Vacuum Packer
How to access this tool
Drop-in use
Drop into the workshop during our opening hours to use this tool, but ask a technician if you need any training first.
Key information
Green tools are our general-use tools. These have either been demonstrated or explained in your New Member Induction, or are safe for use after a demonstration by a technician. Always ask a member of staff before using any green tools for the first time, or if you are not sure how to use these safely.
Benchtop chamber vacuum packer and sealer for liquids and solid materials in plastic bags. Bags go on the flat steel plate and the “bell” (lid) is closed, trapping the end between two sealing bars. A vacuum is created inside the bag, all air is expelled, the bag contents are compressed, and the bag is heat-sealed shut.
Please note
There is an option to use a hose attachment and specialised external vacuum containers to vacuum large items.
Inert gases (Carbon Dioxide, Nitrogen) may be used to further displace oxygen when packing solid foods.
What can I use this tool for?
Foods can be efficiently marinated with a minimum amount of other flavour components.
Foods for fridge or freezer can be packed without air, to preserve them for longer and to maintain flavour and hygiene.
Foods can also be packed for Sous Vide techniques (cooking in a water bath) or anaerobic fermentation (microbial transformation without oxygen).
Fruit and vegetables can be compressed to break their cells and intensify their flavour.
Spongy foods can be compressed to save space for storage.
What training do I need to use this tool?
Yellow tools require further training, by arrangement with a technician.
Technical specifications
| Specification | Details |
|---|---|
| Vacuum power | Vacuum 21 mc/h |
| Feature | Transparent lid for monitoring progress |
| Controls | Digital controls for vac and seal time or switching between internal and external operation. |
| Programmes | 10 user-definable programs for compressing marinating or sealing different materials. |
