While chamber-style vacuum packaging machines usually come bulky in size and are thus relatively expensive, one thing that is really good about them is that they do a great job in quickly sealing your leftover food items inside your preferred airtight plastic packaging system.
They are usually equipped with a powerful vacuum pump. They have a large chamber and that is helping them quickly seal several bags of food items at the same time. This feature is most helpful, in say, establishments like that of a restaurant.
Compared to edge-style sealers, the pressure inside the bag and in the chamber is nearly always the same. Hence, the sous vide bag wouldn’t collapse that easily. This is advantageous for liquid-based food items because they tend to stay put as opposed to being sucked out the open edge of the bag. Finally, sealers with chamber-style vacuum make great for novel culinary techniques including vacuum infusion or vacuum-compression.
You can begin by having the food come into your sous vide bag. One effective technique to observe here is to make some folds at the mouth of the bag. By this measure, you are assured that the top of the bag, where sealing will take place, will remain clean.
Food debris that may have found their way to where the bag is sealed is likely to weaken that bond. This happening will cause leaking in the bag during cooking. Folding back the bag opening will make it easier to get the food back inside your bag
Loading the Chamber Sealer
After the food item is packaged, you can have it placed inside the chamber-sealer, making sure that the bag’s open ends go over its sealing bar. You also need to check out the edge of the bag, it should not protrude from the chamber. You can start engaging the vacuum packaging machine pump after closing that lid firmly. This should start the sealing cycle.
The Vacuum Sealing Cycle
The vacuum-sealing cycle commences after you placed your food item into the chamber and have the lid closed. A pressure of 5-50 mbar would be ideal for solid foods. Sealing the bag gives you the needed assurance that your package is now tightly sealed.
By reaching 50 millibars, you may have removed about 95% of the air from the bag. At 5 millibars, you have 99.5% of the air that is inside the packing and the chamber completely gone. It might come as a small difference, but it will somehow impact how snugly your vacuumed bag will tighten up around your food item.
At 50 millibars, you are leaving just enough air inside the packaging, which will cushion the bag the moment you restore atmospheric pressure to the chamber. Going for 5 millibars, the natural tendency of your bag is to shrink tightly around the food.
Exactly how far you should go in lowering the pressure and how tightly you need to seal your package will directly depend upon the food or item that you are trying to seal.
Heat Sealing Step
At the end of your vacuum sealing cycle, you need to seal your vacuumed food bag or container. This measure will help prevent air from getting back into the bag which can be done with the help of heat-sealing bars. The longer time you keep these sealing bars hot, the more plastic will melt away.
For your sous vide bags, the adequate amount of time to seal them is about two to three seconds only and it will fuse to close. Depending on the level of thickness of the bags, you may need to make the proper adjustments on your own.
End of the Sealing Cycle
The moment that the sealing bars carried out their function, the valve will open and the chamber will refill again with air. Right now the bag will get sealed and shut, but air won’t be able to get inside it. This causes the atmospheric pressure to induce your plastic food bag to collapse in a snug fashion around your food. This completes the sealing cycle.