About this item

• Recipes: It's fun and easy to use the preset modes above to experiment at home, but we've also developed plenty of recipes so you’ll know exactly where to start.
• How it works: When actively sealing, a chamber sealer creates an equally pressurized environment, both inside and outside of the bag. Once all of the air is removed, the pouch is sealed shut, void of any excess air. The chamber then releases the vacuum and returns to normal atmospheric pressure – creating a truly airtight seal.
• Dry/Cool: Use this program to boil water off of products in the chamber, like a freshly baked loaf of bread, to encourage faster cooling and drying, while producing a crisper crust.
• Save money and plastic: Chamber vacuums do not pull air in one direction, eliminating the need for internal mesh liners used in edge sealer bags to create an airtight seal. This results in chamber pouches being more cost-effective and less wasteful of single-use plastics compared to edge sealer bags of similar size.
• Compress/Pickle: This setting uses pressure within the chamber to compress certain fruits and veggies for astounding textural changes, or saturate foods with brine faster than traditional methods.
• Infuse/Extract: In a pressurized environment, the distinct flavors from aromatic foods or herbs can be easily infused into your favorite oils, alcohols, and more.