Vacuum packing machine

Why expensive packages? For ProfiKuk 50 packs cost 530 rubles in yulmart. I believe that it is not at all expensive.
I have a ProfiCook packer

And who can tell me from an unbiased side - which packer is better to take? Too wide range of prices: from 1300 to 10,000 and above. And what is the fundamental difference between a cheap Clathronic-Bomann and at least a Profi Cook or Shteba for 5,000?
I am not against expensive devices, but only if there is something to overpay for.

Igor, I also liked the staff and the proficiency. So you have to choose) the only difference is that Proficook has a Moist function for wet food.

Why expensive packages? For ProfiKuk 50 packs cost 530 rubles in yulmart. I believe that it is not at all expensive.
I have a ProfiCook packer

530/50 = 10.6 for 1 sachet. In China, you can order twice as cheap, and I think it's expensive.
I somehow got used to the fact that my bags are consumables, I usually don't use them twice.
To be honest, I have little idea how to wash and reuse bags after cheese, sausage, fish, etc.
And on Sinbo, you can use any packages - usual for cheese, sausages, fish, fruits, berries, for freezing.
Or grooved - for cooking in a souvid.

I think you just need to look for packages from other companies or just tight for freezing.
But for sous-vide, I'm afraid to use others, only the original from the proficiency, because they do not emit harmful substances.
And for packaging, you can find others cheaper.

I think you just need to look for packages from other companies or just tight for freezing.
But for sous-vide, I'm afraid to use others, only the original from the proficiency, because they do not emit harmful substances.
And for packaging, you can find others cheaper.

It's not about density, but about the fact that the bags must be corrugated from the inside so that the air is sucked out. If you put an ordinary thick bag in your vacuum unit, it will stick together and the air will not be sucked out.
Order a sleeve from China and don't worry: 10-12 m of a sleeve will cost about 600 rubles
behold 🔗 eg
2 rolls 22x500 cm = $ 15.2

As far as I understand, you were at the presentation? And what did they show you that people usually pack? What is a vacuum cleaner used for?

Thanks for the tip, but how much will the shipping cost ?? I already wanted to order a slow-motion film from China. So it cost 10 bucks, and delivery was 60 bucks !!!

Thanks for the tip, but how much will shipping cost ?? I already wanted to order a slow-motion film from China. So it cost 10 bucks, and delivery was 60 bucks !!!

There are a lot of lots with free shipping on aliexpress. You can always find what you need.
Maybe you need smaller bags, or a sleeve (cut to the desired size and seal. It will be more economical than using ready-made bags of the same size for one apple, for example.

It's not about density, but about the fact that the bags must be corrugated from the inside so that the air is sucked out. If you put an ordinary thick bag in your vacuum unit, it will stick together and the air will not be sucked out.
Order a sleeve from China and don't worry: 10-12 m of a sleeve will cost about 600 rubles
for example url =
2 rolls 22x500 cm = $ 15.2

As far as I understand, you were at the presentation? And what did they show you that people usually pack? What is a vacuum cleaner used for?

Thank you for the clarification and info where to see the packages!
And I was at the presentation of the Steba technique, there, in the process of preparing various dishes, it was necessary to pack products for Su vid. Here's a link https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=303343.0

Likewise.
It seems like I want, but I'm not sure why I need it. I would like to chat with the owners: why are they used or thrown into the closet away?
Everything is beautifully depicted in advertisements, but this is an advertisement, but what about life?

I still use my device to pack fresh fruits and berries in freeze and dried ones for storage, so that moisture is not pulled.

Does anyone have the Clatronic FS 3261 vacuum sealer? Are you satisfied?

Oh, I had, terrible! It doesn't hold a vacuum! wasted money

Probably he cannot but hold the vacuum, because he draws air and seals the bag. Rather, his bags were bad and were not sealed ..
On our forum Vichka Kuptla Bomann says good, she liked it. And also not expensive)

In the internet video, I laid out above. It is shown that it does not suck air normally, no vacuum is created.

Now I looked, there is an ATASS system !!!
Boman has a normal pumping system, as in my proficiency.
Not clastronic sucks ((

As they explained to me in the store, the Clatronic FS 3261 is an ordinary film packer. The function of evacuation is rather arbitrary. The vacuum device is Profi Cook PC-VK 1015

As they explained to me in the store, the Clatronic FS 3261 is an ordinary film packer. The function of evacuation is rather arbitrary. The vacuum device is Profi Cook PC-VK 1015

That's for sure, now I have a pro cook, this is a power! Foolishly sealed the greens, it turned out that something green, mischievous-

I also have Proficuk, very cool !!

And on Sinbo, you can use any packages - usual for cheese, sausages, fish, fruits, berries, for freezing.
Or grooved - for cooking in a souvid.

