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Vacuum Sealer Machine, ABOX V63 Food Vacuum Air Sealing System for Food Saver Storage, with Built-in Cutter, Starter Kit Roll and Holder

Details : Vacuum Sealer Machine, ABOX V63 Food Vacuum Air Sealing System for Food Saver Storage, with Built-in Cutter, Starter Kit Roll and Holder

  • Make sure this fits by entering your model number.
  • Keep Food Fresh Up to 7x Longer: Ideal food saver for meat, cheese, vegetables, fruits, herbs and marinated food. Keeps them fresh for weeks, instead of days by normal storage; also perfect for preparing sous vide cooking
  • 4 Selectable Modes: Provide your food with best preservation based on the type of food, and Stop button further controls the vacuum pressure; Outside Vac can be used for canisters, jars, wine bottle etc
  • Fully Automatic Operation: Just add food to the bag, insert the open end into the ABOX V63, choose the suitable mode and the vacuum sealer takes care of the rest
  • Stop Throwing out Freezer Burned Food: Food preserved with the vacuum sealing System in the freezer can last up to 3 years and still taste fresh, flavorful

Feature and Images

  • Make sure this fits by entering your model number.
  • Keep Food Fresh Up to 7x Longer: Ideal food saver for meat, cheese, vegetables, fruits, herbs and marinated food. Keeps them fresh for weeks, instead of days by normal storage; also perfect for preparing sous vide cooking
  • 4 Selectable Modes: Provide your food with best preservation based on the type of food, and Stop button further controls the vacuum pressure; Outside Vac can be used for canisters, jars, wine bottle etc
  • Fully Automatic Operation: Just add food to the bag, insert the open end into the ABOX V63, choose the suitable mode and the vacuum sealer takes care of the rest
  • Stop Throwing out Freezer Burned Food: Food preserved with the vacuum sealing System in the freezer can last up to 3 years and still taste fresh, flavorful

 


Trick and tips

7 ADVANTAGES OF HEAT SEALING COMPARED TO “VACUUM”

  1. 1.FASTEST IN PRODUCTION (WIDELY HIGHER EFFICIENCY )

Even with a manual device, heat sealing is 2 to 5 times faster (and more), depending on the vacuum equipment.

  1. LESS INITIAL INVESTMENT

The investment required for heat sealing equipment compares very favourably to commercial “vacuum” equipment.

  1. CHEAPER IN USE

The film required for sealing is always included in the price of the trays (just like transport). This represents approximately $ 0.03 per unit. A very small “vacuum bag” purchased separately from the trays, typically themselves more expensive, in order to be fairly resistant, is normally more expensive. For larger dishes, “ vacuum ” bags can cost several times the price of film.

  1. BEST PRESENTATION

In the “vacuum” process, sauces and liquids try to follow the air that is removed, often spoiling the presentation of dishes.

  1. EASIER TO HANDLE FOR THE CUSTOMER

The customer buying a cooked, heat-sealed dish only has to remove a corner of the film or make a small incision to pass his dish in the oven or in the microwave and then gently remove the film, while heated, while the customer of the “ sous-vide ” must struggle with his scissors in order to manage to remove the bag which covers his dish.

  1. MORE ECOLOGICAL

The film covers the top of the tray only, instead of surrounding the tray completely. Less material to produce, transport and less to recycle.

  1. LESS MAINTENANCE

Thermosealers require less maintenance than a more complicated “vacuum” machine.

Types of vacuum sealing

There are three main types of vacuum sealers: manual sealers (which we will not review because they tend not to work very well and leave a poor seal), external vacuum sealers and vacuum sealers. Bedroom.

  • Chamber vacuum sealer- these are the big boys in the world of vacuum sealers. Chamber vacuum sealers are much more robust and powerful than external or manual sealers, making them ideal for portioning an entire batch of meat or if you have just harvested your vegetable patch. As the name suggests, instead of sealing the bag on the outside, it is placed inside the room. Once this is done, the vacuum will suck out all the air from this room, including all the air inside the bag. Heat is used to seal the bag, like for an external vacuum sealer, and they can also seal jars, which is a great idea for saving food.
  • Sealer under external vacuum- some may say they are not as effective as a chamber vacuum sealer, but everyone has their preference. These machines tend to have a lower power range than their chambered counterparts because they suck in or pump air directly from the food sealer. To do this, you will need custom sealing bags, such as padded or textured bags, because air is pumped through the material while being drawn in. Once this process is complete, the bag is heat-sealed.

How to choose a vacuum machine?

Depending on its power

Power is an important criterion when buying a vacuum machine. Expressed in W, this determines the performance of the device.

Depending on the packing speed

The speed of packaging or aspiration is a determining point in the choice of a vacuum machine. Note that this characteristic is chosen according to the type of food to be preserved.

Depending on its options in addition

Manufacturers have continuously brought innovations to their vacuum machines. These are nowadays more and more perfected to offer users better performance and optimal efficiency.

Depending on its ergonomics

Besides the power, the packing speed and the functions, it is also essential to consider the ergonomics of the vacuum machine for a simpler and more pleasant use.