Vacuum sealers
Find the vacuum sealer that best suits your kitchen in Hiperchef's professional catalogue. Vacuum packing is one of the most effective preservation techniques in catering and food service: it multiplies the shelf life of food, preserves flavours and textures, and is essential for sous vide cooking. Whether you're equipping a restaurant or looking for a home solution to cut food waste, here you'll find the right model.
Types of vacuum sealer
There are two broad families of vacuum sealers, each designed for a different level of use and a different type of product. Knowing the differences will help you choose the right machine from the start.
Chamber vacuum sealers
The chamber vacuum sealer is the standard in professional kitchens. The product is placed inside a sealed chamber where a full vacuum is created before the bag is closed. This system lets you pack liquids, sauces, marinades and moist products without the liquid being drawn into the pump. Brands such as Sammic (Sensor range), Lacor and Elma make countertop and floor-standing chamber vacuum sealers with sealing bars of different lengths, adapted to different production volumes.
External suction vacuum sealers
External suction vacuum sealers draw the air out from the mouth of the bag, which stays outside the machine. They are more compact, affordable and easy to use, which makes them the ideal option for home use, small catering businesses or premises with a moderate packing volume. They require embossed bags (with a textured, raised surface) so the air can be extracted correctly. Models such as the Lacor Ingenious or the Garhe Compact offer excellent performance in this segment.
Vacuum packing and sous vide cooking
Vacuum packing is an essential step for low-temperature or sous vide cooking. By removing the air from the bag, the food stays in direct contact with the water of the thermal bath, achieving precise, even cooking with a retention of juices and flavours impossible to obtain with traditional methods. For sous vide with liquids and marinades, chamber vacuum sealers are the best choice.
Food preservation: how long the vacuum lasts
Vacuum packing significantly multiplies the shelf life of products. In the fridge, meat and fish go from 2-3 days to 8-12 days. Cured cheeses can be kept for several weeks. In the freezer, the vacuum prevents freezer burn and maintains quality up to 2-3 times longer than conventional packing. This translates into less waste, greater profitability in catering and the ability to organise purchasing and production better.
Bags and consumables for vacuum packing
Each type of sealer requires specific bags. Chamber machines work with smooth bags, more economical in the long run. External suction machines need embossed bags. In both cases, it is essential that they are food safe. At Hiperchef we have rolls and bags in a range of sizes, as well as genuine spare parts (sealing bars, PTFE tape, seals and pads) for the main brands.
Buying vacuum sealers at Hiperchef
Since 1977 we have equipped professional kitchens across Spain with machinery and accessories from the best brands. Our vacuum sealer catalogue includes: Lacor, Sammic, Garhe and Elma. From compact domestic sealers to industrial chamber models, you'll find the right solution for your workload, with technical advice and direct after-sales service.
Frequently asked questions about vacuum sealers
What's the difference between a chamber vacuum sealer and an external suction one?
The external suction sealer (like the Lacor Ingenious or the Garhe Compact) draws the air out from the mouth of the bag and is ideal for home or semi-professional use. The chamber sealer (like the Lacor 69352, the Elma Chamber Pro or the Sammic Sensor models) places the whole bag in a chamber where the vacuum is created, which allows a more powerful, even seal. Chamber machines are the standard choice in professional kitchens because they handle liquids and marinades without any trouble.
Which vacuum sealer do I need for my catering business?
It depends on the workload and the type of product. For restaurants and workshops with medium production, countertop chamber sealers such as the Sammic Sensor SE-200 or SE-300 offer an excellent balance between capacity and space. If you work with large volumes or long pieces, models with a 50-60 cm sealing bar such as the Sammic SE-500 or the TekVac are more suitable. For small catering or takeaway businesses, a semi-professional one such as the Garhe Eolo may be enough.
Can I use any bag with my vacuum sealer?
No, each type of sealer requires specific bags. External suction sealers need embossed bags (with a textured, raised surface) so the air can be extracted correctly. Chamber sealers work with smooth bags, which are more economical in the long run. In both cases, make sure the bags are food safe. At Hiperchef you'll find rolls and bags compatible with the main brands such as Lacor, Sammic and Garhe.
Do vacuum sealers work for sous vide cooking?
Yes, vacuum packing is an essential step for sous vide cooking. Any sealer that seals the bag correctly will let you prepare food for low-temperature cooking. For sous vide with liquids, sauces or marinades, chamber sealers are the best option because they seal without the liquid being drawn into the pump. Brands such as Sammic and Lacor offer models designed especially for the workflow in kitchens that practise this technique.
How long does vacuum-packed food keep?
Vacuum packing significantly multiplies the shelf life of food. In the fridge, meat and fish go from 2-3 days to 8-12 days, and products such as cured cheeses can be kept for several weeks. In the freezer, the vacuum prevents freezer burn and maintains quality up to 2-3 times longer than conventional packing. These times always depend on the quality of the vacuum, the initial freshness of the product and the storage temperature.
What maintenance does a professional vacuum sealer need?
Basic maintenance includes cleaning the chamber and the sealing bar after each use, and periodically checking the seals and sealing pads, as they are wear parts. At Hiperchef we have genuine spare parts for Lacor, Garhe and Elma (sealing bars, PTFE tape, seals and pads). In chamber sealers, the pump oil should be checked according to the manufacturer's instructions, generally every 500-1000 cycles. Good maintenance guarantees a perfect seal and extends the life of the equipment.
What pump power do I need in a professional sealer?
The vacuum pump power is measured in cubic metres per hour (m³/h) and determines the speed and the level of vacuum reached. For a medium-sized restaurant, a 6-10 m³/h pump is enough. Premises with high production, such as workshops or central kitchens, will need pumps of 20 m³/h or more, like those fitted to the TekVac models or the high-end Sammic Sensor. A greater pump flow also lets you work with moist products and marinades more efficiently.
Is a vacuum sealer worth it for home use?
Without a doubt. A home sealer such as the Lacor Home, the Lacor Autopro or the Garhe Compact lets you reduce food waste, buy in bulk and keep food for much longer. It's also essential if you want to get started with sous vide cooking at home. External suction models are compact, easy to use and an affordable investment. The key is choosing a model with good suction capacity and a reliable sealing bar.