Yasaki ZJ-VM500S2 Heavy-Duty Commercial Benchtop Chamber Vacuum Packing Machine (Dual 500mm Seal Bars)

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The Yasaki ZJ-VM500S2 Commercial Benchtop Chamber Vacuum Packing Machine is a high-capacity food preservation system engineered for Australian restaurants, cafes, butcher shops, seafood venues, caterers, and food manufacturing facilities. Designed to prevent product discolouration, eliminate freezer burn, and extend the shelf life of fresh produce, raw meats, cheeses, and pre-cooked dishes by 3 to 5 times, this industrial-grade unit is essential for bulk prep, portion control, and sous-vide cooking.

Constructed entirely from food-grade stainless steel (both chassis and internal chamber), the ZJ-VM500S2 features a high-output 20 m³/h vacuum pump and dual 500mm sealing bars (10mm wide seal). With a rapid 10–30 second cycle time, an intuitive digital control panel, and a high-visibility transparent lid for monitoring, this unit maximizes kitchen efficiency and reduces food waste across busy commercial prep environments.

Why Choose the Yasaki ZJ-VM500S2 Chamber Vacuum Sealer?

Choosing the Yasaki ZJ-VM500S2 Commercial Vacuum Packing Machine equips professional kitchens with a reliable, fast, and highly hygienic sealing solution built for demanding daily production.

Key reasons commercial operators specify the Yasaki ZJ-VM500S2 include:

• Dual 500mm Sealing Bars: Features two 500mm x 10mm seal bars, allowing operators to seal multiple pouches simultaneously for maximum batch throughput.

• Powerful 20 m³/h Vacuum Pump: High-capacity pump delivers ultra-deep vacuum extraction in just 10 to 30 seconds, speeding up continuous packaging cycles.

• 3 to 5 Times Extended Shelf Life: Removes oxygen to prevent microbial growth, seal in moisture and natural flavours, and eliminate freezer burn on stored ingredients.

• All-Stainless Steel Construction: Heavy-duty stainless steel housing and seamless deep-drawn stainless steel chamber stand up to daily commercial use and washdowns.

• Included Stainless Steel Chamber Basket: Fully equipped with a removable stainless steel basket to secure liquid products, marinades, or stacked pouches inside the chamber.

• High-Visibility Transparent Lid: Durable clear lid allows chefs and kitchen staff to monitor air removal and liquid boiling points during the cycle.

• Intuitive Digital Control Panel: Easy-to-use digital interface allows precise adjustment of vacuum time, sealing duration, and cooling settings.

• Sous-Vide & Marinade Ready: Perfect for rapidly marinating meats under vacuum pressure and preparing airtight pouches for precision sous-vide cooking.

• Standard Australian 10A Plug Setup: Operating at 0.9kW (240V), it connects directly to standard single-phase Australian 10 Amp wall outlets.

Technical Specifications

Vacuum Pouch Notice: Vacuum bags/pouches are sold separately. Contact our friendly sales team for quotes on smooth chamber vacuum pouches across various sizes.

Delivery & Freight Notice: Commercial address delivery only. Due to the 95kg net weight of this unit, please contact our sales team for a custom freight quote if delivery is required for a residential or non-commercial address.

Operating & Cleaning Guidelines

1. Setup & Bag Loading: Place your filled vacuum pouch inside the chamber. Align the open edge of the bag flat across one of the 500mm sealing bars, using the stainless steel basket to support liquid or bulk items.

2. Cycle Program & Execution: Close the acrylic lid firmly. The digital control panel will automatically trigger the 20 m³/h vacuum pump, extract air within 10–30 seconds, seal the bar, and release the chamber pressure before opening.

3. End-of-Shift Sanitisation: Unplug power. Lift out the removable stainless steel basket, wipe down the internal stainless steel chamber and sealing bars with a warm damp cloth, and clean the transparent lid with a non-abrasive sanitiser.

N.B Image is for illustrative purposes only. Specifications are subject to change without notice.