An Amazing Machine!
Avid Armor’s vacuuming systems are second-to-none. For a long time, I used their stainless vacuum system, but really wanted a chamber vacuum system as I love to cook. I save all kinds of things, including soups , fish, stews, sauces and other foods that contain a lot of liquid. While vacuum sealers suck liquid out and require that you freeze moist items before sealing them, chamber vacuums do not. Avid Armor’s chamber sealer is the first one I’ve seen for home use that had all the characteristics I was looking for. It is so easy to use it’s ridiculous. Last night I vacuumed a ingredients for soup that I intend to cook sous vide tomorrow. . It worked without one bit of liquid getting anywhere other than inside the pouch. I can’t recommend the quality and functionality of this machine, or Avid Armor as a company, enough. It’s a tremendous value.
This thing is AMAZING!
I now own all 3 of the Avid Armor vacuum sealers. The AV3100 is perfect for the light user, however I would consider myself to be a moderate/frequent user, especially for a home cook. I LOVE my a100, it has been a daily workhorse for my household and was always my go to, favorite vacuum sealer I've ever used. I say WAS, because after using the USV32 Chamber Sealer I may never go back!
There are some key differences between a traditional sealer like the a100 and the USV32, but for me the biggest reason to purchase a chamber sealer is the ability to seal wet foods like fish, pulled pork and liquids like soup. It also has the added benefit of having a mode that can be used to marinate meats or infuse items like fruits or liquor (limoncello!). It can do this because instead of sucking the air out of the bag, like a traditional sealer; it removes the air from the bag and the surrounding chamber. This creates makes the pressure outside the bag, the same as inside the back which means none of the contents are "sucked" out like a traditional sealer. After the bag has been sealed, the chamber re-pressurizes and the bag collapses around the food or liquid leaving you with a perfectly sealed pouch. One of the other large advantages is that you can use a larger variety of bags, including the chamber bags. These don't have the texture on one side (both sides are smooth) because it is not needed due to the way the machine vacuums and handles liquids. This makes manufacturing much cheaper, and the bags are a fraction of what traditional vacuum bags cost.
When I unpacked my USV32 Chamber Sealer I was taken back by just how good this thing look and felt. For anyone who has handled an Avid Armor machine, they all feel very premium and high quality, but this machine took it to the next level. The entire body is stainless steel, the lid is a very thick solid piece of glass, and the soft touch buttons on front give it a very modern and classy look. Something you could easily leave on your counter and be happy to show off! The first day I ran 60 POUNDS of pulled pork through this machine. I packed them in 16oz packages and sealed them consecutively, one after another. I had no bad seals, and every package was vacuumed perfectly. The seal bar performs a nice thick double seal, ensuring even if you have a bit of food stuck in one spot, you will have a 2nd additional backup seal. The machine itself was very easy to load, and was very intuitive, and I was able to teach someone else how to use it in about 15 seconds.
I really can't say enough about this machine. The "cool" factor is off the charts- there is nothing more satisfying than watching that bag compress instantly when the chamber re-pressurizes, or seeing water bubble away at room temp due to the low pressures. I will still use my A100 for bulky items like roasts and tomahawk steaks, but this will handle 99% of the vacuum sealing duties in my house from here on out. Thank you for producing such a wonderful product!