Vacuum and Packaging Equipment in a professional HoReCa kitchen covers a wide spectrum of technologies – from simple chamber vacuum sealers to complex thermoforming lines for packaging large volumes of products. BHS supplies vacuum and packaging equipment for HoReCa needs.
Chamber Vacuum Equipment – how it works
Chamber Vacuum Equipment places the product to be packaged together with the bag in a sealed chamber, where a vacuum is created by extracting air from the entire chamber. The bag is then heat-sealed. This process is more effective than external vacuumizing, as air is extracted uniformly from the entire chamber and the bag has the same vacuum level regardless of the product's shape or position. Chamber vacuum sealers are suitable for moist products, liquids and irregularly shaped products that cannot be vacuumized with low-pressure external method equipment. Professional chamber vacuum sealers maintain a vacuum level within 99% and are designed for intensive daily use in a commercial environment.
Thermoforming and Container Packaging Equipment
Thermoforming Vacuum Equipment automatically forms cavities from plastic sheet, places the product inside, vacuumizes or fills with modified atmosphere (MAP) and seals – all in one automated cycle. It is used for high-volume production where many identical product portions need to be packaged quickly and consistently. Container Packaging Equipment seals GN containers with film suitable for packaging ready meals or semi-finished products for delivery. It ensures a hermetic seal with or without vacuum or modified atmosphere.
HACCP requirements for vacuumizing
Within HACCP standards, vacuumizing is a critical food safety tool – storing products without air significantly slows the growth of aerobic bacteria. However, HACCP requirements state that vacuum-packed products must maintain the correct storage temperature after packaging – anaerobic microorganisms (e.g., Clostridium botulinum) can multiply in vacuum-packed products if the temperature is not controlled. The vacuum packaging process must be followed by temperature control – products should be vacuumized at +10°C or below if they are fresh products intended for storage. HACCP documentation must reflect the vacuumizing process, equipment calibration and vacuum level. BHS supplies vacuum equipment with appropriate calibration documentation.
HoReCa applications
In restaurants, vacuum equipment is used for sous vide preparation – products are vacuumized with marinades or spices and then thermally processed in a sous vide machine at low temperature. In catering companies that prepare meals for delivery, vacuum packaging ensures that products reach the customer fresh with an extended shelf life. In hotel industrial kitchens, vacuum equipment allows preparing large volumes of products in advance, saving time during peak hours.
Frequently asked questions
Which vacuum bags are used for commercial vacuum sealers? Professional chamber vacuum sealers use specialized vacuum bags with a specific thickness and durability. Vacuum Bags and Boxes in the BHS range are suitable for commercial vacuum sealers. Specify the exact size and type with BHS consultants.
Is a chamber vacuum sealer suitable for liquids? Yes – a chamber vacuum sealer is particularly suitable for moist and liquid products, as extraction takes place from the entire chamber, not from inside the product. However, the proportion of liquid must not exceed the volume that fits in the equipment's bag – specify details with BHS consultants.
Why choose BHS?
BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.
Delivery
We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.