Sergey, I don't understand. Clarify please.
I remember exactly that I read that for evacuation you can use just dense bags (I don't remember how many microns, but naturally not very dense technical ones) and the freezer bags were given as an example. Why, you say, cannot be used?
What is the meaning of a grooved surface? Why not smooth?
And why can simple ones be evacuated on Sinbo, but not on Profi Cook or Steba?
And what is the difference between simple vacuuming for storing cheese, sausages ... from vacuumizing for cooking in sous vide?
Sometimes I buy components before the device itself. Therefore, I am looking after where to buy the film. And here is your opinion ...

There are specials. packers who can work only on special, corrugated film, for example, a zepter - he does not take another film! And the film itself is very expensive, so such packers must be purchased with caution.
It happened to me once: there is a device - there is no film, because it is very expensive to buy, it is not worth the preparation, and the consumption of the film is large, irrational!
Therefore, I use a "democratic" device that takes both film and bags of different thicknesses

For sous-vide, there are two options for packaging products: with liquid (marinade) and dry products without liquid - hence the two options for air suction. Dry ones can be packed more tightly, but with liquid with caution, because under vacuum, the liquid rises sharply, and there are problems with the quality of the packing-sealing seam.

Thank you. That is, as far as I understand, Masha is right, which means that in Profi Cook you can use simple dense bags for sous-vide, for example, for freezing?

Thank you. That is, as far as I understand, Masha is right, which means that in Profi Cook you can use simple dense bags for sous-vide, for example, for freezing?

You need to ask her, I don’t know such a packer, I didn’t use it. In principle, you can use anyone that takes simple packages of different thicknesses. You need to read the instructions, know the dimensions of the carriage of the packer, the width - then the width and the packages to buy. It is better to buy a film with a stocking, for frying, then the film consumption will be optimal, according to your product size. There are such stocking bags for ozone. I ordered there.

Yes Yes. I saw a film on OZONE, it also seemed to me that it is more rational and more convenient than bags.
I asked some questions on the Shteba website about their packers. No answer yet, probably lunch. If you come, I will unsubscribe, maybe someone will come in handy when choosing.

While you are arguing here, I went and tried to vacuum (damn, barely uttered) the bottle cap into the bag. The package was thin (these are sold in the Metro). NIFIGA! The air does not pump out a single gram, it immediately proceeds to the sealing. The bag is stuck to the heating element. I'll go and try the baking sleeve ...
Yes, I have a Pro Cook, if what

I tried Profikuk at the Shtebovsky master class, the one that they have the most sophisticated. I liked it sooooo much, but the packages were thick and grooved inside, what would have happened with others in it, I don't know

That's right, they warn you that you cannot use THIN bags, otherwise it goes to sealing and will stick. This is understandable, but how to find a replacement for more affordable and affordable ones without i-shops in a simple household store.

The baking sleeve is a different problem ...
It pumps out the air, but ... it is heat-resistant and does not get sealed. Rather, it seems to grab right away, but immediately the seam diverges

but the packages were thick and corrugated inside

That's right, these are his native packages. And they're great! In Yulmart, I took two packs of large and small ones, and they were pretty cool. I cut the big ones, as I want, for small pieces of something.

I think that in order to use ordinary bags (thin or thick), the principle of a vacuum unit for pumping out air must be different! For example, such as in the video, a certain hose (tube) is first inserted into the package and with the help of it air is pumped out, and then the package itself is soldered.

If you profit on packages, then you can temper a special roll of film from China)
Although I think the price is normal. I don't cook a sous vide every day.
50 pieces when I use them))

The answer came.
The Profi Cook has a LESS INTENSIVE pumping mode for pumping out with liquid. Here
The Shteba VK5 model has such a special. there is no function, but with experience it is possible too.
the new model of Shteba - VK6 has just appeared on the market. It has an additional PULSE MODE of operation for delicate products and most likely it is also suitable for vacuuming products with liquid, since you yourself will adjust the degree of pumping, but the device is new and they have not tested it yet.

If you profit on packages, then you can temper a special roll of film from China)
Although I think the price is normal. I don't cook a sous vide every day.
50 pieces when I use them))

Completely with you, Mashun, I agree Normal packages, normal price

Everyone has figured it out for themselves.
If there is no flat tube for pumping air, then special bags are needed, corrugated inside. Then, when compressed, the bags have micro slots through which air is pumped out and then the bag is sealed.
If ordinary bags are inserted into such a packer, it compresses the sides of the packs, starts pumping air, the packets stick together, the packer thinks that the air has been pumped out and seals the pack. As a result, there is no vacuum.

