Liquids, Meat and Bulk Prep: The Best Chamber Vacuum Sealer

A regular vacuum sealer pulls air out of the open end of a bag, and anything wet in the bag tends to follow the air toward the machine. That is why a pot of pozole broth, a quart of salsa roja or a carne asada marinade is so hard to seal on an edge sealer. A chamber vacuum sealer solves it differently: the whole bag goes inside a closed box, the machine empties the box, and the bag is sealed while the pressure inside and outside it stays the same.

This guide is only about chamber machines. It compares seven that were in stock on Amazon, by chamber size, seal bar length, pump type and weight, and it explains which kind of kitchen each one suits. Chamber sealers are bigger, heavier and more expensive than edge sealers, so it is worth being sure you need one before you buy.

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Quick verdict: which chamber sealer to buy

The rest of this page explains why, and what to check before you choose.

Five chamber sealers at a glance

Our five standout chamber machines, one for each kind of kitchen, with the specifications each maker or listing states. All seven sealers are reviewed in full below.

Product images from Amazon. Chamber sizes, seal bars and pump types are as stated by each maker or listing; check the listing before you buy.

Our picks for the best chamber vacuum sealer

Our main vacuum sealer guide already includes two chamber machines, the Avid Armor USV1 and the VacMaster VP230, so neither is repeated here. The seven below cover the range from compact countertop units to a 72 lb workhorse, with both oil pumps and dry pumps. Each lists the same eight specifications, and each ends with one honest reason to skip it.

How to choose a chamber vacuum sealer

Anova, which makes both edge and chamber sealers, explains the basic difference: a chamber sealer removes air from the whole chamber, including inside the pouch, then the bar heats and seals the bag. Because pressure stays equal inside and outside the pouch, soups, stews and marinades stay where you put them. Beyond that, these are the points that separate one chamber machine from another.

1. Whether you need a chamber machine at all

If you mostly seal dry food, such as coffee, nuts, cheese and frozen meat, an edge sealer does the job for less money and less counter space; our guide to the best vacuum sealer covers those. A chamber machine earns its place when you seal liquids often, seal in volume, or want cheaper bags.

2. Chamber size and depth

Measure the food you seal most. Depth matters for soups and thick cuts: the VacMaster VP210’s 5 inches is generous, while 3 inches or less suits flat portions. Width sets the longest bag the machine can take.

3. Seal bar length and bag size

The seal bar sets the widest bag you can close. A 10- to 12-inch bar covers quart and most gallon-sized portions. Chamber machines use smooth pouches, which Anova notes are clear, contain no mesh liner and use less plastic than the textured bags edge sealers need.

4. Oil pump or dry pump

Oil pumps, like the ones on the VacMaster VP95 and VP230, need their oil checked and changed; the VP95 even has an oil cleaning cycle. Dry pumps, like the VP210’s and the Beelicious’s, skip that maintenance. Several newer machines do not say which they use; we note that where it applies.

5. Weight, cleaning and warranty

Where makers state a weight, chamber sealers here run from 42.5 lb to 72 lb, so plan where the machine will live. A removable tray and washable bar, as on the Vesta and the Wevac, make liquid spills much easier to deal with. Check the warranty: several listings here do not state one.

How we chose these seven chamber sealers

We searched Amazon for chamber vacuum sealers from identifiable makers, left out the two already on our main vacuum sealer guide, and checked every machine through the Amazon Creators API. All seven were in stock when we wrote this page. Specifications come from each maker’s Amazon listing; where a listing contradicts itself or leaves out a basic figure, such as pump type or warranty, we say so. Background on how chamber sealing works comes from Anova, and the food safety guidance from Oregon State University Extension. We also checked the US Consumer Product Safety Commission’s recall database for each brand and found no recall of these machines. We have not used these sealers in our kitchen.

Several known machines were out of stock, back-ordered or showing low stock, and were left out: the VacMaster VP215, VP220 and VP320, the Avid Armor USV20, USV32 and USVX, and Breville’s PolyScience 300 Series. A Vesta Precision 8.1-quart model is in stock, but it is so close in design to the Wevac CV12 Pro that we chose one; the smaller Vesta V513 differs in chamber size.

Sealing liquids safely

A chamber sealer makes it easy to seal soup, beans, salsa or a pot of mole in portions, but vacuum packing does not make food shelf-stable. Oregon State University Extension says vacuum packing is not a substitute for refrigerating or freezing food that would otherwise need it, and that keeping low-acid vacuum-packaged foods at 38 to 40°F is critical, because Clostridium botulinum can grow at room temperature in low-acid, moist foods without oxygen. It also advises that perishable food spend no more than two hours in total above 40°F, and that frozen vacuum-packed food be thawed in the refrigerator.

1. Cool liquids first. Chill soups and sauces in the refrigerator before sealing. Warm liquids bubble more under vacuum, which can carry liquid up to the seal; one equipment reviewer, writing about a chamber sealer, recommends watching through the lid and stopping the vacuum early when bubbles appear.
2. Leave headspace. Keep the liquid well below the open end, so the seal goes across clean, dry bag.
3. Keep the open end high. Prop the pouch so the liquid stays at the bottom, or use an incline plate like the VacMaster VP95’s.
4. Label and freeze. Lay pouches flat in the freezer so they stack, then refrigerate or freeze everything that is not a dry good.

For more on keeping cooked dishes good after the first night, our guide to reheating Mexican leftovers covers sauces, beans and tamales.

Chamber sealer questions, answered

What is the best chamber vacuum sealer for home use?

For most kitchens, the Vesta Precision V513, because it is compact for a chamber machine, has a 12-inch seal bar and is easy to clean after liquids. If you seal in large volumes and have a permanent spot for it, the VacMaster VP210 is built for continuous use.

What makes a good quality chamber vacuum sealer?

Look for a clearly stated pump type, a chamber deep enough for what you seal, a seal bar at least 10 inches long, adjustable vacuum time, a replaceable seal bar or heating wire, and a stated warranty. Makers that publish all of these, such as VacMaster, make it easier to compare.

Can a chamber sealer seal liquids?

Yes, that is its main advantage. Because the whole chamber is evacuated, the pressure inside and outside the bag stays equal and the liquid stays in the pouch. Chill liquids first and leave space above them for the seal.

Do chamber vacuum sealers need special bags?

They use smooth chamber pouches, which are generally cheaper than the textured bags edge sealers need. Some machines here, such as the Beelicious and VEVOR, can also use textured bags outside the chamber. Our guide to the best vacuum seal bags includes chamber pouches.

Is a chamber sealer worth it for sous vide?

It can be, because you can seal a protein together with its marinade or a little sauce without mess. If you cook sous vide often, see our guide to the best sous vide cookers.

Our pick for sealing soups, sauces and marinades

Buy the Vesta Precision V513 if you want a chamber sealer that fits a home kitchen and handles liquids well. Choose the VacMaster VP210 for heavy, continuous use with no pump oil, or the VP95 for an oil pump in the smallest footprint. If cleaning up after soups is the worry, the Wevac CV12 Pro’s removable tray is the answer. Whatever you buy, chill liquids before sealing and keep sealed food cold.

If you mostly seal dry food, a less expensive edge sealer may be all you need; our best vacuum sealer guide compares those, and a chest freezer gives sealed portions somewhere to go.

And if you would rather leave the batch cooking to someone else tonight, see the menu or call to order.