Everything a Beginner Needs to Know

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What is Vacuum Sealing?

What is Vacuum Sealing?

Vacuum sealing is the process of removing as much as air as possible from a bag or container and sealing it shut. It has many purposes and benefits for food, clothing, and numerous other products.

Modern vacuum technology traces its origina to the experiments of Otto von Guericke in the 1650s. Von Guericke made a grand spectacle of two simple items.

He vacuum sealed two Magdeburg hemispheres together and requested two teams of horses attempt to pull them apart. They stayed sealed shut, and vacuum sealing proved a powerful tool.

The type of vacuum sealing we will be talking about is the more modern one, which began with Karl Busch in the 1950s and 60s. With the discovery of how vacuum sealing preserved meat, a wide market quickly grew for it.

Karl Busch is credited with the invention of this modern vacuum pump and later on, the first industrial vacuum packaging machine.

This leads us to today, where vacuum sealing and packaging is universal. Used in homes and commercial settings, vacuum packaging machines are widely useful tools.

Benefits of a Vacuum Sealer

Air Removal

Air is one of the major enemies of food preservation. Many bacteria use oxygen and a warm environment to grow and reproduce.

Food serves as a perfect breeding ground for these bacteria when not eaten or cooked promptly. Removing air from a food’s environment is one of the most effective ways to preserve freshness.

Vacuum sealing is one of the most efficient ways to eliminate the air problem from food storage. With the right vacuum sealer, you can evacuate up to 99.8% of air from a container.

Vacuum seal containers or vacuum seal bags function equally in this regard.

Food Preservation

Temperature control is another major factor in food preservation. Bacteria adore hot, moist, oxygen-rich environments. Boiling is an effective strategy for killing bacteria, but this is mainly useful when it comes time to cook and eat the food.

In the food business, the rule of thumb is to keep food out of the “danger zone.” Keeping food at a temperature between 40°F and 140°F puts it at risk of bacterial growth.

With long-term food storage, food safety is the greatest concern. One of the greatest advantages of vacuum packaging food is the ability to pair it with freezing.

Eliminating the issues of air and temperature significantly extends storage life. Vacuum seal food storage containers can effectively store food in a freezer for years without issues.

This long-term storage is especially beneficial for bulk buying, hunters, or anyone looking to reduce food waste.

So How Long Can You Store Vacuum Sealed Food?

How long does vacuum sealed meat last in a freezer?

With a freezer that consistently stays below 0℃ and a quality vacuum sealer, vacuum sealed meat can last indefinitely. After about 10 years, the meat’s texture will begin to degrade, but it remains safe to consume.

Vacuum sealing food is one of the best modern methods for reducing food waste and saving money.

How long can you keep fruit frozen when vacuum sealed? With most fruits, it is necessary to freeze them as well. Fruits that are high in moisture will still allow anaerobic bacteria growth in a vacuum sealed package if not frozen.

Additionally, fruits that produce Ethylene gas, such as:

• apples
• avocados
• melons
• mangoes
• peaches
• pears
• tomatoes

must be peeled and frozen before vacuum sealing to prevent early ripening. Properly peeled, frozen, vacuum sealed fruit and veggies can last 2-3 years based on USDA recommendations.

This process applies to a majority of foods for bacteria and mold prevention.

Extending shelf life through vacuum sealing and freezing is applicable to almost all foods. Some foods require extra steps and some are off limits.

Foods that require extra steps include: soft fruits (or gas-producing ones as mentioned above), breads, and other malleable items. If crushing the item is possible, avoid over-vacuuming. Or, freeze the food first to prevent crushing.

Foods that are NOT Safe to Vacuum Seal

Certain foods can support the growth of anaerobic bacteria when oxygen is removed. Others continue releasing gases or moisture that can accelerate spoilage. These foods require special handling, refrigeration, freezing, or blanching before vacuum sealing.

Unsafe Foods:

• Raw garlic
• Raw onions
• Raw lettuce
• Raw mushrooms
• Soft cheeses
• Whole apples (require lemon juice to prevent browning)
• Freshly cooked or steamed vegetables (must be allowed to cool first)

Raw garlic and onions continue releasing gases or moisture even when oxygen is removed, which can accelerate spoilage.

Raw mushrooms have a high moisture content, when vacuum sealed, they can turn slimy and spoil quickly because of this. Additionally, removal of oxygen can allow certain bacteria such as Clostridium botulinum to grow and seriously harm an individual who consumes it.

Raw lettuce is easily crushed and has a high moisture content. When vacuum sealed, the moisture and lack of oxygen can allow unsafe anaerobic bacteria growth.

Soft cheeses must also be avoided for the reasons listed above. High moisture content in combination with an oxygen free environment can allow anaerobic bacteria to grow, which is extremely dangerous for consumption.

Freshly cooked or steamed vegetable produce heat or steam that fills a vacuum sealed bag with air and moisture. This expedites spoilage instead of preserving food.

Foods that must be Blanched first:

• Arugula
• Bok choy
• Broccoli
• Brussels sprouts
• Cabbage
• Cauliflower
• Kale
• Radishes
• Turnips

Blanching is the process of quickly submerging vegetables in boiling water and then rapidly cooling them in a cold water/ice bath. An incredibly useful strategy, it stops the enzymatic processes that release the natural gases which lead to spoilage.

Advantages of Vacuum Sealing Food: Preventing Freezer Burn

Possibly the most pleasant benefit of vacuum sealing is that it prevents freezer burn. By removing as much air as possible before freezing, you nullify the danger of freezer burn.

Chamber vacuum sealers with an oil pump can extract up to 99.9% of the air, dry piston pumps can pull up to 90% of the air out of the chamber, and external sealers vacuum a maximum of 80% of the air out.

For more on the difference between chamber vacuum sealers and external/suction vacuum sealers, read HERE.

With no additional space around the food, water cannot vaporize out and turn into surrounding ice crystals. Plus, removing oxygen eliminates the possibility of oxidation.

Essentially, freezer burn pushes the water out and lets air in, leaving a leathery, undesirable result. Freezer burn is preventable with pre-freezing as well, as you can safely vacuum seal frozen food.

Containers vs Bags

Containers and vacuum bags are both useful but in different contexts. Making them in different materials offers unique pros and cons to each. Below we’ll go over some of the main uses, benefits, and disadvantages of each style of packaging.

Chamber Vacuum Pouches

Pros:

• Pouches are exemplary for storage. They can conform to virtually any shape.
• Great for freezers as they pose minimal risk of tearing as long as you are using the appropriate thickness.
• Relatively inexpensive, often cheaper than both vacuum-sealer bags and jars.
• Excellent at preventing freezer burn.
• Better suited for long-term freezer storage than standard freezer bags.

