Vacuum Sealer

Choose a model that suits your application by considering the following factors:

1. Maximum daily usage volume

2. The type and condition of the product being sealed, whether dry, slightly moist, a sauce, a liquid, or a powder

Fewer than 30 bags per day (suitable for dry goods and powders)

A household vacuum sealer is recommended.

– VC01 Gen3: Our latest model, redesigned to eliminate the weaknesses of its predecessor with upgrades to both quality and performance.

– VCX: An ideal entry-level model for vacuum-packing rice blocks. It is thoughtfully designed, easy to use, and perfect for beginners.

– VC77 and VCZ Gen2: Both models are ideal for customers seeking a fully featured, long-lasting kitchen sealer. They include a bag cutter, wine bottle vacuum-sealing system, and vacuum marinating function. A practical choice for every home. Capacity: 30-200 bags per day, suitable for dry and slightly moist products.

– VC-ECO: Our best-selling entry-level model for SMEs, priced at just ฿3,200. It seals almost every type of bag, helping reduce bag costs by over 50%. A rear liquid collection tank supports both dry and moist products.

– VC-EVO: An upgraded VC-ECO with improvements to its system, performance, and operating stability. Its premium imported sealing bar and silicone strip create a secure, smooth, flawless seal. Capacity: at least 100 bags per day, suitable for all product types.

– VCE Gen2: A cost-effective entry-level chamber vacuum sealer available in several sizes. Two extra-wide 8 mm sealing bars allow multiple bags to be sealed at once. It works with all bag types and supports dry goods, moist products, and fine powders. The stainless steel body is fitted with four casters for easy mobility.

External Vacuum Sealer

– As an entry-level machine, its motor is not designed for heavy-duty use. Allow the machine to rest for approximately 15 seconds after each seal, and do not operate it continuously for more than two hours.

Nozzle Vacuum Sealer

– Designed for commercial use, this machine can operate continuously for up to 10 hours without resting between seals. The VC88 is an exception, as it is specially designed for 24-hour operation.

Chamber Vacuum Sealer

– Designed for industrial use, this machine can operate continuously for 24 hours without resting between seals, keeping your business running smoothly.

Leaks have two main causes:

1. Substandard bags may develop leaks from the heat of the sealing bar when the opening is sealed.

Solution: Use bags that meet vacuum-sealing standards or reduce the sealing temperature.

2. Sharp products can puncture or tear the bag as it contracts during vacuum sealing.

Solution: Choose a thicker bag or remove sharp points from the product. For example, when sealing a whole fish, cut off any sharp spines before vacuum sealing.

As a general guide, high-quality vacuum bags should be more than 150 microns thick for everyday food sealing and more than 180 microns thick for freezing or heating applications such as sous vide or microwave use.

– VC-ECO Gen2 is one of our most popular semi-industrial models. It improves on the original by replacing almost all manual functions with automatic operation.
Its affordable starting price makes the VC-ECO Gen2 ideal for new SME owners and general household use.

– VC-EVO is an across-the-board upgrade from the VC-ECO. Its first major improvement is a more powerful vacuum pump, delivering faster operation and a tighter seal than the ECO.
The second upgrade is the main board and heater, which provide a more stable power supply for smooth, secure, and leak-resistant seals.
Finally, its sleek, modern LED screen displays accurate digital information.

This section focuses specifically on vacuum sealing, as every sealer can heat-seal a bag opening.

– Vacuum sealing with an external vacuum sealer (External Vacuum Sealer) cannot be performed with standard heat-resistant or PE bags.

– Vacuum sealing with a nozzle vacuum sealer (Nozzle Vacuum Sealer) or a chamber vacuum sealer (Chamber Vacuum Sealer) can be performed with standard heat-resistant or PE bags, but the results may be less effective. Common bags of these types have a higher air transmission rate than vacuum bags, so air may gradually seep into the package over time.

Bag thickness in microns alone may not determine whether a bag will leak, as performance also depends on the material. Vacuum bags are generally rated by the amount of air that passes through each square centimeter per hour. This air transmission rate is the most useful measure, but suppliers often do not provide it.

In summary, micron thickness can be used as a general guide. A standard vacuum bag should be at least 150 microns thick, so always purchase sealing bags from a supplier that meets recognized standards.

There are three main types:

– External Vacuum Sealer
With this system, the filled bag remains outside the machine. A small vacuum pump extracts the air, and the bag is sealed immediately. Compact, lightweight, and easy to use, this type is designed specifically for household use. It is compatible with embossed vacuum bags only.
Capacity: <30-50 bags per day Cannot seal water-based liquids. – Nozzle Vacuum Sealer The nozzle vacuum sealer builds on the external vacuum sealer with a retractable nozzle and adjustable sealing time, allowing it to work with a wider range of plastic bags. Its larger vacuum pump also extracts air much faster.
Capacity: >100 bags per day Can seal liquids, but the vacuum nozzle must be cleaned after every use.

– Chamber Vacuum Sealer With a chamber system, the filled bag is placed inside the machine. A large vacuum pump removes the air from the entire chamber until the pressure inside the bag matches the pressure in the chamber. In addition to higher capacity and greater durability, chamber sealers handle a wider range of products, including liquids such as soup and fine powders such as ground pepper.
Capacity: 200-500 bags per day Easily seals every type of product, including liquids and fine powders.

Ingredients that are not suitable for vacuum sealing include fresh gas-releasing cruciferous vegetables in the Brassicaceae family, such as garlic, shallots, cabbage, Chinese kale, and broccoli, as well as fresh fruits such as bananas and apples. To vacuum-seal these fresh ingredients, blanch them first, drain them thoroughly, and allow them to dry before sealing.

What happens if these ingredients are vacuum-sealed without preparation? The package will initially remain under vacuum, but the ingredients will gradually release gas. Over time, the bag will appear to contain air again.

A vacuum sealer helps preserve food for longer. In a vacuum environment, mold and microorganisms cannot grow or break down food. As a result:

Vacuum-sealed refrigerated food can last 1-2 weeks in the refrigerator, compared with only 1-3 days without vacuum sealing.

Vacuum-sealed frozen food can last 2-3 years in the freezer, compared with only 6-12 months without vacuum sealing.

Preserves quality, taste, and aroma to keep food fresh. For example, the corn on the left was stored in a standard glass jar, while the corn on the right was vacuum-sealed. After three years, the vacuum-sealed corn still had a rich aroma and flavor, as if freshly harvested. Vacuum sealing also saves freezer space by reducing package volume, allowing you to store two to three times more food.

How does dried corn stored for three years compare when vacuum-sealed versus stored without vacuum sealing?

Both dried corn samples were harvested and dried at the same time on 17/09/2011.

Corn sample on the left: It was vacuum-sealed and stored on a shelf. When the bag was opened on the day the photo above was taken (30/01/2015), the corn still smelled fresh, had a bright golden-yellow color, and tasted as though it had just been harvested.

Corn sample on the right: The corn was stored in a standard jar on the same shelf and opened on the day the photo above was taken (30/01/2015). About 1/4 cup of non-vacuum-sealed corn remained in the jar. It had a stale odor, had darkened in color, looked dry and dull, and had an ordinary taste.