Contributed By: Live. Life. Simple.

Avid Armor Chamber Vacuum Sealer Tips

Determine how durable your food is before vacuum sealing:

-If it’s pretty tough set your vacuum high to remove as much oxygen as possible

-If it’s a delicate food that may get crushed, like tomato slices, set the vacuum time low to remove some oxygen, but not crush the contents of the bag. 

*You should always add an oxygen absorber when using the vacuum sealers.  Even though it seems like the vacuum sealer will remove all oxygen, there can still be trace amounts left inside the food.  The oxygen absorber will take care of the remaining oxygen during storage.

*Mylar bags can be made into different sized packets and bags using the sealer as well.  Decide on your desired size and add a ½” to allow for the double seal.  This can be helpful for making a single serving bag or for making small packets for condiments and dipping sauces.

*Setting your seal time to the proper amount is also extremely important.  If the seal time is set too low, the seal and vacuum can appear good, but have a slow leak over time.  This will ruin your stored food and you may not even notice until it’s too late.  If the seal time is set too high, the seal bar will burn the seal in spots and make the seal weak also developing a slow leak.  

I set my seal time around 2.7+or- for 5 and 7 mil bags on the ES41 Euro Series and set seal time to max on the USVX and USV32 Series.  Keep an eye on the seal bar to make sure that the edges are not developing hot spots.  They look similar to a cigarette burn.

*I have found that the ES41 Euro Series seal bar runs hot, especially after sealing multiple bags in a row.  If the seal time is set too high, the seal bar can develop hot spots in it and pierce the seal or make the Mylar seal weak.