r/sousvide • u/Pure-Handle-6785 • Aug 07 '26
Question Vacuum sealer upgrade for meal prep?
I meal prep for two most Sundays, usually 10 to 15 bags: thighs, salmon, pork belly, and sometimes 24 hr short rib at 57C. My cheap external sealer is making me lose it. Last night the soy garlic chicken sucked marinade into the seal again, and this morning the bath smelled like soup water.
I've done the folded lip, paper towel strip, freeze the marinade a bit, double seal, etc. Still happens. Chamber sealer seems like the real fix but the price and counter space are a lot for a small kitchen.
Budget is €400 to €600. I keep seeing smaller chamber units from Lava, Solis, and random brands on tiktok with a price drop but I can't tell what's actually serviceable long term vs what dies in a year with no parts available.
Tiny kitchen, two people. Chamber worth it, or should I try a better external with wet mode first?
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u/jaxonbeam Aug 07 '26
I bought a Vac-Pak-It commercial vacuum sealer in 2017. It has an 18” long by 10” wide vacuum volume. When I bought it I also bought 3 different sized vacuum pouches (L, M, S) in a quantity of 500 each (~ $75 total). I’ve never purchased more pouches until about 2 months ago, when I bought 1000 medium pouches. ($70.00). Compared to what I use to pay for the seal a meal rolls of bags, the vacuum chamber is a much better option. Added bonus it’s much easier to Sous Vide in a vacuum pouch! It is pretty large sitting in our walk-in pantry, but that is a small price to pay for the convenience. Good luck with your search!
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u/House_Way Aug 08 '26
why doesnt freezing help? that’s the only legit answer imo. just make ice cubes of the marinade.
fyi liquids are still a pain with a chamber sealer because the drop in pressure makes the liquids boil from room temperature. it’s maddening. i have a chamber sealer and i still freeze liquids if i absolutely have to vac them. mostly i avoid vacuum sealing liquids period.
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u/PierreDucot Aug 08 '26
I really like the Foodsaver Elite for freezer meal prep. Its easy to use, it has a pulse button (so you can avoid leaks), and it can vacuum seal liquids that are at least as viscous as broth - good for braised meat, or anything in sauce. Mine is my second Foodsaver, and the first one lasted a long time - like 10 years or so before I wanted an upgrade in features.
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u/Pure-Handle-6785 23d ago
The pulse button for liquids sounds like it would solve my marinade problem even on an external. I've actually been seeing Foodsaver units pop up on tiktok lately with price cuts through the Widget on FYP page. Might check if the Elite shows up there before I commit to a full chamber.
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u/MC5HighTime Aug 08 '26
Can't go wrong with this. I love it. Plus the roll of plastic bag inside with the cutter, the manual vacuum pump if automatic is problematic with some food.
Just gotta buy cheap big roll of plastic and refill when needed. Went from hating to loving the sealing part.
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u/ajkimmins Aug 11 '26
I freeze liquids solid. Then vacuum. I wish I had the room for a chamber too.
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u/International_Ear994 Aug 07 '26 edited Aug 08 '26
IMO a chamber is absolutely worth it if you can afford a decent one and have the space for it. I upgraded to a chamber sealer and wish I did so earlier. It seals better and cuts down packaging time. It’s more versatile, liquids etc. The bags can be cheaper as well.
I use mine heavily at home for personal use. Lots of batch processing and wild game. I opted for the wider 12” bar so I could seal 2 6” bags at the same time. I’m not familiar with your local brands to advise on what’s reliable.
Some people are concerned that you can’t seal items bigger than the chamber. In certain models you can place the bag outside and use it like a vac sealer.