Vacuum Packer

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. 

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. 

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. 

Yel­low tools require fur­ther train­ing, by arrange­ment with a technician.