Stepping up to industrial vacuum sealers provide stronger vacuums, are easier to clean and often are approved by the food and drug administration. Some are even suitable for home usage. These units will seal package after package usually as long as you are able to stand there and feed in bags, without getting hot. A must if you are planning to package for sale any of your produce or meat products.
The biggest pro for Industrial Vacuum Sealers is the construction: generally made from stainless steel for ease of cleaning, and featuring a heavy duty motor that draws a high vacuum without overheating. They feature much quieter motors and the oil cooled motors do not require cool down time between cycles. Those with chambers are the only way to seal liquids. The major negative for most anglers or hunters is the price point of Industrial Vacuum Sealers - generally retailing well over $500. You will have to decide if the quantity of food you want to vacuum seal warrants this expenditure.
This excellent countertop Weston Commercial Vacuum Sealer is one tough customer. Vacuum seal and preserve fresh meats, produce, bulk food purchases and all sorts of leftovers. Even marinate your foods in just minutes with a see thru lid to watch the whole process. This commercial grade vacuum sealer comes with a 2 year warranty. Its auto mode has a simple 1 touch operation all the way to seal. Stainless steel construction for easy clean up and longevity. Its fan cooled motor prevents overheating ensuring long and consistent sealing. The double piston pump delivers top of the line 28"HG vacuum strength powered by a 935 watts of power for a rapid seal time. Built with a wide Teflon bar you can seal bags up to 15 inches. Bright LED lighting makes it easy to use and the removable power cord provides easy storage.
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A variety of foods and products can be stored using these methods. Know your food groups, never vacuum package garlic or fungi like mushrooms because they will go bad in this environment. They will actually undergo a dangerous chemical reaction, go bad and become dangerous to eat. Vegetables should be blanched before packaging to protect against their spoilage. The following chart is taken from the VacMaster Product Literature and is meant only to be a guide.
|Fresh Beef||1-3 yrs||1 Month||1-2 weeks|
|Ground Meat||1 yr||1 month||1-2 weeks|
|Fresh Pork||2-3 yrs||2-4 weeks||1 week|
|Fresh Fish||2 yrs||2 weeks||3-4 days|
|Fresh Poultry||2-3 yrs||2-4 weeks||1 week|
|Fresh Produce (blanched)||2-3 yrs||2-4 weeks||1-2 weeks|
How big and powerful is enough? These industrial vacuum sealers weigh more, take up more space but offer the chance to remove the maximum amount of air for maximum storage capacity. In addition, these are the best bet if you want to vacuum seal any liquids, meats that are fresh, soups etc. The only negative will be their price and their size/weight. You will know if you need to step up to one of these industrial vacuum sealers. A must if you plan to package and then sell commercially. They may be very helpful if you have a large family and capture and process most of your own food. Click links below to review small and less expensive vacuum sealer models.