Which vacuum packing machine is right for you?

In the catering sector, having a vacuum packaging machine is essential for preserving and protecting food while improving shelf life. Several types of vacuum packaging machines are available on the market, but how do you know which machine best suits your needs? What are the different types of vacuum packaging machines? How do you choose? What criteria should you take into account? Here are some answers. To take your search a step further, consult our complete guide to vacuum machines and find out more about how they work.

Professional vacuum machines: 2 product types to choose from

Two categories of vacuum machines are available to preserve your foodstuffs. Depending on the quality of the products to be packaged, you can choose between an external vacuum device and a chamber machine. Packaging methods vary according to the type of machine chosen.

Cooks using a gastro tub

External extraction vacuum machine

Externally extracted machines are used exclusively for vacuum preservation of solid products. For liquids, special vacuum boxes or other alternatives are required. These machines are equipped with a less powerful motor, generally suitable for occasional use or small-scale production. They can only be used with specific embossed bags.

Advantages :

  • Generally less expensive, making these machines accessible to individual consumers
  • More compact and easy to store when not in use
  • Easy to use: simply place the bag in the machine and press "Start"
  • Ideal for small production runs or occasional use

Disadvantages :

  • Rather slow
  • Lacks versatility
  • Less suitable for liquid foods

Chamber vacuum machine

Chamber machines, on the other hand, are more practical, efficient and often intended for demanding professionals such as those in the catering industry. They enable both solid and liquid products to be packaged without compromising quality, and also offer excellent performance when it comes to fast, efficient cooking after vacuum packing.

Advantages :

  • Higher throughput for faster packaging of large quantities of products.
  • Suitable for all types of food, including liquid and moist products.
  • Versatile, with the option of adjusting the vacuum level as required.
  • More durable and robust for intensive professional use.

Disadvantages:

  • Can be quite expensive, especially if you opt for high-end professional models.
  • Generally take up more space due to their larger size.
  • Requires regular maintenance to keep pump running smoothly.

The choice between an external vacuum machine and a chamber vacuum machine depends essentially on specific production, output and application requirements. For professionals requiring consistently high performance, the chamber vacuum machine is strongly recommended.

Criteria to consider when choosing a professional vacuum sealer

To select the best vacuum packaging machine, you need to consider a number of factors, such as cost, dimensions and sealing options. It's also essential to evaluate the performance of the different models, as well as their ease of maintenance, especially in a professional context. Finally, opt for vacuum bags or trays that are suitable for the machine.

Vacuum machine suction power

Vacuum power directly determines the sealing efficiency and air extraction speed of your vacuum machine. It is recommended to opt for a machine with a minimum power rating of 130 watts to ensure efficient packaging and prolong product life. High power ensures tight seals and optimal operation without the risk of overheating or premature wear.

Among the various vacuum machines available on the market, some offer power ratings of up to 500 watts. This capacity makes it possible to package a wide variety of foods, whether solid products such as bread, vegetables or meat, or even liquids such as sauces.

Most experts recommend a machine with a suction capacity of at least 10 liters per minute. This capacity will enable your machine to package your food products quickly and professionally.

Pay close attention to the number of speeds offered by each model. Red fruit and other fragile foods generally require a gentler speed to preserve their integrity; whereas to pack other firmer products, opt for a normal speed instead. In this way, you can benefit from the best compromise between food preservation and process speed.

In addition to the technical aspects mentioned above, there are a number of other factors to consider before making your purchase.

The type of vacuum packaging

Adapt your vacuum bags or trays to the type of food you want to preserve, and to the machine you've chosen. Also consider the size, thickness and material of the bag, which can influence sealing quality.

  • Vacuum trays or boxes: this system is indispensable when you want to preserve liquid foodstuffs correctly, without compromising quality or damaging them through internal suction. Vacuum containers are ideal for dishes with sauces and gravies. To find out more about their use, go to: How do I use a vacuum gastro tray?

  • Vacuum connector: to connect your machine to a power source, you need a vacuum connector specific to the model and the manufacturer's technical requirements.

The different sealing options

When selecting a vacuum sealer, it's important to consider the different sealing options available. Depending on the model, there are various sealing techniques available, such as automatic sealing and manual sealing. Here's an overview of the advantages and disadvantages of each, along with a few tips to help you make the right choice.

Automatic sealing

This method involves the machine automatically detecting and sealing the bag without human intervention, thus facilitating the vacuum packaging operation.

Advantages:

  • Speed: the sealing process is rapid, thanks to the machine's automatic detection of the bag.
  • Simplicity: no manual intervention is required, making operation easy even for beginners.
  • Uniformity: each bag is sealed with the same strength and tightness, without variation.

Disadvantages:

  • Lack of control: it can be difficult to adjust pressure or sealing time to suit delicate or fragile foods.
  • Risk of crushing: soft or sensitive foods can be damaged in the process if too much force is applied.

Manual sealing

With this type of sealing, the user must manually adjust parameters such as pressure and time to ensure effective vacuum packaging according to the specific needs of different food products.

Advantages:

  • Precise control: this method enables customized adjustment to the specific needs of each food.
  • Protection of delicate products: thanks to manual control over the pressure exerted and sealing time, sensitive foodstuffs are better preserved.

Disadvantages:

  • Longer time required: sealing by hand can be time-consuming and tedious.
  • Inconsistency: seals may be less uniform in terms of strength and tightness.

Our tips for making the right choice

  • Analyze your needs: depending on the type of food you plan to vacuum-pack, determine whether precise control is essential, or whether speed and simplicity are a priority.
  • Look for additional features: some models combine the advantages of both methods with semi-automatic or customizable options to suit your preferences.
  • Consider scalability: if you plan to diversify the uses of your vacuum sealer, opt for a model that allows flexibility between automatic and manual sealing.

Maintenance

To guarantee long life and optimum performance, maintenance is a crucial aspect of your vacuum packaging machine purchase. Choose a machine that is easy to clean and whose essential components (seals and sealing bar) are removable.

For foodservice professionals, it's essential to assess your needs in terms of production, the products to be packed and the frequency required. An external vacuum machine may be appropriate in some cases. However, we recommend that you opt for a cloche machine, which is far more efficient. They save precious time and deliver excellent results.