How a chamber vacuum sealer operates

With a chamber vacuum sealer, you place the filled bag inside the chamber, positioning its open end across the sealing bar. Closing the lid begins the cycle. The vacuum pump removes air from the entire chamber, after which the sealing bar seals the bag. The chamber is then vented and the lid opens automatically.

The DOZE300T, DOZE400TB and DOZE400B each offer ten programmable settings, P0 to P9. You can adjust the vacuum time from 0 to 99 seconds, and both sealing and cooling times from 0 to 9.9 seconds. All three models feature an emergency stop and grounding protection.

Ensure the bag’s open end lies flat and smooth across the sealing bar, extending just past it, so the entire width is sealed. The silicone strip beneath the lid presses the bag onto the bar during sealing, ensuring an even seal. The rest of the bag and its contents should lie flat within the chamber. If the bag mouth is not positioned correctly or the silicone strip is worn, the seal may be incomplete and the pack could leak.

Each program on the DOZE300T, DOZE400TB and DOZE400B stores three parameters: vacuum time, sealing time and cooling time. Vacuum time is how long the pump removes air from the chamber. Sealing time is how long the bar heats to fuse the bag, and cooling time is how long the bar remains pressed as the seal sets. For example, a program for a specific product will store the vacuum time that achieves a tight pack without crushing and the sealing time suited to its bag, so each batch can use the same settings.

If the sealing time is too short, the seal may peel open during handling or storage. If it is too long, the bar may burn through the film, creating a hole. Begin with a short sealing time and increase gradually until the seal is secure.

When the chamber is vented at the end of the cycle, outside air presses the bag tightly around the product, so the pack only becomes tight at the end. You can place several small bags side by side on one bar, provided their mouths do not overlap, allowing you to seal multiple packs in a single cycle.

Choosing a vacuum packaging machine for your requirements

The DOZE300T and DOZE400TB are tabletop vacuum packaging machines designed to sit 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, so you can load one chamber while the other is running its vacuum cycle.

The DOZE400B uses the same sealing bars and pump as the DOZE400TB, so your choice between these two models depends on whether you require a bench or floor-standing machine, not on output.

The chamber size determines what fits, and the sealing bars determine how many bags can be sealed per cycle. The DOZE300T chamber measures 385 × 280 × 50 mm and has a single 260 mm sealing bar, suitable for one bag up to 260 mm wide. The DOZE400TB and DOZE400B both have chambers of 440 × 420 × 75 mm and two 400 mm sealing bars, so you can seal two bags per cycle, each up to 400 mm wide. The DOZE600 features two chambers, each 540 × 670 × 50 mm, with two 620 mm bars per chamber, allowing you to seal large bags or several small bags side by side.

Height is usually the limiting factor when selecting a chamber. Always measure the filled bag as it will be packed, not just the product. A filled bag over 50 mm high will not fit the DOZE300T or DOZE600; bags up to 75 mm high will fit the DOZE400TB or DOZE400B.

The tabletop models, DOZE300T and DOZE400TB, require a stable, level bench for proper operation. The DOZE400B stands on its own cabinet at working height, so you load it while standing. The DOZE600 is a double chamber model on a frame, measuring 1450 × 750 × 1000 mm, and requires a three-phase 380–415 V supply.

DOZE300T, DOZE400TB, DOZE400B, DOZE600: comparison table

The table below compares the four vacuum packing machines by type, chamber dimensions, sealing bars, vacuum pump, programs, power supply and warranty.

To use the comparison table, start with the chamber row, as your filled bag must fit inside, especially its height. Next, check the sealing bars: your bag must not be wider than the bar—260, 400 or 620 mm depending on the model—and the number of bars shows how many bags can be sealed per cycle. Finally, check the supply: only the DOZE600 requires a three-phase connection, while the others use single phase.

Where to use a commercial vacuum sealer

The DOZE300T and DOZE400TB are ideal for kitchens, butcher’s shops and small-scale production where a commercial vacuum packing machine is required for food, meat, cheese or spare parts. Their compact bench-top design and single-phase power supply make them suitable for these environments.

The DOZE400B is designed for a fixed packing station where a bench is not needed, while the DOZE600 is a professional vacuum sealer for continuous production with a high volume of packs throughout the day.

In a kitchen, the DOZE300T or DOZE400TB can be used to pack portions for cold storage. These machines also handle liquids such as soups and sauces without drawing liquid from the bag, allowing kitchens to prepare batches in advance: for example, a chef can pack cooled soup in a smooth barrier bag and seal it for refrigeration.

In a butcher’s or cheese shop, these machines are used to pack cut portions for customers. Each product can be assigned its own programme, ensuring that vacuum and sealing times remain consistent for every pack. Vacuum packs take up less space in the cold room than loose bags, and the clear bags keep the product visible.

Vacuum packing spare parts keeps them clean and dry during storage, and the compact packs are easy to stack. In small production settings, the ten programmes on the DOZE300T, DOZE400TB and DOZE400B make switching between products as simple as changing the programme. The DOZE400B features a stainless steel body, and the DOZE600 has stainless steel chambers, both of which are easily wiped clean at the end of the shift.

