Vacuum package your meats and preparations with a machine suited to your workflow and the size of your items.
Our 3 best tabletop vacuum packaging machines for butchers
External Suction 40 cm
For moderate throughput and products releasing little liquid, with a more affordable budget.
Extra-Wide Vacuum Sealer (40 cm / 550 W)- Type
- External suction
- Seal bar
- 406 × 5 mm
- Bags
- Embossed or embossed rolls
Chamber 44 cm
Our recommendation for sustained daily use and standard-sized items.
Chamber Vacuum Sealer (44cm / 900W)- Type
- Tabletop chamber
- Seal bar
- 440 × 8 mm
- Chamber
- 460 × 460 × 220 mm
- Bags
- Smooth
Chamber 50 cm
The same professional uses with more space for large items and large bags.
Chamber Vacuum Sealer (50cm / 900W)- Type
- Tabletop chamber
- Seal bar
- 500 × 8 mm
- Chamber
- 520 × 480 × 200 mm
- Bags
- Smooth, including XXL sizes
Quick comparison of the three models
| Model | Ideal for | Main difference |
|---|---|---|
| External Suction 40 cm | Moderate throughput and affordable budget | Less suitable for very moist products and intensive use |
| Chamber 44 cm | Versatile daily use | For standard-sized cuts |
| Chamber 50 cm | Daily use and large cuts | Larger chamber and width |
Which vacuum bags to use in a butcher shop?
Choose your bags according to your machine's technology.
Embossed bags
For external vacuum sealers.
Smooth bags
For chamber vacuum sealers.
Do you prefer to free up your workspace?
A freestanding, mobile packaging station suitable for sustained use. Ideal for keeping workspaces clear in the lab.
Wheeled Chamber Vacuum Sealer (40cm / 900W)
A mobile station for fresh or moist products, marinades, and meat cuts.
- Type
- Mobile chamber on wheels
- Seal bar
- 400 × 8 mm
- Chamber
- 420 × 440 × 200 mm
- Bags
- Smooth
Which butcher shop products can be vacuum packaged?
From individual portions to larger cuts.
Beef cuts, steaks, and rib-eye steaks
Poultry
Pork, lamb, and game
Sausages and merguez
Cured meats
Marinated meats
Butcher preparations
Cheeses and complementary productsWhy use a vacuum sealer in a butcher shop?
Anticipate busy periods with pre-packaged portions.
Limit air exposure, dehydration, and avoidable losses.
Group, identify, and store prepared portions more neatly.
Achieve clean packaging for sales, storage, or delivery.
External Suction or Chamber Vacuum Sealer?
The 40 cm external suction model is suitable for moderate throughput and products releasing little liquid. The chamber machine facilitates work with fresh or moist products, marinades, and sustained daily use.
| Need | External suction | Chamber Machine |
|---|---|---|
| Products releasing little liquid | Suitable | Suitable |
| Fresh or moist products | Requires more attention | Recommended |
| Marinades and liquids | Not recommended | Recommended |
| Moderate throughput | Suitable | Suitable |
| Sustained daily use | More limited | Recommended |
| Bag type | Embossed bags | Smooth bags |
| Investment | More affordable | Higher |
Which model suits your butcher shop?
Answer three questions to identify the model most consistent with your products, their dimensions, and your throughput.
Analysis complete.
Here is the recommended model based on your answers.
Extra-Wide Vacuum Sealer (40 cm / 550 W)
For moderate throughput, products releasing little liquid, and pieces compatible with its sealing bar width.
Chamber Vacuum Sealer (44cm / 900W)
For sustained daily use, fresh or moist products, and standard-sized pieces.
Chamber Vacuum Sealer (50cm / 900W)
For the same professional uses with more space for large pieces and XXL bags.
Wheeled Chamber Vacuum Sealer (40cm / 900W)
To have a dedicated and mobile packaging station while freeing up counter space.
Frequently asked questions about vacuum packaging machines for butcher shops
Can fresh meat be vacuum packaged?
Yes, provided that hygiene rules, the cold chain, storage temperatures, and durations appropriate for each product are respected.
Is an external suction machine sufficient for a butcher?
It can be suitable for moderate throughput and products releasing little liquid. For very moist fresh products, marinades, liquids, or sustained daily use, a chamber machine is more suitable.
What is the difference between an external suction machine and a chamber machine?
The external suction machine draws air through the opening of an embossed bag. The chamber machine removes air from the entire chamber and uses smooth bags; it is better suited for moist products, marinades, and liquids.
How to choose between 44 and 50 cm?
The 44 cm model is suitable for standard-sized items with a chamber of 460 × 460 × 220 mm. The 50 cm model offers a 500 mm seal and a chamber of 520 × 480 × 200 mm for large items and bags.
Which bags to use?
An external vacuum sealer requires embossed bags or rolls. Chamber vacuum sealers use smooth bags.
Which bag sizes to choose for a butcher shop?
Measure the largest item and allow enough length to correctly position the opening on the sealing bar. The bag must also fit inside the chamber when used with a chamber machine.
Not sure which machine to choose?
Tell us about your products, the dimensions of your largest items, and your daily throughput. We will help you identify the right solution for your butcher shop.