Founded in Kansas City by experts in the meat processing industry, VacMaster® revolutionized vacuum packaging by making high-quality, professional-grade machines accessible to foodservice, restaurants, and home kitchens. With over 30 years of experience, VacMaster® has remained at the forefront of vacuum packaging and sous vide cooking, continuously innovating to meet the evolving needs of businesses and culinary professionals.
What sets VacMaster® apart is its commitment to quality, durability, and customer support. Built with the highest-grade materials, these machines are designed to last—many customers have relied on the same unit for over 20 years. VacMaster® also offers a personal touch, ensuring that every customer inquiry is handled by a dedicated expert who understands the importance of their equipment.
By combining innovation, reliability, and affordability, VacMaster® continues to be a trusted name in vacuum packaging, providing professional solutions at competitive prices.
Can I use my VacMaster in the freeze drying process?
Yes, but we recommend testing to be on the safe side before production.
Can I vacuum package cooked foods?
Yes, just make sure that the cooked food is at least room temperature when vacuum sealed to avoid the risk of bacterial growth.
What foods cannot be vacuum packaged?
You should not vacuum package garlic, mushrooms, or soft cheeses. You will need to blanch vegetables such as broccoli, cauliflower, cabbage and brussels sprouts before vacuuming.
How long will my vacuum packaged food last?
The shelf life of the food is going to vary widely based on the ingredients that have been vacuum packaged. However, whatever length of time the food currently lasts, after being vacuum packaged it will generally last 3-5 times longer.
Can I vacuum package liquids like soups, sauces, and marinades?
Yes, with any of our chamber machines. When sealing with a chamber machine, the vacuum pouch is placed inside the chamber and the lid is closed. Air is sucked out of the entire chamber, not just the pouch itself, allowing air pressure on both the inside and outside of the pouch to remain equal and all liquids to stay inside the pouch. The pouch is then fully sealed and air is returned back into the chamber. Vacuum packaging soups, sauces and marinades are a major benefit of chamber technology.
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