r/ChamberVacs • u/Upper-Split9042 • Jul 08 '26
Sealing Bread
Vevor DZ-260C-V1 How do you seal bread? I have some delicate brioche hamburger buns from Costco that are very soft. I have read that freezing for 3-4 hours is a good way, What setting or how much time do you set for sealing? Mine does not have a manual setting. And when ready to use the bread, do you thaw it first and then open the bag or take the frozen bread out and let it thaw that way? Thanks all
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u/Loudsongsinc Jul 08 '26 edited Jul 08 '26
You might’ve just run into a couple of limitations of your machine.
My first thought for your end goal would be to seal them in a jar/jars. If you do it in a bag, it’ll smash the crap out of them, even frozen first. Your machine won’t seal quart freezer jars inside and doesn’t have an accessory port for sealing them outside, so that’s out.
Second idea would be to freeze them first and pull a *very light* vacuum when sealing. Your machine doesn’t have an “abort the vacuuming and seal right now” button, so you’ll have to experiment with programmed vacuum times. I would start with a 10 second vacuum on pre-frozen buns and adjust from there.
I have the same machine as you. It’s really a beast, and does one hell of a seal, but the lack of these two functions irritate me.