Vacuum packing machine

This is METRO's own brand for professional equipment, which means that there will be packages in METRO permanently.
I don’t know about a packer, but their blender and meat grinder are wonderful.

There were no vacuum bags and rolls in METRO today

And I bought a vacuum in the Technopark. FoodSaver bags 48 pcs. 20.7X29.2 cm for 680 rubles, I liked it, they hold vacuum well.

The only pity is that more of them will not be there. They will no longer sell this brand, respectively, and consumables too. Therefore, the packers are selling at the old prices. I took the last 2 packs.

They will no longer sell this brand, respectively, and consumables too.

In this case, you need to go and buy more, if you have .., but actually I plan to order in China (kupinatao there until 25.01 discounts on delivery up to 50%), I have already thrown rolls of different sizes, Aperts containers and a hose to him (I have Pofikuk)

[GuGu]

GuGu, Natalia, share a link to rolls and containers, please ...

[elenvass]

elenvass, Lena, these are all goods from one seller and there are discounts for assortment from 2 pcs. and more - cheaper

Containers, you can set or piece
Hose 🔗
Rolls
15X500 🔗
20X500 🔗
22X500 🔗
there are other sizes

[Natalia]

Natalia, Natul, and how much they get the hose? And how much are the containers? Did they give you any discount? I also have a proficook, but without a hose and containers.
Do these fit exactly?
Have you already written them out?

[Natalia]

Natalia, Natul, and how much do they get the hose? And how much are the containers? Did they give some kind of discount? I also have a proficook, but without a hose and containers.
Do these fit exactly?
Have you already written them out?

And I'm also interested in containers and hoses for pro-fuel

[Olga]

Natalya, Natul, how much do they get the hose? And how much are the containers? Did they give some kind of discount? I also have a proficook, but without a hose and containers.
Do these fit exactly?
Have you already written them out?

Olga, hose $ 10.77, a set of 3 containers $ 42, but you can do it by the piece, so one for 2 liters - $ 20, discounts on the quantity and for the assortment .. you throw in the basket and discounts are calculated automatically. Manna wrote on page 25 about these containers and showed a video of vacuuming a glass jar in it, and it seems Asya Klyachina ordered a hose and containers, everything went perfectly to Proficuk. I haven’t paid yet, but I’ve already added my links to the cart. post under the spoiler.

[Natalia]

Natalia, Thank you. I'll go now and I'll throw it in the basket. I haven't bought from them for a long time, but I still have money there. And I realized that now they can pay through Sberbank online. But it's not dangerous

I recently purchased a Profi Cook PC-VK 1015 vacuum sealer, it does not contain containers or hoses. The question is - if you buy them separately, will the packer be able to work with them? I don't understand yet - do you need some kind of socket for the hose? Or is this option excluded even theoretically with my packer?

like this - 🔗

[lega]

lega
Gal you open it there on the right there is such a little black pin and next to it there is a little white button, and so a hose is put on this pin and you press the white button, the air is pumped out, I just bought it with containers and a hose, if you have all this inside, then hose and containers will do ...

Here I took my picture for you, look:

[marlanca]

marlanca, Well, thank you! There is a pin and a button! So now you need to look for containers and a hose.

Today I was in METRO, there are no discount vacuumizers

10 days ago I bought a Gastrorag stock in Metro (on the Simferopol highway). I took the penultimate one. I could not resist such a price.Includes 5 large and 5 small bags. Works good. It does not evacuate smooth bags, seals them in 2-3 seconds. I have already made pork carbonate 2 times using the suvid technology in Steba DD1 and I am just delighted with the meat.

There were no vacuum bags and rolls in METRO today

The packages were there today for ProfiCook, though I didn’t see what size.

[Krug]

Krug, I was in Leningradka, I also bought 100 smooth vacuum bags there. 268 rubles each, it did not work to vacuum them, I inserted a corrugated strip in all sorts of different ways, but in no way ... it immediately solders. I also made a sous look already 2 times, from a pork neck and turkey breast, adapted a slow cooker in the heating mode of 65 g, and a turkey with the addition of nitrite salt and it turned out really ham .. now in my thoughts: girl-th: should I buy a suvidnitsa. .. and I really want to, and it seems like you can get by slowly, the issue price is 10 tons. In METRO since 22.01 a new catalog, maybe something else will be needed, I am now tracking.

smooth vacuum bags 100 pcs. each 268 r

Yes, I didn't succeed with them either.

whether to buy a suvidnitsa ...

