Vacuum Sealing Equipment

53 products

Vacuum sealing equipment lets kitchens portion and package proteins, sauces and prepped ingredients, extend refrigerated and frozen storage, and prepare product for sous vide cooking. This collection covers chamber vacuum machines, external vacuum sealers, impulse bag sealers, vacuum bags and pump oil.

Most of the range is Atmovac, from compact Diablo chamber sealers to industrial Pampero and Solar machines, along with the Hamilton Beach PrimaVac and bags from Atmovac, Vollrath and Omcan. Sous vide circulators are in Sous Vide Equipment.

Types of vacuum sealing equipment

  • Economy chamber sealers: Atmovac Diablo 10, 12, 12D27G, 17D and 20D, and the Hamilton Beach PrimaVac HVC254, for restaurants starting a vacuum packing program.
  • Premium chamber sealers: Atmovac Chinook 14 to 20, Arctic 11 and 16, and Kaze 14 to 16XLD models for daily portioning and sous vide prep.
  • High-volume and industrial machines: Atmovac Cyclone 201D48, 203D and 203D+, and Pampero and Solar industrial machines for commissaries and processors. Most run on 208V or 220V.
  • External vacuum sealers: The Atmovac Buran commercial external sealer and the Santa Ana and SafePac models seal bags outside the machine.
  • Impulse sealers: Atmovac KS-200 to KS-500 manual sealers and KS-FS freestanding sealers close bags without vacuum, for packaging and retail.
  • Bags and supplies: Vacuum bags from Atmovac, Vollrath and Omcan, and Atmovac synthetic pump oil.

What to consider when choosing a vacuum sealer

  • Chamber or external: Chamber machines pull vacuum on the whole bag and handle liquids and marinades well. External sealers are smaller and lower cost but less suited to liquids.
  • Seal bar length: Match the seal bar and chamber size to the largest bag you use.
  • Volume: Larger pumps cycle faster. Commissaries and high-volume kitchens should look at premium or industrial models.
  • Electrical and space: Countertop chamber sealers are heavy. Check the footprint, weight and voltage, as larger machines need 208–240V.
  • Maintenance: Oil-pump machines need regular oil changes; keep pump oil and spare seal tape on hand.

Vacuum sealer FAQs

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

A chamber sealer places the whole bag inside a chamber, removes the air and seals it, so liquids stay in the bag. An external sealer draws air out through the bag opening, which works best with dry foods.

Can I vacuum seal soups and sauces?

Yes, with a chamber sealer. Chilling liquids first makes sealing easier and cleaner.

What is an impulse sealer?

An impulse sealer heat-seals bags closed without removing air. It is used for packaging dry goods, baked items and retail products.

Do I need special bags?

Use bags made for vacuum packing. Chamber machines use smooth chamber bags; external sealers usually need embossed or textured bags.

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