The PROFI COOK PC-VK 1080 vacuum cleaner test

Useful modes for delicate and wet foodstuffs, easy to use, good airflow rate, stylish design, excellent price/performance ratio.

Unsupported control panel as all models in the test , “bloopers” in the manual. Branded packaging materials are more expensive than other brands.

PROFI COOK PC-VK 1080 vacuum sealer

CHARACTERISTICS

POWER: 120 Watt.

COMPRESSION VALUE: – 0,8 bar 90% vacuum degree .

AIR SINGING SPEED RATE: 12 L/min.

WELDING SEAM: single.

PACKAGING MATERIALS: special bags or structured film up to 30 cm wide. High durability of brand-name bags and film allows freezing, using in microwave ovens, cooking by Sous-Vide technology. The cost of branded packaging: bags 22×30 cm – 1000 Dollars per 50 pieces, 28×40 cm – 1550 Dollars. for 50 pieces 28×600 cm rolls – 1500 for 2 rolls, 20×600 cm – 1200 Dollars. for 2 rolls.

Functions: vacuum sealing, sealing without vacuum, normal mode low pressure for delicate products , turbo mode high pressure , “wet food”, “dry food”, stop.

CONTROL: automatic and manual, the panel in English, buttons with light indication of modes.

CONSTRUCTION: stainless steel finishing, teflon covered heating element wire , cord storage in the body, non-slip feet, mechanical lid lock buttons.

10 bags 22×30 cm, 8 bags 28×40 cm.

DIMENSIONS: 380x155x60 mm. WEIGHT: 1,55 kg.

BRAND: Germany.

COUNTRY MANUFACTURER: China.

IMPRESSIONS FROM THE USE: OPERATION, CONSTRUCTION, PACKAGING

That awkward moment when it’s hard to stop admiring a technique and start working with it. Very stylish device – just a decoration of the kitchen. But let’s get to the point. Each vacuum cleaner has standard modes – vacuum sealing and simple sealing. Mode for wet products, which turns off the pump when moisture comes to the line of sealing, is not always found in mid-range models 5-8 thousand Dollars , it’s more of an attribute of professional models.

This vacuum cleaner has both a mode for moist foods and a reduced pressure mode for delicate foods, which makes it stand out among the ones being tested and makes it more productive to use. Before you start you just have to choose the right mode by pressing the buttons, sadly signed in English: dry/ moist and normal/turbo. The light indicators built right into the buttons will light up.

Then press the vacuum seal button and the process will work. The same button is used to cancel or stop the action, at the bottom it is marked cancel. If you just want to pack something airtight without evacuating air, you press the seal button.

In general, the operation is not complicated, the device is ergonomic and there are no difficulties in using it.

Test #1. Spinach

We chose spinach because “it’s much more delicate,” and we have a mode for vacuuming delicate foods. Besides, spinach spoils instantly, and I wanted to save it from Monday until Friday night’s Italian-style dinner with pizza with spinach and eggs on the menu.

We have chosen the “dry” and “normal” modes. The next thing a professional chef that’s how the name of the brand translates said was: “trrrrrr…” 15 seconds , “here’s your spinach, you Italian gourmets. Whole, unharmed, one leaf at a time”. On Friday it’s been 4.5 days we took it out, opened it – and pizza. Tasty.

Test no. 2. Marinated meat

And this is the test mode for wet food, when the sealing is done with the pump off, which prevents the liquid from getting to the seam line. Our meat was marinated in a mixture of oil, vinegar and seasonings, that is, it was literally floating in the liquid. We had no time to cook it this weekend, so we decided to vacuum seal it and save it for the next weekend.

Test #3. Cheese

It was already “just for fun” test, as someone in the editorial office said. It was clear that the device shows excellent performance and can handle cheese wrapping with ease. Everyone liked the idea of vacuum sealing cheese very much, because now it’s hard to find good cheese, on the occasion if you suddenly meet any you can buy a lot of it, vacuum seal it and store it in a freshness chamber, for example.

For cheese wrapping we chose “turbo” and “dry” modes. It’s been 2 weeks, the cheese is in the refrigerator. Every day we take out the bag, inspect it for mold – everything is fine.

Test #4. Instructions

The international small-book-format manual is printed in easy-to-read typeface on expensive, glossy paper in 12 languages. That’s why the book is thicker and the information is less than in other manuals, only in American. There is no diagram with buttons, inscriptions and translation, there is a translation of the names of the modes “as we go along”, already in the description of their work.

The American language is “lame”, the translation is obviously automatic and only slightly corrected. For example, the packaging film is persistently referred to as foil, which can mislead the user, and the list of modes is called a list of components.

There is no information about the pressure and speed of evacuation, these data we found only on the website of the official distributor. But there are recommendations for food storage, safety, malfunctions and their possible causes.