Chamber Vacuum Sealer 300mm, Oil Pump, Hendi Profi Line

For the cocktail bar that preps: batches of a drink for the rush, juice squeezed in the morning that has to last to the evening, gin and vermouth infusions with herbs and fruit, bagged cocktails for delivery. And for the hotel and restaurant running bar and kitchen from the same back bar, because the same chamber machine vacuum packs for sous vide. It is the machine bartenders ask for when the bar sealer is no longer enough, and it stops being enough the day you try to bag a litre of juice.

A bar sealer extracts from the mouth of the bag: with liquid inside it draws that out too, the seal stays wet and does not hold. In a chamber machine the bag sits open inside the chamber and the pump removes the air from the whole chamber at once: the pressure is the same inside and outside the bag, the liquid stays where it is, and the bar seals dry. It is the only way to bag a premix, a juice or an infusion.

The oil pump is the second reason. With liquids the pump also draws in water vapour, and a dry pump corrodes over time; an oil pump separates the moisture and expels it. Change the oil once a year and the machine works for years. At 133 litres a minute it pulls the vacuum on a one-litre bag in about twenty seconds: vacuum time adjusts from 5 to 90 seconds, seal time from 0.5 to 6.

The marinating cycle, which at the bar is called rapid infusion

The marinating cycle of the chamber vacuum sealer repeats vacuum and air return for a programmed time, from 9 to 99 minutes. Under vacuum the cells of herbs, peels and fruit open and release their aroma into the liquid; when the air returns, the liquid is pushed into the cells and comes out with the rest. An infusion that takes three days in a bottle is done in twenty or thirty minutes, with even extraction from one batch to the next, and without the cost of a charger for every infusion in a siphon. It works for rosemary gin as well as for lavender syrup.

Specifications

• Type: chamber, for solids and liquids
• Pump: oil, 133.3 l/min, 1009 mbar
• Chamber: 30 x 35cm, 11cm deep, 5052 aluminium alloy
• Seal bar: 300mm
• Vacuum time: adjustable from 5 to 90 seconds
• Seal time: adjustable from 0.5 to 6 seconds
• Marinating: programmable cycles from 9 to 99 minutes
• Controls: digital display and pressure gauge, automatic cycle when the lid closes
• Bags: smooth and embossed
• Lid: clear PMMA, domed
• Body: stainless steel
• Power: 230V, 950W
• Dimensions: 36.7 x 42.5 x 36.4cm
• Weight: 23.83kg
• Warranty: 2 years

The 11cm chamber, and what fits in it

The chamber of this chamber vacuum sealer is eleven centimetres deep: with the domed lid and the dished base it takes a two-litre batch bag and a low jar laid on its side. It will not take a standing bottle: to vacuum a jar, lay preserving jars on their side or use the dedicated lid. The 300mm seal bar closes bags up to 28-30cm wide, the 28cm rolls and the 20 x 30cm bags.

Choose the chamber vacuum sealer if

If you bag liquids, make batches and infusions, and the back bar has 37cm free on a surface that takes 24kg. If you only work with solids and dry goods, the bar sealer costs a tenth as much. If you bag kitchen volumes, trays and 40cm bags all day long, the 410mm chamber machine with the 333 l/min pump has the chamber and capacity for that work.

Care

Pump oil: check it through the sight glass and change it once a year, or when it turns cloudy. Seal bar: wipe it at the end of the day with a cloth, no solvents. Chamber: dry it after any accidental spill. Lid gasket: rinse it and check it for cuts, because a cut gasket is the most common reason a chamber machine fails to reach full vacuum.

FAQ

Does the chamber vacuum sealer seal liquids? Yes: premixes, juices, syrups and infusions, in a bag or in a jar laid on its side.

How long does an infusion take? With the marinating cycle, from 9 to 99 minutes, programmable. A herb gin usually needs twenty or thirty minutes.

What bags does it use? Smooth and embossed, up to 30cm wide.

How much space does it take? 37cm wide and 42.5cm deep on the counter, 36cm high with the lid closed.

Dispatched from Rome, Italy. Bags, rolls and the large chamber machine are in the vacuum packing category.