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Vacuum packaging machines

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Builtin vacuum packaging machine for standard 60 cm drawers  Compact 4 mc DVP pump  EASY TOUCH control with Wifi  Easily removable 31 cm sealing bar  Sealing bar activated by pneumatic pistons  Reinforced AISI 304 stainless steel bowl  20 mm shatterproof plexiglass lid  Surface for liquid bags  Available in two versions: . drawer built in (no front panel included) mod.BI . undercounter, supplied with front panel mod.UC

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Sous vide: choose the best machines for perfect cooking.

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## Sous vide cooking machines

There are two types of sous vide machines: immersion thermocirculators, and statically heated tanks. The former are advanced models, suitable for those with more complex needs. Statically heated tanks, on the other hand, are mid-range models, which are generally less expensive and are suitable for smaller operations.  

### Immersion thermocirculators

Immersion thermocirculators are sticks used to heat water in specially designed external tanks. They allow for extremely precise and uniform temperatures to be achieved thanks to high-end electronics and a motor that keeps the water in constant circulation.

![foto1 (1).jpg](https://sirman-corporate-prod-s3-images.s3.eu-west-1.amazonaws.com/foto1_1_11046d909b.jpg)

The SIRMAN catalogue contains various models of thermocirculators among the Softcookers. The most advanced ones, like the <a href='/en-GB/cooking-appliances/softcooker/softcooker-wi-food/69400002' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">Softcooker Wi-food </a>, have apps that allow the user to manage and monitor the cooking process remotely using mobile devices. In addition, any power failures are automatically managed by a smart software application.  

### Sous vide cooking with a statically heated tank

Sous vide machines with static tanks are appliances that do not have thermocirculators, but still manage to ensure reliable levels of cooking, although with slightly less precision than the high-end products.  

In this case, the heating mechanism and the tank are combined within a single appliance, which can also be used as a built-in device.

SIRMAN has included several statically heated variants within its catalogue, both for the <a href='/en-GB/cooking-appliances/softcooker' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">XP models  as well as for the more innovative Wi-Food models</a>.

###  How to choose a Softcooker

The most demanding chefs will certainly opt for a thermocirculator over a statically heated tank. For both models, however, it is important to consider the accuracy of the set temperature, which should have as little deviation as possible, ideally just a few tenths of a degree. 

In the case of thermocirculators, the power of the motor must also be taken into consideration, as the amount of water that the appliance is able to move and heat depends on this element. Models of at least 1200 Watts are almost always required for professional kitchens.

## Vacuum sealers and bags suitable for cooking

If a vacuum sealer is to be used for sous vide cooking, then the natural choice is a chamber model, which is capable of generating a near complete vacuum. The vacuum sealer must be used in combination with plain bags that are suitable for withstanding the heat of the cooking process for long periods of time.

![foto2 (1).jpg](https://sirman-corporate-prod-s3-images.s3.eu-west-1.amazonaws.com/foto2_1_0b89424756.jpg)

It is also possible to vacuum seal and sous vide cook liquid foods, but these generally pose a greater risk of spillage during the packaging process. For those who need to package liquids on a regular basis, it is recommended to use a model with a vertical chamber, such as the <a href='/en-GB/packaging/vacuum-packaging-machines/vertigo-30/S3330201804BX2' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">W8 30 Vertigo</a>.

The other purchasing criteria will vary based on the user’s needs, which are explored in greater detail <a href='/en-GB/press-room/news/how-to-use-the-professional-vacuum-sealer-accessories-cleaning-and-maintenance' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">in this article</a>. 

## A vacuum sealer and Softcooker in one: the Easysoft

For those in search of a simple, space-saving solution, SIRMAN also offers a vacuum sealer and softcooker combined within a single unit: the <a href='/en-GB/packaging/vacuum-packaging-machines/easysoft-touch/S3225201004BX2' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">Easysoft</a>. This model is specially designed for small enterprises that want to enjoy all the advantages of vacuum storage and sous vide cooking. 


 Innovation in the field of sous vide cooking: Softcookers and vacuum sealers

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Low-temperature, or sous vide, cooking is a slow cooking technique that requires a vacuum to be created using safe and professional machinery, in order to obtain high-quality results.

Low-temperature, or sous vide, cooking is a slow cooking technique that requires a vacuum to be created using safe and professional machinery, in order to obtain high-quality results. With the sous vide method, the food is vacuum-sealed and immersed in a vat of water at a precise and controlled temperature to cook.

But what are the mechanisms involved, and why has this method become so popular? All the characteristics of the technique, as well as the tools needed and the tricks for using them, are briefly described below. 

## What is low temperature vacuum cooking?

As previously mentioned, sous vide cooking differs from traditional cooking techniques in three fundamental ways:
- temperature
- cooking time
- the use of vacuum

![foto_2.jpg](https://sirman-corporate-prod-s3-images.s3.eu-west-1.amazonaws.com/foto_2_07587f8992.jpg)

Sous vide cooking often takes longer than traditional cooking techniques, and is performed at lower temperatures. In order to be prepared safely, and achieve the desired texture and flavour, the food must be vacuum-sealed. 

