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A vacuum packing machine removes air from a bag and seals it to protect food, spare parts or similar goods. Removing the air slows spoilage and keeps the product clean and compact.
There are four vacuum packing machines: DOZE300T and DOZE400TB are tabletop chamber models, with one or two sealing bars and vacuum pumps of 10 or 20 m³/h. DOZE400B is a floor-standing chamber vacuum sealer with two sealing bars and a 20 m³/h pump. DOZE600 is a double chamber vacuum sealer with two pumps and four sealing bars, designed for higher output.
Choose your vacuum packing machine by the number and size of the chambers, the output and the space you have. See the comparison table below the products for a detailed overview of the four models.
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SKU: 260013
SKU: 260030
SKU: 260023
SKU: 260014
In a chamber vacuum sealer the filled bag is placed in the chamber with its open end across the sealing bar. Closing the lid starts the cycle. The vacuum pump draws air out of the entire chamber, then the sealing bar closes the bag. The chamber is vented and the lid opens automatically.
DOZE300T, DOZE400TB and DOZE400B have ten programs, P0 to P9. You can set the vacuum time from 0 to 99 s and sealing and cooling times from 0 to 9.9 s each. All three include emergency stop and grounding protection.
The bag must be placed with its open end lying smoothly across the sealing bar, extending just beyond it, so the full width of the bag mouth is sealed. The silicone strip under the lid presses the bag onto the bar during sealing, making sure the seal is even. The rest of the bag and its contents lie flat in the chamber. If the bag mouth is not placed correctly or the silicone strip is worn, the seal may be incomplete and the pack can leak.
Each program on the DOZE300T, DOZE400TB and DOZE400B stores three settings: the vacuum time, the sealing time and the cooling time. The vacuum time is how long the pump draws air from the chamber. The sealing time is how long the bar heats to melt the bag, and the cooling time is how long the bar stays pressed while the seal sets. For example, the program for one product holds the vacuum time that gives a tight pack without crushing it and the sealing time that matches its bag, and every later batch uses the same program.
If the sealing time is too short, the seal may peel open when the pack is handled or stored. If it is too long, the bar can burn through the film, leaving a hole. Start with a short sealing time and increase it a little at a time until the seal holds.
When the chamber is vented at the end of the cycle, outside air presses the bag tightly around the product, so the pack becomes tight only at the end. Several small bags can be placed side by side on one bar as long as their mouths do not overlap, so you can seal more than one pack in a single cycle.
The DOZE300T and DOZE400TB are tabletop vacuum packaging machines that stand on a bench. The DOZE400B is a floor-standing model with its own cabinet. The DOZE600 is a double chamber vacuum sealer on a frame, allowing you to load one chamber while the other chamber runs the vacuum cycle.
The DOZE400B has the same sealing bars and pump as the DOZE400TB, so the choice between the two is the bench or the floor, not the output.
The chamber decides what fits and the sealing bars how many bags go in one cycle. The DOZE300T chamber is 385 × 280 × 50 mm with a single 260 mm sealing bar, so it fits one bag up to 260 mm wide. The DOZE400TB and DOZE400B have chambers of 440 × 420 × 75 mm and two sealing bars of 400 mm each, so you can seal two bags per cycle, each up to 400 mm wide. The DOZE600 has two chambers of 540 × 670 × 50 mm, each with two 620 mm bars, so you can seal large bags or several small bags side by side.
Height is usually the limit when choosing a chamber. Always measure the filled bag as it lies when packed, not the product alone. A filled bag more than 50 mm high will not fit the DOZE300T or DOZE600; up to 75 mm high it fits the DOZE400TB or DOZE400B.
The tabletop models, DOZE300T and DOZE400TB, need a firm, level bench for stable operation. The DOZE400B stands on its own cabinet at working height, so you load it standing up. The DOZE600 is a double chamber model on a frame, measuring 1450 × 750 × 1000 mm, and it requires a three-phase supply of 380–415 V.
The table below compares the four vacuum packing machines by type, chamber size, sealing bars, vacuum pump, programs, supply and warranty.
To use the comparison table, start with the chamber row, because your filled bag must fit inside, its height above all. Next, check the sealing bars row: your bag must be no wider than the bar, 260, 400 or 620 mm depending on the model, and the number of bars tells you how many bags go in one cycle. Finally, look at the supply row: only the DOZE600 needs a three-phase connection, while the others run on single phase.
The DOZE300T and DOZE400TB fit kitchens, butcher shops and small production where a commercial vacuum packing machine is needed for food, meat, cheese or spare parts. Their bench size and single-phase supply suit these settings.
DOZE400B suits a fixed packing place where a bench is not wanted, and the DOZE600 is the professional vacuum sealer for production where packs come all day.
In a kitchen, the DOZE300T or DOZE400TB packs portions for cold storage. It also packs liquids such as soups and sauces without pulling liquid out of the bag, so a kitchen can prepare batches in advance: a cook packs a cooled soup in a smooth barrier bag and seals it for the cold room.
