Chamber Vacuum Equipment

Chamber Vacuum Equipment — professional chamber-type vacuum packaging machines are the standard in HoReCa kitchens that face medium or high-volume packaging needs on a daily basis; chamber machines provide a significantly higher vacuum level compared to external machines, can process liquid products and allow the use of smooth bags — these factors make them a long-term investment for restaurants, delicatessens, meat processing companies and catering companies.

Operating principle of chamber vacuum equipment

Chamber Vacuum Equipment — in chamber vacuum machines, the vacuum bag with the product is placed inside a fully enclosed chamber and the chamber lid is closed; the machine’s pump extracts air from the entire chamber space — both from inside the bag and from the surrounding environment in the chamber. Chamber mechanism — since the same air pressure is achieved inside the chamber and inside the bag, the bag can be smooth without a channel structure; after extracting the air, the machine seals the end of the bag with a heat seal; after sealing, the chamber equalizes pressure and the lid is opened. Vacuum level — chamber machines provide a higher vacuum level (up to 99% air extraction) than external machines; this high vacuum level is critical for sous vide cooking and long-term food storage; see Vacuum Bags for suitable smooth bags. BHS provides chamber vacuum equipment across Europe.

Advantages of chamber vacuum equipment

Chamber Vacuum Equipment — the main advantages of chamber-type machines compared to external machines are a higher vacuum level, greater product variety and lower bag costs. Liquid processing — since liquid is not drawn through the suction mechanism, chamber machines can vacuum products with a high liquid content: marinades, soup bases, juices, sauces; this capability is not available in external machine format. For sous vide needs — the high vacuum level and the ability to vacuum the product together with marinade provide the best results in sous vide cooking; a complete vacuum prevents air bubbles that can interfere with even heat transfer; see External Vacuum Equipment for a more compact and affordable alternative solution.

Chamber vacuum equipment models — counter-top and floor-standing

Chamber Vacuum Equipment — chamber vacuum machines are available in counter-top and larger floor-standing models depending on packaging needs. Counter-top models — more compact, suitable for medium-volume restaurants, delicatessens and canteens; the chamber width determines the maximum bag size; counter-top models are a more economical investment with sufficient capacity for most HoReCa businesses. Floor-standing models — larger chamber capacity, faster vacuum cycle, suitable for high-volume meat processing companies, large canteens and catering companies; see Thermoforming Vacuum Equipment for higher-volume production needs.

HoReCa use scenarios for chamber vacuum equipment

Restaurant with a sous vide program — in a restaurant with daily sous vide cooking, a chamber vacuum machine ensures the required vacuum level: pieces of meat, fish and vegetables are marinated and packaged in the chamber together with aromatic spices; the high vacuum level speeds up the marinating process and provides an ideal environment for sous vide cooking; BHS equipment provides a professional solution. Meat processing company — in a butcher shop or processing company, a chamber machine is used for packaging pieces of meat, sausages and delicatessens for storage or sale. High-volume catering company — in a catering company, a chamber machine allows systematic packaging of hundreds of portions; BHS provides the products. BHS offers chamber vacuum equipment to HoReCa businesses across Europe.

Frequently asked questions

Can liquid products be vacuumed in a chamber vacuum machine? Chamber Vacuum Equipment — yes, a chamber machine is designed for vacuuming liquid products; the liquid remains in the bag in the chamber and is not drawn through the pump; it is important to leave enough empty space at the top of the bag so that the liquid does not overflow the bag’s edge; see also Liquid Vacuumizing Equipment for specialized solutions.

What size vacuum bag can be used in a chamber machine? Chamber Vacuum Equipment — the maximum bag size depends on the internal dimensions of the chamber in the specific model; the bag must not be wider than the chamber; the length of the product to be packaged must match the chamber depth; specify the exact chamber dimensions with BHS specialists; see Vacuum Bags and Boxes.

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.