| Grocery stores, food manufacturers and many | | | | packaging versus external vacuum sealers. An |
| individuals use vacuum sealers to protect and | | | | external vacuum sealer removes air from within the |
| preserve food. In fact, vacuum sealers are the most | | | | bag and seals it. A chamber sealer removes air from |
| commonly used piece of equipment for food | | | | the entire chamber, including the bag, seals the bag |
| packaging. The reason they are so commonly used is | | | | and then returns the vacuumed chamber to a normal |
| because vacuum sealers dramatically extend the shelf | | | | atmosphere. Because the bag is sealed within the |
| life of food. This is done by removing life-giving air | | | | vacuum, the product is 99.99 percent air free once |
| that many life forms use to flourish. While this doesn't | | | | the process is completed. |
| completely eliminate spoilage, it helps a lot. | | | | Chamber sealers and some high-end external sealers |
| One of the most common food products to be | | | | will allow the amount of removed air to be adjusted. |
| vacuum-sealed are meats, especially for use in a | | | | This is ideal when packaging delicate food products. |
| freezer. Vacuum sealer bags not only decrease | | | | When packaging delicate food, a chamber sealer |
| bacterial contamination, but also prevent freezer burn. | | | | (fitted with an inert gas kit) will remove 99.99 |
| You will commonly see this with halibut and salmon | | | | percent of the air within the chamber and then add a |
| fish fillets & steaks. Vegetables are also | | | | set percentage of inert gas (such as nitrogen) back |
| commonly vacuum-sealed and frozen. The cold | | | | into the chamber before sealing the bag. This way |
| temperature further extends the shelf life of food. | | | | the bag isn't tight against the food, but the air will |
| When a store or manufacturer, whether big or small, | | | | not sustain most forms of bacteria. |
| is in the market for a vacuum sealer, there are a | | | | Before choosing a chamber sealer, it is highly |
| few things to keep in mind. There are two major | | | | recommended to determine the maximum size of |
| types of vacuum sealers on the market. These are | | | | product to be packaged. This is because chamber |
| external and chamber vacuum sealers. | | | | vacuum sealers are available in different sizes. It is |
| Although useful for low-volume production, external | | | | financially prohibitive to purchase a machine, only to |
| vacuum sealers are not an ideal choice for | | | | find out a year later than larger products need to be |
| high-volume packaging. This is because external | | | | packaged. A larger chamber can also allow the user |
| sealers do not operate, in most situations, at as high | | | | to package multiple items at once, thus increasing |
| a speed as a chamber vacuum sealer. They also | | | | packaging speeds. |
| cannot be used to replace natural oxygen-based | | | | Chamber vacuum sealers are an ideal investment for |
| atmosphere in the bags with inert gas such as | | | | stores and businesses that package food on a |
| nitrogen. This is a key factor in packaging products | | | | regular basis. Contact Office Zone for more |
| such as potato chips. | | | | information on vacuum sealers. |
| Chamber sealers use an entirely different method of | | | | |