Well, if the slow is doing great, and I have Shteba, then you can do it. True, it seems that we are a little limited in size. The bottom area of ​​the pots is smaller.

Into my 3.5 liter slow a piece of 1 kg fits perfectly, but more is not necessary .. I immediately vacuum half of it, and then this piece is even tastier, it comes .. but I still want to think about the suvidnitsu

evacuating the finished half?

Well, yes, of course ready-made, after cooking it is night at the withers, and then I cut it in half, we eat one, and the second I evacuate and it matures along the way ..

[GuGu]

GuGu,
Natasha and the turkey breast are injected with nitrite salt or how are you doing, please tell us?

Girls, what are your "weight losses" when cooking sous vide in a vacuum? Yesterday I made a pork neck. Initial weight 1320 grams. Output weight 1100 grams. In this case, the meat was chopped with a solution of nitrite salt in an amount of 160 ml, i.e., the original weight was still increased. But I don't take that into account. The net loss was 17%. What numbers do you have?

[marlanca]

marlanca, Galina, 1 kg. the turkey breast fillet withstood 48 hours. in solinade 1 tbsp. l. nitr. salt + 1 tbsp. l. sugar + 1 liter of water, rinsed, dried, rubbed with ground peppers (paprika sl., Sichuan, aromatic, black peas), put in a bag and there 2 coarsely chopped garlic cloves, laurel. leaf, slice of plums. oil gr. 20 and evacuated. I cooked slowly on heating at 65 gr. 5 hours, immediately in ice water and at night in the cold. At the moment, I am preparing a pork ham of 1 kg .... everything is the same, but after the pepper it is still coated with grain mustard, it will cook for 7 hours at 65 grams, this time I will leave it to cool in a saucepan and stand the night in the hall ...

[shlyk_81]

shlyk_81, Evgeniya, I didn't weigh at the exit, but the pieces are obviously getting smaller in size

[Evgeniya]

Girls, what is your "weight loss" when cooking sous vide in a vacuum? Yesterday I made a pork neck. Initial weight 1320 grams. Output weight 1100 grams. In this case, the meat was chopped with a solution of nitrite salt in an amount of 160 ml, i.e., the original weight was still increased. But I don't take that into account. The net loss was 17%. What numbers do you have?

Evgeniya, so there was 1 kg. pork ham "Miratorg" in vak. pack. (without marinade), the piece spent in the freezer for a little more than a month, defrosted in the cold for a day, was there in the solinade for 2 days, last night it was cooked in 7 hours. at 65 grams, cooled in a saucepan, spent the night at the withers, the package weighed 875 grams before opening, after draining the resulting juice TOTAL 675 gr...Here is such a gimp
_{It turned out very tasty meat for butrbrody, pinkish, moderately salty, unobtrusive spirit of garlic, etc., etc.}

[Natalia]

Natalia, thank you very much! So I still have very much nothing "loss" from farm meat! Miratorg, probably, chews with meat, pumps with water.

Miratorg, probably, chews with meat, pumps with water.

Not sure, but for sure.

Miratorg, probably, chews with meat, pumps with water.

Not sure, but for sure.

Yes, I bought it for the first time, attracted the price of 220 rubles. per kg., it was not immediately possible to cook and threw it into the freezer ...

attracted the price of 220 rubles. per kg

Now recalculate what the price was in reality, without water.

[Olga VB]

Olga VB, Olya, look at the PM and .. "I'm waiting for an answer like a nightingale of summer"

Girls tell me a home vacuum sealer, I need it for storing and maturing homemade cheese. In general, I am engaged in cheese making, I need this unit for packing cheese into a shrink bag (I bought it specially for cheese) by vacuum. So that it pumps out the air well and bags, not corrugated, but dense special for cheese making (KREALON TYPE MLF-40 for storing and ripening cheese) fit to it. Maybe someone uses or is engaged in cheese making, please tell me, I will be overly grateful !!!

