Vacuum Sealers

How to Choose a Commercial Vacuum Sealer

The right vacuum sealer depends on three things: what you pack, how big the bags are and how many bags you seal per day. Start with the machine type, then check bag size, pump capacity and power supply.

Chamber or nozzle?

A chamber vacuum sealer evacuates the whole chamber with the bag inside, so liquids, sauces and moist products stay in the bag. It works with smooth vacuum pouches, which are usually less expensive than embossed bags. The limit is the chamber size: the bag and product must fit inside. Typical models are the Turbovac TS40 and the Omcan 19482.

A nozzle (external) vacuum sealer pulls the air out through a nozzle placed in the bag opening. There is no chamber, so long, bulky or very large bags can be packed, and many nozzle machines seal foil, mil-spec and ESD bags. Examples are the AmeriVacS AVN and the AIE VA Series. Our guide Chamber vs. Nozzle Vacuum Sealers compares both in detail.

Seal bar length and chamber size

Measure the widest bag you use and add room at both ends. On chamber machines, also check the usable chamber height for thick products; Omcan's floor models list the height at the rim and under the dome cover separately. Nozzle sealers are sized by seal length, from 14″ on the AIE355VAP up to 50″ on the AmeriVacS AVN-50.

Pump capacity and output

Chamber pumps are rated in m³/h. A larger pump empties the chamber faster, which matters when you seal many bags in a row. Small tabletop units use 4–10 m³/h pumps, larger tabletop and floor models 20–63 m³/h, and double chamber machines up to 300 m³/h. Double chamber machines such as the Omcan 43632 let the operator load one chamber while the other runs.

Gas flush

Gas flush replaces the air with an inert gas such as nitrogen before sealing. It protects products that would be crushed under full vacuum, such as baked goods or snacks, and lowers the oxygen left in the pack. Gas flush is available on the Turbovac TS40-L21-GF, the AmeriVacS AVN, CAVN and AVCG, and the AIE GA and GSD Series. You need a gas supply on site.

Power and compressed air

Most tabletop chamber sealers plug into a standard 120 V outlet. Some floor and double chamber models need 220 V single-phase or 3-phase power and are hard-wired by an electrician. Many nozzle sealers need shop air; the AmeriVacS CAVS and CAVN and the AIE355VAP have a built-in compressor and run on a normal outlet.

Typical applications

Food service and food production: restaurants portion and pack for sous-vide cooking, butchers pack fresh cuts, and cheese and coffee producers pack for storage and sale. Chamber sealers dominate here because they handle moist products and liquids.

Electronics, medical and aerospace: components, trays and tape-and-reel packs go into moisture-barrier or ESD bags, often with nitrogen flush. Nozzle sealers and the oil-free AmeriVacS AVC chamber sealer are made for this work.

Bulk and industrial goods: large bags of parts, powders or textiles are easier to pack on a nozzle sealer with a long seal bar.

Running costs and installation

Plan for bags, seal bar tape and, on oil-lubricated pumps, pump oil. Check the floor space and the route to the installation spot for floor models, and confirm your power supply before ordering. For nozzle sealers, check the air requirement against your compressor.

Sealing without vacuum

If you only need to close bags, an impulse or band sealer is enough. They are listed in Impulse & Heat Sealers and Band Sealers.

Compare the main types

Not sure which type fits? The Vacuum Sealer Selector suggests a machine type from your bag size and product. For food businesses, read Vacuum Packaging for Restaurants, Butchers and Food Processors. Brand overviews: Omcan, AmeriVacS and AIE.

Related:Nozzle Vacuum SealersChamber Vacuum SealersImpulse & Heat SealersElectronics & Clean RoomAmeriVacSAIE