Vacuum packers are the perfect addition to any kitchen. By sealing food or liquids within a pouch, you can marinate, store, freeze or cook. And thanks to being airtight, your contents are far more likely to remain fresh for longer to reduce food waste.
In order to seal your pouches effectively and reap the benefits, a sous vide vacuum sealer is exactly what you’ll need.
When considering which one is right for you, think about how frequently you will use it. What is it you’ll likely be storing? Do you need it to be dishwasher safe?
Vacuum sealers have come a long way in the past few years and it’s never been easier to find one that is perfect for your requirements.
Read our guide or use the comparison table below to see the difference between some of the best on the market, stocked by ourselves.
Here’s our simple guide to buying a vacuum sealer…
Some food types need to be stored in an airless environment, usually in airtight packaging to reduce the growth of microorganisms. When vacuum sealing, most of the bacteria is expelled from the bag as the air is removed, providing a very safe and hygienic method of storage.
Vacuum sealing also helps maintain the product quality and size. For example, in meat items such as steaks, the blood can’t leak out and the meat doesn’t dry out so the product weight is maintained. Vacuum packing food can extend its life by three to five times.
You’ll also need to vacuum seal ingredients before sous vide cooking. After all, that’s what sous vide means; ‘cooking under vacuum.’
Pre-prepared foods such as fresh or sliced meats, fish, poultry, vegetables, fruits, salads and cheeses can be stored for several days without reduced quality. By pre-portioning soups, sauces and completed dishes you can reduce food wastage. All these benefits help increase efficiency in the kitchen. Cooked and raw food can be hygienically stocked in vacuum pouches for storage in the fridge or easily transported between locations with minimal risks of cross-contamination.
In Short the main benefits of vacuum packing are:-
- To eliminate oxidation
- To preserve delicate flavours & oils
- To prevent freezer burn
- To maintain natural moisture
- In preparation for sous vide cooking
When it comes to buying a vacuum sealer, it can be a little confusing at first, but to help you out, here’s our suggestions for the most suitable products based on your usage…
| Product | For Home Use | For Professionals | Seal Functions | Suitable for Liquids | Bag Type | Size HxWxD | Other Benefits | Price | ||
|---|---|---|---|---|---|---|---|---|---|---|
 SousVideTools® VS180B Vacuum Sealer |
 |
 |
• Manual Cycle for delicate foods |
|
Embossed |
76x363x160 |
• Seal only function |
£40.83 ex. VAT |
 |
|
 SousVideTools® Vesta 310 Vacuum Sealer |
|
|
• Can create vacuum in containers |
|
Embossed |
145x437x275 |
• Seal only function |
£199.17 ex. VAT |
|
|
 SousVideTools® Vesta 410 Vacuum Sealer |
|
|
• Can create vacuum in containers |
|
Embossed |
145x540x275 |
• Seal only function |
£240.83 ex. VAT |
|
|
 Magic Vac® Compact Vacuum Sealer |
|
|
• Can create vacuum in containers |
|
Embossed |
60x380x100 |
• Powerful pump to create a commercial level vacuum |
£57.50 ex. VAT |
|
|
 Magic Vac® Futura Vacuum Sealer |
|
|
• Can create vacuum in containers |
|
Embossed |
80x390x140 |
• Powerful pump to create a commercial level vacuum |
£99.17 ex. VAT |
|
|
 Magic Vac® Champion Vacuum Sealer |
|
|
• Can create vacuum in containers |
|
Embossed |
105x510x175 |
• Powerful pump to create a commercial level vacuum |
£124.17 ex. VAT |
|
|
 Magic Vac® Master Vacuum Sealer |
|
|
• Can create vacuum in containers |
|
Embossed |
105x510x175 |
• Powerful pump to create a commercial level vacuum |
£140.83 ex. VAT |
|
|
 Magic Vac® Perfetta Vacuum Sealer |
|
|
• Can create vacuum in containers |
|
Embossed |
105x510x175 |
• Powerful pump to create a commercial level vacuum |
£207.50 ex. VAT |
|
|
 SousVideTools® VS270P Vacuum Sealer |
|
|
• Can create vacuum in containers |
|
Embossed |
95x405x160 |
• Seal only function |
£65.83 ex. VAT |
|
|
 SousVideTools® VS520P Vacuum Sealer |
|
|
• Can create vacuum in containers |
|
Embossed |
120x400x200D |
• Seal only function |
£107.50 ex. VAT |
|
|
 SousVideTools® Senses 300 Chamber Vacuum Packer |
|
|
• Instant seal function |
|
Boilable Bag, |
257x367x446 |
• Sealing type - 2.5mm x 2 |
£449.17 ex. VAT |
|
|
 SousVideTools® IV250 Chamber Vacuum Sealer |
|
|
• Instant seal function |
|
Boilable Bag, |
175x320x355 |
• Double Welded Seal (2 x 2.5mm) |
£232.50 ex. VAT |
|
|
 SousVideTools® IV300 Chamber Vacuum Sealer |
|
|
• Instant seal function |
|
Boilable Bag, |
235x360x430 |
• Double Welded Seal (2 x 2.5mm) |
£332.50 ex. VAT |
|
|
 SousVideTools® Fresco 300 Vacuum Packing Machine |
|
