Vacuum sealer for food
Regular price
$75.00
Regular price
Sale price
$75.00
Unit price
/
per
$25.00 × 3 with no fees
Klarna.
This vacuum sealer extracts air from the bag and then heat-seals it across 30 cm, in either dry or moist mode. It is ideal for portion-freezing meat, fish and vegetables, including harvests from your aquaponic system. It is available on its own or with 30 embossed bags.
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The summary
- What you receive: a vacuum sealer with an EU or US plug, either on its own or with 30 embossed bags.
- Which version: the machine alone if you already have bags, or with 30 bags for a first try.
- Suitable foods: meat, fish, cheese, blanched vegetables, leftovers, and dry foods.
- How long: 2 to 8 months in the freezer for a fish fillet, depending on the species.
30 cm sealer, dry and wet modes, for preserving meat, fish and vegetables
This vacuum sealer draws the air from an embossed bag and then seals it with a 30 cm heat weld. You slide the open end of the bag under the lid, select dry or moist mode depending on the food, and the machine completes the vacuuming and sealing in one uninterrupted sequence. Deprived of air, food dries out and oxidises less in the freezer, and the bag, which conforms to the shape of its contents, takes up less space in your drawers. You can use it for meat, fish and cheese, for vegetables and leftovers, as well as for keeping coffee, rice or seeds dry.
🥩 Suitable feeds
Raw meat, fish, and hard cheeses can be vacuum-sealed in portions: frozen flat, they can then be defrosted in exactly the quantity you need, without opening the whole pack. Vegetables should be blanched for a few minutes in boiling water first, as blanching slows down the enzymes that alter their colour and flavour in the freezer. This step matters even more for cabbage, onion, and garlic, which release gases when raw and cause the bag to lose its vacuum. Fresh mushrooms can only be stored under vacuum once frozen, while mould-ripened cheeses such as Roquefort are not suited to vacuum-sealing at all. Dry foods, finally, are sealed using dry mode, keeping them protected from moisture in the air.
🐟 Harvests from an aquaponic system
In an aquaponic grow bed, fish often reach harvest size at the same time: a perch, a trout, or a tilapia are caught in batches, giving you more fillets than you can eat in a week. Vacuum sealing lets you spread the harvest over several months, one bag per portion. It also limits freezer burn, those dry, greyish patches that appear when surface ice sublimates, i.e. passes directly into vapour, on contact with air left inside the packaging. Vegetables from the grow bed keep just as well using the same method, provided they are prepared according to how you intend to use them in the kitchen.
Fish fillets
Once patted dry and thoroughly chilled, they go into wet storage then are frozen flat, 2 to 3 months for an oily fish such as trout, and 4 to 8 months for a lean fish.
Leafy vegetables
Pak choi, chard and spinach should be blanched, cooled in iced water and drained before vacuum-sealing. Lettuce eaten raw does not freeze well.
Tomatoes and herbs
End-of-season tomatoes can be frozen whole or as cooled passata. Chopped herbs are pre-frozen in a single layer, then transferred to a dry-freeze method without being crushed.
A wide-mouthed net to remove the fish quickly
On harvest day, the telescopic pond landing net, with its 40 x 35 or 50 x 43 cm net, lets you catch an adult fish without draining the tank or chasing the whole stock. The fish, removed quickly, goes straight onto ice, so the cold chain begins the moment it leaves the water. Your fillets arrive nice and cold under the heat-sealing bar, resulting in a cleaner seal and flesh that holds together better when thawed.
Vacuum packaging is no substitute for refrigeration
Removing air does not stop all bacteria. Some, such as Clostridium botulinum, thrive precisely in the absence of oxygen, and its type E strain is found in aquatic environments. Raw meat or fish placed under vacuum should therefore be treated like fresh produce: stored in the refrigerator below 3 °C for its normal shelf life, or kept in the freezer. When defrosting fish, open the bag or remove the fish from it before placing it in the refrigerator.
⚙️ Vacuum-sealing a bag
All controls are on the touch panel, and achieving a vacuum seal takes just 4 steps. First, slide the opening of the bag under the lid, leaving a clear strip of a few centimetres between the food and the sealing bar. Close the lid and select dry mode (Dry button) or wet mode (Wet button), which is suitable for a fish fillet or slightly moist meat. Press the Vac button to start the suction; the seal follows automatically once the air has been removed. Check that the seal forms a continuous line before storing the bag. The Stop button interrupts the cycle at any point, while the Close button seals the bag without vacuuming – useful for resealing a packet of seeds or closing the bottom of a bag cut from a roll. A sliding cutter trims the roll to the right length for each portion, and the removable base can be taken out for cleaning. Between seals, allow the heating bar to cool for approximately 120 seconds.
🧊 Freeze, then thaw
Food should be vacuum-sealed cold, never warm, because heat compromises the quality of the seal and slows down chilling at the core. Fish and meat should therefore go into the fridge after cutting, until thoroughly cold, then pat them dry with kitchen paper. Soups, sauces, and stews should first be frozen in their bag, stood upright in a container and left open, then sealed once solid, this prevents liquid from being drawn up into the machine. Write the date and contents on each bag, then store the bags flat in the freezer so they freeze quickly. When you are ready to cook, defrost in the fridge, never at room temperature.
📦 The version and the bags
The machine is identical in both versions; the only difference is whether bags are included. The machine-only version suits you if you already have bags or a roll, as any embossed bag up to 30 cm wide fits under the sealing bar. The version with 30 embossed bags lets you get started as soon as it arrives, with no additional purchase needed, before topping up your stock with bags or a roll in whatever size suits you. Always use embossed bags, as their textured surface allows air to circulate all the way to the opening during suction, something a smooth freezer bag cannot do.
Technical specifications
The weld
- Weld length
- 30 cmFor embossed bags up to 30 cm wide
- Modes
- Dry, wet, weld onlyDry, Wet and Close buttons on the touchpad
The ergonomics
- Cutting
- Integrated sliding cutterHe cuts a roll of film to the length of the portion
- Base
- RemovableIt can be removed for cleaning
The use
- Feed
- EU 230 V or US 120 V plugChoose the plug for your country — the US version is not compatible with the European mains supply
- Pause between two welds
- Approximately 120 secondsThe time it takes for the heating element to cool down
To budget for separately
- For harvesting
- Telescopic pond netTo remove a fish from the tank without emptying it
- For transport
- Food-grade bucket with lidTo keep fish on ice until you are ready to cook them
In the box
- 1 vacuum machine with touchscreen, with your chosen plug type (EU or US)
- 30 embossed bags, in the version with bags
Seal length, modes and contents recorded from the supplier's sheet on 02/10/2026. Storage times: USDA reference guides (foodsafety.gov) and ANSES. Foods not recommended: Zwilling Fresh & Save guide, consulted on 02/10/2026.
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The exact shipping cost is calculated at checkout, based on the total weight of your order and the destination. Lead times start from dispatch and remain estimates. For a destination not listed here, write to us at contact@univers-aquaponie.com.
Frequently asked questions
10 questions
6 key questions, 10 in the detailed view
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