LAVA V.333 Black Vacuum Packer
The LAVA V.333 Black is where the range steps into triple-seal territory. Every bag it seals gets three separate weld lines, each approximately 4mm wide, across the full 34cm width of the seal bar. That is the defining feature of this machine and the reason most buyers choose it over the V.300 Black.
With a double-seal machine, two things protect the seal: the quality of the weld and the condition of the bag. For most foods, that is more than enough. For high-liquid products, fresh whole fish, heavily marinated cuts, wet-brined meats, freshly ground mince, liquid drawn toward the seal line during the vacuum cycle can compromise a double weld. The third seam on the V.333 Black adds a layer of redundancy that matters when the product is wet and the bag needs to hold in the freezer for months.
Beyond the triple seal, the V.333 Black runs at 800W, 200W more than the V.300 Black and 300W more than the V.200 Premium X. The analogue pressure gauge and L+ regulation are standard, the LCS magnetic closing system is built in, and the black-chrome ABS housing gives it a distinct look that sits well in a professional kitchen or a well-fitted domestic space.
It is fully automatic, rated for 1,000 consecutive sealings, and built in Germany by the same family-owned manufacturer behind every machine in the LAVA range.
V.333 Black Vacuum Sealer Specifications
| Specification | Detail |
|---|---|
| Power | 800W (Pmax) |
| Vacuum Pressure | -0.94 bar (-940 mbar) |
| Pump Speed | 35 litres/min |
| Pump Type | LTP (LAVA Turbo Pump) with double ball bearings |
| Sealing Type | Triple seal (3 × approx. 4mm weld) |
| Max Bag Width | 340mm (34cm) |
| Drip Tray Range | Bags up to 31cm inside drip tray; bags up to 34cm seal across the chamber |
| Operation | Fully automatic + manual mode |
| Lid Release | Automatic via solenoid valve |
| Pressure Display | Analogue pressure gauge (real-time bar reading) |
| Pressure Regulation | L+ included as standard (adjustable to approx. -0.3 bar) |
| Container Mode | Yes |
| Sealing Time | Adjustable, thin dry-aging bags through to 200-micron industrial foil |
| Consecutive Sealings | Up to 1,000 |
| Housing | Black-chrome ABS |
| Weight | 6.4 kg |
| Dimensions | 43 × 25 × 12 cm |
| Manufactured | Germany |
| Warranty | 2-year commercial warranty; spare parts available 20+ years |
Triple Weld, Why Three Seam Lines on Every Bag
Most buyers who step up to the V.333 Black do it because of the triple seal. Here is what it actually means in practice.
An external vacuum packing machine works by drawing air out of the bag and then welding the open end shut while the bag is still under vacuum. The seal quality depends on the sealing transformer power, the strip temperature, and the contact between the strip and the bag material. When liquid is present near the open end of the bag, from a marinade, from meat juices, or from a moist product, the seal has to work through or around that moisture. A single seal under those conditions is unreliable. A double seal is significantly better. A triple seal gives you three independent lines of closure on every bag.
For dry goods, batch-cooked meals, vegetables, and cheese, the difference between a double and triple seal is not meaningful; a well-made double seal holds those products without issue. But for whole fish packed directly from the catch, fresh mince, cuts with heavy marination, or anything being sealed in large quantities where individual inspection of every bag is not practical, the triple seal removes a failure point.
The V.333 Black uses the same LAVA Turbo Pump (LTP) and -0.94 bar vacuum depth as the V.300 Premium X. The 800W sealing transformer reliably drives the three weld lines across the full 34cm bar width on every cycle.
Why 800W Matters for Triple Sealing
Wattage on a vacuum packing machine is not just about pump speed; the pump on the V.333 Black runs the same 35L/min as the V.300 range. The 800W is primarily about the sealing transformer: the component that heats the weld strip.
A triple-seal bar requires more sustained heat across a wider contact area than a double-seal bar to produce clean, reliable welds on all three lines simultaneously. Running three seam lines at 400W or 500W would result in inconsistent weld quality across the bar, particularly toward the edges. At 800W, the transformer fully heats the strip and maintains the temperature needed to seal all three lines cleanly on a single press, including through thicker foils and across the full 34cm width.
For comparison: the V.300 Black runs a 600W transformer across a double-seal bar. The V.350 Premium L uses 900W of power across a wider 36cm triple-seal bar housed in a stainless steel housing. The V.333 Black sits between them, triple-sealed in an ABS housing to commercial performance standards.
Pressure Gauge and L+ Regulation
The V.333 Black includes the analogue pressure gauge and the L+ pressure regulator as standard, the same pairing found on the V.300 Black and V.300 White.