In a butcher’s or cheese shop, these machines pack cut portions for customers. Each product can get its own program, so the vacuum and seal times are the same for every pack of that product. A vacuum pack takes less room in the cold room than a loose bag, and in a clear bag the product stays visible.
Packing spare parts under vacuum keeps them clean and dry during storage, and the packs are compact and easy to stack. In small production, the ten programs of the DOZE300T, DOZE400TB and DOZE400B make a change of product just a change of program. The DOZE400B has a stainless steel body and the DOZE600 stainless steel chambers, which are wiped clean at the end of the shift.
In an industrial vacuum packing machine, the size of the vacuum pump affects the cycle time and the output. The DOZE300T has a 10 m³/h pump and a typical cycle of 10–20 s, depending on the load. The DOZE400TB and DOZE400B have a larger chamber and a 20 m³/h pump to match it. The DOZE600 has two 20 m³/h pumps and a cycle of 10–40 s, depending on the load.
A larger chamber with the same pump takes more time to evacuate. The DOZE400TB and DOZE400B evacuate a chamber about two and a half times the volume of the DOZE300T with twice the pump, so they take bigger products or more bags per cycle, but the pump size and the chamber volume together decide how long each cycle takes.
Filler plates are used when packing smaller products in a large chamber. They take up empty space, so less air is drawn out and the cycle is shorter. Filler plates also lift flat products so the mouth of the bag is level with the sealing bar, which helps make a good seal. For example, if you pack thin slices of cheese in the DOZE400TB, using filler plates will save time and improve sealing.
To estimate output, divide 3600 seconds by the cycle time and multiply by the number of bags per cycle. For example, with a cycle time of 20 s and one bag per cycle on the DOZE300T, you could run up to 180 cycles per hour, but in practice the operator needs time to load and unload, so the real number is lower.
On the DOZE600 the time between cycles is used for loading, so less of it is lost. Set the vacuum time only as long as needed for the product, because every extra second adds up over many packs.
A vacuum packing machine with a chamber draws air from the entire chamber, so the pressure is the same inside and outside the bag. This means it can pack liquids, sauces and moist products without pulling liquid out of the bag. An external vacuum sealer removes air through the bag mouth only, so liquid or powder in the bag is drawn toward the machine; it is used for small, dry products.
An external vacuum sealer is enough for a few small, dry packs. For liquids, for larger packs or for many packs a day, a chamber machine is the right type, and all four machines here are chamber machines. A heat sealer closes a bag without removing the air at all.
An external vacuum sealer requires embossed bags that have channels to let air escape through the bag mouth, but a chamber machine works with smooth bags. Smooth bags usually cost less than embossed ones, and when you pack thousands of units, this difference adds up. A chamber machine also seals embossed bags, so a stock left over from an external vacuum sealer can still be used.
A chamber machine achieves a deeper vacuum than an external vacuum sealer because it removes air from the entire chamber, not just through the bag mouth. This means less air is left in the pack. For products stored for a long time, such as meat or cheese, less air in the pack slows spoilage.
With two sealing bars, a chamber machine like the DOZE400TB or DOZE400B can seal two bags in each cycle, while an external vacuum sealer can only close one bag at a time. One operator lays a bag on each bar, and one cycle gives two finished packs.
An external vacuum sealer is small and can be stored away when not in use, but a chamber machine requires a permanent place on a bench or the floor. For instance, the DOZE300T measures about 490 × 450 × 320 mm and must stand on a bench.
A chamber machine works with smooth vacuum bags made from a barrier film, such as a PA/PE laminate; the barrier stops air from coming back through the film after sealing.
The bag has to fit the chamber with its open end lying across the sealing bar, and the lid has to close over the product. The chamber sizes and the bar lengths are in the comparison table above: compare them with your largest product, above all its height.
Select a bag that is a little larger than the product, so there is enough film to lie across the sealing bar with a margin. Avoid using a bag that is much larger than needed, as loose film can fold into the seal and cause leaks. If your products differ a lot in size, keep two or three bag sizes rather than one large size for everything. Store the bags flat in their box, because a creased mouth does not lie smoothly across the bar and the seal can leak at the fold.
Leave enough space between the product and the seal line so the product does not sit in the seal. If the product is too close to the seal, the melted film may not bond properly and the pack could leak. An ordinary PE bag will let air back in over a few days, causing the pack to go loose.
Before ordering a stock of bags, test by packing a sample and checking after a few days that the pack is still tight. If the pack is loose, there may be a leak in the seal or the film may not have a barrier. Keep bags closed and clean until use, so dust does not get into the seal area and weaken the seal.
With liquids, the vacuum has to stop before the liquid starts to boil at the low pressure, so the vacuum time is shorter than for dry products. It is set on the machine for each product.
Sharp edges, such as bones or metal parts, can pierce the bag under vacuum and need a thicker bag or a protected edge.
When packing liquids, keep the mouth of the bag higher than the liquid level. Use an inclined insert or a filler plate to tilt the bag, so the liquid does not reach the sealing bar. Always leave enough empty bag above the liquid so that the seal area stays dry if the liquid moves or foams during the cycle.