|
• Instant seal function |
|
Boilable Bag, |
360x360x425 |
• Single Seal (5mm) |
£915.83 ex. VAT |
|
|
 SousVideTools® Fresco 400 Vacuum Packing Machine |
|
|
• Instant seal function |
|
Boilable Bag, |
470x495x567 |
• Double Welded Seal (2 x 3.5mm) |
£1,165.83 ex. VAT |
|
|
 SousVideTools® iCucina 315 Vacuum Packing Machine |
|
|
• Instant seal function |
|
Boilable Bag, |
382x388x491 |
• iSeal smart sealing system |
£1,549.17 ex. VAT |
|
|
 SousVideTools® iCucina 405 Vacuum Packing Machine |
|
|
• Instant seal function |
|
Boilable Bag, |
454x475x561 |
• iSeal smart sealing system |
£1,849.17 ex. VAT |
|
Vacuum packing is a method of storing and preserving food in an airless environment, usually in air-tight pouches to prevent the growth of micro-organisms. Tangible advantages can be gained in the kitchen through vacuum packing, such as products being stored for several days longer without any deterioration in quality.
Vacuum packing is a method of packaging, storing, presenting and then cooking food. Some food types need to be stored in an airless environment, usually in air-tight packaging to reduce the growth of micro‑organisms. When vacuum packing most of the bacteria is expelled from the bag as the air is removed, providing a very safe and hygienic method of storage.
Vacuum packing also helps maintain the product quality and size. For example, in meat items such as steaks, the blood can’t leak out and the meat doesn’t dry out so the product weight is maintained. Vacuum packing food can extend its life by three to five times.
Pre-prepared foods such as fresh or sliced meats, fish, poultry, vegetables, fruits, salads and cheeses can be stored for several days without reduced quality. By pre-portioning soups, sauces and completed dishes you can reduce food wastage.
All these benefits help increase efficiency in the kitchen. Cooked and raw food can be hygienically stocked in vacuum pouches for storage in the fridge or easily transported between locations with minimal risks of cross-contamination.
What benefits does a vacuum packing machine provide?
Chefs and caterers find many benefits when using vacuum packing machines including:
- Advanced food preparation
- Portion control
- Spreading workload
- Reduced food wastage
- Lower food costs
- Safer food storage
- Higher standards of food hygiene when used together with sous vide cooking
Vacuum packing helps preserve food by removing air from the bag it is stored in. This gets rid of oxygen which affects food in various ways including odour, colour, taste & texture and allows for longer storage. Certain types of bacteria cannot grow without oxygen. Once food is in contact with air it begins to lose its natural flavour and its appearance starts to change. This reaction affects all fresh foods even if the effects are not immediately obvious.
PRESERVING DELICATE FLAVOURS & OILSIn today’s world a lot of emphasis is placed on eliminating salt and fat from our diets and increasing natural oils. More of us are trying to eat fish which is rich in omega-3 fatty acids as these lower blood levels of triglycerides, which have been linked to cardiovascular disease.
Fish oils do deteriorate faster than the fat found in meat such as beef, chicken and pork. You can keep fish well wrapped in a fridge for two days and in a freezer for two months. By vacuum packing these foods you can preserve all the natural goodness and taste for four to six days in the fridge or frozen for two years.
PREVENTING FREEZER BURNWhen foods are frozen without preparation, freezer burn can occur. It happens when the surface of the food is dehydrated and this causes a dried and leathery appearance. The flavour and texture of foods can also be ruined, vacuum packing reduces freezer burn as it protects the food from exposure to the cold, dry air.
MAINTAINING NATURAL MOISTUREAir causes moisture to evaporate. One of the reasons we package or wrap food is to keep it from drying out. How many of us reach a few slices down into the loaf of bread to find the softer slices? Vacuum packing is a much better way to pack food because the air removal keeps the food moist.
SOUS VIDE COOKINGOver the years vacuum packing has advanced and it is no longer just a way of extending shelf life and improving portion control. Today it is an innovative cooking technique. Sous vide cooking involves sealing ingredients in a pouch under vacuum. These are then cooked at a precisely defined temperature to reach a desired result.
This gentle cooking style has proven to be a popular method for more and more leading chefs. And the numbers using it are growing. The technique is one of the most important culinary innovations of today as it keeps meat tender and fish succulent no matter how long it has been cooked.