Cons:

• Lack long-term reusability.
• Not compatible with external/edge vacuum sealers.
• Require more steps than jars to vacuum seal liquids in.

Vacuum-Sealer Bags

Pros:

• Much like pouches, they can mold to almost any shape.
• Excellent for freezer storage, pose minimal risk of tearing.
• Excellent at preventing freezer burn, although external sealers cannot pull as much air as chamber sealers. This slightly increases freezer burn risk.
• Compatible with both external vacuum sealers and chamber vacuum sealers.
• Far more equipped for both vacuum sealing and the freezer than freezer bags.
• Less expensive than jars.

Cons:

• Lack long-term reusability.
• More expensive than chamber vacuum pouches because of embossed texture.
• Require more steps than jars to vacuum seal liquids in.

Glass Jars (Mason Jars):

Pros:

• Reusable.
• Always BPA free, as it comes from natural, inorganic materials (not plastics).
• Great for vacuum sealing liquids, as they fit easily in a jar.
• Also, convenient for vacuum sealing dry goods that don’t require freezing.
• Prevent freezer burn as well as bags when vacuum sealed.
• Shoulder-less style jars can be safely frozen for easy access afterwards.

Cons:

• Less optimal for freezer storage, requires a shoulderless jar. Plus, glass becomes much more fragile in freezing temperatures or quickly changing temperatures.
• More expensive than bags, but safely reusable during its entire lifespan.
• Require adequately sized chamber vacuum sealer or accessory for vacuum sealing with an external sealer.

Plastic Jars:

Pros:

• Safely reusable for at most several years.
• Rigid plastic jars can hold a vacuum seal as well as glass jars.
• Convenient for vacuum sealing dry goods that don’t require freezing.
• Great for vacuum sealing liquids because of shape.

Cons:

• Not safe for high heat, acidic, or greasy content.
• May contain BPAs.
• Plastic jars acquire scratches, dents, and warp quite easily.
• Require adequately sized chamber vacuum sealer or accessory for vacuum sealing with an external sealer.

Stainless Steel Jars:

Pros:

• Reusable.
• Always BPA free, as stainless steel does not require it for production.
• Great for vacuum sealing liquids, as they fit in canisters with ease.
• Convenient for vacuum sealing dry goods that don’t require freezing.
• Less fragile than glass, especially with handling temperature changes.

Cons:

• Require adequately sized chamber vacuum sealer or accessory for vacuum sealing with an external sealer.
• More expensive than bags, but safely reusable during its lifespan.
• Require adequately sized chamber vacuum sealer or accessory for vacuum sealing with an external sealer.

Note: Freezer Bags

Freezer bags do not function adequately with vacuum sealers. They are great for short-term freezing and because of their thicker texture, are much more protected than regular plastic bags in the freezer. However, the design of these bags is not conducive to a vacuum sealer.

If you choose to use these with a vacuum sealer, it may not seal properly, or it may melt or tear. Plus, the material of these bags does not seal air out as effectively as actual vacuum sealing bags.

With the freezer bags vs vacuum seal bags debate, it comes down to what you individually are looking for. If long-term, freezer burn-less storage is your goal, a freezer bag will not cut it. Freezerbags function well in the short term, but with air and space inside the bag issues will quickly arise. Store food with freezer bags for less than six weeks for best results.

For more on how to prevent freezer burn, read HERE or watch the video version HERE.

Cooking Sous Vide

Meal prepping with vacuum sealing presents an efficient, clean cooking process as well. An easy path to saving time, the sous vide method makes cooking efficient.

Sous vide cooking is the process of cooking food while it is still inside of its vacuum packaging. It requires three things: Sous vide circulator, sous vide bath container, and vacuum sealed food. Heating the water to the exact temp you want the food to be slowly cooks it to perfection.

With meats, the best strategy is slow cooking sous vide to the correct temperature, and then searing it afterwards. This strategy provides evenly cooked meat without burnt edges and undercooked middles.

This is a simple, clean way to cook or reheat vacuum sealed food. A common strategy for soups, stews, and steaks, sous vide cooking is easy and highly effective.

Types of Vacuum Sealers

Suction Vs. Chamber Vacuum Sealers

A vacuum sealer can be a fantastic tool in any kitchen, and different models benefit different enviroments. To save yourself money and a future of frustration, we’re going to discuss the two main type of vacuum sealers. Chamber vacuum sealers and edge (or suction/external) vacuum sealers both have their benefits as well as drawbacks. With the right information, you can determine which is right for you.

Here we will discuss the function, durability, mechanics, and affordability of the chamber vacuum sealer vs external vacuum sealer.

Difference in Function

Suction/External Vacuum Sealer

Sometimes referred to as food savers, external vacuum sealers are far more common than chamber vacuum sealers. They function by sucking the air out of the bag while the bag is outside the machine before sealing it shut. Sometimes users buy rolls instead of pouches, so they continually seal both ends instead of just one.

Suction vacuum sealers tend to be quite small, so they are a comfortable tabletop machine for most kitchens. Some require a cord and others do not. The combination of small size and cordless options can mean greater portability.

Chamber Vacuum Sealer

The process of using a chamber vacuum sealer is simple.

The vacuum pouch enters the chamber, the pouch mouth makes contact with the seal bar as the lid closes, and the cycle begins.

Chamber vacuum sealers have different chamber shapes and seal bar styles. Some have clips to hold the pouch in place, a metal bar that closes down over the pouch, and some simply allow the bag to lay flat with no holds.

There are four phases to the chamber vacuum cycle: vacuum draw, seal bar heating, cooldown, and sometimes gas in certain models. This is a precise, consistent way to vacuum seal even moist or liquid-rich items, such as large cuts of meat or soups.

With vacuum sealing liquid, a cold rapid boil occurs. This unique process occurs because of the change in atmospheric pressure within the chamber.

At sea level, the atmospheric pressure is 29.92 inHg with a boiling point of 100 ℃. At 2000 ft above sea level, the atmospheric pressure lowers to 27.82 inHg. This simultaneously lowers the boiling point to 98 ℃.

To put this simply, lowering the atmospheric pressure inside the chamber lowers the boiling point as well. Luckily, avoiding liquid spilling out of the pouch is easy as long as you have a skip function for your chamber vacuum machine.

Liquid boiling is a sign that the vacuum draw is at max for your item and it’s time to skip the rest of the cycle.

For more information on how to successfully vacuum seal liquids, check out our article here or video here.

Once you have your timing perfected, you can save the cycle times as a preset and easily reuse it in the future.

What Can be Vacuum Sealed?

Suction/External Vacuum Sealer

With suction/external vacuum sealers, the pressure difference exists between the edge of the bag (where the seal is) and inside of it. The suction sealer pulls air out of the bag and toward the machine, putting it at a high risk of leak damage.

