Why vacuum seal food?
It's possible to extract up to 99.8% of the air from a food product, food package and vacuum chamber. This requires a professional vacuum sealer. Start optimizing your commercial kitchen now and learn more about our range for restaurants, hotels, caterers and small retailers.
Quality and safety
No crosscontamination nor dehydration. Maturation without mass nor aroma loss.
Storage and portion control
Stack different foods together and optimize storage. No waste. And buy larger quantities of seasonal products.
Professional and HACCP
Ensure the best condition of food freshness and a professional presentation, hygiene and safety.
Must for sous-vide cooking
Enjoy sous-vide cooking in terms of quality and logistics. Only use a professional vacuum sealer.
Henkelman features Chef's Roll, new episodes!
How to use a CombiVac sealer in your commercial kitchen? Chef Davis Waite of Chef's Roll Kitchens of the Future shows you how it's done. In this second episode: Watermelon brisket & Butternut squash sashimi. Click the link to find out what more is on the menu.More recipes
By pairing traditional Japanese recipes with new and refreshing flavours and textures, Tsunami invites you to come and taste in one of their four sushi restaurants in Lebanon.
To guarantee the freshness of their products, 2 Jumbo machines have been installed by our highly valued distributor Zakka Multitec.
From salmon to sushi
"Most valuable player"
"From food storage to sous-vide cooking, our Henkelman table-top vacuum packaging machine is by far the best in its class. We have used every brand in the market, but nothing has ever come close to the reliability and ease of use of our Henkelman. Day in and day out, our Henkelman is the most valuable player in the kitchen."
Chef Kevin Gillespie, author, former US Top Chef contestant and owner of the restaurants Gunshow and Revival
Saving prep time
Bill Kim is Chef/Owner of Urban Belly and BellyQ restaurants. His Henkelman Boxer 42XL saves him prep time, especially on his signature dish, Kimchi. In traditional preparations, it takes two days to make Kimchi, with the right structure and flavour. Using Henkelman’s Boxer 42XL with CombiVac technology, Chef Bill Kim reduces prep time from two days to one hour, without compromising on structure and taste.Watch video
Customize your machine
For maximum protectionMore
Constant, guaranteed end vacuumMore
Modified Atmosphere PackagingMore
To vacuum seal sharp productsMore
Added value to packagingMore
Seal bar configurations
Double or triple your capacityMore
For vacuum sealing liquidsMore