The 7 Best Commercial Vacuum Sealers (January 2021) – Ultimate Guide

by | Jan 14, 2021 | Kitchen | 0 comments

Benefits of using a commercial vacuum sealer

Most personal kitchens now have external vacuum sealers or handheld vacuum sealers, or maybe yours has none of them and it’s even better. The main difference between these regular sealers and the commercial machines is that a commercial machine either has a chamber in which you put your bags or a large hole (edge) where you feed the bag. When your bag is ready to be sucked and sealed, rather than having to do it yourself and not take out all the oxygen, the entire chamber (or edge sealer) sucks out the oxygen via a pump. In the process, your bag (s) are vacuumed and sealed, and there are rarely breaks or leaks.

Commercial vacuum sealer

Handheld seals risk tearing a bag or not removing all oxygen, and small cracks will shorten the storage time of your food and can cost you exorbitant amounts when buying new seal bags all the time. Another benefit you see with commercial models that you do not want with others is the amount of bags you can seal at a time or all day. Especially in restaurant kitchens, where steaks (for example) are ordered literally, one of the fastest ways to marinate meat is by throwing a steak and marinade all in one sealing bag and then vacuum sealing the two together. Another reason to quickly seal packages may be if a stormy season comes and you are worried about leakage or flooding in your house.

Features to Consider Before Buying a Vacuum Sealer

First, ask yourself if you are primarily getting a sealer for food storage, cooking or for storing dry goods. Depending on the use of your vacuum sealer, you may want to consider where it should be stored away (the size of the machine), how often you want to use it (the service life / repairs that may be needed), and how quickly you ‘Each vacuum seal should be performed (power, pump, cooling time, etc.). A chef who needs to marinate several inserts quickly should consider a vacuum sealer with a larger chamber and no cooling time like the VacMaster VP215. In addition, edge sealers have an excellent sealing rod to pull a marinade into your meat; consider Weston 65-0501-W.

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A person with simple needs and a lower storage space should have an affordable, easy-to-store, user-friendly option, like the NESCO VS-12.

The features you need are what you need to focus on when buying a vacuum sealer because there are many different features for every machine on the market. Many of the following features are listed and explained below to help your decision.

Type and pump

There are different types of commercial sealers and depending on your needs you should know about each type and how it works.

Full chamber vacuum sealers are the type where you take your sealing bag (with freshly picked vegetables in) and place them inside an entire chamber with a closing lid. Most of these have very simple buttons and settings that allow you to select the time or amount of suction to be applied to each bag. For your vegetables (in this example) you may want to lower the time the chamber vacuums oxygen – or some machines even have a ‘pulse’ option that slowly takes out most of the oxygen but adds a little back – thereby not crushing your moist vegetables in a fine pasta. A good example of a deep chamber sealer above is the VacMaster VP215, which not only fits larger bags, but runs on an oil pump rather than a piston pump (more on this below).

VacMaster VP215

Edge sealers have a side bar on them with a handle that almost looks like the beginning of a chamber. However, the entire edge bar squeezes down on the edge of your bag – which you feed into the bar, and then a pump inside your machine (often a double piston pump) removes oxygen with the rest of the bag there on your table. Usually this process takes 20 seconds or less with a high quality vacuum sealer; one such example is the Weston Pro-2300, which seals a bag very tightly and does one of the best jobs of pulling a marinade through muscle fibers of steak or chicken or any meat you make.

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Different pumps will also change the details of your vacuum sealer. While an oil pump is quieter and requires very little cooling time, that oil needs to be changed frequently. Dual-piston pumps, on the other hand, are good at fully sucking a bag, but often require cooling time between each bag, unless they have a built-in fan.

Acceptable bags (Seal bar width / chamber size)

The size of your machine is directly related to the size of bags you can use, because although some vacuum sealers can be connected to a hose, not everyone can. If you are trying to marinate a whole chicken, you will need both a bag that fits the chicken – around a bag of 2 liters or 15 x 18 inches. Next, use a commercial vacuum sealer that either has a large enough chamber for your bag and bird or a long enough sealing rod. For example, the only sealer above that is large enough for an entire chicken is the Weston Pro-2300.

Weston Pro-2300

But for steaks, any 12 to 10 inch bag should provide more than enough room for both meat and marinade. In addition, this would be plenty of room for vegetables, fruits, bread, etc. One of the best vacuum sealers that also has a long enough sealing bar is the LEM Products 1253 MaxVac 500 vacuum sealer with bag holder & cutter. For bags filled primarily with liquids (soups or stews), either freeze your foods and then vacuum pack them or need a commercial vacuum chamber.

Vacuum strength

In short, the stronger your vacuum, the faster your bag seals, and the stronger your food is sucked together. This can actually be a good or a bad thing, depending on what you need, although most machines offer options to control or limit the vacuum strength. If you try to preserve most moisture-based fruits (like strawberries), a powerful vacuum risks pulverizing your products. One of the best options on this list of comprehensive digital panel controls is the VacMaster PRO350, which allows you to limit or increase your vacuum strength. Keep in mind that most vacuum cleaners run from a dual-piston engine and therefore require some cooling after each bag, that is, unless the model is equipped with a built-in cooling fan like the Weston Pro-2300.

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Ease of use and security

The easiest commercial vacuum sealer on our list is the NESCO VS-12, which is a very self-explanatory device that can be used immediately upon delivery. It is simple and safe – the sealer will not burn you and turn off after each use, but still requires some cooling. Other devices are a little more complicated, but offer enough options to ensure you get the right vacuum and seal every time.

Kill shots KSVS12

For edge sealers, be aware that heat is applied to the bag in the depressed sealing bar. Therefore, do not touch the inner surface immediately after sealing or during sealing. Other precautions to consider are when buying machines that also come with bag cutters – make sure these sealers have the ability to store the bag cutters. In addition, the safest options for edging rod bars are bars that lock down over the bag, completely preventing combustion.


Finally, consider the warranty that comes with your commercial sealer. You will probably have time to test your sealer and make sure it works consistently. Also, make sure that your vacuum sealer is suitable for the current task. For large purchases, you will definitely have this security, especially with the VacMaster VP215, which is a very expensive full chamber vacuum sealer. One year warranty or longer must be your purchase limit and nothing under one year.

If you are buying your device for a restaurant and think you need more devices, first buy a vacuum sealer and test it. Finally, when buying more machines for your kitchen, be sure to sign up for the warranty.

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