Best Vacuum Sealers 2015 – Reviews & Buying Guide

There are so many different kinds of vacuum sealers in the market that consumers have difficult time to choose a best vacuum sealer for their own. We will help you reduce the difficult time with our best vacuum sealer reviews. Usually three kinds of vacuum sealer are popular: chamber vacuum sealer, channel vacuum sealer and handheld vacuum sealer.

Both handheld and channel vacuum sealers are considered external vacuum sealer because the part of container holding the food which you want to seal is left outside the machine, the vacuum sealer only contact with a part of the container which is being sealed. You can either arrange the edge of bag to be sealed onto the sealing strip, or include a vacuum hose into the container. Then the machine will remove the air out of the bag and seal it.

A chamber vacuum sealer is different. The entire bag containing food is put inside the machine, both air suck and sealing are made internally. Despite complex process, chamber vacuum sealer brings more efficiently result than handheld and channel vacuum sealer because it can create a much higher vacuum pressure. This will help the food stay longer because little oxygen is kept inside, especially the liquid food. Therefore, the flavor of food still remains.

VacuumSealerSpot offers you the best vacuum sealer reviews which is suitable for average home use. We know when making decision to choose a vacuum sealer, you will consider three things: the food style to seal, the frequency of use and available space. Here are the differences of three kinds of vacuum sealer

Chamber Vacuum Sealer

Chamber vacuum sealers are the best choice for people who look for a machine for frequent use and top performance. Chamber vacuum sealer is fast, efficient, and produces the best results. Whether your food is dry or liquid, this machine does the best job of sucking the air inside and makes the food stay longer. Therefore, it is totally suitable for those who want a high quality machine to use for heavy duty.

Channel Vacuum Sealer

Also seen as external vacuum sealer, this vacuum sealer has average price and is suitable for average use. Performance varies between models, but some produce very good results on most foods. The process can be difficult with liquids, and in some cases they need to be frozen before processing. Therefore, you should look for the models which attach an accessory port for you to add a vacuum hose in case you package a lot of very liquid foods.

Handheld & Basic Vacuum Sealer

This kind of vacuum sealer is much smaller than the countertop models. They are inexpensive and suitable for consumers who don’t do volume processing or require top performance for long term food storage. If you want to purchase a vacuum sealer for occasional use, handheld and basic vacuum sealer is good for your purposes.

How chamber vacuum sealers work

A chamber style vacuum sealer is a smart option for those people who need a best vacuum sealer to seal multiple bags of food at the same time, such as restaurant, cafeteria, industrial kitchen. This machine can quickly seal food in airtight plastic packaging. Unlike edge-style sealers, the pressure inside the bag and in the chamber is always the same, which will prevent the sous vide bag from collapsing. Therefore, liquids will be stayed rather than sucked out the open edge of the bag.

Normally the chamber vacuum sealer will operate following these steps:

Package the food

Fold back the top of the sous vide bag before placing the food into. This helps the top of the bag clean where it will be sealed. Double check that there is no food debris at the sealing place because it can weaken the bond and make the bag leak during cooking. This technique also helps consumers get food inside out more easily without getting ingredients on the outside of the bag.

Some people are afraid that folding back the bag will make it slightly more permeable to air over very long periods of time. But we have not seen any case in a restaurant or home kitchen.

Load the chamber sealer

After packaging the food, place it into the chamber sealer. The open end of all the bags should go over the sealing bar, and then be tucked back down into the chamber. Make sure the edge of the bag does not jut out from the chamber, close the lid firmly to engage the vacuum pump and start the sealing cycle.

If the bag bulges during the sealing cycle, the air inside cannot escape. As a result, the pressure inside the bag becomes much greater than within the chamber and make the bag swell. If this difference becomes large enough, the bag will burst, which can be very messy.

The cycle of vacuum sealing

The vacuum-sealing cycle begins when you put the food into the chamber and close the lid. To have a tightly sealed package for solid foods, you should reduce the pressure to 5–50 mbar and then seal the bag. About 95% of the atmosphere has been removed at 50 millibars; and about 99.5% of the air inside the chamber and packing is gone at 5 millibars. Despite a very small difference, it does affect how adequately the bag will tighten around the food. At 50 millibars, a little air left inside the packaging will cushion the bag slightly as atmospheric pressure is restored to the chamber. At 5 millibars the food will be shrunk very tightly by the bag. Depends on what you are sealing, you can adjust the pressure for the tightness level you want.

The fragile food can be sealed for storage at 200–500 mbar.

The bags puff

Air rushing out of the chamber more quickly than escaping the bag makes the pressure be slightly higher in the bag than the surrounding chamber, it causes the bags puff up inside the chamber. Although it is the normal phenomenon, it can cause the ends of the bag to slide off the sealing bars, and the package cannot be sealed at the end of the cycle.

The heat sealing

Heat-sealing bars will help the bag sealed closed at the end of the vacuum-sealing cycle so that air cannot rush back into the bag. The longer this bar stays hot, the more plastic will be melted. Two to three seconds to seal is adequate to fuse the bag closed for standard sous vide bags. Depend on your thicker or thinner plastic bag, you can adjust this time period.

Finish the vacuum sealing cycle

When the heat sealing is done, a valve will open and air will be refilled. Air cannot get inside the bag anymore. The atmospheric pressure forces the plastic bag to collapse adequately around the food, completing the sealing cycle.