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VALKO

VALKO, leader for more than 25 years in the professional vacuum packaging and vacuum cooking equipment Made in Italy, offers a wide range of vacuum sealers and a technologically advanced range of Sous Vide cooking appliances. We also supply reliable assistance to our customers and do provide accessories and disposables for all our machines, such as vacuum bags, packaging trays and films in different types and sizes. We realize that technology, human resources and a continuous research are the keys to our success.

Design, production and distribution on site

Technology, production and distribution on-site: these are our strengths. The flexibility required by today’s market is the stimulus for offering our customers the best possible solutions. As an industrial manufacturing company, we focus on sustainable quality-from raw materials used in production to new technologies for everyday use in the kitchen.

Our contribution to sustainability

On-site production is our contribution to sustainability, which commences right from the equipment design phase. In fact, our goal is to continuously develop solutions able to minimise ­the consumption of resources, standardise the results and enhance the quality and flavours of the raw materials used.

Smart technologies for modern kitchens

Our continuous commitment to research and development consistently ensures intelligent technologies for your professional kitchen so that it may be used to its full potential.  We revolutionise conventional cooking systems whilst also guaranteeing additional quality, efficiency and sustainability in everyday kitchen operations.

The quality of food is our passion

Italian gastronomic culture is a heritage that we care deeply about.
Our passion for food and for Made in Italy is directly reflected in the sincere and spontaneous appreciation of our customers for the cooking results guaranteed by the advanced VALKO cooking systems.

VALKO - our history

Our history is our future. VALKO has represented since its inception an atypical reality in the Italian production sector. Young, always attentive to the customer needs and deeply innovative. The 25 years of success and the immense contribution made to the world of packaging and vacuum cooking tell it.

1995: The foundation
VALKO took its first steps with the development and introduction of two lines of machines: on the one hand, chamber vacuum packaging machines, which, with the VC series, aim to meet the new needs of the catering and gastronomy industry; on the other hand, hermetic tray sealers in the SG series, professional equipment that inevitably revolutionised the food packaging market.
1999: The FAVOLA series
The FAVOLA series was born, being top of the range in the world of chamber vacuum packaging machines. Unique in its genre thanks to the lightness and quality of the materials, it represented a real “breaking point” for the market, a turnaround destined to radically redesign future production logic.
2001: The production plant was enlarged
In order to meet the ever-increasing demand, VALKO acquired new production space adjacent to its headquarters. This investment tripled the assembly area and drastically reduced delivery times.
2003: The TVG series
VALKO introduces, with the TVG model, the first tray sealer with ATM technology, designed for laboratories and the food industry. An innovation that, thanks to the use of natural gases, significantly increases the shelf life of the packaged product and maintains its freshness.
2007: The LINEA series
VALKO, with the LINEA series, develops and introduces to the market the first automatic tray sealers. Genuine automated packaging lines capable of considerably increasing the number of cycles per minute and, consequently, productivity.
2009: The IDROCHEF 216
The IDROCHEF 216 was born, being the first sous vide immersion cooker designed to launch a new era in vacuum cooking. Sturdy, compact and precise, it allows you to manage cooking times and temperatures in total freedom.
2012: The mission of vacuum cooking
It was at this stage that a series of initiatives were outlined to make the undisputed advantages of this innovative and revolutionary cooking technique known to the public but especially to experts in the field. Of note amongst these are the numerous courses for approaching and teaching the main techniques of vacuum cooking, the publication of the book “Passione Pura, l’arte della cucina nell’era del sottovuoto” by renowned chef Fabrizio Ferrari and the significant collaboration with Chef Marco Pirotta, a supporter of low-temperature vacuum cooking.
2013: The UNICA 20 SKIN
VALKO develops and introduces to the market the first tray sealer with Skin-Pack technology, the Unica 20 Skin. A professional machine that, in addition to being the most compact of its kind, allows vacuum packing without the aid of inert gas. And the result? The maximum possible shelf-life and attractive packaging that enhances the aesthetics of the packaged product.
2017: The founding of VALKO Academy
The VALKO Academy was founded as a place for meeting, creativity and experimentation in which tastings, demonstrations and cooking classes could be organised, open to all protagonists in the world of cooking.
2017: The VALKOCBT Contest has been launched
An ambitious project launched under the banner of a lasting and successful collaboration with CBT chef Marco Pirotta. A culinary competition of national appeal that, strengthened by the prestige of the VALKO brand, pushes the most talented chefs in Italy to face each other at the CBT.
2019: Open House VALKO
Waiters, a red carpet and the latest innovations in cooking and vacuum packaging. VALKO's is an exceptional open day, a stylish and elegant event that is unanimously popular with the many people attending. The event features a vacuum menu with sophisticated flavours and synergistic collaboration with prestigious business partners.
2019: 2nd edition of the VALKOCBT Contest
Waiters, a red carpet and the latest innovations in cooking and vacuum packaging. VALKO's is an exceptional open day, a stylish and elegant event that is unanimously popular with the many people attending. The event features a vacuum menu with sophisticated flavours and synergistic collaboration with prestigious business partners.
2019: 2nd edition of the VALKOCBT Contest
New edition, new judges and new participants from all over Italy. A unique event capable of generating great emotions and a lot of entertainment. Thanks to an exceptional jury, dishes worthy of a starred restaurant and a final splendidly staged in the extraordinary context of the HOST in Milan. Once again, it was vacuum cooking that excelled. A technique that will win over everyone, professionals and non-professionals alike.
2020: Inside Cut: the packaging evolution of Skin-Pack
VALKO introduce una novità destinata, fin da subito, a scuotere le fondamenta del mercato del packaging alimentare. Un innovativo sistema di fustellatura Inside Cut che, agendo direttamente sul cartoncino con un taglio preciso ed una saldatura skin interna, restituisce una soluzione di confezionamento completamente personalizzabile, ecosostenibile e accattivante. Un packaging solido e funzionale che si presta, con risultati eccezionali, alla presentazione verticale del prodotto su scaffali e distributori automatici.
2021: A production area dedicated to VALKO tray sealers
A new 800 m² production area, completely dedicated to tray sealers, which allows us to respond more quickly and efficiently to the numerous requests from retailers and customers. The new workstations add to an increasingly sophisticated, state-of-the-art production system. A well-oiled mechanism that can overcome any adversity and offer top-quality machinery.
2021: VALKO Academy expands
The market for vacuum packaging and cooking equipment is finally mature. Professionals from all sectors, who are well aware of the many advantages offered by these techniques, find a leading company in VALKO that is able to meet all their needs. The need, therefore, arose to create a new laboratory-kitchen where new products could be tested, vacuum courses held and the latest in-house innovations exhibited.
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