Suction power
Suction power provided by the vacuum sealer.
This parameter directly characterizes the capabilities of the device to create a vacuum. Suction power is the difference between normal atmospheric pressure (1 bar) and the lowest pressure that this model can create inside the package. For example, a figure of 0.8 bar means that the packer can create a pressure of 1 – 0.8 = 0.2 bar. Accordingly, the higher the number in this point, the more powerful the sealer, the deeper the vacuum it creates.
In general, if the products are packed at home for relatively short storage (or vacuuming is combined with freezing), this indicator can be ignored. But for professional use, high suction power is fundamental.
Programs and modes
Programs featured in the vacuum sealer. The capabilities of the device depend on their number. However, it is important to clearly understand the purpose of your appliance, as there's no need to overpay for unused modes. According to the general principle of operation (air extraction), all devices have a basic program. It is intended for dry products. This program is ideal for storing grains, nuts, dried fruits, pasta, tea, coffee, spices, and other loose or solid products. Operating in this mode allows you to extend storage time without the risk of oxidation, preserving the aroma and crispness of products without excess moisture in the packaging. Below are more specific modes:
—
Moist (products containing moisture). A program for packaging moderately moist products, such as marinated meat, fresh fruits, raw vegetables with juice, or semi-finished products. In this mode, an almost complete vacuum is created, but with a slight adjustment to the suction speed to prevent moisture from being drawn into the pump. This is the optimal choice when the product contains some liquid but is not immersed in it.
—
Liquid (liquid products). The program is very similar to the one described above, but designed for packaging very juicy or liquid products, such as soups, sauces, stews. In this mode, the vacuum sealer operates even more cautiously: the vacuum is minimal or controlled intermittently to avoid active
...liquid suction. It often accompanies immediate sealing without achieving a complete vacuum.
— Canister (vacuuming containers). The ability to use the device for extracting air from containers with special valves is almost mandatory for handheld sealers (see “Purpose”), but also found in other varieties — they typically use a special hose connected to the container.
— Marinate. The mode is designed for accelerated product marination under vacuum. Unlike the regular vacuuming mode, the Marinate program often operates cyclically: a vacuum is created, then briefly released, and the process repeats several times. This simulates the “breathing” of the product, significantly speeding up the marination process — what usually takes several hours can be reduced to 15-30 minutes. The Marinate mode is especially useful before grilling, baking, or frying, allowing dishes to quickly gain rich flavor without a long wait. For operation in this mode, a special vacuum container is most often used, rather than regular bags.Disposable bags
Special bags designed for single-use vacuum packaging of products. They are made from a multi-layer material, usually a combination of polyethylene and nylon, and come in various sizes (e.g., 15×20 cm, 20×30 cm, 25×35 cm, etc.). Disposable bags are suitable for packaging meat, fish, vegetables, fruits, bulk products, and prepared meals. Once sealed, the bag cannot be reused for vacuuming, as resealing compromises its airtightness and may lead to air leakage.
