Machine sous vide ProfiCook PC-VK 1133

The ProfiCook PC-VK 1133 is a fully automatic high-performance vacuum sealer with a stainless steel housing designed for home and small professional kitchens. With a 110 W motor and suction power of 12 litres/min (approx. 90% vacuum, -0.8 bar), it allows efficient portioning and long-term, preservative-free storage of food. The unit accepts commercially available structured vacuum rolls and bags up to 30 cm wide and comes with professional airtight bags and a foil roll for immediate use.

Advantages

The stainless steel housing provides durability and easy cleaning, while the extra-wide durable weld seam ensures reliable sealing. Electronic sensor touch controls and four-stage electronic vacuum control allow gentle processing of delicate foods as well as stronger vacuuming for meats and marinated products. Vacuum sealing reduces freezer burn, preserves vitamins and nutrients, intensifies aromas for marinated items, and makes sous-vide cooking practical by preventing drying and nutrient loss during preparation.

Suitable for

• Portioning large quantities of food into smaller servings
• Preserving fresh vegetables, fruits, meat and fish
• Marinating and intensifying flavours in marinated dishes
• Freezer storage to prevent freezer burn
• Sous-vide (cooking under vacuum) and microwave or conventional reheating

Key specifications

• Model: ProfiCook PC-VK 1133
• Power: 110 W; Voltage: 220–240 V, 50/60 Hz
• Suction power: 12 litres/min; Approx. vacuum: 90% (−0.8 bar)
• Dimensions (W × D × H): 450 × 85 × 170 mm
• Compatible with structured vacuum rolls/bags up to 30 cm width
• Included: 10 professional airtight bags (5 × 22×30 cm, 5 × 28×40 cm) and 1 foil roll (20×200 cm)
• Electronic sensor touch control panel with 4 indicator lights
• Removable drip tray, cord wrap and safe base

How to use

Place food into a compatible structured vacuum bag or cut and seal a roll to the required length. Position the open end of the bag in the sealing channel, close the lid and select the appropriate vacuum stage using the touch control panel. The sealer will evacuate air and create a secure weld seam. For delicate items choose one of the lower vacuum stages; for marinated or solid products select a stronger vacuum. After sealing, check the weld seam for continuity and store the sealed bag in the refrigerator, freezer or use for sous-vide cooking as required.

Recommendations

Use only commercially available structured vacuum bags or rolls (max. 30 cm wide). Clean the stainless steel housing and removable drip tray after each use. For optimal results with liquids or marinated items use appropriate vacuum settings and ensure the bag edge is dry and free of food debris before sealing.