Vacuumed food can be kept up to five times longer in the refrigerator and freezer burn is a thing of the past because of the vacuum. Apart from that: For aroma- and nutrient-preserving sous vide cooking, a vacuumizer is absolutely necessary.

With the vacuumizer design, even moist and sensitive foods can be vacuumed thanks to special programs and the integrated collection container for aspirated liquids. The powerful pump ensures a maximum vacuum of approx. 0.8 bar.

A separate sealing seam button allows the bags to be sealed perfectly even without a vacuum, and there is also a combined vacuuming and sealing seam button. Each button has a function indicator light, and the stop button can be used to abort the vacuuming process.

Five 20 x 30cm film bags and one 200 x 20cm film roll are included. They are double-walled and dishwasher-safe, therefore recyclable. The black and white vacuumizer design with integrated cable storage also includes a hose with which special cans and bottle caps that are also available can be connected.

The vacuum maker Design with integrated cable storage also vacuums moist and sensitive food with its powerful pump (12 litres/minute and maximum 0.8 bar vacuum) through special programs - ideal for sous vide cooking.

Optionally, there is the sealing seam button and the combined vacuuming and sealing seam button with respective function control light. The initial equipment includes 5 foil bags (20 x 30 cm) and a foil roll (200 x 20 cm) and a hose, which is used with optionally available cans and bottle caps.