Pump size and cycle time in an industrial vacuum sealer

In an industrial vacuum packing machine, the vacuum pump size determines both cycle time and output. The DOZE300T is fitted with a 10 m³/h pump and typically completes a cycle in 10–20 seconds, depending on the load. The DOZE400TB and DOZE400B have larger chambers and are equipped with 20 m³/h pumps. The DOZE600 features two 20 m³/h pumps and a cycle time of 10–40 seconds, depending on the load.

A larger chamber with the same pump will take longer to evacuate. The DOZE400TB and DOZE400B have chambers around two and a half times the volume of the DOZE300T, but with double the pump capacity. This allows for larger products or more bags per cycle, but the combination of pump size and chamber volume determines the actual cycle time.

Filler plates are used when packing small items in a large chamber. They reduce empty space, so less air needs to be removed and the cycle is shorter. Filler plates also raise flat products so the bag mouth is level with the sealing bar, helping to achieve a reliable seal. For example, when packing thin cheese slices in the DOZE400TB, using filler plates will save time and improve sealing quality.

To estimate output, divide 3,600 seconds by the cycle time and multiply by the number of bags per cycle. For instance, with a 20-second cycle and one bag per cycle on the DOZE300T, up to 180 cycles per hour are possible, but in practice, time is needed for loading and unloading, so the actual figure will be lower.

On the DOZE600, loading can take place during the cycle, so less time is lost between cycles. Set the vacuum time only as long as required for the product, as every extra second adds up over many packs.

Vacuum packing machine or external sealer

A vacuum packing machine with a chamber removes air from the entire chamber, so the pressure is equal inside and outside the bag. This allows it to pack liquids, sauces and moist products without drawing liquid from the bag. An external vacuum sealer removes air only through the bag opening, so liquids or powders are pulled towards the machine; it is suitable for small, dry items.

An external vacuum sealer is sufficient for a few small, dry packs. For liquids, larger packs or frequent use, a chamber machine is the correct choice, and all four machines in this range are chamber vacuum sealer models. A heat sealer simply closes a bag without removing any air.

External vacuum sealers require embossed bags with channels to allow air to escape through the bag mouth, whereas a chamber machine works with smooth bags. Smooth bags are generally less expensive than embossed ones, and this cost difference becomes significant when packing thousands of units. Chamber machines can also seal embossed bags, so any remaining stock from an external vacuum sealer can still be used.

A chamber machine achieves a higher vacuum than an external vacuum sealer, as it removes air from the whole chamber rather than just through the bag mouth. This means less air remains in the pack. For products stored for extended periods, such as meat or cheese, less air in the pack helps slow down spoilage.

With two sealing bars, a chamber machine such as the DOZE400TB or DOZE400B can seal two bags per cycle, while an external vacuum sealer can only seal one bag at a time. One operator places a bag on each bar, and each cycle produces two finished packs.

An external vacuum sealer is compact and can be stored away when not in use, but a chamber machine needs a permanent place on a bench or the floor. For example, the DOZE300T measures approximately 490 × 450 × 320 mm and must be positioned on a bench.

Which bags a chamber machine needs

A chamber machine uses smooth vacuum bags made from a barrier film, such as a PA/PE laminate; the barrier prevents air from re-entering the pack after sealing.

The bag must fit inside the chamber with its open end lying across the sealing bar, and the lid must close over the product. Chamber sizes and bar lengths are listed in the comparison table above: check these against your largest product, especially its height.

Choose a bag slightly larger than the product, so there is enough film to reach across the sealing bar with a margin. Avoid using bags that are much larger than necessary, as excess film can fold into the seal and cause leaks. If your products vary greatly in size, keep two or three bag sizes rather than using one large size for everything. Store bags flat in their box, as a creased opening will not lie flat on the bar and may cause the seal to leak at the fold.

Leave enough space between the product and the seal line so the product does not sit in the seal area. If the product is too close, the melted film may not bond properly and the pack could leak. An ordinary PE bag will allow air back in over a few days, causing the pack to lose its vacuum.

Before ordering a large quantity of bags, test by packing a sample and checking after a few days that the pack remains tight. If the pack is loose, there may be a leak in the seal or the film may lack a barrier. Keep bags sealed and clean until use, so dust does not enter the seal area and weaken the seal.

Liquids, soft and sharp products

When packing liquids, the vacuum must stop before the liquid starts to boil at low pressure, so the vacuum time is shorter than for dry products. This is set on the machine for each product.

Sharp edges, such as bones or metal parts, can puncture the bag under vacuum and require a thicker bag or protection for the edges.

When packing liquids, keep the bag opening higher than the liquid level. Use an angled insert or filler plate to tilt the bag, so the liquid does not reach the sealing bar. Always leave enough empty bag above the liquid so the seal area stays dry if the liquid moves or foams during the cycle.

Cold liquids boil at a lower pressure 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 bubble and reach the sealing area, which can weaken the seal or spill into the chamber.