In one overseas culinary show, I saw how meat was specially vacuum-packed in a film in cool retsorans, and then cooked in this film. In this way, the most delicate and most delicious product was allegedly obtained. The only question is that the film is special, food grade.

This is the so-called Suvid cooking technology at a water temperature of about 60 degrees. Here is what the all-knowing Wiki writes:

Sous-vide (/ su: 'vi: d /; French for "vacuum") is a method of cooking food sealed in a sealed plastic bag in a water bath for longer than the usual cooking time - up to 72 hours in some cases - with precise control temperatures are much lower than those commonly used for cooking, typically around 55 ° C (131 ° F) to 60 ° C (140 ° F) for meat and higher for vegetables. The goal is to cook the food evenly, without overcooking, and keeping the same degree of cooking inside while maintaining juiciness.

History
This theory was first described by Sir Benjamin Thompson (Earl of Rumford) in 1799 (although he used air as a heat carrier). It was rediscovered by French and American engineers in the mid-1960s and developed into an industrial way of preserving food. This method was adopted by Georges Pralous in 1974 at the Troisgros restaurant (Pierre and Michel Troisgros) in Rohan, one of the culinary centers of France. He found that foie gras cooked in this way retains its original appearance, does not lose excess fat and has a better texture. Another pioneer of suvid was Bruno Gussolt, who researched the effect of temperature on various foods and began to train top chefs in this method. As Chief Scientist at Cuisine Solutions, a kitchen equipment manufacturer based in Alexandria, Virginia, Gussault has developed cooking times and temperatures for various foods.

Main characteristics

Compared to traditional cooking methods, sealing food in plastic bags more effectively retains juice and flavor that might be lost during cooking.

By placing food at a certain desired temperature of the bath water, overcooking can be avoided because food cannot be hotter than bath water. In normal high-temperature frying, boiling or baking in an oven or grill, the food is exposed to heat at a level much higher than the desired internal cooking temperature, the food must be removed from the high temperatures when the required cooking temperature is reached. If food is removed from the heat too late, it is overcooked, and if it is removed too early, it will be undercooked. As a result of the precise control of the temperature of the water in the bath and since the temperature in the bath is the same as the desired cooking temperature, very precise control of the cooking can be achieved. In addition, when cooking sousvid, an even temperature can be achieved even with irregularly shaped food or very thick parts, given sufficient time.

The use of temperatures much lower than for conventional cooking is an important feature of the sousvid, resulting in much higher juiciness: at lower temperatures, the food cell walls do not burst. In the case of cooking meat, Tough collagen in connective tissue can be hydrolyzed to gelatin without overheating the protein in the meat, which does not result in stiffening of the texture and displacement of moisture from the meat.In contrast, when cooking vegetables, where extreme sensitivity or softness is considered undesirable overcooking, the vacuum technology's ability to cook vegetables below the boiling point of water allows vegetables to be cooked reasonably well (and pasteurized if necessary) while maintaining their shape or crispness. texture. While the cell walls have not burst, depolymerization of plant cell pectin polysaccharides and / or starch gelatinization can be achieved without digestion.

From a culinary point of view, eliminating air is secondary, but this goal has practical implications: it allows cooked food to be stored longer, still sealed and chilled, which is especially beneficial for the food industry. And this eliminates oxygen from food that requires long cooking and oxidation, such as fat on meat, and which can give a rancid taste when exposed to air for a long time.

[jenyaiva]

jenyaiva, we have a whole section there is a Sous-Vid preparation.

Thank you, I saw the question, but I didn’t look at the date, I thought I’ll help in any way I can)

[Vika]

Vika, I do not know what kind of special bag is there, but if the bags are in principle soldered (check with an iron), then for smooth bags, only industrial packers or snorkel packers are suitable.

Thank you. Packages are dense, smooth. I am interested in what kind of vacuum sealers work with smooth bags and more long-livers (I mean who has been using it for several years and pumps out the vacuum well). Well, use it for freezing vegetables.

or snorkel packers.

It turns out - are they preferable? Which ones are available? How can an inexperienced user distinguish them?

Does anyone have

BORK AU501?

