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Henkelman
Henkelman Aero 42 Chamber Vacuum Packer with H2O Sensor
£2,729.00(£3,274.80 inc VAT)
Delivery Information
Price Match
The Henkelman Aero 42 is a bench-top chamber vacuum packing machine built for professional kitchen use. It operates at 16m³/h pump capacity, drawing down the chamber to create a consistent, reliable vacuum seal across a wide range of food products — from portioned proteins and cured meats through to prepared sauces, soups, and marinades. This version is fitted with Henkelman's H2O liquid sensor, which detects when moisture-rich or liquid products are approaching boiling point during the vacuum cycle and automatically moves to the seal stage. This prevents unintended cooking of the product and protects seal quality — a practical necessity when working with stocks, brines, or any product with a significant moisture content.
In a working kitchen environment, the Aero 42 holds up well under regular daily use. The three programmable cycles allow kitchen teams to set repeatable parameters for different product types, reducing inconsistency across shifts and removing the need for manual adjustment each time. Once programmes are configured, the machine is straightforward to operate, which matters in kitchens where vacuum packing is handled by different members of the team.
Practical advantages for kitchen operators include:
- H2O sensor prevents liquid boil-over during vacuum, protecting product integrity
- Three programmable cycles for consistent, repeatable results across product types
- Stainless steel construction supports daily hygiene and cleaning routines
- Suitable for both sous vide preparation and extended refrigerated or frozen storage
- Compact bench-top footprint for kitchens with limited prep space
Installation is straightforward — the Aero 42 is a self-contained bench-top unit requiring only a standard mains electrical connection. At 57kg it is substantial enough to sit stable during operation but manageable for positioning on a prep bench or dedicated equipment stand. No specialist ventilation or water connection is needed. Ensure the bench surface is rated for the weight and that there is adequate clearance around the unit for the lid to open fully.
The Aero 42 is well suited to professional kitchens with consistent daily vacuum packing requirements — restaurants with active sous vide programmes, catering operations that batch-prep and store, or smaller food production environments. It is particularly well chosen where liquid or wet products form a regular part of output, given the H2O sensor functionality. For sites with significantly higher throughput or larger product volumes, a higher-capacity chamber model is worth considering. Equally, for occasional or lower-volume use, a smaller-format machine may represent a more proportionate investment.
If you're unsure whether the Aero 42 is the right fit for your operation — or want to talk through how it handles your specific products — the team is happy to help you work through it before you commit.
Frequently asked questions
Is the Aero 42 suitable for sealing soups, sauces, and other liquid products?
Yes — the H2O sensor on this version is specifically designed for liquid-rich and moisture-heavy products. It monitors the vacuum cycle and automatically moves to the sealing stage when liquid approaches boiling point, preventing boil-over into the pump and protecting both the product and the machine. It is a worthwhile feature for any kitchen regularly packing stocks, brines, sauces, or wet marinades.
What does installation involve for the Aero 42?
The Aero 42 is a self-contained bench-top unit with no specialist installation requirements — it connects to a standard mains electrical supply and needs no water feed or fixed ventilation. At 57kg, it is a solid piece of equipment, so you will want a stable, weight-rated bench surface and enough clear space for the lid to open fully during operation.
How do we know if the Aero 42 has enough capacity for our kitchen's output?
The Aero 42 is well matched to kitchens with regular daily vacuum packing as part of prep or sous vide operations — it is not designed for continuous high-volume production line use. If your team is cycling through large batch volumes repeatedly throughout the day, or working with oversized portions that push the chamber dimensions, it is worth discussing whether a larger-chamber or higher-duty model would serve you better. We are happy to talk through your volume and product range before you decide.
Size and weight
- Weight
- 57kg
- Dimensions
- 464(H) x 491(W) x 523(L)mm
Capacity and performance
- Colour
- Silver
- Material
- Stainless Steel
- Warranty
- 1 Year Parts & Labour
£2,729.00(£3,274.80 inc VAT)
£2,729.00(£3,274.80 inc VAT)
The Henkelman Aero 42 is a bench-top chamber vacuum packing machine built for professional kitchen use. It operates at 16m³/h pump capacity, drawing down the chamber to create a consistent, reliable vacuum seal across a wide range of food products — from portioned proteins and cured meats through to prepared sauces, soups, and marinades. This version is fitted with Henkelman's H2O liquid sensor, which detects when moisture-rich or liquid products are approaching boiling point during the vacuum cycle and automatically moves to the seal stage. This prevents unintended cooking of the product and protects seal quality — a practical necessity when working with stocks, brines, or any product with a significant moisture content.
In a working kitchen environment, the Aero 42 holds up well under regular daily use. The three programmable cycles allow kitchen teams to set repeatable parameters for different product types, reducing inconsistency across shifts and removing the need for manual adjustment each time. Once programmes are configured, the machine is straightforward to operate, which matters in kitchens where vacuum packing is handled by different members of the team.
Practical advantages for kitchen operators include:
- H2O sensor prevents liquid boil-over during vacuum, protecting product integrity
- Three programmable cycles for consistent, repeatable results across product types
- Stainless steel construction supports daily hygiene and cleaning routines
- Suitable for both sous vide preparation and extended refrigerated or frozen storage
- Compact bench-top footprint for kitchens with limited prep space
Installation is straightforward — the Aero 42 is a self-contained bench-top unit requiring only a standard mains electrical connection. At 57kg it is substantial enough to sit stable during operation but manageable for positioning on a prep bench or dedicated equipment stand. No specialist ventilation or water connection is needed. Ensure the bench surface is rated for the weight and that there is adequate clearance around the unit for the lid to open fully.
The Aero 42 is well suited to professional kitchens with consistent daily vacuum packing requirements — restaurants with active sous vide programmes, catering operations that batch-prep and store, or smaller food production environments. It is particularly well chosen where liquid or wet products form a regular part of output, given the H2O sensor functionality. For sites with significantly higher throughput or larger product volumes, a higher-capacity chamber model is worth considering. Equally, for occasional or lower-volume use, a smaller-format machine may represent a more proportionate investment.
If you're unsure whether the Aero 42 is the right fit for your operation — or want to talk through how it handles your specific products — the team is happy to help you work through it before you commit.
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