The pressure gauge shows the exact vacuum level in bar during every cycle. In automatic mode, the machine seals at maximum vacuum (-0.94 bar) without any input from you. In manual mode, you watch the needle and trigger the seal yourself at the desired level.
The L+ regulator lets you reduce the target vacuum to approximately -0.3 bar for pressure-sensitive foods. Soft cheeses, ripe berries, cooked sausages, fresh bread, the L+ regulator lets you seal these properly without crushing them, by stopping the pump before full vacuum is reached. The combination of the pressure gauge and the L+ regulator makes this range level genuinely versatile across different food types in the same session.
Fully Automatic, Three Welds, One Lid Press
Press the lid, and the V.333 Black handles everything: pump start, vacuum draw to target pressure, triple weld, automatic solenoid ventilation, and lid release. No separate button presses.
The LCS (LAVA Closing System) means the lid locks magnetically with a brief press. You do not hold it down through the vacuum cycle; the system holds the lid closed while the pump runs. When the cycle finishes, the solenoid ventilates the chamber, and the lid opens automatically. You load the next bag while the current one is still sealed in the previous cycle.
Manual mode is available via the control panel. In manual mode, the pump starts automatically, but you control when the seal fires, which is the correct way to use the L+ regulator for delicate foods. You watch the needle reach the target pressure and trigger the weld yourself.
The dual liquid protection system is built in: a large removable liquid receiver in the vacuum chamber and a second receiver near the bag locator. Both catch liquid drawn toward the pump during the cycle. This double protection is particularly useful with the high-liquid products that the V.333 Black is often used for.
Not Just Bags, Containers, Jars, and Adjustable Sealing Times
One button switches the V.333 Black to container mode. It works with LAVA vacuum containers in glass, plastic, and stainless steel; standard preserving jars with a vacuum-valve lid; and pots or cans with a compatible valve. Container mode is useful for rapid vacuum marination, the negative pressure opens the pores of the meat and drives the marinade in over minutes rather than hours, and for preserving seasonal produce in sealed jars.
The sealing time is fully adjustable, covering thin dry-aging bags at the low end through to 200-micron industrial-thickness foil. The machine can also be used as a standalone heat sealer, welding only, with no vacuum cycle, for applications where only a sealed closure is needed without air removal.
Compatible Bags, Rolls, and Accessories
The V.333 Black works with any embossed vacuum bag or roll up to 34cm wide. LAVA’s vacuum sealer bags and vacuum seal rolls are Swiss-made from plasticiser-free PE/PA material, taste-neutral, odour-free, and built for long-term freezer storage. They are compatible with every vacuum packing machine on the market.
For dry-aging beef or lamb, LAVA’s dry-aging bags work directly with this machine via the adjustable sealing time setting.
For sous vide cooking, the V.333 Black pairs with the LAVA sous vide stick. The triple seal gives you a secure bag even when sealing at a reduced vacuum level for proteins that benefit from a lighter pack before a long cook.
Who Uses the V.333 Black Vacuum Sealers
Hunters processing large volumes of game: Sealing whole cuts of venison, wild boar, or game birds after a hunt involves a lot of wet, fresh product processed quickly. The triple seal and 800W transformer mean you work through the batch without having to double-check every seal manually.
Fishermen sealing fresh catch: Whole fish, fish fillets straight from the water, or oily fish like salmon and tuna all have liquid content near the seal area. The triple-seal handles these without the issues a double-seal machine can occasionally struggle with during high-volume, back-to-back sealing sessions.
Butchers and small food businesses: The V.333 Black is the entry point into commercial triple-seal territory in the LAVA range. For a small butcher shop, a deli, or a restaurant kitchen that seals daily, the machine handles the volume, product variety, and wet-seal demands of a food-service environment.
Anyone sealing heavily marinated or brined products: Vacuum bag marination is one of the best use cases for a triple-seal machine. The marinade is inside the bag when the vacuum draws down, which means liquid is always present at the seal line. Three seals are the right tool for this.
Sous vide cooks who seal in volume: If you prep multiple portions for service or seal a week’s meals at once, the fully automatic cycle and triple seal deliver speed and consistency in every bag.
Download: Manual LAVA V.333 Black
V.333 Black vs. the Range
LAVA Vacuum Packaging — Full Range Comparison
Every machine is manufactured in Germany by Landig + Lava and backed by long-term warranty support.
| Specification |
|---|
V.333 Black vs. V.300 Black: The V.300 Black adds the two-stage pump filter and stainless steel cylinder cover that the V.333 Black does not have, and reaches a slightly deeper vacuum (-0.96 bar vs -0.94 bar). If those internal pump upgrades and the extra vacuum depth matter for your use, the V.300 Black is the better double-seal machine. If the triple seal is the priority, the V.333 Black is the right step up.
