Collection: Vacuum Sealers / Bags

Vacuum sealers extend shelf life on prepped proteins, sous-vide-ready portions and bulk stocks — three to five times longer than wrap-and-fridge. Hospitality Connect stocks the full commercial vacuum sealer range from Apuro, Brice, Caterlite, Vogue, Laica and Purevac — covering chamber sealers, portable sealers, bag sealers, thermo-sealers, and vacuum bags from 150x350mm up to 300x400mm.

Types of commercial vacuum sealers

• Chamber vacuum sealers (Apuro DK208): Industry standard — full vacuum chamber, accepts liquids and powder, hospitality-grade build.
• Portable countertop sealers (Apuro CN514, CD204): Edge-seal style — quick portion packing, no liquids.
• Premier benchtop machines (Purevac PREMIER1635): 350mm seal bar, ACS controls — production kitchen and butcher use.
• Bag sealers (Apuro GJ459): Heat-seal bar for non-vacuum sealing of pre-bagged stock.
• Tub and tray sealers (Brice LAMRECORD): Wrappers and vacuum tub sealers for ready-meal production.
• Mini and household vacuum (Brice DERBY, Laica): Compact units for catering trucks and small-scale prep.

What to look for

• Chamber size: Match to the largest portion you'll seal — chest of beef versus side of salmon.
• Vacuum strength (mbar): Higher vacuum (lower mbar) extracts more air and extends shelf life. Commercial machines pull 2–5 mbar.
• Seal bar length: Determines maximum bag width. 350mm seal bar handles most commercial bags up to 300x400mm.
• Programmable cycles: Save vacuum and seal time programs for different products.
• Liquid-friendly chamber: Required for sous-vide marinades and brines.

Bag sizing

Standard bag sizes: 150x350mm (single portion), 200x300mm (chicken breast or fish portion), 250x350mm (steak portions), 300x400mm (whole roast or full fish). Buy in 50-pack quantities; rotate sizes based on weekly throughput. Match bag thickness (microns) to expected freezer time — thicker bags for long-term frozen storage.

Pair vacuum sealers with

Australian commercial hospitality covers a broad spectrum — quick-service chains, casual dining, fine dining restaurants, function and event centres, pubs and clubs, cafés, bakeries, hotels, aged-care kitchens, hospital food service, school canteens, government catering and the corporate function market. The right specification varies by venue type. We've supplied equipment to all of these, and that experience helps us flag when a piece of equipment is right-sized or when a different model would suit your throughput better.

All standard SKUs in this collection ship from our Melbourne warehouse, with freight to most metropolitan areas in 1–3 business days. Heavy and oversized items are dispatched on tail-lift trucks for ground-level delivery. We coordinate dispatch around your install date so equipment arrives when the kitchen is ready for it, not weeks ahead when it sits in the way. Trade accounts get consolidated freight pricing across multiple line items.

Set up a complete sous-vide and prep line with commercial food processors, food warmer bain maries for sous-vide cooking, and upright fridges for sealed stock storage.

Why buy vacuum sealers from Hospitality Connect

• Apuro and Purevac authorised: Direct distribution with full Australian warranty.
• Trade pricing on machine + bag bundles: Sealer plus annual bag supply at project pricing.
• Australian-owned showroom: See chamber sizes and vacuum strength in person.
• Bag and roll stock: Full size range stocked — top up bags without offshore lead time.
• Replacement seal wires and parts: Don't replace a sealer over a failed wire.
• No-pressure quoting: We'll quote alternatives at different price points so you can choose what fits your budget and timeline.
• Local delivery and pickup: Same-day pickup from our Melbourne warehouse; freight to all states with tracked dispatch.

Vacuum sealer care and longevity

• Clean chamber after each use: Liquid spilled in the chamber pulls into the pump and shortens life.
• Replace seal wires and Teflon strips: Worn wires give incomplete seals — replace before they fail in service.
• Service the pump annually: Oil pumps need oil changes; dry pumps need filter replacements. Annual service prevents catastrophic failure.
• Use correct bag thickness: Thin bags fail under vacuum; thick bags need longer seal time. Match bag spec to machine capacity.
• Don't seal hot product: Steam fogs the chamber and wets the seal — cool product before sealing.

Need help choosing? Talk to us

Tell us your daily portion volumes and we'll spec a sealer with the right chamber and bag stock. Trade accounts come with project pricing.

Tell us about your timeline, fitout stage and the rest of the equipment in the kitchen so we can match the spec to the wider project. We can quote individual SKUs, full kits or staged rollouts depending on your cashflow. Trade accounts include consolidated invoicing across all our supplier brands and net 30 terms once approved.