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How does chamber vacuum sealer work?

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How does chamber vacuum sealer work?


How does chamber vacuum sealer work?

A vacuum sealer primarily works by removing the atmospheric air inside food products and sometimes used by industries to seal their goods. The common types of these sealers are the chamber-style packaging machines and the external vacuum machines. When you compare the prices of the two vacuum sealers, the chamber machine is relatively expensive since it offers a wide range of application.

First, a chamber vacuum sealer is made up of a powerful vacuum pump that enables it to seal a large number of bags in every cycle quickly. Moreover, when you use a chamber vacuum sealer, the pressure inside the bag is always the same as the one in the chamber. This makes it ideal for sous-vide bags as they will not break. This chamber approach also has an advantage when you use it for liquid products. Also, with chamber vacuum packaging machines you can incorporate culinary techniques such as vacuum infusion and vacuum compression.

How does it package food?

When using this machine, the process of packaging begins by placing the food substance into the sous-vide bag. The common way is by folding the back the top side of the bag. By doing this, you will keep the part to be sealed clean. During packaging, food debris normally weakens the bond and might cause the leakage later on. By folding the top back, you will be able to seal the food without getting unnecessary spillage.

Loading food into the chamber

Once you have packed your food, place it into the chamber vacuum sealer. Always ensure that the opening end of the sous-vide bag is in line with the sealing bar before tucking it down into the chamber. Again, ensure that the edge of the bag does not protrude before you close the lid. Finally, start the vacuum pump to begin the sealing cycle.

The sealing cycle

For most of the food products, the pressure is adjusted to about 5 to 50 mbar. At 50 mbar, nearly 95 percent of the air will be removed. On the other hand, by about 5 mbar about 99 percent of the atmospheric air will be channeled out. Although the difference is minimal, it will have an impact on how snug your product is. For instance, at 5 mbar the bag will shrink around the food product tightly unlike at 50 mbar where there is a small amount of air that cushions the bag. Once the sealing is one, the valve then opens as the air refills the chamber for another cycle.

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