Vacuum Sealer ProfiCook PC-VK 1080 Stainless Steel

The ProfiCook PC-VK 1080 Stainless Steel is a fully automatic high-performance vacuum sealer with a stainless steel housing. Designed for home use, it removes air from compatible bags to extend the shelf life of food, protect against freezer burn and preserve vitamins and nutrients. With a power rating of 120 W and AC input 220–240 V, 50 Hz, it works with commercially available structured rolls and bags up to 30 cm wide.

Advantages

The unit provides space-saving storage without preservatives and can keep sealed food fresh up to five times longer compared with ordinary storage. A durable extra-wide weld seam ensures secure sealing, while electrical vacuum control allows safe use with delicate items. Vacuum sealing intensifies aromas for seasoned or marinated foods and enables sous-vide cooking for gentle preparation without drying out or nutrient loss.

Suitable for

• Portioning large quantities of fresh or cooked food
• Protecting food from freezer burn during freezing
• Marinated or seasoned meats and vegetables to intensify flavor
• Sous‑vide cooking and gentle heat-based preparation
• Long-term storage of dry goods, cheese or deli items

Key specifications

• Model: ProfiCook PC-VK 1080 Stainless Steel
• Brand: ProfiCook
• MPN: 501080
• EAN: 4006160010800
• Power: 120 W
• AC input voltage: 220–240 V, 50 Hz
• Compatible bag width: up to 30 cm (structured rolls and bags)

How to use

Place food into a compatible structured bag or cut a roll to the required length and position the open edge in the sealing channel. Close the lid to start the automatic vacuum and sealing cycle; the machine will extract air and create the weld seam. For delicate foods, use the electrical vacuum control to reduce suction strength. After sealing, label and store the package in the refrigerator or freezer as needed.

Usage recommendations

Use only compatible structured vacuum bags or rolls (max. 30 cm wide). For best preservation of texture and nutrients, remove excess liquid before sealing and maintain sanitary handling. When vacuum‑sealing liquids or heavily marinated items, consider partial vacuum cycles or pre-freezing to prevent liquids from being drawn into the sealing area.