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The 11 Best Vacuum Sealer in 2020

best vacuum sealer

We tested 16 vacuum sealers. For us, the best for home use is the Caso VC300 Pro. It impresses with solid workmanship, everyday handling and a practical structure with a foil box and cutter knife.

Not only since the Sous Vide kitchen conquered our homes, many people have discovered vacuuming for themselves. Because food can not only be cooked gently and flavor-preserving in a vacuum, it also has a longer shelf life, even outside the freezer.

We tested a selection of the most popular vacuum sealers and a film sealer for private households. Here are our recommendations in the brief overview.

What is the best Vacuum Sealer?

Caso Design VC.300 Vacuum Sealer

Caso Design VC.300 Vacuum Sealer
  • SAVE SPACE & SEAL FRESHNESS: Caso food vacuum sealers keep…
  • FOOD MANAGEMENT APP: Free food management app with labeling…
  • ELIMINATE FOOD WASTE & SAVE MONEY: Bulk purchases,…
  • PERFECT FOR SOUS VIDE COOKING: Food retains all their unique…
  • INCLUDED: VC.300 has an integrated fold-out cutter and roll…

The Caso VC300 Pro offers security with its double weld seam and significantly improves comfort compared to the inexpensive models from Caso. It has an integrated cutter and welds foils quickly in eight seconds. Thanks to the removable drip tray, you don’t have to carry the whole device to the sink.

Why does vacuum sealed food last longer?

During vacuuming, air is pumped out of an airtight container or bag using a piston pump. The resulting vacuum is almost free of oxygen. This prevents oxidation and decomposition processes in appropriately packaged foods. This means they stay fresh for much longer, regardless of whether they are vacuum-packed in the refrigerator or frozen.

Sous vide is a second reason to wrap food airtight in foil. With this preparation method, vegetables, meat or fruit are seasoned and vacuum-sealed in a bag. Now there is almost no air left on the food and it can be cooked gently in a water bath at low temperatures. Minerals and vitamins are largely retained or are not washed out by the cooking water.

Only with Sous Vide is it possible to cook meat or vegetables to the point without being an expert in cooking. It doesn’t really matter whether you have the vegetables in the pot for 45 or 60 minutes. Since with sous vide cooking the temperature is set to the exact degree, you cannot cook anything mushy.

Sous vide only works with bags, but you can also create a vacuum in special containers or with special closures. Such vacuum containers and their lids are robustly built so that they do not collapse under atmospheric pressure when there is negative pressure. In the case of a bag, the latter ensures that the film hugs the contents very closely.

The trade offers numerous universal vacuum containers or closures, for example for glass bottles. The orange juice in the refrigerator stays fresh longer, as does the grated carrots.

A third reason for vacuuming is storage: you can buy large quantities of food and freeze it in portions or put it in the refrigerator. If you add the right seasoning right away, you can bring the food straight from the freezer into the (sous vide) pot.

For vacuum sealing you need special foil bags with structure honeycombs. Smooth bags do not work because the vacuum sealer cannot suck air out of them because the film then presses against the film and seals it. Vacuum foils are available as bags in various sizes or as rolls. With the latter, you can produce the desired size yourself using the welding function on the device.

Vacuum foils are generally universal. If the width of 30 centimeters is not exceeded, you can vacuum seal any bag with any vacuum sealer. Vacuum foils are much stronger and more robust than conventional freezer bags. They have a film thickness of 0.16 millimeters and larger.

You cannot use vacuum bags with a size of more than 30 centimeters on the vacuum sealers we have tested. Devices for private households can weld a maximum of 30 centimeter format.

In principle, vacuum bags can be cleaned and reused. However, the bags get smaller over time because they have to cut off the weld seam at the top.

Vacuum sealer or film sealing device?

With their piston pump, vacuum sealers generate a negative pressure of up to -0.8 bar and then seal the film. Film sealing devices, on the other hand, simply suck air out of the bag with a blower so that it clings better to the contents.

The film sealing device creates handy packages for the freezer, but they still contain a lot of air. However, film sealing devices also work with very thin and cheaper freezer bags without a honeycomb structure. With the relatively stiff vacuum bags, the film sealing device cannot reduce the air volume.

A film sealing device is of interest to you if you are primarily bagging food for the freezer and now and then for sous vide (cooking in a water bath). With fragile foods such as strawberries or bread, you are better off with the film sealing device, because you do not have to be careful that the contents are not crushed.

A vacuum sealer is a better choice if your bag of groceries is primarily used for sous vide. You can cook better in the water bath with the solid vacuum packs, which are almost empty of air. You can also use the vacuum sealer if you want to keep food in the refrigerator longer, such as cheese, sausage or ham.

Types of Vacuum Sealer

A basic distinction is made between external vacuum sealers and chamber vacuum seals. With the chamber vacuum sealer, the entire sealed bag including its contents is placed in the vacuum sealer. With an external vacuum sealer, only the opening of the bag is inserted into the vacuum sealer.

All vacuum sealers in this test are external vacuum sealers. Chamber devices are designed for the professional sector and cost significantly more.

As already mentioned, external vacuum sealers need bags with a structured surface, because only through them can the piston pump properly suck out the air. So-called sealed bags, which have a smooth surface, are used in the chamber vacuum sealer.

Liquids cannot generally be vacuumed well. All devices suck in the water and flood the collecting container with it. You can vacuum seal thicker liquids, for example when preparing hollandaise sauce, but you have to be quick and press the stop button at the right moment.

Even the devices with a “wet” button were not able to shorten the process in the test, although the button should have an influence on the pump speed; it is then simply pumped more slowly. If you don’t stop manually, a lot of liquid will be lost in the collection container or it will even overflow, which makes quite a mess.

