Chamber Vacuum Sealer Caso Germany VacuChef 77

The Caso Germany VacuChef 77 is a chamber vacuum sealer designed for reliable vacuum packaging of food and non-food items. Using an internal chamber, the unit evacuates air from bags and creates durable seals to extend shelf life, speed marination, and prepare products for sous-vide cooking. The machine is built for professional and demanding domestic environments where consistent vacuum performance and easy operation are required.

Advantages

The chamber design allows vacuuming of liquids and wet foods without loss of seal quality, and reduces the need for special bag placement compared with external sealers. The compact footprint and robust construction make it suitable for continuous use in small commercial kitchens and home workshops. Variable vacuum and sealing parameters provide control over bag compression and seal strength, supporting delicate items as well as dense products.

Suitable for

• Vacuum sealing meat, fish and dairy for extended storage
• Preparing portions for sous-vide cooking
• Marinating and infusing flavors more quickly
• Packaging liquids, sauces and wet ingredients
• Protecting non-food items from moisture and oxidation

Key specifications

• Chamber vacuum system suitable for wet and liquid-containing foods
• Adjustable vacuum level to control compression and preserve product shape
• Adjustable sealing time for strong, consistent seals
• Durable sealing bar and gasket for repeated professional use
• Compact footprint for countertop placement in kitchens or workspaces

How to use

Place the product inside a compatible vacuum bag and arrange the open end across the sealing bar inside the chamber. Close the lid and select the desired vacuum level and sealing time according to the product type—lower vacuum for delicate items, higher vacuum for dense or liquid-rich products. Start the cycle; the machine will evacuate air, perform the seal, and release the chamber pressure to allow removal of the bag. Inspect the seal for continuity before storing or cooking.

Usage recommendations

Use vacuum bags and rolls suitable for chamber sealing to ensure consistent results. When sealing liquids, consider partial freezing or using a drip tray to prevent liquid from reaching the pump area. Regularly check and clean the sealing bar and chamber gasket, and follow the manufacturer's maintenance guidance to maintain performance and seal quality.