One of the greatest cons of suction vacuum sealers is their inability to reliably seal liquids or moist foods.

This is one of the most common issues with suction vacuum sealers, especially because they lack repairability.

External/suction vacuum sealers are capable of sealing foods including already frozen, dry, or solid items. Freezing liquid before vacuum sealing it is an option, however, this is a time consuming process.

Chamber Vacuum Sealer

Chamber vacuum sealers have an enclosed, equal pressure environment. The distribution of pressure is equivalent all within the chamber, eliminating the problem suction vacuum sealers have.

Sealing liquids with a chamber vacuum sealer also presents far less risk of damaging the machine.

The chamber vacuum sealer can seal liquids with full security. Creating an airtight pouch and keeping the seals dry, the chamber is a major advantage.

The chamber sealer presents a wide range of options with strong reliability.

Difference in Pumps: Oil Vs Dry Pumps

One of the major mechanical differences between these machines is the type of pump. Two main types of vacuum pumps are currently in the market: Oil pumps and dry pumps.

These both create an effective vacuum draw, but oil-lubricated pumps are generally more durable and expensive. While not exclusive, oil pumps are typical of chamber sealers and dry pumps are typical of suction sealers.

The Benefits of an Oil-Lubricated Pump Explained

1) Durability

Oil pumps display greater durability than dry pumps because of one huge factor: they can expel moisture. Heat created by the pump allows for water to separate from the oil. Moisture leaves the pump and vaporizes. Meanwhile, the oil remains around the pump for reuse.

Of course, the one downside of an oil pump is the requirement of oil changes. Generally, an oil pump benefits from an oil change every six months. However, regular maintenance can allow an oil pump to last for 10-30+ years.

In a dry pump, a lack of oil does not allow this process to happen. Without moisture expulsion, internal corrosion can happen rapidly. Without the transfer of heat out of the pump, dry pumps can overheat.

Dry pumps do not require oil changes, but also do not allow for long-term maintenance.

2) Quality

Reducing contact with oxygen can preserve food for significantly longer than normal. While, for example, bread packaging provides some protection, vacuum sealing is extremely effective.

Vacuum pump quality is directly tied to food preservation. As discussed before, the two types of vacuum pumps perform differently.

Oil pumps have vanes, which spin cyclically around and glaze by the pump’s housing within thousandths of an inch. The closeness of these rotary vanes to the pumps housing enforces a strong suction.

Rotary vane oil pumps can remove up to 99.8% of air from the chamber, compared to dry pumps 80%. While 80% air removal can be satisfactory, it will not have the same food preservation ability as 99.8% removal.

This is important for long-term freezer burn prevention. Any extra air in the pouch can increase the risk of both food spoilage and freezer burn. If sous vide cooking, marination, or freezer burn prevention are a priority, a highly effective vacuum pump is going to increase product quality.

Keeping food fresh is hugely dependent on the quality of the pump. While the sealer bags used plays a role in food storage security, the pump, seal, and vacuum strength are much more significant.

3) Noise

Arguably one of the most noticeable features of dry vs oil vacuum pumps is the amount of noise they produce. Dry vacuum pumps exhibit significantly more noise than oil pumps.

With metal to metal vibrations and no oil to dampen them, dry pumps produce 20-30 dB more than oil pumps, on average. Loud bearings, fast air exchange, and the quickly rotating pump create a noticeably loud process.

Oil pumps are quieter than dry pumps. Oil within the pump dampens vibration and reduces operating noise. It does not fully remove the noise, but at around 65dB, it is equivalent to a normal conversation.

To read more about the benefits of an oil pump, we have an article about it here.

Difference in Affordability

This is where external/suction vacuum sealers have the biggest advantage against chamber sealers. Chamber vacuum sealers run from a couple hundred to a few thousand dollars, depending on the size. Allowing for repair, they excel in machine longevity. If kept up to date, these machines can last decades.

A chamber vacuum sealer is an investment. If used regularly and maintained, it can virtually pay itself back over time.

External/suction vacuum sealers are far cheaper. Some are available for under a hundred, and usually do not exceed a few hundred dollars. They require little to no maintenance, which reduces cost, but also machine longevity.

These generally contain dry pumps, which are part of the reason they are much cheaper. As discussed earlier, dry pumps have their cons. If vacuum sealing is a short-term endeavor for you, a suction/external vacuum sealer may make more sense.

Types of Seal Bars

There are three main types of seal bars for chamber vacuum sealers: Regular, Seal & Cut, and Retort.

Regular Seal Bars

Seal bars are a part of every vacuum sealer. Without the seal bar, there is no enclosed package. This is the combination of the seal bar, heat strip (sometimes called seal wire), and seal bar tape. Seal bar tape is sometimes referred to as Teflon tape.

These work together to transfer the appropriate amount of heat to your vacuum-sealer bag, sealing it shut.

Seal bar assemblies have a range of capabilities and placements. Some designs include thin, twin seal wires and others have single, extra wide seal wires.

The seal bar assembly may be located in the base of the chamber or on the lid, depending on the model.

Seal & Cut Seal Bars

Seal/cut bars do exactly as their title says. These bars create two separate seal lines, one for sealing and one for “cutting.” The seal portion forms a stable, normal seal like a regular seal bar does. The second seal, the “cut” line, is above the aforementioned. The “cut” line is a thin, easily tearable strip.

Once the cut line is formed, the head of the pouch is removed for a clean presentation.

Generally, seal & cut bars are utilized for presentation purposes.

Retort Seal Bars

Retort seal bars are designed for sealing retort canning pouches and mylar bags. They have one 3.5 mm seal wire/heat strip that is tapered into a V shape for heat concentration. This enables sealing of the extra thick, durable material of retort and mylar bags.

Advantages and Disadvantages of Each Type of Vacuum Sealer Machine

Suction/External Vacuum Sealer

Advantages

1. Small in size, convenient for portability.
2. No chamber allows no limit to bag length. Bags, rolls, or pouches are compatible.
3. Can seal mason jars using hoods.

Disadvantages

1. Not capable of vacuum sealing liquids without risk of damaging the machine.
2. Durability ranges from 1 month to 10 years.
3. Exhibit an extremely loud pump, producing around 85-95 dB.
4. Only 80% of air evacuated with edge vacuum sealers.
5. Require pricier vacuum seal bags.

Chamber Vacuum Sealer

Advantages

1. Can vacuum seal liquids and even multiple mason jars at once.
2. Lasts 10-30+ years with proper care.
3. Oil pump allows for quieter vacuum draw, as low as 65 dB.
4. Chamber can remove up to 99.8% of the air from pouch.
5. Require less expensive chamber vacuum pouches.

Disadvantages

1. Larger in size than external sealers, portability is more difficult depending on the model.
2. Size of the chamber limits what bags and products are available for sealing.
3. Initial investment is more expensive.