Soft items, such as delicate cheeses or bread, require a programme with a shorter vacuum time to prevent crushing. Assign a dedicated programme to each type of soft product, so you do not need to reset it each time. When packing wet meat or fish, ensure the bag opening is dry, as moisture in the seal area can weaken the seal and cause leaks.

Factors influencing the price of a chamber vacuum sealer

The price of a chamber vacuum packing machine is determined by the size of its vacuum pump, the number of sealing bars, the number of chambers, and whether it is a benchtop or floor-standing model.

The current price for each vacuum packing machine is displayed on its product card above. All four models include a 12-month warranty. The price difference between the DOZE400TB and the DOZE400B is due to the cabinet, as the chamber, sealing bars and pump are identical.

The main ongoing costs are the bags, pump oil, and consumable parts: the silicone strip under the lid and the PTFE cloth on the sealing bar. Bags are the largest cost, as one is used for every pack, while the strip, cloth or oil only need replacing occasionally.

The DOZE600 requires a three-phase power supply. If your packing area does not have a three-phase socket, you should factor in the cost of installation. For a quotation, use the Get offer button on the product card, or the Add to inquiry button to collect several products into one request.

When a double chamber vacuum sealer is worthwhile

A double chamber vacuum packing machine such as the DOZE600 is worthwhile when filled bags are ready faster than a single chamber can seal them. To check this on your current machine, count the filled bags waiting beside it during a shift. If bags are always waiting, the machine is the bottleneck and a second chamber will help; if the machine is waiting for bags, it will not.

With a single chamber machine, the operator waits during each cycle while the vacuum operates. With the DOZE600, the operator can load and unload one chamber while the other is running, so waiting time is used productively. This arrangement is useful in production with a steady flow of products and bags ready to load as soon as a chamber is available.

For occasional packing, a single chamber machine is sufficient. Each chamber of the DOZE600 has two bars, allowing for large bags or several smaller bags at once. Consider the floor space required for the DOZE600 and its three-phase supply; single chamber models operate on 220 V and need less space.

What to check before ordering a vacuum packing machine

Before ordering, measure the largest filled bag you will pack: length, width and height, and compare these with the chamber and sealing bar dimensions in the table above. If the bag is taller than 50 mm, only the DOZE400TB or DOZE400B will accommodate it.

Calculate how many bags you need to pack per hour and compare this with the cycle time and the number of bags per cycle. Remember to include the operator’s loading and unloading time, as this adds to each cycle on a single chamber machine. Plan for your busiest day, not just the average.

List your products: liquids, soft items and those with sharp edges each require their own programme or bag type. None of these four machines has a gas flush function, so if your product requires a gas inside the pack rather than a vacuum, these models are not suitable.

Check your power supply, whether single or three phase, and plan the location: a sturdy bench for benchtop models, floor space for the DOZE400B and DOZE600, and enough room to fully open the lid and place full and empty bags. Also ensure that doors and corridors en route to the packing area are wide enough, especially for the DOZE600 on its frame.

Decide who will check the pump oil and replace the silicone strip and PTFE cloth, keep spare strips and cloths in stock, and have your first barrier bags in the correct sizes ready for when the machine arrives. Once installed, pack a few bags of each product, adjust the vacuum and sealing times until the packs are tight and the seals are secure, and save these as programmes before starting production. The comparison table above shows which vacuum packing machine is suitable.

Care and maintenance for your vacuum packing machine

Never operate the vacuum packing machine without a bag across the sealing bar and do not obstruct the air hole. Check the vacuum pump oil level in the sight glass 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 consumable parts. If the strip becomes flattened or cracked, or the cloth is burnt or torn, the seal may become uneven and leak, so replace them as soon as they show signs of wear.

On the DOZE300T, DOZE400TB and DOZE400B, the oil level in the vacuum pump should be between one third and one half of the sight glass. If the oil falls below this, the pump may not function correctly. Keep a bottle of the oil grade specified in the manual on hand, so you do not have to wait for a delivery to change the oil.

Change the oil if it becomes dark or milky. Milky oil indicates water has entered the pump, usually from packing moist products, and water in the oil will damage the pump over time. If you pack moist products daily, check the oil more frequently.

After use, wipe the chamber and lid with a damp cloth and a mild cleaner. Do not pour water into the chamber and keep liquids away from the air hole.

Frequently asked questions about vacuum packing machines

What power supply is required for each vacuum packing machine?

The DOZE300T, DOZE400TB and DOZE400B operate on 220 V single phase. The DOZE600 requires a three-phase supply of 380–415 V.

How long does a vacuum packing machine cycle last?

The DOZE300T typically has a cycle time of 10–20 seconds and the DOZE600 a cycle of 10–40 seconds, depending on the load. The actual time depends on the vacuum setting and the size of the product and bag.

Can these vacuum packing machines be used for liquids?

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 as the air is removed.

What maintenance does the vacuum pump require?

The vacuum pump is oil-lubricated. You must check the oil level in the sight glass regularly and change the oil as instructed in the manual to ensure the machine continues to run properly.