The combination of low temperatures and prolonged cooking times results in tasty entrées with a particularly tender and juicy texture, while the vacuum guarantees the safety of the food, and prevents the juices and flavours from escaping. 

In addition to the high quality of the food prepared using this technique, sous vide appliances are also extremely reliable and easy to use, and guarantee precise, constant, and uniform temperatures, for a perfect cook every time. 


## Safety and quality: the fundamental role of vacuum cooking

The first step in any sous vide recipe is to vacuum seal the food to be prepared, using special bags that are also suitable for the cooking process. This is an essential step for two reasons: the quality of the dish, and consumer safety.

![foto_4.jpg](https://sirman-corporate-prod-s3-images.s3.eu-west-1.amazonaws.com/foto_4_bfc285b52d.jpg)

Using <a href='/en-GB/news-and-events/news/how-to-use-the-professional-vacuum-sealer-accessories-cleaning-and-maintenance' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">professional vacuum chamber machines</a> it is possible to achieve a vacuum percentage of over 99%. The effectiveness of the machine and the quality of the bags is a determining factor, as the vacuum prevents bacterial growth and food deterioration during the cooking process. For some recipes, the cooking times can be up to 24 hours, as they are performed at much lower temperatures than traditional recipes. A 99% vacuum renders the food entirely safe, with no need for higher temperatures.

At the same time, the vacuum packed product is hermetically sealed, so none of the moisture or natural flavours are able to escape or evaporate. In fact, they are enhanced by the long cooking process and the low temperatures. The duration of the vacuum cooking process also has a positive effect on the food's consistency, especially that of meat, whose tough and stringy elements are greatly softened, even at the lowest cooking levels.  

## Sous vide recipes: temperatures, duration, and results

This low temperature slow cooking technique requires specific recipe books, which often differ considerably with respect to traditional recipes. Sirman, makes a recipe community available to its users free of charge via its <a href='/en-GB/news-and-events/news/the-cloud-in-the-kitchen' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">App SRCS</a>.

Most vacuum cooking recipes for meat dishes call for temperatures of 53°C to 72°C, with cooking times ranging from 30 minutes for small cuts to 24 hours for certain types of roast, and for more demanding meat varieties like pancetta. For fish, the temperatures and cooking times are both generally reduced, while vegetables require higher temperatures.  

![foto_4_bis.jpg](https://sirman-corporate-prod-s3-images.s3.eu-west-1.amazonaws.com/foto_4_bis_83cd3f5687.jpg)

The great advantage offered by the sous vide technique, especially with meat, is the possibility of setting the temperature with absolute precision, thus always obtaining the exact level of cooking desired. 

This is possible because professional sous vide machines have a very low delta value, so the set temperature won’t fluctuate by more than just a few tenths of a degree. Especially stick sous vide machines, or rather those consisting of an immersion thermocirculator, which ensure extremely precise and even heat distribution within the cooking vessel. 


<a href='/en-GB/cooking-appliances/softcooker/softcooker-wi-food/69400002' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">Softcooker Wi-Food X NFC</a>
![Softcooker Wi-Food X NFC.jpg](https://sirman-corporate-dev-s3-images.s3.eu-west-1.amazonaws.com/Softcooker_Wi_Food_X_NFC_f6a7f1cad4.jpg)

The vacuum cooking process results in tender, evenly cooked, and extremely flavourful entrées. Unlike with traditional cooking methods, the nutritional properties are better preserved, and no oxidation occurs. As a result, the colours remain bright, giving the dishes a healthy and appetising appearance. 

In order to enhance their visual impact, and obtain an even more appealing exterior texture, more similar to that obtained through traditional cooking, food prepared by sous vide can also be briefly seared in a pan or grilled. 




Amid cooking and science: how does low-temperature cooking work? 

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This article will teach you everything you need to know about how they work and the necessary maintenance activities. 

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Vacuum sealers are becoming increasingly popular in professional and even domestic kitchens, where they provide numerous advantages. If you’re thinking of purchasing one for yourself, this article will teach you everything you need to know about how they work and the necessary maintenance activities. 

## What is a vacuum sealer used for?

One of the main benefits of vacuum sealing is to ensure a long shelf life for food items.  In fact, the near complete elimination of oxygen from the packaging creates an anaerobic environment in which bacteria and moulds can no longer proliferate. In the food service industry, this allows for the portioning of fresh food items, the more efficient management of large quantities, and the elimination of food waste. 

![W8 vuoto esterno campana_web.jpg](https://sirman-corporate-prod-s3-images.s3.eu-west-1.amazonaws.com/W8_vuoto_esterno_campana_web_c1da1be8be.jpg)

Vacuum sealers are also frequent used to prepare food items for cooking under a vacuum, a process commonly known as sous vide. This special slow cooking technique requires an almost total vacuum in order to be performed safely and to obtain optimal results.

