Because I cook sous-vide so often, a vacuum sealer is a necessity in my kitchen. The simple ‘clamp’ or ‘edge’ vacuum sealer (also known as ‘Foodsaver type’ vacuum sealer) that I have been using for three years is starting to fall apart and so it was time for a new one. That was a good
excuse reason to purchase a chamber vacuum sealer.
Chamber vacuum sealers have two main advantages: they can create a stronger vacuum and it is possible to vacuum seal liquids. An added advantage is that the bags used for chamber vacuum sealers are cheaper, as they do not need a special pattern that allows the Foodsaver type vacuum sealer to work. There are two reasons why a stronger vacuum is better: it allows you to ‘cryovac’ foods at home that will extend their (refrigerated) shelf life beyond that of a clamp vacuum sealer, and it allows you to alter the texture of foods like cucumbers and melons.
Chamber vacuum sealers also have disadvantages: they are expensive and big. To deal with the first problem, I decided to purchase one second hand. One of the best manufacturers of chamber vacuum sealers happens to be a Dutch company, and the machines they make are very durable and used a lot in commercial settings. To deal with the second problem, I have a plan to increase the work space and storage space in my kitchen that will also provide the space for my new chamber vacuum sealer.
The machine will suck all the air out of the chamber. In the case of my Henkelman Mini Jumbo, this happens for a specified amount of time that can be programmed (I use 40 seconds). A dial shows the air pressure in the chamber.
(Disclaimer: I am not on the payroll of Henkelman, nor do I own their stock. I am just happy with the purchase I made.)