What is the best vacuum Chamber?

We’ve been helping food producers seal and protect their produce for 20 years and while there are a lot of choices in the market,
we know there is also a lot of confusion.

While vacuum Packers are designed to suck the air out of packaging, navigating the overwhelming range of options can suck the fun out of the process.
So we prepared this quickstart guide to help you quickly find the right vacuum chamber for your product. 

Vacuum chamber vs. vacuum sealers

Vacuum Packers work in one of two ways; they either suck air out of vacuum bags, or they squeeze it out. 

What is a vacuum sealer?

Vacuum sealers are used to suck air out of a vacuum bag, then seal it. The mouth of the vacuum bag is clamped between two sealing bars, a suction motor sucks the air out, then sealing bars heat seal the bag shut.

What is a Vacuum chamber?

Vacuum chambers work the other way around. In a vacuum chamber, the vacuum bag is placed inside a sealed chamber with the mouth of the vacuum bag placed between two sealing bars. Air is  pumped out of the entire chamber, effectively squeezing the air out of the vacuum bag before it is automatically heat-sealed when a desired pressure is reached.

Here are the common uses for the different types of vacuum packers at a glance


Small Vacuum Sealers

Used for sealing
Single portions

How Often

Vacuum Chambers

Used for sealing
Single portions to whole cuts (e.g a leg of lamb or side of salmon)    

How Often
Regularly and efficiently

Large Vacuum Sealers

Used for sealing
Large package, like commercials bags of hops

How Often
Regularly and efficiently​

Small benchtop vacuum sealers are a great choice for sealing small, individual portions like chicken breasts, or small steaks. This style of sealer is common in home-kitchens, but semi-commercial models like the Enduro VS-Pro are the better choice for professional use. 

Benchtop vacuum chambers are much-loved by commercial chefs and food producers. They afford more control and effiency than benchtop vacuum sealers, and are most often permanently set up and ready to use. 

Freestanding and double vacuum chambers
are great for high volume environments that also pack larger products like legs of lamb, or multiple smaller portions at the same time

Commercial vacuum sealers are perfect for packaging large or awkward shaped products, like large bags of hops, that do not fit in a vacuum chamber.

Benchtop Vacuum chamber size guide

Below are some of our most popular vacuum chambers and a quick view of the products they are suitable for.

Audion VMS 43 and VMS 53
The Sous-Vide Stallions

These two models are the same size, with the VMS53 offering a quicker vacuum cycle. 

Perfect for packing
100gm – 200gm portions – such as an Eye-Fillet with oil & rosemary for Sous-Vide

Max capacity
Up to a small 1.5 KG roast, in vacuum a bag 250mm X 350mm in size

Audion VMS 133H
The Worktop Workhorse

Perfect for packing
Small legs of lamb or a whole chicken OR two smaller individual portions at the same time

Max capacity
Up to a 4KG cut of Pork Belly or similar, in a vacuum bag 400mm X 400mm in size

Audion VMS 163H
The Lamb-Leg Legend

Perfect for packing
large and taller products like large legs of lamb OR large soft products Fresh Bread, if fitted with a gas flush. 

Gas flush injects inert gas, like Nitrogen, once oxygen has been removed from the chamber. This  protects the product from oxidisation without it being compressed by the vacuum bag, before the packaging is sealed. 

Max capacity
Up to a 5KG cut of Pork Belly or similar, in a vacuum bag 400mm X 500mm in size

Audion VMS 163W
The Side-of-Salmon Superhero

Perfect for packing
Large and long products like a whole side of King Salmon, OR up to four individual portions at the same time

Max capacity
Up to a large whole side of salmon, in a vacuum bag 390mm X 600mm in size

We're here to help

If you'd like to know more, or would like any advice on choosing the right vacuum chamber for your use, contact our team today!