How to Choose the Right Sealer

Where to Start

Choosing the best vacuum sealer depends on specific needs and intended use. A chamber vacuum sealer for home use will be much different than one for a large commercial operation. Below is a list of factors to go through when deciding the best chamber vacuum sealer (or external sealer) is for you.

External Vs. Chamber Vacuum Sealers

The first thing to look at is which style of vacuum sealing is ideal for you.

As discussed in a section above, “Suction Vs. Chamber Vacuum Sealers,” these two types of machines function differently. With different vacuum pumps, seal bags, and price tags, they also carry different benefits and hardships.

External Vacuum Sealers are significantly smaller and cheaper. They have much worse longevity, but require less maintenance. These easily portable machines are a great feature in a tiny kitchen doing low volume, small product sealing.

Chamber Vacuum Sealers come in a wide range of sizes fit for either home or commercial use. Arguably the best vacuum sealer for food, this sealer style can accommodate any texture food and can seal liquids.

If you’re looking for a long lasting, high quality vacuum sealer than can handle high-volume projects, a reputable chamber vacuum sealer may be better suited for you.

Single Vs. Dual Chamber

If a chamber vacuum sealer sounds like a better fit, you’ll need to know about the different options available. Built for the long-term, a good quality chamber vacuum sealer machine can last 30+ years.

Single Chamber Vacuum Sealers come as either tabletop or floor sized machines. Generally, these are efficient, small to large sized chambers that have a powerful vacuum pump. They are quite versatile as well, with a variety of sizes and shapes to suit different environments.

• Expect up to 99.8% of the air removed from vacuum pouches with this machine. Capable of use in both home and commercial settings, single chamber sealers are excellently versatile.
• Despite coming in a variety of sizes, these are still much heavier, larger machines than external vacuum sealers. This is because of the stainless steel chamber and larger vacuum pump.
• They perform excellently with powerful pumps and large chambers at the expense of portability.
• The best mason jar vacuum sealers, an adequately sized chamber can accommodate most jar sizes.

Dual Chamber Vacuum Sealer’s are heavily commercial products. Designed for efficiency, the dual chamber allows for no time wasted. Simulataneous packaging and vacuum sealing allow for increased productivity.

• Dual chamber with dual seal bars in each chamber. Essentially quadruples the rate at which the user can vacuum seal product.
• Powerful vacuum pump to support vacuuming out up to 99.8% of air out of large chambers.
• Ideal chamber vacuum sealers for commercial use. They include a combination of large chamber size with high speed and efficiency.
• Heavy duty machines, these sealers work beautifully with all sorts of products. Great for marinating meats, prepping, keeping food fresh, or even sealing other products such as clothing.

Note: The speed and efficiency of two appropriately powerful single chamber models is fully capable of outpacing one dual chamber vacuum sealer.

Plus, if one single chamber model goes down, the other one is still fully functional. This cannot be said for dual chamber, where if it fails, both chambers are unusable.

Single Vs. Dual Seal Bar

The single vs. double seal bar debate boils down to how efficient the user needs to be. Two seal bars enable more pouch sealing per vacuum cycle.

Single Seal Bar machines are fantastic for home chamber vacuum sealers. An extra seal bar is usually only necessary for the sealing process with high-volume sealing. If you’re worried about your sealing projects taking way too much time, two seal bars expedites vacuum-bag sealing.

Dual Seal Bar machines allow a much faster sealing process than single seal bars do. Sealing twice as much in every cycle means less risk of spoilage as you go about the sealing process and a smoother sealing system.

• The dual seal bar feature is available in both single and dual chamber vac sealers.

Deeper Dive: Comparing Chamber Vacuum Sealer Design Features

Power vs. Flow Rate

Understanding power, flow rate, and efficiency with vacuum sealers can become messy quickly. Below, we’ll explain the different units of measurements, power, and flow rate, and how they influence efficiency.

Measurements of Power

Vacuum power measurements can be measured using several different systems. Some companies use Horsepower, m³/h, inHg, mmHg, millibar, microns, pascals, kilopascals, etc.

Vacuum pump performance should be evaluated using both flow rate and vacuum capability rather than power ratings alone. A chamber vac can have a heavy duty, extremely powerful pump and severely lack efficiency. An overpowered vacuum pump will drive up unnecessary energy costs as well as cost more initially.

Flow Rate

Flow rate of a vacuum pump is the measure of how much air the pump can remove over a certain unit of time.

Higher vacuum flow indicates faster air evacuation time. This unit of measurement is far more telling of a vacuum pumps efficiency than its power.

Efficiency vs. Power

High efficiency results in lower costs and greater longevity of the vacuum pump.

High power results in higher electricity costs and potentially reduced longevity of the vacuum pump.

Power is the rate at which the vacuum pump consumes energy. Efficiency is the ratio of output work to input energy. So, higher output work with lower input energy is going to show higher efficiency.

Better vacuum pump efficiency leads to lower costs and improved longevity.

Vacuum Pump

Manufacturers use two main types of vacuum pumps: dry piston or oil rotary vane. These are significantly different, demonstrating a huge gap in longevity and vacuum pull strength. The differences between them is discussed in detail in an earlier section, HERE.

Inspection & Support – Origin in Tandem with Quality

A machine’s origin is a huge player in its quality. The quality of the original parts will majorly impact longevity and function.

Additionally, company inspection and testing of machines before resale is necessary for a confident purchase. Support after purchase, whether verbally or through part availability, will ensure long-term health and function of the machine.

Most companies do not inspect their units. The machines come with a private label and are immediately shipped out to buyers with no testing or inspection prior. Additionally, serviceability and part replacement are sparsely offered for these machines.

Part Replacement & Support

If longevity of your machine is a priority, invest into a highly supportive company. Ensure part replacement is readily available and of high quality. Problems arise over time with any machine. Direct customer service makes finding the cure infinitely easier.

Chamber (or Deck) – Shape, Material, Size, Production Process

The chamber of a chamber vac must be durable, easy to clean, and functional.

Shape

Chambers come in a variety of shapes and designs. Some are rectangular and flat, creating lots of space. Others slope in toward the center, where the deepest “pit” lies at the center, much like the deep end of a swimming pool.

Slanted, half-sphere, and numerous other chamber designs exist.

The shape is incredibly important for functionality purposes. Too great of a chamber slant will cause chamber vacuum sealer pouches to slide out of place.

A curved base will cause jars to tip or reduce space for them.

Purpose is always forefront when deciding on chamber shape. The chamber’s form must follow the function you need it for. For example, many commercial settings seek out flat decks rather than deep chambers because they are much easier to clean.

Shape of the chamber also determines ability to accommodate filler plates. Filler plates fill the chamber, reducing the air that needs to be vacuumed out. Filler plates can drastically speed up vacuum cycles, saving the user time and the machine unnecessary effort.