V.333 Black vs. V.333 Silver: Same specs, different housing. The V.333 Silver has a silver metallic ABS housing. The V.333 Black has a black-chrome ABS finish. The choice is purely aesthetic.
V.333 Black vs. V.350 Premium L: The V.350 Premium L steps up to a stainless steel housing, 900W, and a wider 36cm seal bar, built for heavier daily commercial use and products that benefit from the wider sealing width. If you are running a commercial kitchen, a butcher shop, or a food processing operation that seals at volume daily, the V.350 is the next step. For most home and light commercial users, the V.333 Black handles the need.
German-Made. Built to Be Repaired
The V.333 Black is built by Landig + Lava in southern Germany. The pump, the sealing transformer, the LCS supporting closing mechanism, and all wearing parts are individually replaceable. You do not send the machine back; instead, you replace the sealing strip, gasket, or pump component yourself. Spare parts are guaranteed to be available for at least 20 years from your purchase date.
The V.333 Black carries a 2-year commercial warranty. The fan-cooled housing and oversized sealing transformer allow continuous operation through extended commercial sessions without overheating.
LAVA Australia holds all stock locally for fast dispatch. Expert support is available on 1300778829 outside normal business hours.
LAVA V.333 Black Common Questions
What is the main difference between the V.333 Black and the V.300 Black?
The V.333 Black uses a triple-seal bar and runs at 800W. The V.300 Black uses a double-seal bar and runs at 600W. The V.300 Black also reaches slightly deeper vacuum (-0.96 bar vs -0.94 bar) and includes a patented two-stage pump filter and stainless steel cylinder cover that the V.333 Black does not have. If the primary consideration is maximum vacuum depth and long-term pump protection, the V.300 Black is the stronger choice. If the triple seal is the priority for wet, high-liquid products, the V.333 Black is the right machine.
Why does the V.333 Black have a lower vacuum pressure than the V.300 Black?
Identical specs. The V.333 Silver has a silver metallic ABS housing. The V.333 Black has a black-chrome ABS housing. The choice is purely the colour finish.
What is the difference between the V.333 Black and the V.333 Silver?
Identical specs. The V.333 Silver has a silver metallic ABS housing. The V.333 Black has a black-chrome ABS housing. The choice is purely the colour finish.
Is the V.333 Black suitable for daily commercial use?
Yes. The machine is rated for up to 1,000 consecutive sealings per session, the sealing transformer is oversized to prevent overheating, and the fan-cooled housing manages heat during extended runs. It is used in small butcher shops, restaurant kitchens, and food processing operations. For higher-volume commercial use with a wider seal bar and a stainless steel housing, the V.350 Premium L is the step up.
Can I use the L+ pressure regulator on this machine?
Yes, L+ is included as standard. You can reduce the target vacuum level to approximately -0.3 bar for pressure-sensitive foods. Set the level, switch to manual mode, and trigger the seal yourself when the pressure gauge needle reaches your target. The machine pumps only to the set level and then waits for your seal input.
Does the triple seal work with all bag types?
Yes. The adjustable sealing time covers everything from thin dry-aging bags through to 200-micron industrial foil. LAVA’s vacuum sealer bags and vacuum seal rolls are compatible, as is any embossed bag up to 34cm wide on the market.
Can I use it as a heat sealer only, without the vacuum function?
No. The V.333 Black does not offer a true seal-only mode. As with all of our vacuum sealers, the vacuum cycle must run in order to activate the sealing process. However, if you want to seal without removing air, you can position only the top edge of the bag on the sealing bar (without inserting it fully into the vacuum chamber). This allows the machine to complete the cycle while effectively sealing the bag without drawing out air.
Ross G. (verified owner) –
I love the design, the performance and the idea of the triple seal!
David k. (verified owner) –
Very durable vacuum-sealer, great design, good value for money.
Keith (verified owner) –
Great design and performance
dave brown (verified owner) –
very very good unit guys!
Ron Tremble (verified owner) –
Great Machine and Fast !!!!very good for Packaging Fish !!!
Glenn (verified owner) –
Perfect for what I required. This vacuum sealer has been working like a charm, very easy to operate, very fast , looks great. Just awesome!
Patricia Dyke (verified owner) –
High quality machine and very easy to use. Fast and efficient sealing.
Mike Tiffany (verified owner) –
Easy to use and excellent sealing