Vacuum packaging machines

Professional vacuum sealer: what it is used for

The two main uses of a vacuum sealer are food preservation and preparation for sous vide cooking . In both cases, removing the air prevents bacterial growth, making food safe for storage or low-temperature cooking.

Food packaged in a vacuum with chamber machines has a shelf life that is up to 4 or 5 times longer . This is especially true for red meat and vegetables, which can last for two to three weeks.

Sous vide packaging is done in the same way, but requires vacuum bags that are suitable for cooking and heat-resistant .

How to choose a vacuum sealer

In order to package food safely , it is necessary to choose professional models that offer a vacuum guarantee . Based on their technical features, these are divided into three types:

• Chamber vacuum sealers achieve vacuum levels close to 100% and are therefore suitable for prolonged storage and packaging for sous vide cooking .
• External suction models can only be used as packaging machines , with performance varying according to the model and the materials of the container. Under no circumstances can they be used for sous vide cooking in a professional setting.

In the case of chamber machines , the sealing bars are located inside, making the appliance particularly efficient. This allows them to achieve very high vacuum levels and makes them suitable for preparing food for low temperature cooking.

Professional external suction models can be just as reliable when combined with Gastronorm containers with Tritan or steel lids. However, they cannot be used for sous vide cooking, as they do not have an option for packaging food in bags.

Domestic external suction models, which allow food to be packaged in special bags, are also not suitable for sous vide cooking in a professional context, as they often cannot offer a vacuum guarantee comparable to that of professional appliances.

Beyond the intended use of the machine, other important choice criteria are:

• the type of pump
• the size of the sealing bar and chamber
• the foods to be packaged

The power of the pump and its flow rate determine the speed and efficiency of the vacuum machine. All SIRMAN appliances use pumps produced by DVP and Busch , two market leaders that offer the best performance in this field. The power of the pump is measured in watts , but it is generally more useful to look at the maximum vacuum level generated , measured in millibars. A good vacuum sealer must be able to generate a pressure greater than 700 mbar . For a professional model, this must translate into a vacuum close to 100%.

The size of the chamber and sealing bar imposes limits on the size of the bags and of the food that can be packaged. For small quantities, entry-level models such as Sirman's Easyvac, which has a 26 cm bar, are ideal. It can be used for bags with an opening side up to the size of the bar.

For more demanding users , we recommend chamber vacuum sealers like the W8 models, which can be used to package larger quantities of food . They are also faster at creating a vacuum and are suitable for intensive use . The sealing bars on these models are available in 30, 40 and 50 cm sizes.

The ideal model to preserve crumbly foods , would be the W8 Top, which allows the use of an inert gas during the packaging process. The gas replaces the air, creating a protected atmosphere that offers the same safety guarantees as standard vacuum packaging. At the same time, it prevents the food from being crushed .

Finally, some machines can also be used for liquids and powdered or granular foods . In this case, it is useful to purchase a vacuum sealer with a vertical chamber or with a support for bags containing liquids, such as the W8 30 Vertigo and W8 Easy Touch models.

The advantages of SIRMAN’s vacuum sealers: our patented technology

All of SIRMAN’s vacuum sealers feature an advanced software that facilitates their use and helps the user manage the operation and maintenance of the device.

The latest models also offer the option of three patented solutions :

• an automatic oil change
• the SANOTRE ozone cell
• the SAT System

The automatic oil change uses an external tank, which is able to complete the process independently thanks to built-in software.

Devices with the SANOTRE ozone cell are capable of performing complete self-sanitisation cycles , simplifying cleaning activities and ensuring maximum hygiene.

The SAT System allows a device without software to be connected to a machine already in use, saving on purchase costs and speeding up packaging activities.

Vacuum bags for food protection

SIRMAN also offers a selection of vacuum bags. They are designed for food storage and are available both in an embossed version, for external suction machines, and a smooth version for chamber machines.

SIRMAN’s bags for sous vide cooking , on the other hand, are resistant to prolonged heat and contain only small amounts of silicone. The silicone used is also resistant to high temperatures, to ensure optimal food safety .