Material

Chamber material is typically either stainless steel or aluminum.

Stainless steel is durable and maintains its quality over time, much like discussed above with the stainless steel lids. It resists corrosion extremely well and is easy to clean.

In comparison, stainless steel is more durable long-term than aluminum as a chamber material.

Aluminum is attractive to manufacturers because of its lightweight yet still durable qualities. Reduced weight makes the machine itself lighter and easier to move.

This is a key consideration if mobility is important for the user. Additionally, aluminum’s thermal conductivity is excellent, meaning it maintains a uniform temperature extremely well.

Size

Chamber size, once again, is a matter of purpose. For sealing large chunks of meat, such as full muscles, a large chamber will be a necessity. If you’re mostly sealing small items, too large of a chamber will slow down the entire process.

Commercial chamber vacuum sealers generally need much larger chambers. Some utilize a dual chamber design as well, for greatest efficiency.

Production Process

The production process is different for different chambers.

One of the more common ways of chamber production is through welding. Individual pieces of stainless steel or aluminum are welded together into the desired chamber shape.

The other way companies manufacture the chamber is through cold-forming. The cold-forming process used for this involves stretching a sheet of metal over a mold.

Cold formed metal can be more durable because of the lack of seams that welded metal has. The smooth, rounded edges and corners can also be easier to clean than welded edges.

Lid – Shape and Material

Shape

The shape of a chamber vacuum sealers lid is critical for efficiency and variety. If you’re looking to seal large mason jars or huge cuts of meat, dome height may be a key factor for you.

Dome height can also influence chamber vacuum sealing speed. While it is not the only factor, a dome too high for your projects will increase the time needed to complete the vacuum cycle.

Additionally, since the dome is above the chamber, filler plates can only do so much to reduce vacuum cycle time.

Some chamber vacuum sealers have no dome, meaning the lid is flat. This reduces space, decreasing vacuum time. Depending on the model, jars may or may not still fit inside the chamber.

Larger, floor size models tend to have rectangular domed stainless steel lids. These optimize internal chamber space.

Material

Material of the lid is important for longevity, cleaning, and durability purposes.

Glass

Glass lids are less common among chamber vacuum sealers, but can be safe and effective when properly designed and manufactured. The material responds well to vacuum pressure, this is why we can also vacuum seal glass mason jars.

With the correct shape and thickness, glass is a fantastic option for chamber vacuum sealing. Additionally, glass is extremely durable against vacuum sealing, acquiring less stress damage over time than acrylic.

If a glass lid has a visible scratch or crack at any point, stop using immediately. Pulling vacuum on cracked/scratched glassware is extremely dangerous and can cause it to implode.

Acrylic

Acrylic vacuum chamber sealer lids are far more common than glass, as they are less expensive to produce, ship, and handle. They are typically lighter and more durable during transportation, with lower shattering risk.

Acrylic handles vacuum sealing pressure well, withstanding heavy use for many years before wear and tear becomes an issue. Acrylic wears slowly over time by acquiring small micro-fractures and potentially warping if under extended heavy vacuum pressure.

Stainless Steel

Highly durable and easily cleaned, stainless steel chamber vacuum lids are excellent options for commercial settings. Stainless steel is susceptible to fractures only if the material is too thin to handle the vacuum pressure pulled.

Otherwise, stainless steel does not obtain small cracks and wear over time like how acrylic does.

Washability

Washability, both in the chamber and of the exterior, is another factor to keep in mind.

A few models allow the exterior to be sprayed down without damaging the control board or plug port. Designers accomplish this through control board and/or plug port covers. This is huge for commercial or industrial settings, where mess is unavoidable.

Additionally, some models have a flat deck rather than a recessed chamber. This, again, is a huge advantage for messy settings where frequent cleanup is necessary.

Seal Bar

Seal bars generally have a few main components:

• The bar itself
• Seal wire
• Seal tape
• A method of holding the chamber vacuum pouch in place. This may be clips, a metal bar, etc.

Assembly of these parts is generally consistent across most chamber vac seal bars. The seal wire rests across the top of the seal bar, underneath the seal bar tape. The pouch clips or metal bar are either on the seal bar or within the chamber.

Here are some factors to consider with chamber vacuum seal bars:

Seal wire width:

Seal wire width corresponds to thickness and integrity of the chamber sealer bag seal. The idea is that a thicker seal has more structural integrity, and a wider seal bar provides this.

Especially with sealing liquids, a wider seal may be beneficial. A small amount of liquid within the seal line may not ruin the seal, as long as it does not pass through the entire line.

Some schools of thought see one wide seal wire as providing the same structural integrity as two thinner ones.

Seal wires, or seal heat strips, are typically made of nichrome or stainless steel alloys.

Seal bar location:

Positioned either in the chamber itself or on the lid, seal bar location is something to consider.

With the seal bar in the chamber, access and replacement is far more ergonomical.

The main benefit of having a seal bar attached to the lid is easy chamber cleaning. However, most seal bars in the chamber pop off with ease, allowing for greater chamber access and easier cleaning.

Seal bar style:

Each style of seal bar is built for a different function. Not every chamber vacuum sealer is capable of using each type of seal bar. Sealing extremely thick (such as 5, 6, or 7 mil) or retort pouches requires a chamber vacuum sealer with enough power to support the seal bar.

Three main styles of seal bar exist. Regular, seal-off/cut wire (also called seal-cut), and retort seal bars.

Regular seal bars have one regular seal wire or two slimmer ones, designed for normal pouch sealing.

Seal-cut bars have two individual seal heat strips. A regular heat strip which properly seals the pouch, and a thin wire acts to cleanly “cut” or tear the top of pouch off.

Retort seal bars function to seal retort chamber vacuum pouches. These are partially metal pouches that run quite thick, and need a concentrated source of heat to properly seal the pouch.

For more detailed information on these seal bar types, click HERE for our informational section on them.

Duty Cycle Capability:

Overheating with repeated use can become an issue without a proper cooldown process. This feature allows the seal bar to undergo a cooling cycle, preventing heat buildup and possible damage.

Accessory Compatibility

Most external, suction style vacuum sealers are compatible with accessories. Access to vacuum sealing accessories goes down with chamber vacuum sealer models. A huge reason for this is because chamber models demonstrate more overall capability, making accessories less needed in the first place.

Gas Flushing

Removing air from a pouch is massively beneficial to the product. Air incites aerobic bacteria growth and corrosion for many products. However, soft products also do not benefit from the tight squeezing that vacuum sealing brings by removing this air.

Gas flushing is a solution to this problem. After air removal, gas (usually CO2) is flushed back into the chamber. Usually only about 20-50% of the chamber is filled with this gas, filling the pouch a comfortable amount to prevent crushing.

