Not familiar with the Anova chamber sealer, but if you’re not getting a good seal you may want to look into adjusting the sealing/cooling times. With my Vacmaster I need to make adjustments depending on the bag material/thickness. I’ve also found the FoodSaver marinating containers to be useful for infustions/marinating with a chamber sealer as long as it’ll fit in the chamber, it’ll hold a vacuum without you having to run multiple cycles.
I have been using it for a week now, and I am generally satisfied with it. Actually evacuation is good, very good seal
For that budget the Precision Vacuum Sealer or a Food Saver model are solid reliable options for freezer and sous use.
Both seal well and are a big step up from the cheaper units.
[quote=“Scubadoo97, post:12, topic:14011, full:true”]
I picked one up from Costco when we rejoined several years ago. Worked well for 6 yrs or so then the plastic strip over the heat strip got loose. I contacted Jarden and they sent me a new one, no charge
I’ve been toying with the idea of a chamber vac but the FS does most everything I need and is light weight and doesn’t take up much space so I’m still using it
[/q great warranty support from that awesome.
Chamber vacs are tempting, but if the Food Saver still does what you need and saves space, sticking with it makes total sense
Good point on adjusting seal and cooling times that can make a huge difference with different bags.
Great tip on the Food Saver containers too; using them with a chamber sealer is a clever workaround.
