Wednesday, January 1, 2014

Food Vacuum Sealing System Review- FoodSaver



Vacuum packing or vacuum packaging is a method of packaging that removes air from the package prior to sealing. It can involve both rigid and flexible types of packaging. The intent is usually to remove oxygen from the container to extend the shelf life of foods and, with flexible package forms, to reduce the volume of the contents and package.

Vacuum packing reduces atmospheric oxygen, limiting the growth of aerobic bacteria or fungi, and preventing the evaporation of volatile components. It is also commonly used to store dry foods over a long period of time, such as cereals, nuts, cured meats, cheese, smoked fish, coffee, and potato chips (crisps). On a more short term basis, vacuum packing can also be used to store fresh foods, such as vegetables, meats, and liquids, because it inhibits bacterial growth.

Vacuum packing greatly reduces the bulk of non-food items. For example, clothing and bedding can be stored in bags evacuated with a domestic vacuum cleaner or a dedicated vacuum sealer. This technique is sometimes used to compact household waste, for example where a charge is made for each full bag collected.

Vacuum packaging products, using plastic bags, canisters, bottles, or mason jars, are available for home use.

Vacuum packaging delicate food items can be done by using an inert gas, such as nitrogen. This helps prevent crushing fragile items and delicate foods such as potato chips.

Vacuum sealing is a type of packaging called Reduced Oxygen Packaging, also known as ROP. This type of packaging process greatly slows down deterioration of food sources by reducing atmospheric oxygen, and creates an anaerobic environment that  limits the growth of aerobic bacteria or fungi, and prevents the evaporation of volatile components. Through this storage method storage times of refrigerated foods, dried foods and frozen foods are extended by creating a hermetic seal similar to the seal that occurs during the canning process.

Vacuum sealing is often used in combination with other packaging and food processing techniques. Please keep in mind that vacuum sealing is not a substitution for the heat processing of home canned foods, nor is it a substitution for the refrigerator or freezer storage of foods that would otherwise require it.


One of the best aspects of this storage method is that it is extremely economical. Sealed foods last 3-5 times longer compared to conventional storage methods. As a result, foods maintain their texture and appearance longer. Further, because this vacuum sealing food can last longer, food can be purchased in bulk  and divided into individualized or smaller servings.

Sealing your food can also be used in conjunction with other storage methods. For example, you can vacuum seal dry goods and then as an additional barrier, seal the vacuum packed goods in a heavy duty Mylar bag. Many preppers or survivalist also use vacuum sealed pouches to make smaller and more usable food storage amounts and then store it into 5 gallon pails with a gamma lid. This way, all they need to do is unscrew the lid, reach in and grab the desired amount of food stuff and then screw the lid back on. Another way to store food using vacuum sealed foods is in the freezer. Freezer burn is eliminated, because foods no longer become dehydrated from contact with cold, dry air.

Here are some additional reasons why vacuum sealing is an effective and cost saving form of storage:

1) Non-food items are protected from oxygen, corrosion and moisture-damage. For example you can vacuum seal unused oxygen absorbers, matches, socks for bug out bag, medication, emergency forms, etc.

2) Vacuum sealing conserves space for food storage.

3) Moist foods won’t dry out, because there’s no air to absorb the moisture from the food.

4) Dry, solid foods, such as brown sugar, won’t become hard, because they don’t come in contact with air and, therefore, can’t absorb moisture from the air.

5) Foods that are high in fats and oils won’t become rancid, because there’s no oxygen coming in contact with the fats, which causes the rancid taste and smell.

6) Insect infestation is eliminated due to a low oxygen environment.

7) Meat and fish will marinade in minutes, because as air is being removed from the canister, the pores of the mat or fish open up and allow the marinade to penetrate.

8) Seal dehydrated foods and dried herbs for longer term storage.


1) As effective as this food storage method is, it is not without its downside. The most serious mark against this storage method is that if you are storing perishable items, there are dangerous bacteria associated with vacuum sealing perishable goods.

2) Another downside to vacuum sealing is the bags are not completely impervious to air, so after a couple years, they begin to leak. When leaks occur, the opened seals allow oxygen, insects and other enemies of your food to enter. However, if you plan to use the barrier method when storing your food, then you are taking added precautions to prevent this from occurring.

3) Further, if you are storing bulky food items, or foods that have sharp corners, during the oxygen removing process, these sharp corners can puncture the bags. Therefore, special care must be used when packaging certain foods.

Food Vacuum Sealing System for Home Use

A. External Sealers

External vacuum sealers involve a bag being attached to the vacuum-sealing machine externally. The machine will remove the air and seal the bag, which is all done outside the machine.

B. Single Vacuum Chamber Machines

Single chamber sealers require the entire product to be placed within the machine. Like external sealers, a plastic bag is typically used for packaging. Once the product is placed in the machine, the lid is closed and air is removed. Then, there is a heat seal inside the chamber that will seal the bag, after sealing the bag the chamber is refilled with air by the automatic opening of a vent to the outside. This oncoming pressure squeezes all remaining air in the bag. The lid is then opened and the product removed. Chamber sealers are typically used for low-to-medium-volume packaging, and also have the capability to vacuum seal liquids

C. Double Vacuum Chamber Machines

Double chamber sealers require the entire product to be placed in a plastic bag within the machine. Once the product is placed in the machine on the seal bar, the lid is closed and air is removed. Then a seal bar inside the chamber seals the product in the bag, after sealing the bag the chamber is refilled with air by the automatic opening of a vent to the outside. This oncoming pressure squeezes all remaining air in the bag. The lid is then opened and the product removed. Double chamber sealers are typically used for medium-volume packaging, and also have the capability to vacuum seal liquids. The lid generally swings from one side to another, increasing production speed over a single chamber model. Double chamber vacuum packaging machines generally have either spring-weighted lids or fully automatic lids.