## How is the vacuum sealer used?

The vacuum sealers used in the food service industry are generally known as chamber vacuum sealers, and consist of an inner chamber in which the vacuum is generated, and a lid with a characteristic convex shape. The steps for using a chamber vacuum sealer can be summarised as follows:

- The bag containing the food is placed directly inside the chamber, the lid is closed, and the machine is started.
- The machine eliminates the air from the chamber, generating a near total vacuum (close to 100%) in both the chamber and the bag containing the food.
- The bag is then hermetically sealed inside the machine.
- The air is reintroduced into the machine, which can then be opened to remove the packaged food. 

In the case of vacuum sealers with external suction, the basic principle remains the same, but the bag remains outside the machine. The open end of the bag is inserted into the machine, which extracts the air and seals the bag.

## Fundamental accessories

One essential accessory for any vacuum sealer are the bags, which can be purchased at misure diverse, a seconda del tipo di macchina e dell’uso che se ne vuole fare. Per il confezionamento e la conservazione è anche possibile usare contenitori rigidi per il vuoto esterno.

### Vacuum sealing bags

There are different types of vacuum bags, depending on the type of machine being used: 

- plain bags, for chamber machines
- embossed bags, for machines with external suction

![prodotti sottovuoto_web.jpg](https://sirman-corporate-prod-s3-images.s3.eu-west-1.amazonaws.com/prodotti_sottovuoto_web_7373270d92.jpg)

These two types of bags are not interchangeable. The plain bags provide for a better seal, which maintains the vacuum for a longer period of time, but can only be used in chamber machines, which is why these types of machines are considered more efficient. In order to be used in vacuum chamber machines, the bags need to have at least one embossed side, as the air is extracted from the cavities created by the embossing. Both types generally contain a layer of silicone near the opening, which allows the two sides of the bag to be glued together and sealed.

<a href='/en-GB/packaging/vacuum-bags/lisce-smooth-70-my/3302BVP20X3070' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank"> Smooth 70 My</a>
<a href='/en-GB/packaging/vacuum-bags/lisce-smooth-90-my/3302BVP17X2590' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank"> Smooth 90 My</a>
<a href='/en-GB/packaging/vacuum-bags/goffrate-embossed-105-my/3302BVG16X23105' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank"> Embossed 105 My</a>


### Cooking bags

The bags used for sous vide cooking contain less silicone, and are made from suitable materials capable of withstanding prolonged exposure to high temperatures. 

<a href='/en-GB/packaging/vacuum-bags/cook-chill-80-μm/3302BVCC15X20' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank"> Cook & Chill 80 Μm</a>

### External vacuum containers

Some professional machines also provide for an external vacuum sealing process, which can be used to package and store food in special containers. High vacuum percentages can also be achieved in these case too, depending on the containers used.

## Vacuum sealer cleaning and maintenance

One important aspect of using a vacuum sealer is regular cleaning and maintenance. In fact, these are essential for ensuring that the machine functions properly, guaranteeing maximum efficiency and food safety.

### Cleaning

While all of the machine’s elements must be kept clean, particular attention must be dedicated to the sealing bar and, in the case of chamber models, the chamber in which the food is packed. These are the areas that can come into contact with any food product that has come out of the bags.

On many machines, the sealing bar can be removed to facilitate cleaning, while the chamber requires more attention. Cleaning is usually performed using a soft cloth, after all the visible residues have been eliminated. 
Sirman’s W8 models are a favourite among users, as they feature a perfectly smooth product support surface, making them particularly easy to clean. In fact, the ample working chamber is covered entirely by the convex lid. When the lid is lifted completely, it immediately exposes the bottom of the chamber, which can be easily cleaned with no need to collect any residues from within a container.
Once cleaned, all the elements must be dried thoroughly. It is important to always follow the manufacturer’s instructions and to only use compatible products, so as not to damage the machine.

Some state-of-the-art models, such as the <a href='/en-GB/packaging/vacuum-packaging-machines/w8-top/S3330221008BX2' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">W8 Top SanO3</a>, include SIRMAN’s patented self-sanitisation system with ozone, which ensures the complete and thorough sanitisation of the entire machine.

### Changing the oil

For machines equipped with oil pumps, the oil gradually deteriorates when it comes into contact with the vapours, particles, and liquids contained in the food items. It must therefore be changed regularly in order to ensure proper machine functionality and a long service life.

![AOR tanica_web.jpg](https://sirman-corporate-prod-s3-images.s3.eu-west-1.amazonaws.com/AOR_tanica_web_c3c9dcc6fe.jpg)
Photo: <a href='/en-GB/packaging/vacuum-packaging-machines/w8-top/S3330221008BX2' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank"> W8 Top SanO3</a>

This can be a more or less complex procedure, depending on the model, and may require a specialised technical intervention. All SIRMAN machines are designed to simplify this process as much as possible, in order to allow the user to do it themselves. Some even offer the option of automatic oil changes, via the patented A.O.R. (Automatic Oil Replacement) system, which allows the operation to be easily carried out in under a minute. 


GHOST 30

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Other news that may interest you

1st September 2023

Innovation in the field of sous vide cooking: Softcookers and vacuum sealers

27th July 2023

Amid cooking and science: how does low-temperature cooking work?

News | 14th June 2023

How to use the professional vacuum sealer: accessories, cleaning and maintenance

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