Optimize your setup and package your meats, fish, vegetables, and preparations with a machine suited to your kitchen and throughput.
Three configurations suitable for professional kitchens
Compare an affordable solution, our recommendation for daily use, and a standalone workstation on wheels.
External Suction 40 cm
An affordable solution for moderate throughput and dry or low-moisture products.
Wide Vacuum Sealer (40 cm / 550 W)- Type
- External suction
- Seal bar
- 406 × 5 mm
- Bags
- Embossed or embossed rolls
Chamber 44 cm
Our main recommendation for daily use, fresh or moist products, sauces, and marinades.
Chamber Vacuum Sealer (44 cm / 900 W)- Type
- Tabletop chamber
- Seal bar
- 440 × 8 mm
- Chamber
- 460 × 460 × 220 mm
- Bags
- Smooth
40 cm Chamber on wheels
To create a standalone packaging station and free up counter space.
Wheeled Chamber Vacuum Sealer (40 cm / 900 W)- Type
- With Mobile Chamber
- Seal bar
- 400 × 8 mm
- Chamber
- 420 × 440 × 200 mm
- Bags
- Smooth
Need to package larger items?
Discover the benefits of a tabletop chamber machine with a larger chamber and sealing bar, suitable for bulky items and wide bags.
Chamber 50 cm
Which model for your kitchen setup?
To choose a vacuum sealer for your restaurant, consider the type of food, production rate, workstation type, and usable dimensions.
| Model | Restaurant Application | Key Feature |
|---|---|---|
| External Suction 40 cm | Moderate production rate and dry or low-moisture products | Affordable investment, embossed bags |
| Chamber 44 cm | Daily use, fresh or moist products, sauces and marinades | Our top recommendation |
| 40 cm Chamber on wheels | Freestanding packaging station | Frees up counter space |
| Chamber 50 cm | Bulky items and wide bags | Larger chamber and sealing bar |
Which vacuum bags to use in a professional kitchen?
The type of bag depends first on the machine's technology, then on portion size and intended use.
Embossed bags
For external vacuum sealers and dry or low-moisture products.
Smooth bags
For chamber vacuum sealers, with various sizes depending on portions and large items.
Sous Vide Cooking:the machine performs the packaging. Use bags truly compatible with the intended cooking temperature and duration, as well as appropriate cooking equipment.
What can be vacuum packaged in a restaurant?
A well-chosen vacuum sealer for your restaurant supports mise en place, portioning, and storage of many preparations.
Meats and poultry
Fish and seafood
Vegetables
Sauces and marinades
Dishes and cooked preparations
Portions prepared for service
Cured meats and cheeses
Cold preparationsWhy use a vacuum sealer in a restaurant?
Package portions and preparations at the most suitable time for your team.
Standardize quantities and limit unnecessary handling.
Group, identify, and store preparations more clearly.
Facilitate reproducible organization between mise en place and service.
Sous-vide cooking:Vacuum packaging can be performed before cooking, only with bags compatible with the intended temperature and duration, and suitable cooking equipment.
External vacuum sealer or chamber vacuum sealer for professional kitchens?
The choice of a vacuum sealer for professional kitchens depends on moisture content, liquids, production rate, available space, and budget.
| Constraint | External suction | Chamber Machine |
|---|---|---|
| Dry or low-moisture products | Suitable | Suitable |
| Fresh or moist products | Caution required | Recommended |
| Sauces, marinades, and liquids | Less suitable | Recommended |
| Production rate | Moderate | Daily to high-volume |
| Available space | Tabletop format | Tabletop or mobile workstation |
| Bag type | Embossed | Smooth |
| Investment | More affordable | Higher |
Which vacuum sealer is right for your restaurant?
Three questions are enough to guide your choice based on products, dimensions, and production rate.
Recommendation for your restaurant
Wide Vacuum Sealer (40 cm / 550 W)
Chamber Vacuum Sealer (44 cm / 900 W)
Chamber Vacuum Sealer (50 cm / 900 W)
Wheeled Chamber Vacuum Sealer (40 cm / 900 W)
Frequently asked questions about vacuum sealers for restaurants
Which vacuum sealer should I choose for a restaurant?
For daily use with varied or moist products, the 44 cm chamber model is generally the best starting point. Adjust subsequently based on production rate, bag size, and available space.
Is an external vacuum sealer sufficient for a professional kitchen?
Yes, for moderate production rates and foods that release little liquid. For moist products, marinades, sauces, or sustained daily use, prefer a chamber vacuum sealer.
Can sauces, marinades, and liquid products be vacuum packaged?
Yes, with a chamber vacuum sealer and appropriate settings. An external vacuum sealer is less suitable because liquid can be drawn into the sealing area.
What is the difference between an external vacuum sealer and a chamber vacuum sealer?
External vacuum sealers use embossed bags and vacuum through their opening. Chamber vacuum sealers remove air from the entire chamber, use smooth bags, and are better suited for moist or liquid products.
Which bags should be used in restaurants?
Use embossed bags with an external vacuum sealer and smooth bags with a chamber vacuum sealer. Choose a size appropriate for the product and the sealing bar.
How to choose between a 44 cm and 50 cm chamber model?
The 44 cm model meets most daily needs. The 50 cm model offers more space for large items, large bags, and bulky preparations.
Can these machines be used for sous-vide cooking?
The machine performs the packaging. For sous-vide cooking, use bags truly compatible with the intended temperature and duration, and suitable cooking equipment.
Choose the professional vacuum sealer suited for your restaurant
Tell us about your products, bag width, and production rate: we will help you choose a vacuum sealer suited for your restaurant.