Double chamber vacuum packaging machines are commonly used for:

1) Fresh Meat

2) Processed Meat

3) Cheese (hard and soft)

4) Candy & Chocolate

5) Empty Cans (it's a cool example of atmospheric pressure)

Food safety in vacuum sealing

In an oxygen-depleted environment, Anaerobic organisms can proliferate, potentially causing food safety problems. Vacuum packing is often used in combination with other packaging and food processing techniques.

FoodSaver Vacuum Sealing System Review

Product Description

Keep Your Food Fresh Longer

A useful addition to any busy kitchen, the #1 bestselling FoodSaver Vacuum Food Sealer with SmartSeal Technology keeps food fresh up to five times longer than ordinary storage methods like zipper bags, foil, plastic wrap, and containers. This system removes air and moisture from specially-designed, multi-layer bags while sealing in flavor so that your food tastes as if it was bought yesterday even after being in the freezer for months. Use it to freeze pre-made dinners to reheat for meals during the week, to keep left over salad or pizza slices in the fridge for later, to deep-freeze cuts of meat, and much more. Equipped with exclusive SmartSeal technology, this powerful vacuum-sealing appliance automatically senses the bag and food type and vacuums out the air to create a perfect air-tight seal.


Two Simple Steps

1) Fill the bag with your food and place the open end into the appliance.

2) The FoodSaver Vacuum Sealing System automatically begins the vacuum sealing process.


In order to get maximum freshness for each type of food you want to save, the FoodSaver offers different settings for you to choose from. The moist and dry food settings allow you to adjust the seal level while two speed settings let you increase or reduce vacuum speed based on food type. Decrease cooking prep time with the rapid marinate mode, which enables you to marinate steaks, fish or chicken in minutes rather than hours. Even more, its crush-free instant seal lets you carefully control the amount of air being removed with the option to stop the process at any time, which is great when preserving delicate foods. The unit also has an accessory button, allowing you to evacuate air and keep your food fresh with all FoodSaver Containers and Canisters.

The FoodSaver has convenient built-in roll storage and a bag cutter that simplifies the process of making custom-sized bags. This unit has a compact, upright design that will fit right in on your counter without using up much space.

Other Usage of FoodSaver Vacuum Sealing System

Longer shelf life

Depending on the product, the shelf life of vacuum packaged products can easily exceed 6-times normal bagged or wrapped packages. Non-feed products can last indefinitely in the low oxygen environment of vacuum packaging. Beef can last up to six weeks refrigerated, and much longer when frozen.

Preventing freezer burn

When foods are frozen without preparation, freezer burn can occur. It happens when the surface of the food is dehydrated, and this leads to a dried and leathery appearance. Freezer burn also ruins the flavor and texture of foods. Vacuum packing reduces freezer burn by preventing the food from exposure to the cold, dry air.

Sous-vide cooking

Vacuum packaging also allows for a special cooking method, sous-vide. Sous-vide, French for under vacuum, involves poaching food that is vacuum sealed in a plastic bag.

Additional Features

1) Extra wide sealing strip applies heat for a secure, air-tight seal

2) Removable, dishwasher safe drip tray to catch any overflow of liquids

3) Has a one-year limited warranty

Reduce Waste, Save Money

Feel good knowing that FoodSaver vacuum sealer will protect and preserve your favorite foods, stopping them from going to waste so quickly. Say goodbye to freezer-burned meats, moldy produce, or forgotten leftovers and hello to the money this system will save you.

FoodSaver includes three quart-size bags, two gallon-size bags, and a roll of bag material

Get the most out of saving your food with a variety of settings

Buy this high quality and helpful product at NOW and get 29 PERCENT discount and FREE Shipping. Just click the link FoodSaver. It is currently the #1 best seller in Vacuum Sealers category.

Food Storage Comparisons

Ordinary Storage
FoodSaver System
Beef & Poultry
6 months
2-3 years
6 months
2 years
Soups & Stews
3-6 months
1-2 years
Coffee Beans
6-9 months
2-3 years
8 months
2-3 years
6-12 months
1-3 years
Ordinary Storage
FoodSaver System
1-2 weeks
4-8 months
3-6 days
2 weeks
1-6 days
1-2 weeks
Ordinary Storage
FoodSaver System
Flour & Sugar
6 months
1-2 years
Rice & Pasta
6 months
1-2 years
1-2 weeks
3-6 weeks

Product Details

Color: Stainless

Brand: FoodSaver


a) Automatic vacuum-packaging system with Smart Seal technology keeps food fresh longer

b) 2 vacuum speeds; 2 seal levels; canister mode; marinade mode for marinating in minutes

c) Space-saving upright design; LED meter progress lights; auto liquid detection; built-in bag-roll storage

d) Includes 11-inch roll, 3 quart-size bags, 2 gallon-size bags

Do you know how to tenderize beef... read this How to Tenderize Beef

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