How to Choose a Vacuum Sealer
Used to better preserve food, vacuum sealers are essential if you want to reduce food waste. Vacuum-packing food can extend its shelf life up to five times longer. In this article, we'll explain how to choose the right model and what criteria to use.
What suction power should I choose?
First of all, it depends on how often you use your vacuum sealer. Regular use will require more power than very occasional use. This criterion also depends on your profile: are you a professional or an individual? We recommend that individuals get a sealer with at least 90W. While we direct professionals (restaurants, retailers, manufacturers, hoteliers, etc.) towards much more powerful models from 250 to 1000W. This parameter varies depending on the quantity of food you want to package and the speed you require.
External vacuum or bell sealer?
To choose the right vacuum sealer model, you need to understand the different types of suction. An external suction sealer is ideal for people who want to package vegetables, fruits, meat, fish, cookies, and other solid foods. But when you want to vacuum seal liquid or powdery products (sauces, flours, spices, etc.), you'll need to choose a chamber sealer. Since a chamber vacuum sealer is often much more powerful than an external suction model, we recommend professionals turn to this type of machine. These will allow you to package any food, quickly and reliably!
What pressure for a vacuum machine?
It's very simple! The pressure or vacuum of a vacuum sealer is expressed in bar. This is one of the determining factors when choosing your machine. Our team recommends a minimum pressure of 0.5 bar, whether for professional use or home use. Here are some examples:
- Automatic vacuum sealer: 0.6 bars
- Semi-professional vacuum packing machine: 0.8 bars
- Food vacuum packaging machine: 0.5 bars
Where to buy a vacuum sealer?
At Vacuum Sealer TM , we offer dozens of models of machines for vacuum packaging food. Here is a selection of machines of varying power:
