Professional equipment
Vacuum Packing & Sous-Vide
Vac-Star chamber vacuum packers and sous-vide cooking equipment for professional kitchens. Vacuum packing multiplies food shelf life (from days to weeks under refrigeration) and is the foundation of low-temperature cooking. Compare chamber sizes, sealing bars and cycles with verified specifications.
Preguntas frecuentes
Chamber or external vacuum packer?
A chamber machine evacuates the air from the whole chamber: it handles liquids, sauces and delicate products, and is the professional standard. External (suction) machines only work with embossed bags and cannot handle liquids. For a professional kitchen, always chamber.
What chamber size do I need?
The sealing bar and chamber depth set the maximum bag size. For individual portions and 20×30 cm bags, a small chamber (280–320 mm bar) is enough; for whole cuts or GN trays, look for 400 mm bars or larger.
What is sous-vide cooking and what does it add?
It means cooking vacuum-packed food in a precise, low-temperature water bath (55–85 °C) for hours. It gives an identical doneness every time, minimal shrinkage and the ability to prepare production ahead without quality loss — which is why it pairs with a blast chiller for regeneration.