Why I Returned The Anova Precision Chamber Vacuum Sealer


 
Great video......
I looked into similar.....still have to get something shortly.
Amazon reviews these sealers well.....but my theory is how well do these customers understand how it is supposed to work.
 
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After our old Vacuum Seal sealer went up, I researched to the nth degree, and read a ton of great reviews on the Anova Culinary Precision Vacuum Sealer Pro. Big mistake. It took forever to seal...or left air pockets. I sent it back and, on my way from returning it, I went to Costco and snagged Foodsaver FM2900 for ~ $50.00. It was steeply discounted because they were trying to move them to make room.

It's a shame, because I have an Anova Sous vide and it works very well....
 
Caveat: I don't have any Anova products, nor will I ever buy anything FoodSaver branded ever again (those shouldn't be discussed here.)

I have a funny feeling that the Anova chamber sealer is not drawing down a hard enough vacuum prior to sealing. The potential of a poor hinge design certainly could exacerbate that situation. Long term, I'd expect that to lead to freezer burn, and avoiding that sort of thing is exactly why I vacuum pack food.

Secondly..... that is a small chamber. No way I'd be tying up storage space for something with that small capacity. I've vacuum packed up to 6 bone rib roasts, and usually do 2, 3, or 4 bone roasts.

In regards to bag/roll sealers.....the sealing area has to be as close to squeaky clean as you can keep it. I've successfully bagged up liquids and vacuum sealed them (Ary VACMaster,) but it's miserable at best. I do make spaghetti sauces, chicken stock, chili, etc, portion those out into mini-loaf pans, freeze, them vacuum pack. That's just like anything else solid.

Tl;dr: Good review. I'm pretty sure that with an equivalent experience, I'd have done the same thing.
 
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