Commercial or production kitchens are usually equipped with machinery that speeds up the production process. Big commercial kettles are used to make big batches of food such as soup or sauces at a time; some of them with volume up to 500L.

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The wet foods such as stock or sauce can then be pump-filled into cook chill bags and sealed with a heat sealer that is attached to the pumpfill station or a clip sealer.

Clip Sealer in action:

Pumpfill station with attached heat sealer in action:

Pac Food’s vacuum sealing bags are perfect to use with any sous vide bath on the market.


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