Control Boards

Chamber vacuum sealer control boards come in a small variety of designs. Depending on what setting the user intends to expose the chamber vac to, this design could be incredibly important.

The control boards rear is exposed to the interior of the machine. This can house water vapors, oil, and possibly other debris.

Now, some companies epoxy this exposed section to protect it. However, covering the control boards backside makes it almost impossible to repair/replace anything on it.

Commercial Settings

For notably messy environments, like many commercial settings, vacuum packaging machines must be washable. Externally, the control board is a risky area to wash without damaging.

Some units offer a hood or cover above the control board to prevent water from touching the electrical parts.

Port Location

Vacuum port location within the chamber is a subtle detail with huge significance. The mouth of a chamber vacuum-sealer bag is susceptible to opening, leaking, and general mess.

Inconsiderate chamber vac designs place the port toward the front of the chamber, where it is more likely to pull liquid or debris into the pump. Most chamber vacuum sealers keep this in mind, placing the port toward the back wall or back corner of the chamber.

Vacuum Sealing Tips and Tricks

Types of Vacuum Sealing Bags

Vacuum sealing pouches come in an overwhelming array of sizes, thicknesses and textures. If you’re just getting into the world of vacuum sealing, it’s hard to know what type will benefit you the most. Breaking down the specifics can help you decide exactly what’s right for you.

Difference Between Chamber Vacuum Pouches & Vacuum-Sealer Bags

Chamber vacuum pouches and vacuum-sealer bags are two different types of bags. Extremely similar in name, differentiating between the two can be infuriating for someone new to it.

Once aware of what to look for, the difference between these two is easy to spot.

Companies design chamber vacuum packaging pouches for chamber vacuum sealers. These have no embossed texture to them, and are instead smooth plastic. Smooth in texture, these bags are capable of being a thinner 3 mil thick. This reduces the price.

Vacuum-sealer bags have an embossed texture, increasing standard thickness to 4 mil instead of three. The increase in standard thickness drives up the cost, as well.

How to Select the Correct Pouch Dimensions

Finding the correct dimensions for your vacuum sealing project depends on the shape – rectangular or cylindrical. Calculating the appropriate bag size for you is easy, below are the steps involved.

Rectangular Shaped Items

Includes steaks, blocks of cheese, bread, etc.

Below is a simple visual demonstration.

For example, consider the average length of the steaks you package is 8″, the average width is 6″, and the average height is 1.5″.

To calculate the proper WIDTH for your bags: multiply the width x height, and add 1 inch (W x H + 1 inch).

Example: 6 x 1.5 + 1 = 10 inches

To calculate the proper LENGTH for your bags: add the length + height + 2 inches (L + H + 2 inches).

Example: 8 + 1.5 + 2 inches = 11.5 inches

If in between sizes, like in this example, round up the half size to ensure everything will fit.

Therefore, the closest pouch size option is 10 inches x 12 inches.

Singular Cylindrical Shaped Items

Includes singular cylindrical shapes such as sausage, jerky links, keilbasa, hot dogs, etc.

Below is a simple visual to demonstrate.

For example, consider packaging sausage links that have a length of 6 inches and a height of 2 inches.

To calculate the proper WIDTH for your bags: multiply 1.5 times the height (H = 2 inches) and add 1 inch (1.5 x H + 1 inch).

Example: 1.5 x 2 + 1 = 4 inches

To calculate the LENGTH of your bags, add the height (H = 2 inches) plus length (L = 6 inches) plus 2 inches (H + L + 2 inches)

Example: 2 + 6 + 2 inches = 10 inches.

Therefore, the closest pouch size is 4.5″ x 12″

What About Zipper Chamber Vac Pouches?
Some of the best vacuum seal bags for food or small items, zipper chamber pouches are easily accessible. For these, add 2 inches to the length of your sealed item to find bag size. Vacuum seal pouches with zippers are deceptive, as the zipper bags require space that zipperless vacuum seal bags do not.

Vacuum Sealing: All the Tips and Tricks

Labeling Pouches: Labeling your pouches prior to sealing is one of the simplest, most effective strategies for food storage. It’s surprising how quickly we forget when we first stored something away. Plus, frozen vacuum sealed food can blend in with everything else or get lost in the freezer with too much ease. By labeling pouches, you can know exactly what and when you stored your food away.

Flash Freezing: when vacuum sealing and freezing soft, moist, or delicate foods, this is one of the best tricks. Flash freezing involves laying out flat and freezing these foods prior to vacuum sealing. This prevents the vacuum from accidentally crushing them and ruining their quality. Great for berries, cheese (never soft), and other soft foods.

Marination: An incredibly fun fact, vacuum sealing speeds up the process of marination. Whether vegetables or meat, by vacuuming air out of the pouch, the vacuum also expands the space between the foods fibers. This opens it up for marinade to seep in faster. This is an especially popular tactic for meat marination. For more on this process, read here.

Vacuum Sealing Liquids: Vacuum sealing liquids is tricky but with the right plan of action, is easily accomplished. Flash freezing is an option, but if that’s undesirable there are 5 easy steps to success with a chamber vac sealer. Read more HERE, or watch the video version HERE.

Buyer’s Guide

Vacuum Pouch Thickness: What you Need to Know

3 Mil Gauge

The thinnest and most economical, 3 mil pouches are still a surprisingly heavy duty choice. They function cost effectively for softer textured products and liquids.

Capable of withstanding freezing, sous vide cooking, and up to 5 minutes of boiling, these bags are ideal for wide range use.

With vacuum sealing sharp items though, beware that 3 mil is likely too thin. This leaves two options: buy a higher gauge pouch or Boneguard materials.

Boneguard materials act as an extremely puncture resistant patch or pouch, protecting the bag from internal rips or tears.

4 Mil Gauge

Four mil bags have all the qualities of 3 mil vacuum pouches but slightly amplified. A higher durability allows for rougher usage. Plus, the thicker material makes a stronger oxygen and moisture barrier.

If storing frozen goods, tapered bones, or hard edges, these may be the best option for you.

5 Mil Gauge

These are the thickest vacuum seal pouches available here at JVR Industries. Stronger than the 4 mil, these bags can handle multiple protrusions from inside the bag.

Packaging sharp items, such as bone, is generally no issue for this gauge. And having an even higher gauge than 4 mil, the oxygen/moisture barrier and durability are incredibly tough.

Additionally, these are a fantastic option for people looking to store large, tightly packed quantities in freezers. With the durability of this gauge, friction and wear from the tight packing is not something to worry about.

6-7 Mil Gauge

Some of the highest gauges, 6 and 7 mil vacuum seal pouches are available through custom order. These are not commonly used.