[Anna1957]

Anna1957, The choice is not very large!
Abroad they are called Sorbent System. Here is their website:

🔗

In Russia, for example, you can buy here and there you can immediately purchase inexpensive packages for it (well, or in the METRO)

🔗

In Ukraine, here:

🔗

I took it on Aliexpress in China.

Sergey, what does "snorkel type" mean? Are they preferable because of the low price and good quality, or because any packages are suitable? Or not any, but only smooth ones, but they are more affordable and cheaper?
I'm not friends with Aliexpress (yet). Amazon is, in principle, available in Fink, there is a Bestron for 30 euros, but the reviews are mixed. There is Proficuk, it comes out cheaper than ours.

Owners of the DZ-300A or DZ-280A vacuum apparatus, tell me how it works, as I understand it, any packages (such as for freezing) are suitable for it. I need it for freezing and pumping air and sealing cheeses (I pack cheeses in shrink bags for ripening for 3-5 months) so that I can pump air well). I just read on the forums that you can pack cheeses in a shrink bag with an ordinary vacuum sealer.

Sergey, as I understood from you SIN BO 280A, as I wrote above, while I figured out what the snorkel type means and everything else (and here it is next to which I want to buy). As in the process of use, as I see you often use it, the vacuum also pumps out well, and you can buy bags for it in the subway and how they are called correctly. In general, what are your impressions after some time or several years of use? I would appreciate that. And if I was mistaken in the name of your unit, then if its exact name is possible, it suits me. Thanks again in advance.

[Anna1957]

Yes, I have such a device. Since last spring.
Anna1957, on Amazon, by the way, they are sold somewhere. It can ONLY work with smooth bags (transparent, metalized, foil, etc.) It is better only because the bags are easier and cheaper to buy.
About these packages in METRO Here
I like. Although you need to adapt to it:
if you push a lot of food into the bag, then the seam is not tightly sealed, you can see an unsoldered strip on it, and if you do not fix it a second time, then it will be evacuated after a while.
if the product is small, then it must be pushed to the snorkel, otherwise the air is not completely pumped out.
if the product is liquid, then you have to put it in another bag so that the liquid does not suck ...
But the main thing for me is that you don't have to save packages!
I use regular freezer bags to freeze meat, minced meat, semi-finished products, berries in the freezer.
Vacuum - for cheese, homemade sausages, salted and dried fish, dried fruits, nuts, cereals.
I re-seal the factory bags after opening: spices, coffee, tea, cereals, pasta, washing powder, dry cat food - after opening it is poured into a small container - and the rest is repacked and they do not smell and do not weather.

Thank you Sergey helped me to make my choice. Maybe you know what is the difference between DS-300 and DS-280A, they seem to be the same in appearance?

it must be pushed towards the snorkel, otherwise the air is not fully pumped out.

That is, the snorkel is where the air is pumped out? Is Profikuk, for example, differently arranged? I just never saw them at work. And another question: can you buy cans for these snorkel-type packers, as for Proficuk? Forgive me for bothering you with these questions - I really don't want to miss and buy the wrong device.

[Vika]

Vika, 300 and 280 - this is the maximum length of the seam in mm, which you need to seal (the size of the package is obtained)
Anna1957The snorkel is a flat nose through which air is pumped out.
In profikuk and others - there is no spout, there air is pumped out through the entire seam (therefore, corrugated bags are needed), so the air is pumped out easier and better. If the product close to the snorkel blocks the access, then the air stops being sucked out - you have to stir the product so that the air goes.

Thank you. Only the prices for them are growing by leaps and bounds, the day before yesterday I looked at 4000 and today it is already 8.000 and you will not find it.

[Vika]

Vika, 300 and 280 - this is the maximum length of the seam in mm, which you need to seal (the size of the package is obtained)
Anna1957The snorkel is a flat nose through which air is pumped out.
In profikuk and others - there is no spout, there air is pumped out through the entire seam (therefore, corrugated bags are needed), so the air is pumped out easier and better. If the product close to the snorkel blocks the access, then the air stops being sucked out - you have to stir the product so that the air goes.

Thank you, now it has become clearer.

[PC-VK 1080 Vakuumierer]

ProfiCook has a new packer
PC-VK 1080 Vakuumierer
🔗

Stylish!