What is the difference between a chamber vacuum packer and an external vacuum sealer?

In a chamber machine the whole bag is placed inside the chamber and the air is removed from the entire chamber, so liquids can also be packed and the result is more consistent. An external sealer draws the air out of the bag without a chamber – it is more compact and affordable, but requires embossed (textured) vacuum bags and is not suitable for liquids.

Can a vacuum packer be used to pack liquids?

Yes, with a chamber vacuum packer. Use an inclined plate and chill the liquid before packing, because warm liquid starts to boil at low pressure.

How much longer does food keep?

It depends on the product and the storage temperature, but vacuum-packed food usually keeps several times longer than in ordinary packaging. Vacuum does not replace refrigeration – vacuum-packed food must be kept in a refrigerator or freezer.

What pump capacity should I choose?

An 8–10 m³/h pump suits a smaller restaurant packing up to a few dozen bags a day. If you pack hundreds of packs a day or large cuts, choose a tabletop model with a 16–20 m³/h pump or a floor-standing model with a 60–100 m³/h pump.

Does Haktek Seadmed install and service vacuum packers?

Yes. We help you choose the right model, install the machine and provide maintenance and repairs. All equipment comes with a 2-year warranty.

Vacuum packing machines

A professional vacuum packer extends the shelf life of food several times over, prevents freezer burn and makes kitchen work easier to plan. Haktek Seadmed offers vacuum packers and packaging equipment from the Italian manufacturers Lavezzini and Besser for restaurants, hotels, shops and the food industry: chamber vacuum packers, floor-standing vacuum packers, industrial vacuum packers, external vacuum sealers, tray sealers, sous-vide equipment and bag sealers. We'll help you choose the right model and take care of installation and maintenance.