If there is a flat tube, then air is pumped out through it and any bags can be used. For daily packaging, for dry products, for freezing - regular smooth, and for suvid - use high-quality eco-friendly bags

If you profit on packages, then you can temper a special roll of film from China)
Although I think the price is normal. I don't cook a sous vide every day.
50 pieces when I use them))

It's not even about the benefits, but the fact that from time to time I have to deal with the fact that components disappear and cannot be found. You have to look for a replacement or make supplies. So it was with bags for a vacuum cleaner, razor nets, etc. It was a couple of years ago - the batteries disappeared (there was no delivery due to some troubles)!
No one will guarantee that tomorrow they will stop importing branded packages, especially since these are not essential consumables. Therefore, when buying ANY equipment, I look closely at how things are with CONSUMABLES. I know people whose equipment is idle precisely because of the absence or termination of the production of consumables.

The answer came.
The Profi Cook has a LESS INTENSIVE pumping mode for pumping out with liquid. Here
The Shteba VK5 model has such a special. there is no function, but with experience it is possible too.
the new model of Shteba - VK6 has just appeared on the market. It has an additional PULSE MODE of operation for delicate products and most likely, it is also suitable for vacuuming products with liquid, since you yourself will adjust the degree of pumping, but the device is new and they have not tested it yet.

You repeated in principle my words, written a little earlier! And VK6 is not on sale yet! And that's why it didn't pass the tests! I was already interested in it that week, since I was considering it as an option for purchase.

Everyone has figured it out for themselves.
If there is no flat tube for pumping air, then special bags are needed, corrugated inside. Then the bags, when squeezed, have micro slots through which air is pumped out and then the bag is sealed.
If ordinary bags are inserted into such a packer, then it compresses the sides of the bags, starts pumping air, the bags stick together, the packer thinks that the air has been pumped out and seals the bag. As a result, there is no vacuum.

If there is a flat tube, then the air is pumped out through it and any packages can be used. For daily packaging, for dry products, for freezing - regular smooth, and for suvid - use high-quality eco-friendly bags

Sergei, something is wrong here, it seems to me in your explanations.
As I understand it, in order for the air to be sucked out of the package, we need recesses, so to speak, through which the air will pass.
And here are 2 options:
1. The pressure jaws of the evacuator are smooth - the surface of the package is corrugated. and air is sucked through these recesses in the bag.
2. The bags are smooth - but then the sponge is not smooth but with transverse grooves. and already through the recesses in the vacuum cleaner jaws there will be suction.
If both the sponges and bags are smooth, then the air will be impossible to suck out - there will be no "passages"! Maybe I'm wrong, but how then.?
The conclusion is that if the evacuator is equipped with replaceable jaws (smooth and corrugated), then only then can you work with any films. So ?

Take a look at the video from
🔗

There a flat spout extends, which is inserted directly into the bag. Air is sucked through it and then, when sealing, the spout is abruptly removed and the bag is sealed. Moreover, the description on the site clearly says:

ANY types of bags with a thickness of 60 microns or more are suitable for this vacuum sealer. The most common are smooth bags, which you could see in any store. You do not have to look for special perforated (corrugated) bags or special rolls of film that are suitable for a particular model of vacuum pumps. Which, moreover, are not cheap. Smooth bags are ubiquitous and can be found in every city.

reason for editing: active links to external resources are prohibited!

And everything now fell into place. Got it, thanks!

I bought a Hotter vacuum sealer today, I want to try a la sous-vide in Steba's multicooker ...
Now I have this question: the instructions for the packer say that for easy washing of branded reusable bags after meat or fish, it is recommended to put a regular bag inside. And which is better - with or without a clasp? And according to the characteristics - for baking or can you get by with simple ones?

I bought a Hotter vacuum sealer today, I want to try a la sous-vide in the Steba's multicooker ...
Now I have this question: the instructions for the packer say that for easy washing of branded reusable bags after meat or fish, it is recommended to put a regular bag inside.And which is better - with or without a clasp? And according to the characteristics - for baking or can you get by with simple ones?

And if you put a regular bag with a product in a vacuum bag. then what kind of tightness can we talk about. Because inside the second packet of a vacuum will not be created - or I'm wrong. And in general, why the package, because you can wash it!

I understand that the inner bag will not close hermetically, it will not reach the fastener, and a vacuum will create a pump in the entire structure. Well, washing a bag that is soiled with food or an almost clean outer bag is two big differences ... :-)

Well, even so! It is clear with dry products, but what about those in the marinade or just raw meat, fish, then the second package will not save, since the juice will be intensely released during the vacuuming process and if you cook the Su type, then the juice will still flood (it will stain ) completely package.
It is very interesting how you try, please tell me how it will be in practice!