Cold liquids boil later than warm ones under vacuum, so always cool soups and sauces before packing. This helps prevent the liquid from boiling over during the vacuum cycle. If a warm liquid is packed, it may start to bubble and reach the sealing area, which can weaken the seal or run into the chamber.
Soft products, such as delicate cheese or bread, need a program with a shorter vacuum time to avoid crushing. Assign a dedicated program to each type of soft product, so the setting does not have to be found again every time. When packing wet meat or fish, wipe the mouth of the bag dry, because liquid in the seal area can weaken the seal and cause leaks.
The price of a chamber vacuum packing machine depends on the vacuum pump size, the number of sealing bars, the number of chambers and whether it is a tabletop or floor-standing model.
The current price of each vacuum packing machine is shown on its product card above. All four come with a 12-month warranty. Between the DOZE400TB and the DOZE400B the difference in price comes from the cabinet, because the chamber, the bars and the pump are the same.
The main running costs are the bags, the pump oil and the wear parts: the silicone strip under the lid and the PTFE cloth on the sealing bar. The bags are the largest of these costs, because one is used for every pack, while a strip, a cloth or the oil is changed only now and then.
The DOZE600 needs a three-phase supply, so if your packing room has no three-phase socket, include the cost of installing one. For a quote, use the Get offer button on the product card, or the Add to inquiry button to collect several products into one request.
A double chamber vacuum packing machine like the DOZE600 pays off when filled bags are ready faster than one chamber can seal them. A simple test on the machine you use now: count the filled bags waiting next to it during a shift. If bags are always waiting, the machine is the limit and a second chamber helps; if the machine waits for bags, it does not.
On a single chamber machine, the operator waits during every cycle while the vacuum runs. With the DOZE600, the operator loads and unloads one chamber while the other runs, so the waiting time is used for work. This setup is useful in production where the flow of products is steady and bags are ready to load as soon as a chamber is free.
For packing now and then, a single chamber machine is enough. The two bars in each chamber of the DOZE600 take large bags or several small bags at once. Allow for the floor space of the DOZE600 and its three-phase supply; the single chamber models run on 220 V and need less space.
Before you order, measure the largest filled bag you will pack: length, width and height, and compare it with the chamber and the sealing bar in the table above. If the bag is higher than 50 mm, only the DOZE400TB or DOZE400B will take it.
Count the bags you need to pack per hour and compare the number with the cycle time and the number of bags per cycle. Count the operator’s loading and unloading time as well, because on a single chamber machine it adds to every cycle. Plan for the busiest day, not the average one.
List your products: liquids, soft products and those with sharp edges each need their own program or bag type. None of the four machines has a gas flush function, so if your product needs a gas in the pack instead of a vacuum, these models are not suitable.
Check your power supply, single phase or three phase, and plan the place: a firm bench for the tabletop models, floor space for the DOZE400B and DOZE600, and room to open the lid fully and to put down full and empty bags. Check also that the doors and corridors on the way to the packing room are wide enough, above all for the DOZE600 on its frame.
Decide who checks the pump oil and changes the silicone strip and the PTFE cloth, keep a spare strip and cloth at hand, and have the first barrier bags in your sizes ready when the machine arrives. When it is in place, pack a few bags of each product, adjust the vacuum and sealing times until the packs are tight and the seals hold, and save them as programs before production starts. The comparison table above shows which vacuum packing machine fits.
Never run the vacuum packing machine without a bag across the sealing bar and do not block the air hole. Check the vacuum pump oil level in the window before each shift and change the oil as described in the manual.
The silicone strip under the lid and the PTFE cloth on the sealing bar are wear parts. When the strip is flattened or cracked, or the cloth is burnt or torn, the seal becomes uneven and may leak, so replace them as soon as they show wear.
On the DOZE300T, DOZE400TB and DOZE400B, the oil level in the vacuum pump should be between one third and one half of the oil window. If the oil drops below this range, the pump may not work correctly. Keep a bottle of the oil grade named in the manual at hand, so an oil change does not have to wait for a delivery.
Change the oil when it turns dark or milky. Milky oil means water has entered the pump, usually from packing moist products, and water in the oil damages the pump over time. If you pack moist products every day, check the oil more often.
After work, wipe the chamber and the lid with a damp cloth and a mild cleaner. Do not pour water into the chamber and keep liquid away from the air hole.
The DOZE300T, DOZE400TB and DOZE400B run on 220 V single phase. The DOZE600 needs a three-phase supply of 380–415 V.
The DOZE300T has a typical cycle of 10–20 s and the DOZE600 a cycle of 10–40 s, depending on the load. The real time depends on the vacuum time that is set and on the size of the product and the bag.
Yes, chamber vacuum packing machines can pack liquids because the vacuum is applied to the entire chamber, not just the bag. This prevents liquid from being drawn out of the bag while the air is removed.
The vacuum pump is oil lubricated. You must check the oil level in the window regularly and change the oil as instructed in the manual to keep the machine running properly.
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