Sous vide is French for ‘under vacuum’, which describes the method by which this cooking technique produces exceptional results. It involves cooking vacuum-sealed foods over extended periods in temperature-controlled water baths, resulting in delicious and tender dishes. World-renowned chefs like Heston Blumenthal have publicly declared their passion for sous vide cooking, which you also have the opportunity to bring into your own enterprise. If you have a growing hospitality business, it’s worth seeking out the best food vacuum sealer for sous vide available.
Sous vide’s strength is in its precision. Because you can choose exactly how long you cook your food for and to what temperature, it’s easier to achieve the results you want. Cooking meat at a low temperature for an extended period breaks it down, making it tender and juicy.
When you’re cooking sous vide, vacuum packaging is the ideal approach. A vacuum packaging machine locks in flavour and freshness, ensuring your food won’t leak out during cooking. It removes all air from the bag, making for a more efficient cooking experience.
In the hospitality industry, vacuum packaging preserves flavours. It increases the shelf life of food while also saving storage space and allowing for the separation of food into pre-prepared portions.
One of the many benefits of vacuum sealers for food is how easy they make the process of sous vide cooking. As professionals in vacuum packaging, Henkelman can help you embrace modern gastronomy. Here’s our advice for finding the best food vacuum sealer for sous vide on the market.
The Best Food Vacuum Sealer for Sous Vide
Vacuum packaging is a technique used in various industries, including hospitality, food processing, retail, and the medical profession. As you might expect, there are different styles of vacuum sealing machines on the market, with chamber and non-chamber (external) varieties being the dominant types. Some machines are more popular than others for sous vide cooking.
While every business has different needs, machines that fit the category for the best vacuum food sealer for sous vide include:
Chamber vacuum sealers
A chamber vacuum sealer is the best food vacuum sealer for sous vide cooking. Chamber machines remove the air from both the airtight bag and the chamber in which it’s located. These types of machines also suck the air out of a bag, even if there are liquids in it. This makes them perfect for preserving and preparing both liquids and moist foods, both of which are common in sous vide. The downsides of chamber vacuum machines are that they’re larger, heavier and more expensive than non-chamber machines.
European vacuum sealers
European vacuum packaging machines are renowned for delivering high-quality results. These machines are designed to comply with high EU quality standards and offer a combination of engineering quality, reliability, and compatibility with professional cooking standards. You’ll often find European machines used in Michelin-star kitchens, high-end restaurants and hotels.
Vacuum-packing machines for gastronomy
While vacuum packaging machines are beneficial in a range of industries, many are specifically designed to meet the needs of those in the hospitality and food service sectors. Manufactured to preserve food for longer and prevent freezer burn while maintaining flavour and texture, these machines come in various styles, ranging from countertop models for kitchens and delis to large freestanding units for food manufacturers.
Overcoming Common Challenges of Sous Vide Cooking
Sous vide offers the hospitality industry precise temperature control, consistent results, and reduced food waste, making it an efficient and reliable cooking method. It allows chefs to prepare dishes in advance without compromising quality, improves portion control, and ensures enhanced flavour and texture for every serve. However, despite these advantages, certain mistakes can still impact the results of sous vide vacuum packaging cooking if not carefully managed. Here are some common mistakes that can affect the quality of your food:
Cooking in the temperature danger zone
While sous vide is hard to overcook, cooking food in the danger zone of 52.8°C for more than 3-4 hours can allow harmful bacteria to grow. For a cooking time of longer than two hours, maintain temperatures of at least 55°C.
Searing too long
You may be used to searing meat for more extended periods during regular cooking processes, but doing the same during sous vide will overcook your meat quickly. Sear for a maximum of 90 seconds each side.
Using raw garlic or onion
Sous vide involves low cooking temperatures, which means raw garlic won’t cook properly and will infuse the food with a bitter raw garlic flavour rather than the sweet taste. Using a powder is more effective than sprinkling raw garlic. If you want to add onions, it’s best to pre-sauté them to achieve a caramelised flavour.
Overfilling the bag
Overfilling a sous vide bag increases the bag’s thickness, which extends the cooking time. To ensure cooking times remain efficient, place food in a single layer and use multiple bags for more than one serve.
Serving on cold plates
Because it’s cooked at a lower temperature, sous vide cools off faster than regular cooking. For best results, serve on heat-resistant plates that have been heated in a mildly warm oven.
Cooking vegetables at low temperatures
While it’s tempting to cook both meat and vegetables alongside each other to save time, most vegetables don’t tenderise unless they’re heated to between 83.9°C-85°C. Instead, cook your vegetables first and reheat them in the sous vide bath when the meat is almost done, serving both at the same time.
How Vacuum Sealer Machines Ensure Food Quality
Bacteria and fungi require oxygen to multiply. In Australia, food manufacturers are required to maintain bacteria levels below a certain threshold to ensure their products are safe for consumption. However, once the products are opened, bacteria regain access to oxygen. Many foods, especially animal products, also begin to degrade when exposed to the air for too long.
Vacuum sealers for food keep food products in airtight packaging that removes the potential for further bacterial growth. It stops food from spoiling due to exposure to the elements, preserving its flavour and texture for longer. It also prevents freezer burn by removing moisture from the packaging, thereby preventing ice crystals from forming.
By storing food in an anaerobic environment, vacuum packaging machines extend the shelf life of food with no added chemicals required.
Buy Leading Vacuum Sealer Machines at Henkelman
Designed to meet the demands of modern gastronomy, our machines ensure maximum food safety, extended freshness, and reduced waste. Each model in the Henkelman range is equipped with innovative technology that supports sous vide vacuum packaging, enhancing flavour, texture, and portion control. Depending on your chosen unit, optional features such as Soft Air, the Advanced Control System (ACS), or Liquid Control can be added for even greater precision and ease of use.
Choosing Henkelman means investing in durability, with spare parts available for up to 10 years, a three-year warranty, and reliable customer support. Every machine also meets strict international standards for health, safety, and environmental performance. For businesses looking to enhance workflow and maintain quality, Henkelman delivers proven results.
For professional kitchens seeking the best food vacuum sealer for sous vide, Henkelman offers reliable, high-performance solutions that make sous vide vacuum packaging simple and effective. Contact the Henkelman team today to learn more.