Máquina de vácuo Solis Vac Pro 569 — design compacto, selagem de película, modelo SO134

Solis Vac Pro 569 (model SO134) is a compact vacuum sealer designed for household use. The device removes air from compatible foil bags and seals them to extend the shelf life of food, support sous‑vide preparation and organized storage. Its space‑saving footprint and straightforward controls make it suitable for kitchens with limited counter space and for routine meal preparation and preservation tasks.

Advantages

The Solis Vac Pro 569 offers a compact design that minimizes countertop occupation while providing reliable foil sealing. It supports vacuuming and sealing of food portions to reduce oxidation and prolong freshness. The simple control layout enables quick operation without a steep learning curve. The sealed bags produced by the unit are suitable for sous‑vide cooking and hygienic storage.

Suitable for

• Home meal preparation and batch cooking
• Sous‑vide cooking and temperature‑stable food preparation
• Longer storage of meat, fish, cheese, and vegetables
• Portioning and freezer organization

Key specifications

• Form factor: compact countertop vacuum sealer
• Sealing method: foil bag vacuum and heat sealing
• Intended use: household food preservation, sous‑vide preparation, storage
• Control type: simple user controls for vacuum and seal functions
• Suitable for: compatible vacuum foil bags and pouches

How to use

Place the food inside a compatible vacuum foil bag, leaving sufficient open edge for sealing. Insert the open end of the bag into the sealing channel, close the unit according to the product's lid mechanism and activate the vacuum function to remove air. Once the desired vacuum level is reached, engage the sealing function to heat‑seal the bag. After sealing, release the lid and remove the bag; verify the seal integrity before storing or cooking. For sous‑vide, label the sealed bag with date and contents and follow recommended cooking temperatures and times for the food type.

Recommendations

Use only foil bags or pouches recommended for vacuum sealing and sous‑vide use. Clean the sealing surface and chamber regularly according to the manufacturer's instructions to maintain proper sealing performance. Allow hot foods to cool before vacuum sealing to prevent damage to the unit and to obtain consistent seals.