Krimpkut Pastry Crimper and Sealer - Kitchen Supply 7239
Key features
- •Cuts and Seals Dough for Pastries, Pasta, Pies, Filled Tarts, Ravioli, and More
- •Cuts, Crimps, and Seals in One Easy Rolling Motion
- •2.25" Diameter Steel Cutting Wheel
- •Ergonomically Shaped Wood Handle
BrandKitchen Supply
CategoryVacuum Sealers
ColorBrown
WarrantyGuaranteed to be free of defects in materials and workmanship.
Krimpkut Pastry Crimper and Sealer - Kitchen Supply 7239
List Price: $29.04$26.14DEALYou Save: $2.90 (10%)
Free shippingFree Returns – 30 daysFree Order CancellationSecure Payment2–3 Days DeliveryGet It June 22, 2026In Stock (1)No marketing spamNo account requiredFulfilment by FedEx / Amazon / UPS / ShipwirePayPal / Card Buyer Protection
Customer Reviews
Reviews sourced from verified Amazon purchasers4.0
out of 5
Based on 10 reviews
5★
70%
4★
30%
3★
0%
2★
0%
1★
0%
Got for Ravioli
Lindsay✓ Verified Purchase•October 21, 2023
One side works better at crimping than the other but overall pretty good. Cuts ok but not great.
*Update. I ended up taking the blade out as it wasn't cutting very well, now it works much better for crimping the edges!
*Update. I ended up taking the blade out as it wasn't cutting very well, now it works much better for crimping the edges!
Krimpet Sealer
Sunny South✓ Verified Purchase•October 13, 2023
Fabulous - if you make fried pies this is a must have in your kitchen!!
It came promptly for a late item for Christmas, and the gift was a huge
surprise since this is a very difficult item to locate in the stores.
It came promptly for a late item for Christmas, and the gift was a huge
surprise since this is a very difficult item to locate in the stores.
Four Stars
HB ✓ Verified Purchase•October 12, 2023
difficult to clean
Four Stars
Apres✓ Verified Purchase•October 3, 2023
Works well
Foolproof tool to seal ravioli
JRes✓ Verified Purchase•September 11, 2023
Use this to seal ravioli. Just one swipe/cut ensures edges are crimped and sealed. Bought this for a friend and have had mine for 10 or more years.
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