Im looking into to getting a new vacuum system for SV, so im wondering what do you guys out there use? Vacuum sealer or vacuumchamber?
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I've read of everyone's love for a chamber sealer. I don't do enough vac-sealing to warrant the big upgrade, so I've been plenty happy with my Foodsaver and a couple bag rolls to create custom length bags. Serves me well.-
Same here, even though I actually do a lot of sealing. I don’t have room for a really large sealer, but the Foodsaver fits in a drawer. -
Same, my wife and I did purchase a Weston PRO-2600 Stainless steel Vacuum Sealer which is heavier duty than the FoodSaver (we were burning a FoodSaver up about every 2-3 years). It works really well and I would say we do a pretty moderate amount of sealing and occasionally large amounts of sealing as I cook extra for my kid to take home with him.
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When I upgrade, it will be to a chamber sealer.Comment
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I like the chamber. Biggest plus is you can easily seal bags of sauces and gravies. Con is initial price and takes up storage space. For the record i got the AVID Armor Chamber Vacuum Sealer Machine USV1 Ultra SeriesONE
Last edited by xrodbob; June 19, 2025, 02:41 PM.Comment
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I've been using a regular vac sealer. I just don't work in sauces and gravies and such anywhere near enough to need a chamber. For sous vide on cuts of meat, a regular sealer is really good. Takes just a minute to seal up your steaks or whatever.
There was a recent thread begun by Panhead John where he premiered his recently acquired sealer, and for the life of me I can't remember the brand name right now. I also chimed in about my recent upgrade to a Nesco sealer that has almost identical features to the one PJ got. We're each really happy with 'em. Good luck!Comment
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That was the thread started by fzxdoc about her being done with Food Saver. The one I got was a Potane. -
Panhead John Thanks for the reality check! Potane, that was it... how could I forget that, it sounds like poutine!
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For the amount of sealing I do, I can't justify a chambers cost. I have an Avid Armor AVS 7900 and am very happy with its performance. I did have a Food Saver. I don't remember the model. Very inconsistent in sealing. It got trashed. Good luck with your venture. Let us know what you get.Comment
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Chamber sealer for sure … unless you need to vac seal items too large to fit. My rather small AvidArmour USV1 will handle bags as large as about 25x25x5 cm which (so far) has been plenty. Also, a chamber sealer can vac seal liquids.Comment
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There are a few occasions when a chamber sealer would be wonderful but just not enough to justify the cost and storage space. I know there’s a thread here that has nothing good to say about Food Saver vacuum sealers. The only trouble I’ve ever had with mine was operator error. On some moist or liquid things I can chill or freeze them before sealing them to get away from making a mess. I’m on my third food saver in 15 years. The second one was completely my fault for using it on a job it wasn’t intended for and ruining it. Other wise I’d still be on my second which isn’t bad.Comment
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Yup, the old Food Savers were great. I didn't have problems until I had to replace mine with a new one that failed almost right out of the box. Ditto for the next several replacements. I tried to be loyal to the FS brand, but for me it only went so far. I love my chamber sealer.
Kathryn -
I'm with fzxdoc our first FoodSaver was great. We then went through 3 in pretty short order. We went with the Weston PRO-2600 Vacuum Sealer. I'd looked at chamber sealers, like many you I thought they were too expensive even though we do a fair amount of sealing.
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If it were me, I'd go the buy once, cry one route and get a chamber sealer. But if all you plan to do is sous vide, then you don't need a sealer at all. The water displacement method to get the air out of the bag is plenty good enough. I would recommend getting a chain mail type weight to help hold things down with or without a vacuum sealer. But I would hate to be responsible for you not spending money. It just goes against the whole culture of The Pit.
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Do not have a chamber but it will be my next purchase.Comment
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I am in love with my little Avid Armour! As mentioned above, perfect for smaller portions (we are a party of two here). I did not give up my foodsaver for larger items. My use of avid v. Foodsaver is about 85-15. So that works for me. With a chamber, you are limited to ….. the size of the chamber.Comment
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Just to maybe clarify, the point of Kathryn's thread on Foodsaver brand is that it's not as good as it once was for longevity. While there are always exceptions, for the most part in the comments there long time users have frequently had the experience that newer purchases fail sooner than the ones they bought many years ago.Comment
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My first vacuum sealer was a Foodsaver which was great as far as it went, the downside was the higher cost of the embossed bags / pouches (UK) and the not insignificant number of repeat seals however careful you were. For example a couple of days after initial sealing I would go through the freezer to identify those seals that had failed and redo them. (from memory around 20%)
I invested in a chamber version maybe 7-8 years ago and find it much better with lower running costs. The bags are cheaper with more choice and the percentage failure rate a lot lower in my hands at any rate!
Conversely I catch a lot of fish and have access to fresh scallops and prawns regularly. We cook a lot in bulk including soups and regularly have food left over from outdoor cooking so could justify the initial outlay.
I got an oil less dry pump chamber version which are cheaper with less maintenance than those that require oil and pump maintenance but am more than happy with it. I was told they tend not to last as long but mine is still good after a good few years of modest use and the chamber is big enough for most (but not every) need.Comment
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Chamber sealers are too big and and to expensive imho.Comment
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