We sealed a variety of foods to find out if this chamber sealer was worth the price and counter space.
; they can also cost upwards of $1000. The Anova Precision Chamber Sealer is designed for the home cook to be a more bite-size and affordable offering, coming in around eight inches tall, 13.5 inches long, and 10.25 inches wide, and costing $350.
A chamber sealer works a bit differently than a standard vacuum sealer, which simply sucks the air out and seals the bag. Instead, the chamber relies on pressure; the container is pressurized , which removes all the air inside the chamber. Then, the pressure is released, collapsing the bag around the food. This pressurization also acts as a tool to force liquids into whatever you’re sealing.
While the Chex mix and French fries were sealed pretty tight without any air pockets, we found that meats fared differently. Both pork loins , as well as the salmon filets, had some small air pockets in places where the protein met the plastic, and while it didn’t affect sous vide cooking, it wasn’t exactly the air-tight seal we expected. We reached out to Anova about this, and the rep told us that "the lid may not be sealing properly.
While we don’t think people will necessarily use the chamber sealer to vacuum seal delicate cereal, we wanted to test out how gentle the process was by sealing a bag with two cups of Chex. While the air was completely sucked out of the bag and the seal was airtight, the Chex did crack once the pressure was released and the air was forced out. This happened on both settings , and for 30 minutes after sealing we still heard crackles and pops coming from the bags.
, since these performed the best in our tests. The chamber sealer comes with 20 bags to get you started. Overall, the Anova Precision Chamber Vacuum Sealer did a decent job extruding air and sealing; we had no issues cooking the resulting sealed, bagged food with an immersion circulator and only noticed small pockets of air with moist foods, such as pork loin and salmon. It also did a great job of sealing smaller foods like Chex and uncooked french fries—no air pockets remained .
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