sealing two small bags side by side and halving your working time.

2. The power of the pump (Single or Double?)

Speed ​​is the key when providing service. Our "Pro" models are generally equipped withdouble push-ups. While this does not change the final vacuum level (extremely deep, around 96-97%), it dramatically speeds up the cycle speed. To pack 50 bags in a row, the double pump is essential.

3. The material (Stainless steel or ABS?)

For use in professional kitchens, the choice ofStainless Steel (Inox)is required. It allows strict compliance with HACCP hygiene standards, guarantees ultra-rapid cleaning and offers incomparable resistance to the inevitable shocks in production.