Still food grade and BPA free, these are often a high priority choice for businesses. The chamber vacuum sealers offered here at JVR Industries are fully capable of sealing these bags.

For information on other brand’s chamber sealers, please reach out to them for their machines capabilities.

Boneguard

Boneguard materials are a unique accessory to regular vacuum pouches. It acts as a patch of extra thick, protective material to prevent tears in your pouches. Most frequently used when vacuum sealing bone, it’s simply a high quality guard against any sharp edge.

For more information on Boneguard, check out this article.

Custom Printed Pouches

Custom designed vacuum seal pouches with graphics are an excellent way to get a business’ brand out into the market. Some companies provide custom printed pouches to streamline labelling and to save businesses money.

Select Appropriate Bag Size for Your Machine

Always take into consideration the size of your chamber or edge suction sealer when purchasing pouches.

The length of the seal bar will limit the width of the bags you can use. For example: If your seal bar measures 11.5″ in length, the maximum width of chamber vacuum pouch you can safely use will be 11″.

For selecting length, keep in mind that the seal bar can consume 1-2″ of the pouch length as well. Additionally, product height can consume pouch length as well. Generally, every 4″ in height will consume 2″ of the pouch length.

For more information on bags, check out:

3 Differences – Chamber Pouches and Food saver Bags

What are Zipper Pouches?

Common Mistakes and How to Avoid Them

Getting a vacuum sealer is an exciting process. So exciting that sometimes it’s easy to skip ahead without knowing how to use vacuum seal bags.

To avoid a disappointing, frustrating experience, we’ve compiled a list of ways to troubleshoot the most common issues.

If you’re wondering, why is my vacuum sealer not vacuuming? How do I approach vacuum sealer repairs? Below is an organized source of info to help you quickly solve the problem.

Overfilling

The number one mistake people make with vacuum sealing is overfilling the vacuum bag. Overfilling causes debris to leak into the seal area and wrinkles in the seal.

Additionally, overfilling can cause spillage that could damage the machine itself if using an external or suction vacuum sealer.

Tips:

• When laying flat, the bag should have minimally 1″ and up to 2″ of extra space between the seal bar and food. This will allow for a seamless seal, and, the ability to reseal the bag if necessary.

Debris in the Seal Area

Any food debris in the seal line of your vacuum pouch will create a gap in the weld, creating an incomplete seal and vacuum leak.

Liquids, grease, powder, etc. can easily creep into the seal line, ruining the sealing process. To create an airtight seal, it’s important that nothing interferes with the heat transfer from the seal wire to the bag.

Tips:

• Fold over the mouth of the vacuum bag while filling to protect it from debris.
• Wipe dry the mouth of the bag with a paper towel before beginning the vacuuming process.
• For pouches with moisture, keep them at an angle that prevents liquid from immediately spilling out.
• Double bagging is another tactic for bags that are notoriously leaky.
  • However, especially with embossed vacuum seal bags, using two for one product is absurdly expensive. Consistent double bagging with an external vacuum sealer would cost the user roughly $1 per package. Filling about 900 packages this way would pay for a regular chamber vacuum sealer that can give you far better quality.

For more information/tips on sealing bags with liquids, check out this article. Or, if you would prefer a video format, click HERE.

Wrinkled Seals

Wrinkled seals cause leaks, extra air in the vacuum pouch, and lead to unnecessary food spoilage. Luckily, avoiding wrinkled seals is easy.

Tips:

• Avoid overfilling.
• Flatten out the food inside your pouch as needed. If the contents are rounded or bag overfilled, you will get a round rather than flat opening.
• Lay the bag flat over the seal bar and smooth out the end with your hands. Make sure it can rest flat on its own. If not, you may have to remove some of the contents from the bag.
• Some products, like hot dogs or sausage, can create hills and valleys in the mouth of the pouch. Avoid this by placing them perpendicularly in the pouch for a smooth seal.

Incomplete, Torn, or Patchy Seals

If you find your seals with unsealed patches, holes, or melted too far through the bag, you likely have a sealing time or seal heat/tape strip issue.

Tips:

• When to adjust the seal time:
  • If the seal is weak, pulls apart easily, or just faulty, try adjusting the seal time upward by a second or so.
• When to adjust the cooling time:
  • If your bag tears as you remove it from the seal bar, try increasing the cool time to prevent sticking.
• If issues persist or you notice a pattern of where the seal is patchy/faulty, you may need to replace one of the parts involved in sealing.
  • Seal Cushion Strip:
    • The seal cushion strip may shift or have been improperly installed. Plus, if the adhesive holding the seal cushion bracket degrades, it can decrease the pressure on the seal bar. Both of these are replaceable on certain chamber vacuum sealer models.
    • For more on how the seal cushion strip functions, check out this article on the Basics of the Seal Cushion Strip
  • Seal Heat Strip:
    • Often called a “heat strip” this is a thin metal strip that conducts the heat to your bag. If it is broken or burnt, it will not distribute heat across your pouch evenly. Replacing the heat strip is simple.
    • If you have a JVR model, here are our replacement tutorials for the Seal Heat Strip:
    • Vac100 Seal Heat Strip Replacement
    • Vac110 Seal Heat Strip Replacement
  • Seal Tape Strip:
    • Seal tape, also called Teflon tape, has a coating on its surface to prevent the pouch from sticking. Over time, this coating wears off and pouches begin to stick or possibly tear when removed from the seal bar. If there is a hole in the tape, this would also warrant a replacement.
    • If you have a JVR model, here is our replacement tutorial for the Seal Tape Strip:
    • How to Replace Seal Bar Tape.

If You Can’t Figure Out What’s Wrong:

• Double check you have the correct bag type. Food saver style vacuum sealers require an embossed/textured bag material. If you find your food saver not sealing properly, vacuuming properly, and acting funny: check the bags first.
• For a chamber vacuum sealer or external/Food saver that’s not vacuuming properly, it may also need maintenance.
• The vacuum cycle time may be too low. The air within the chamber is sucked out and relocated under the seal bar to lift it. A severe vacuum leak could also negatively impact the seal this way.

Vacuum Pouch Quality

Whether a vacuum seal bag or a chamber vacuum pouch, not all manufacturers take quality into consideration. Below are things to consider when purchasing vacuum pouches.

1. Factory seals can cause vacuum leaks. Ensure the company you purchase from is reputable and keeps quality in mind. A poorly manufactured pouch can allow air in and spoil your food.
2. Different companies work with different manufacturers, not every pouch is produced with equal quality.
3. There is a layer of material inside of the chamber vacuum pouch which allows proper release and prevents it from sticking to itself. Poor quality vacuum seal bags and pouches can lack this quality.
   • The stickiness of a low quality pouch can cause the user to spend several minutes simply trying to open it.