I bought a Hotter vacuum sealer today, I want to try a la sous-vide in the Steba's multicooker ...
Now I have this question: the instructions for the packer say that for easy washing of branded reusable bags after meat or fish, it is recommended to put a regular bag inside. And which is better - with or without a clasp? And according to the characteristics - for baking or can you get by with simple ones?

As I understand it, the conversation is still about just storage.
If you put the fish in a regular bag (without a fastener) and then put this bag without tying it into a branded bag, then if you pump out the air, then you get some kind of vacuum. Maybe not perfect, but still. But at the same time, the branded package after unpacking can be slightly rinsed and that's it.

Here are many more inventions and misunderstandings in the vacuum apparatus! And then! That is why he and our flexible mind, not a single bourgeois will think of this.
I think that the one who has a vacuumator and is not afraid of experiments can solve the problem. Practice only.
I saw this trick somewhere in the video: If you put several containers with lids, like "nesting dolls" inside each other, then a vacuum will be created in all of them. But there were CONTAINERS and an avuum was created in them WITHOUT significant DEFORMATION of the surface of the containers.
And here the packages will SHRINK. And, among other things, the marinade may be squeezed out of the inner bag into the outer one and then a vacuum will be created here and there, but the marinade will be squeezed out of the inner bag and the very meaning of the undertaking may disappear ...
You just need practice. I’ll wait for the sale of Steba VK6 and I’ll get rid of it. But the idea itself is very interesting.

It is necessary to lay the bags, probably when pumping out, not horizontally, but put the vacuum apparatus itself on the edge of the table so that the bags are in a VERTICAL position, with the open part upwards. And then, with the simultaneous compression of two packages, the marinade should still remain inside the simple one. The liquid from glass containers is not sucked out during pumping.
On the other hand, the two sides of a simple package are SMOOTH. They will be compressed by pressure to each other and there will be no suction of air ...
Yes, just practice ...

As I understand it, the conversation is still about just storage.

I want not so much to store - to cook in the Stebe pressure cooker as in a sous-vidnitsa (heated).
A hotter is just a pump, in a set of 5 different bags (thick, grooved) with a valve.

I have a Bomann vacuum generator (from a series of cheap ones). My own film ends, and I decided to try something else. There were bags for freezing at hand, I don't even remember where I bought them. Packages are those that feel like cellophane rather than plastic wrap (they are more rustling). I do not know. did you understand clearly ??? The device pumped out the air normally, the edges were sealed without problems. So there is a spare "airfield". Well, if this device works, then the more expensive and powerful (I think) will also cope. Well, that's it, just in case.

Exactly. Thanks for the information. Now we'll find out everything on the sly.
And then I say, it is not known how it will be with the supply of branded films.
Oil prices are no longer rising. Lafa of constant growth is coming to an end ... Soon the crisis. Maybe in a couple of years the currency will not be enough for the purchase of foreign gadgets.

Here are how many more inventions and misunderstandings there are in the vacuum apparatus! And then! That is why he and our flexible mind, not a single bourgeois will think of this.
I think that the one who has a vacuumator and is not afraid of experiments can solve the problem. Practice only.
I saw this trick somewhere in the video: If you put several containers with lids, such as "nesting dolls" inside each other, then a vacuum will be created in all of them. But there were CONTAINERS and an avuum was created in them WITHOUT significant DEFORMATION of the surface of the containers.
And here the packages will SHRINK. And, among other things, the marinade may be squeezed out of the inner bag into the outer one and then a vacuum will be created here and there, but the marinade will be squeezed out of the inner bag and the very meaning of the undertaking may disappear ...
You just need practice. I’ll wait for the sale of Steba VK6 and I will get rid of it. But the idea itself is very interesting.

maybe here?)))

After watching the video, the thought came to my mind:
probably you can also put any jar or container in a bag, turn on the packer for vacuuming, but not seal the bag. Banks must be evacuated.
But I don’t understand: if you twist the can tightly, then the air will not be pumped out of it, and if it is weak, then what prevents the air from filling the can again after opening the outer container.

After watching the video, the thought came to my mind:
probably you can also put any jar or container in a bag, turn on the packer for vacuuming, but not seal the bag. Banks must be evacuated.
But I don’t understand: if you twist the can tightly, then the air will not be pumped out of it, and if it is weak, then what prevents the air from filling the can again after opening the outer container.

as the Internet suggested, there are 2 models Profi Cook PC-VK 1015 and Profi Cook PC-VK 1015 ds (at least in Ukrainian / online stores) model ds - with containers, but it is very difficult to find it. The information on the sites leaves much to be desired: a description from one model, a photo from another. I liked the idea of ​​a "can in a package". Thank you!