How A Chamber Vacuum Sealer Works
Chamber vacuum sealers are excellent home equipment that helps in keeping food fresh; there arevarieties of this product in the market. They are large in size. The chamber size and vacuum pump enable the sealing of multiple bags of food on time. Despite the variety of product manufacturers, chamber vacuum sealers are expensive.
- Packaging the Food Products.
A Ziploc or sous vide bags can be used for placement of the food. A good method that is advised is that the top of the bag is folded. In order to keep the top of the bag tidy, as it is the area that will be sealed.
- Filling the Chamber Sealer with the Packaged Food
After the food successfully packaged, it is transferred into the chamber vacuum sealer. There are two ends of the bags, the end that is open goes over the sealing bar. It is then tucked back into the chamber of the sealer. In order to start the sealing cycle and engage the vacuum pump, it is recommended to close the lid as firm as possible.
- The Vacuum Sealing Cycle
The Vacuum sealing cycle begins just as the food is placed into the chamber and the lid is covered. With regards to producing a firmly sealed package for solid food, it is advised to reduce the reduce the pressure within the range of 5-50mbar
- The reason why the bags do puff
The pressure will first be a little bit higher in the bag than in the chamber because air rushes out the chamber vacuum sealer faster than it absconds in the bag. This is the reason behind it puffing up inside the chamber
- The Heat Sealing Step
Sealing the bags at the end of the vacuum-sealing cycle is recommended so that air will be avoided from finding its way into the bag. This can be carried out using heat sealing bars and the longer the bars are sealed the more the plastic will melt.
- The End of the Vacuum Sealing Cycle
After concluding the heat-sealing step, a valve is opened and the chamber is refilled with air. Air cannot enter the bag since it is sealed, the plastic bag collapse around the food with the aid of atmospheric pressure. This concludes the sealing cycle.