In this case, you are better off with a film sealing device – it does not suck in water, sauce or marinade. The bags produced are not suitable for sous vide.

Bread that contains a lot of air or strawberries, for example, are crushed in a vacuum by atmospheric pressure. Some devices therefore have a selection button to reduce the vacuum pressure.

We tried it with fresh bread and fresh strawberries. In most cases, however, the buttons had no effect. What was crushed in normal mode was also crushed in “Gentle” or “Sensitive” mode. Only with the strawberries does it work a little better with a few models.

This regulation is also intended to avoid sucking out liquids, but this was not successful with any device in the test. Ultimately, you as the operator are asked: you have to keep an eye on the crushing or rising liquid, press stop at the right moment and then manually trigger the seal.

Test Winner: Caso Design VC.300 All-in-One Sealer

The Caso VC300 Pro works quickly and is productive, comfortable and safe with the double weld seam when making bags as well as with vacuum.

The operation of the Caso VC300 Pro leaves hardly any grounds for complaint. Thanks to its weight of 1.8 kilograms and the rubber feet, the device stands securely on the worktop. You can roll up and fix the cable to the desired length.

Caso Design VC.300 All-in-One Sealer
  • SAVE SPACE & SEAL FRESHNESS Caso food vacuum sealers keep…
  • FOOD MANAGEMENT APP Free food management app with labeling…
  • ELIMINATE FOOD WASTE & SAVE MONEY Bulk purchases prep-ahead…
  • PERFECT FOR SOUS VIDE COOKING VC 300 has an integrated…
  • INCLUDED Vacuum hose for food containers 2 starter food…

The plastic box with lid is attached to the VC300 Pro from behind. The film roll is pulled forward through the hinge. If you fold the cutter knife down from the lid, the right bag size can be cut.

Somewhat suboptimal: Unless you want to reinsert the film every time, the same lies on the keys. It’s not a big problem, after all, the film is transparent and there are no touch buttons.

The vacuum sealer is fixed in the classic way by applying strong pressure to the right and left front corners. Ribs ensure that the hand does not slip off the sloping housing.

The Caso has a button for manual vacuuming. That doesn’t sound like that important, but it is a great function in practice: The vacuum pump only works when your finger is on the button.

In order to interrupt the process quickly, you do not have to press a stop button, but simply release it. This is more practical and convenient than pressing a stop button.

On many other devices, the pump runs until we press stop. This is a small but subtle difference that makes work easier in practice. Each button on the Caso has a status LED in red. When the process is active, it lights up, then goes out. There is no progress bar. Unfortunately, there are no small foil retaining lugs in the vacuum chamber as in the Caso VC100. They would be a fixation point when the bag is put on.

There is a cable reel under the device to shorten the power cable. The VC300 has a removable gutter. Liquids can easily be poured out over the sink.

Functionalities

With the Caso VC300 you can also vacuum containers. The button and the port for the vacuum hose are conveniently located to the left of the keypad. The storage bracket for the hose is located on the rear of the device so that you do not lose the hose. All accessories are there where they are needed – on the device.

With the »Food« button you can switch between dry and wet food. The pumping speed is reduced for moist food. In the test, however, the button had no effect on the suction of marinade or oil. The same thing was sucked in in the “Damp” setting.

Stability and value

At 1.9 kilograms, the VC300 Pro is not the heaviest device in the test. Most devices weigh 1.3 to 1.8 kilograms, there are also models with 2.7 kilograms. A decent weight is important because the device then stands on its rubber feet, non-slip and stable on the work surface.

The lid remains securely in its open position, but there is no lock. This is not a matter of course either, with other models it worked e.g. often the lid closes unintentionally.

Kitchen test

How well can marinated meat be vacuum sealed? Is any liquid being sucked in? We were concerned with such questions, which is why we subjected all test devices to an intensive practical test. On the one hand, we vacuumed Alaska pollock and red salmon for the sous vide preparation including marinade and spices.

When it came to vegetables, it was broccoli, Brussels sprouts, zucchini and aubergine, which we marinated and then vacuumed. To check how the vacuum sealer handles sensitive things, we shrink-wrapped strawberries, chips and bread slices.

The Caso VC300 Pro did its job to the highest satisfaction in all cases. The salmon was shrink-wrapped. However, if there were liquids that – like any other vacuum sealer – were sucked in, the weld sometimes had difficulties. The bag was then not tight and we had to put a second weld over it.

With liquids under the weld seam, however, almost all vacuum sealers have a problem, sometimes more sometimes less. The Severin FS 3611 is an exception, but we no longer recommend it due to numerous weaknesses.

The reason why the weld seam is not clean is of a purely physical nature: The liquid removes heat from the sweatband, which is why the temperatures are not high enough to create a continuously intact seam (melting point not reached).

Strawberries and bread slices, i.e. sensitive foods that mash very quickly in a vacuum, are very successful with the test winner Caso VC300 Pro. But that’s not because the machine might notice a crush, because it can’t.

Rather, it is the »vacuum strength« button that only sets the piston pump in motion when a finger is placed on it. Now you can decide for yourself, with a view to the food, when the vacuuming should stop.

Disadvantages

The Caso VC300 Pro has one disadvantage that almost all other household vacuum sealers suffer from: liquids in the bag often prevent a tight weld. So everyone would do well to check the weld seam immediately. If it does not appear tight, then manually weld another seam over it immediately.

Our Vacuum Sealer Pick

Caso Design VC.300 All-in-One Sealer KIT with Soft Vacuum System, Built-in Cutter, Roll Storage Box, Free Food Management App, 1, Stainless
FOOD MANAGEMENT APP Free food management app with labeling system to track your food
$259.99

The Best Vacuum Sealers

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Last update on 2020-10-19 | Source: Amazon Affiliate