Vacuum Sealers: keep produce fresh instead of throwing it out
Without air, meat, cheese and sausage stay fresh far longer. Vacuum sealers from Meaty and Magic Vac, plus bags and rolls.
2 Pcs. Meaty Vacuumbag Roll, ribbed 105 MY
Content: 2 Piece (€3.76 / 1 Piece)
Regular price: From €7.52
50 Pcs. Meaty Vacuumbag, ribbed 105 MY
Content: 50 Piece (€0.12 / 1 Piece)
Regular price: From €5.95
Vacuum Sealers: air out, shelf life up
What ages food more than anything else is oxygen. It drives oxidation, turns fat rancid and gives microbes something to work with. Draw the air out of the bag and all of that slows down markedly. For farm shops, direct sales and the home kitchen we carry vacuum sealers from Meaty and Magic Vac together with the matching bags and rolls.
Which machine suits which volume
How often and how much you seal decides the size of machine. The Meaty Mini is the compact unit for the occasional portion and fits in any drawer. The Meaty Midi sits a step above it and copes with wider bags and more frequent use. The Meaty homeVAC 8 is built for regular work, for instance after butchering or when portioning larger quantities. And the Magic Vac Dinamika rounds off the range for committed, continuous use. All of them draw the air out and weld the seam shut in a single pass.
Bags and rolls with structure
A vacuum sealer is only as good as the bag. Our Meaty vacuum bags in packs of 50 and the vacuum rolls in a twin pack are embossed and 105 MY thick. Those ribs are not decoration but channels: they make sure the air is pulled out of the corners too, even once the bag lies flat. The 105 MY material stands up to bone edges and freezer temperatures. With the roll you cut the length yourself, which is handy for rib joints or long sausages, while ready-made bags are quicker when you are portioning.
Frequently asked questions
How much longer does vacuum-sealed meat keep?
Several times longer than open storage in the fridge, and in the freezer the vacuum also guards against freezer burn. The cold chain still applies.
Can I seal liquids?
Only part-frozen or with a good gap to the seam. Otherwise liquid is drawn into the machine and the weld will not hold.
Why does my seam split open?
Usually the film is damp or greasy at the seam. Wipe the edge clean, lay it in flat and let the weld cool briefly.
Vacuum sealers for farm and kitchen
Oxygen is the reason meat, cheese and sausage age faster than you would like. A vacuum sealer draws the air out of the bag and welds it shut in one pass, so your produce keeps longer in the fridge and picks up no freezer burn in the freezer. For the occasional portion the compact Meaty Mini is enough, with the Meaty Midi a step above it. If you butcher and portion regularly, reach for the Meaty homeVAC 8 or the Magic Vac Dinamika. The matching consumables come with them: vacuum bags in packs of 50 and vacuum rolls in a twin pack, both embossed and 105 MY thick. The ribbed structure guides the air out of the corners even once the bag lies flat, and with a roll you cut every length yourself. Both fit all four machines in the range, so you only ever restock one kind of consumable no matter which unit you reach for.