MAINTENANCE

Regular maintenance on your vacuum sealer will keep it running smoothly and you preserving food for much longer. Maintenance on these machines is easy, and often only needed every 6 or so months.

Maintenance for Chamber Vacuum Sealers

Every 6 months with regular, frequent use:

• Oil Change.
  • For the Vac100 chamber sealer, we have an article tutorial HERE.
• Seal Heat Strip replacement.
  • Vac100 Seal Heat Strip Replacement.
  • Vac110 Seal Heat Strip Replacement.
• Seal Tape Strip replacement
  • How to Replace Seal Bar Tape (Article).
  • How to Replace Seal Bar Tape (Video)
• Exhaust Filter replacement
  • How to Change Vacuum Pump Exhaust Filter (RVS20-32, Same as 310-33) | JVR Vac310
  • How To Change Vacuum Pump Exhaust Filter (Gray Pump, 310-32) | JVR Vac310 – Chamber Vacuum Sealer
• We offer all the vacuum sealer parts you’ll need for your JVR model online.

Maintenance for External/Food saver Style Vacuum Sealers

• Clean after every use with a moistened cloth or gently cleaner. Buildup or spillage can damage the machines ability to vacuum and seal.

• Check the gaskets for wear every month or so. Stretched, worn, or debris-filled gaskets need replacing for the vacuum sealer to function at its best.

• Check the sealing elements (seal tape, heat strip) about every 6 months for wear, replace if necessary.

Business Applications

Vacuum Sealing for Businesses: Small to Large Operations

Vacuum sealers are highly effective equipment for businesses. From small to large operations, they can expedite, preserve, and save companies huge costs.

Different style exist for different purposes. Whether single or dual chamber, rollstock, or a vacuum tumbler, vacuum based equipment can have substantial benefits for a business.

Small Businesses

The benefits of a chamber vacuum sealer for businesses are numerous. While popular in the food business, they can benefit any business that requires packaging materials.

Preserving Freshness and Quality in Long-Term Storage

The benefits of vacuum sealing food are undeniable. With air removed, you severely inhibit the danger of aerobic bacteria.

In combination with freezing, vacuum sealing can significantly extend the shelf-life of food products. Freezing temperatures and no air creates an incredibly safe way to store and preserve food. Equipped to handle all kinds of foods and liquids, chamber vacuum sealers can help you reduce food waste of any kind.

This can improve restaurant storage and reduce waste, improving overall restaurant operations.

In addition, vacuum sealing eliminates freezer burn worries. For more on how this works, read HERE.

Saving Money, Time, and Frustration

1. Packaging efficiency immediately improves with chamber vacuum sealing. If effectively sealing your items is a time-consuming, error filled process, vacuum sealing is a perfect one-shot. With preset packaging settings, you worry less about having to repackage your goods and waste perfectly good bags.
2. Reduce waste of both product and packaging. It only takes one go for a vacuum sealed bag to properly seal your product for months or even years.
3. Safely buy in bulk with the ability to safely store your product long-term. Especially useful with food storage.

Providing a Polished, Clean Look

In addition to protecting delicate items, chamber vacuum sealing provides a clean, polished look to your items. Whether small boutique items or documents, a vacuum seal gives the item a professionally packaged look.

Additionally, vacuum packaging improves product presentation.

Custom-printed pouches can be a simple but effective way for a small business to set itself apart from the crowd.

Protecting Delicate Items With a Vacuum Chamber Sealer

Chamber vacuum sealers are excellent at protecting documents, electronics, or most small, delicate items from damage. User’s must be mindful of over-vacuuming a delicate item.

However, vacuum sealing protects the item from water, debris, dust, and scratches.

Conclusion

A chamber vacuum sealer can tremendously improve small business operations. While an initial investment is necessary, long-term costs are much smaller, especially with chamber vacuum pouches.

External vacuum sealers are cheaper initally, but bag costs are high and machine fail rate is high. For many, a chamber vac is a worthwhile investment that benefits their business long-term.

For more on how a chamber vacuum sealer may benefit your small business, click HERE.

Large Operations

Large scale operations gain many of the same benefits as small businesses do with a vacuum sealer. Commercial kitchens are especially receptive to the addition of a chamber vacuum sealer.

Whether to increase packaging efficiency or restaurant efficiency, a chamber vacuum sealer can be a highly beneficial addition.

Preserving Freshness and Quality

Purchasing in bulk is often the only option for large commercial operations. Vacuum sealing allows the preservation of bulk food purchases in a safe, efficient way. In the same way a small business sees reduced waste, so does a large operation at a greater scale.

Reduce waste, prevent freezer burn, and store pre-prepped food that comes out at the same quality it went in.

Prep, Marinate, and Cook in Bulk

Commercial chamber vacuum sealers are a great tool for streamlining operations in food preparation.

Prepping Food and vacuum sealing it into precise portions improves efficiency. A vacuum sealer can preserve the freshness and quality of a foods flavor. Prepping and sealing food early is an incredibly useful tool in the hustle of a commercial kitchen.

Marinating food inside of a vacuum sealed bag drastically increases marination speed. The right food prep equipment can improve efficiency in your commercial kitchen with little effort. For more on the process of vacuum seal marination, read HERE.

Sous vide cooking is a precise, clean, energy efficient form of cooking that vacuum sealing provides. Of the needed equipment for sous vide cooking, a reliable vacuum sealer is number one. If the vacuum sealed food has leaks, rips, or is not sous vide approved, it will be a messy endeavor.

Cooking sous vide is the process of placing a vacuum sealed bag in a circulating pot of water held at a specific temperature. This cooks the contents of the bag to that temperature in a mess free, flavor preserving way.

Sous vide cooking bags can start at a 3 mil thickness, which are the thinnest and least expensive vacuum seal bags you can get. The key is to look for vacuum pouches that are high quality, BPA free, at least 3 mil, and labeled as sous vide compatible.

For more information on cooking with sealer bags, click HERE.

Improving restaurant efficiency starts with freeing up employees from certain tasks to allow attention to others. The guest experience begins in production.

With streamlined operations, you can get the customer exactly what they’re looking for with less struggle and waste on your end.

Other Commercial Vacuum Equipment to Note

While chamber vacuum sealers are the main food prep equipment discussed here, there are others that also utilize vacuum.

Tumblers: Vacuum tumblers are an excellent marination tool. They function by literally tumbling the meat around with the marinade while a vacuum is running.

This tenderizes and marinates the meat in a much more efficient, even way than even regular vacuum sealing. Extremely effective for small to medium sized cuts.

A great research article on the effects of vacuum tumbling is available to read HERE.

Brine Injectors: Useful for extremely large, thick cuts of meat that a tumbler cannot marinate properly. Brine injectors do as the name says, they directly inject brine into the meat to give it flavor, volume, and weight.

FAQs