Chamber Vacuum Sealers

How to Choose a Chamber Vacuum Sealer

A chamber vacuum sealer is the standard machine for restaurants, butchers and food producers. Choosing one comes down to chamber size, seal bar length, pump capacity and the space and power you have.

Tabletop, floor or double chamber

Tabletop models sit on a work table and suit restaurants, delis and small producers. The Turbovac TS20 is compact; the Turbovac TS40 takes products up to 7″ (180 mm) high and is available with gas flush or two seal bars.

Floor and mobile models stand on their own frame and free up counter space. The Turbovac M10-SS has two seal bars and runs on 120 V; the Omcan 24081, 24082 and 24083 economy floor models have dome covers for taller products.

Double chamber machines such as the Omcan 43632 and the Turbovac L10 and L40 have two chambers that work in turn. While one runs, the operator loads the other, which raises output in production.

Chamber size and seal bar length

Your largest bag decides the minimum seal bar length, and your thickest product decides the chamber height. Leave some room around the product so the bag can be placed flat on the seal bar. A second seal bar lets you seal two bags per cycle or place bags on both sides of the chamber.

Pump capacity

Pump size, given in m³/h, sets how fast the chamber is evacuated. Smaller tabletop units use 4–10 m³/h; production machines use 20 m³/h and more. If you pack many bags in a row, a larger pump shortens each cycle. Busch pumps are standard on the Turbovac range.

One seal bar or two

A single seal bar is enough when you pack one large bag at a time. Two seal bars, as on the TS40-LL21, the M10-SS or the Omcan 24081, let you seal two bags per cycle or place bags on both sides of the chamber. For long products, the Turbovac M80 combines a long and a short seal bar.

Controls and programs

Simple machines let you set vacuum, seal and cooling time. Models with program memory, such as the TS40-L21-10P or the M70 and M80, store settings per product, so every operator gets the same result.

Gas flush and liquids

Gas flush replaces the air with an inert gas before sealing, which protects delicate products. For soups and sauces, the Omcan 48246 Trento holds the bag upright in a vertical chamber.

Who uses chamber vacuum sealers

Restaurants and hotel kitchens pack prepped portions, stocks and sous-vide bags. Butcher shops pack steaks, roasts and ground meat for the display case and the freezer. Cheese, coffee and charcuterie producers pack for aging, storage and retail sale. Caterers and central kitchens prepare food in advance and store it in labeled bags. In each case, the right machine is the smallest one that fits your largest bag and keeps up with your busiest hour.

Installation and running costs

Tabletop machines need a sturdy table near an outlet; the heavier tabletop models weigh well over 100 lb. Floor and double chamber machines need floor space, room to open the lid and, for some models, a 3-phase connection. Running costs are mainly vacuum pouches, seal bar tape, lid gaskets and pump oil. Ask us for the consumables list of your model when you request a quote.

Clean room and electronics

The AmeriVacS AVC-20 uses a compressed-air driven pump without oil or electric pump motor and is clean room compatible, which suits electronic and medical products.

Compare the models

For a side-by-side look at chamber and nozzle machines, read Chamber vs. Nozzle Vacuum Sealers. Food businesses will find practical advice in Vacuum Packaging for Restaurants, Butchers and Food Processors. See also Nozzle Vacuum Sealers and the Omcan brand page.